Pan-Seared Ranch Steak with Creamy Thyme Sauce, Roasted Potatoes &Amp; Carrots

This steak dinner is all about bold, savory flavors and satisfying textures. A perfectly seared ranch steak is topped with a luscious creamy thyme sauce that adds richness and herbaceous depth. On the side, crispy roasted potatoes and tender roasted carrots round out the meal, making it hearty and complete.

The beauty of this recipe lies in its simplicity. With just a handful of ingredients and straightforward steps, you can create a restaurant-quality meal at home. The creamy sauce, made with sour cream and fresh thyme, complements the beef beautifully, while the roasted vegetables add a touch of sweetness and crunch. It’s a balanced, comforting dish that’s sure to impress.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Wash and cut the potatoes into 1-inch chunks. Peel and cut the carrots into 1/2-inch thick rounds. Toss the potatoes and carrots with olive oil, salt and pepper. Spread them in a single layer on a baking sheet. Roast for 25-30 minutes, until golden and tender, flipping halfway through.
2. While the vegetables roast, pat the ranch steak dry with paper towels and season generously with salt and pepper on both sides. Let it come to room temperature for about 10 minutes.
3. Heat a large skillet over medium-high heat and add the cooking oil. Once shimmering, carefully place the steak in the pan. Cook for 4-5 minutes per side for medium-rare or until your desired doneness. Transfer the steak to a cutting board and let it rest for 5 minutes.
4. Reduce the heat to medium. In the same skillet, add the butter. Once melted, add the minced garlic and cook for 30 seconds until fragrant. Stir in the beef stock concentrate and 1/4 cup of water, scraping up any browned bits from the bottom of the pan. Let it simmer for 1 minute.
5. Remove the skillet from heat and stir in the sour cream and fresh thyme leaves (stripped from stems). Season with salt and pepper to taste. Slice the steak against the grain.
6. Serve the sliced steak with the roasted potatoes and carrots. Spoon the creamy thyme sauce over the steak. Garnish with sliced scallions.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with sirloin, ribeye or strip steak. Adjust cooking time based on thickness.

Can I make this dairy-free?

Use a dairy-free sour cream alternative and substitute the butter with olive oil or a plant-based butter.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.