Garlic Herb Butter Steak with Roasted Broccoli and Honey-Glazed Peas &Amp; Carrots

There’s nothing quite like the sizzle of a perfectly cooked steak hitting a hot pan. This recipe brings you a tender ranch steak elevated with a rich garlic herb butter, infused with thyme, Worcestershire sauce and a hint of pepper. On the side, enjoy crispy roasted potato wedges, tender broccoli and sweet honey-kissed peas and carrots.

Whether you’re cooking for a special occasion or a weeknight treat, this dish is sure to impress. The combination of savory steak, buttery vegetables and caramelized honey glaze creates a balanced and satisfying meal that’s easier to make than you think.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

ounce PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

4 ounce PeasView ingredient guideLike ingredientDislike ingredient

10 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1 tablespoon Worcestershire SauceView ingredient guideLike ingredientDislike ingredient

9 ounce CarrotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Place 4 tablespoons butter in a small microwave-safe bowl and let come to room temperature. Cut potatoes into ½-inch-thick wedges. Trim, peel and cut carrots diagonally into ½-inch pieces. Cut broccoli into bite-size pieces.
2. In a large bowl, toss potatoes with a drizzle of oil, Fry Seasoning, salt and pepper. Spread on one side of a baking sheet. On the other side, toss carrots with a drizzle of oil, salt and pepper. Roast on top rack for 20-25 minutes, until tender and browned. Remove sheet from oven, add broccoli to the empty side (remove carrots if done) and roast another 15-20 minutes until broccoli is tender.
3. While vegetables roast, peel and mince garlic. Heat a drizzle of oil in a large pan over medium-high heat. Add garlic and dried thyme; cook, stirring, until fragrant, 1-2 minutes. Remove from heat and carefully transfer to the bowl with room-temperature butter. Wipe out the pan. Mash the butter mixture with a fork until combined. Stir in Worcestershire sauce and a pinch of black pepper.
4. Pat the steak dry with paper towels and season generously with salt and pepper. Heat a drizzle of oil in the same pan over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side. In the last minute of cooking, add 1 tablespoon of the garlic herb butter to the pan; let it melt and spoon over the steak. Transfer steak to a cutting board to rest.
5. Melt 1 tablespoon plain butter in a small pot over medium-high heat. Add peas and cook, stirring occasionally, until warmed through, about 1 minute. Remove from heat and stir in roasted carrots and honey until coated. Season with salt and pepper to taste.
6. Thinly slice the steak against the grain. Divide steak, glazed peas and carrots and potato wedges among plates. Top steak with remaining garlic herb butter as desired. Serve immediately.

Recipe Tips

FAQ

Can I use a different cut of steak?

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

Can I make this recipe dairy-free?

To make it dairy-free, replace butter with a plant-based alternative and omit the Worcestershire sauce (which contains anchovies) or use a vegan version.

How do I store leftovers?

Store leftover steak and vegetables separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.