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

There’s nothing quite like the sound of a steak hitting a hot pan-that sizzle promises a delicious meal ahead. This recipe features a tender ranch steak seared to perfection and finished with a rich garlic herb butter made with thyme, Worcestershire sauce and a touch of pepper. The butter melts over the steak, infusing every bite with savory flavor.

On the side, you’ll find crispy roasted potato wedges seasoned with a fry seasoning blend and a medley of peas and carrots glazed with honey for a touch of sweetness. It’s a complete, hearty dinner that feels special but comes together easily in your own kitchen.

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Ingredients

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

ounce PotatoesView ingredient guideLike ingredientDislike ingredient

4 ounce PeasView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView 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. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425°F. Wash and dry produce. Place 4 tablespoons plain butter (8 tablespoons for 4) in a small microwave-safe bowl; bring to room temperature. Cut potatoes into ½-inch-thick wedges. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces.
2. In a large bowl, toss potatoes with a drizzle of oil, Fry Seasoning, salt and pepper; transfer to one side of a baking sheet. Toss carrots on empty side of sheet with a drizzle of oil, salt and pepper. (For 4 servings, spread potatoes across entire sheet; toss carrots on a separate sheet.) Roast on top rack until tender and browned, 20-25 minutes. (For 4, roast potatoes on top rack and carrots on middle rack.)
3. Peel and mince garlic. Heat a drizzle of oil in a large pan over medium-high heat. Add garlic and thyme; cook, stirring, until fragrant, 1-2 minutes. Turn off heat; carefully transfer to bowl with plain butter. Wipe out pan; let cool slightly. Mash butter mixture with a fork. (TIP: If butter is not yet softened, microwave for 10 seconds.) Stir in Worcestershire sauce and a pinch of pepper until combined.
4. Pat steak dry with paper towels and season with salt and pepper. Heat a drizzle of oil in pan used for garlic 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 garlic herb butter (2 tablespoons for 4 servings) to pan; let melt and spoon over steak until coated. Transfer steak to a cutting board to rest.
5. Once veggies are done roasting, melt 1 tablespoon plain butter (2 tablespoons for 4 servings) in a small pot over medium-high heat. Add peas and cook, stirring occasionally, until warmed through, 1 minute. Remove from heat; stir in roasted carrots and honey until coated. Season with salt and pepper to taste.
6. Thinly slice steak against the grain. Divide steak, glazed peas and carrots and potato wedges between plates. Top steak with as much remaining garlic herb butter as you like and serve. TIP: Store any leftover garlic herb butter in an airtight container in the fridge for up to 5 days.

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.

How do I know when the steak is done?

Use a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium, 155°F for medium-well, 165°F for well done.

Can I make this recipe dairy-free?

Yes, use vegan butter or a dairy-free alternative for the herb butter and for cooking the peas.