Honey Thyme Glazed Steak with Roasted Potatoes and Broccoli

This honey thyme glazed steak brings together savory and sweet flavors in a delicious pan sauce that complements the tender ranch steak perfectly. Paired with crispy roasted potatoes and tender broccoli, it’s a complete meal that feels special but comes together easily.

The key to this dish is the simple yet flavorful sauce made with honey, thyme, garlic and chicken stock concentrate. It coats the steak and vegetables beautifully, adding a glossy finish and rich taste. Whether you’re cooking for family or guests, this recipe is sure to impress.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

0.5 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C) with racks in top and middle positions. Dice potatoes into ½-inch pieces. Toss on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack, tossing halfway, until lightly browned and tender, 20-25 minutes.
2. Pat steak dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium heat. Add steak and sear, turning occasionally, until browned all over, 4-8 minutes. Meanwhile, peel and mince garlic (use half for 2 servings, all for 4). Once steak is browned, transfer to one side of a second baking sheet. Reserve pan for later.
3. Cut broccoli into bite-size pieces if needed. Toss with a drizzle of olive oil, salt and pepper. Place on the opposite side of the baking sheet from the steak.
4. Transfer baking sheet with steak and broccoli to middle rack. Roast until steak is cooked through and broccoli is tender, 12-15 minutes. Remove steak to a cutting board to rest; thinly slice crosswise.
5. Heat a drizzle of oil in the reserved pan over medium heat. Add minced garlic and dried thyme; cook until fragrant, about 30 seconds. Stir in chicken stock concentrates, honey and ¼ cup water (⅓ cup for 4 servings). Simmer, scraping up browned bits, until sauce reduces and thickens, 2-3 minutes. Stir in butter until melted. Season with salt and pepper. If sauce is too thick, add a splash of water.
6. Divide sliced steak, broccoli and roasted potatoes among plates. Drizzle steak with sauce and serve.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, any tender steak like sirloin or ribeye works well. Adjust cooking time as needed.

Can I substitute fresh thyme for dried?

Absolutely. Use about 1 teaspoon of fresh thyme leaves in place of dried.

How do I store leftovers?

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