Pan-Seared Ranch Steak with Dijon Parsley Butter, Roasted Potatoes and Green Beans

This skillet steak dinner keeps things classic: a well-seasoned ranch steak, crisp-edged roasted potatoes, and green beans tossed with garlic.

The finishing touch is a quick Dijon parsley butter that softens over the sliced steak, adding richness and a bright, savory bite without making a separate sauce.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

10 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Place an oven rack in the top position and heat the oven to 425°F. Set the butter in a small bowl to soften. Wash and dry the produce.
2. Peel the Yukon Gold potatoes if desired, then dice them into 1/2-inch pieces. Mince or grate the garlic. Finely chop the parsley leaves and stems.
3. On one side of a baking sheet, toss the potatoes with a drizzle of vegetable oil and a pinch each of salt and pepper. Roast on the top rack until the potatoes are lightly browned, 10 to 12 minutes.
4. Remove the baking sheet from the oven. Add the green beans to the empty side of the sheet and toss them with a drizzle of vegetable oil, the garlic, salt, and pepper. Return the sheet to the oven and roast until the vegetables are browned and tender, 12 to 15 minutes more.
5. While the green beans roast, pat the steak dry with paper towels. Season all over with salt and pepper.
6. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add the steak and cook to your preferred doneness, 3 to 6 minutes per side. Transfer the steak to a cutting board and let it rest for 5 minutes.
7. Stir the Dijon mustard and a pinch of chopped parsley into the softened butter. Season the butter with salt and pepper.
8. Slice the rested steak against the grain. Divide the steak between plates and top with the Dijon parsley butter. Serve with the roasted potatoes and garlicky green beans, then garnish with the remaining parsley.

Recipe Tips

FAQ

Do I have to peel the Yukon Gold potatoes?

No. The potatoes can be peeled, but you can leave the skins on for quicker prep.

How long should I cook the ranch steak?

Cook it in a hot pan for 3 to 6 minutes per side, depending on your preferred doneness and the thickness of the steak.

Why rest the steak before slicing?

Resting the steak for 5 minutes helps keep it juicy when you slice it.

When do I add the green beans to the oven?

Roast the potatoes first for 10 to 12 minutes, then add the green beans with garlic and continue roasting for another 12 to 15 minutes.

What is in the Dijon parsley butter?

It is made with softened butter, Dijon mustard, chopped parsley, salt, and pepper.