Quick Garlic Butter Steak with Wedge Salad and Creamy Pan Sauce

Craving a steakhouse dinner but short on time? This recipe delivers all the flavor of a classic steakhouse meal in just 20 minutes. You’ll sear a ranch steak to perfection, whip up a velvety garlic-herb butter pan sauce and serve it alongside a crisp wedge salad with blue cheese dressing and crunchy croutons.

The secret is a few clever shortcuts: a bold steak spice blend, ready-to-use garlic herb butter and pre-made blue cheese dressing. While the steak rests, you’ll toast a demi-baguette with garlic butter and assemble the salad. It’s an impressive dinner that feels indulgent but comes together fast.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit CroutonsView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

3 ounce Blue Cheese DressingView ingredient guideLike ingredientDislike ingredient

10 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Bold & Savory Steak SpiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Pat the steak dry with paper towels. Season all over with half the steak spice, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add the steak and cook to your desired doneness, 3-6 minutes per side. Turn off the heat, transfer the steak to a plate and wipe out the pan.
2. While the steak cooks, wash and dry the produce. Halve the grape tomatoes. Trim the root end from the lettuce and quarter it lengthwise. Halve the demi-baguette lengthwise and toast until golden. Spread the cut sides with half the garlic herb butter, then cut each half diagonally.
3. Return the pan to medium heat. Add 1/4 cup water and the beef stock concentrate. Cook, stirring, until the sauce thickens, 1-2 minutes. Remove from heat and stir in the sour cream and remaining garlic herb butter.
4. Lightly crush the croutons in their bag. Divide the steak, lettuce wedges and garlic bread between plates. Top the lettuce with blue cheese dressing, Parmesan, tomatoes and crushed croutons. Spoon the pan sauce over the steak and serve.

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.

What can I use instead of blue cheese dressing?

Ranch dressing or a simple vinaigrette would also work well with this salad.

How do I make the garlic bread if I don't have garlic herb butter?

Mix softened butter with minced garlic and dried herbs like parsley or oregano.