Seared Ranch Steak with Parmesan Potatoes and Balsamic Cabbage

This hearty dinner brings together all the flavors of a classic steakhouse meal-without the need for a reservation. Tender seared ranch steak is paired with crispy Parmesan-crusted potatoes and sweet-tangy balsamic-glazed cabbage, all finished with a zesty horseradish sauce that cuts through the richness.

Ready in just 35 minutes, this dish is perfect for a weeknight indulgence or a special weekend dinner. The garlic herb butter melted over the hot potatoes adds a luxurious touch, while the quick-pickled shallot and cabbage provide a bright contrast. Serve it all with a drizzle of creamy horseradish sauce for a restaurant-quality meal at home.

Log in to save recipes and build weekly shopping lists.

Ingredients

0.5 teaspoon Spicy Horseradish PasteView ingredient guideLike ingredientDislike ingredient

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Conehead CabbageView ingredient guideLike ingredientDislike ingredient

20 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon Brown SugarView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic GlazeView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450°F. Bring garlic herb butter to room temperature. Wash and dry produce. Slice potatoes into ¼-inch-thick rounds (no need to peel). Halve, peel and thinly slice shallot. Remove and discard any wilted outer leaves from cabbage and quarter lengthwise; remove thick core and stem. Thinly slice cabbage crosswise. Mince chives.
2. Toss potatoes on a baking sheet with a drizzle of oil, Parmesan, salt and pepper. (For 4 servings, divide evenly between two baking sheets, using a drizzle of oil for each sheet.) Make sure potatoes are in a single layer so they crisp properly. Roast on top rack until browned and tender, 18-20 minutes. (For 4, roast on top and middle racks, swapping rack positions halfway through.)
3. While potatoes roast, pat steak dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side. Turn off heat; transfer to a cutting board and tent with foil to keep warm. Wipe out pan.
4. In a small bowl, combine mayonnaise, half the horseradish paste (if heat-sensitive, use less), half the mustard and ¼ tsp white sugar (all the horseradish paste, all the mustard and ½ tsp white sugar for 4 servings). Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
5. Heat a large drizzle of oil in pan used for steak over medium-high heat. Add shallot and cabbage; season with salt and pepper. Cook, stirring occasionally, until cabbage is softened and beginning to brown, 4-6 minutes. Stir in balsamic glaze, brown sugar, ¼ cup water and ½ TBSP plain butter (½ cup water and 1 TBSP butter for 4 servings). Cook, stirring occasionally, until liquid has mostly evaporated and cabbage is tender, 2-4 minutes more. Season with salt and pepper.
6. Once potatoes are done, carefully transfer to a large bowl. Add garlic herb butter; toss to coat. (The heat from the potatoes will melt the butter!) Slice steak against the grain. Divide balsamic-glazed cabbage and potatoes between plates. Top cabbage with steak. Drizzle steak with as much horseradish sauce as you like; garnish with chives. Serve with any remaining horseradish sauce on the side.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with sirloin, ribeye or strip steak. Adjust cooking time as needed.

How do I store leftovers?

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

Can I make the horseradish sauce ahead of time?

Absolutely! The sauce can be prepared up to 2 days in advance and stored in the fridge.