Dutch Rib-Eye Steak with Orange-Dijon Sauce

Toss carrots on one side of a baking sheet with a large drizzle of oil, salt, and pepper. (For 4 servings, spread carrots out across entire sheet.)

Roast on top rack for 12 minutes (you’ll add more to the sheet then).

Meanwhile, place potatoes in a medium pot with enough salted water to cover by 2 inches.

Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain. Return potatoes to pot; keep covered off heat until ready to mash in Step 6.

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, turning once, until browned, 2-3 minutes per side. Turn off heat; transfer steak to a plate. Wipe out pan.

Once carrots have roasted 12 minutes, remove sheet from oven. Arrange steak on opposite side of sheet. (For 4 servings, arrange steak on a second sheet; roast carrots on top rack and steak on middle rack, swapping rack positions halfway through.)

Return sheet to top rack and roast until steak reaches desired doneness, 3-5 minutes for medium-rare. Transfer steak to a cutting board and let rest 5 minutes.

Meanwhile, halve orange. Pick parsley leaves from stems; roughly chop leaves.

In a small bowl, whisk together brown sugar, mustard, stock concentrate, half the thyme, 2 TBSP water, and juice from half the orange (all the thyme, 4 TBSP water, and juice from whole orange for 4 servings).

Heat pan used for steak over medium heat. Add orange mixture to hot pan and bring to a simmer. Cook, stirring constantly, until slightly reduced, 2-4 minutes.

Remove from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Taste and season with salt and pepper if desired.

Return pot with potatoes to medium-low heat. Add 2 TBSP butter (4 TBSP for 4 servings). Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper.

Keep covered off heat until ready to serve.