Honey Thyme Grass-Fed Rib-Eye Steak
with Roasted Potatoes & Broccoli
- Milk
A honey glaze may sound like something that goes with dessert, but mild-tasting pork loves a sweet sauce too... especially one that has a few savory elements in it for contrast. In this recipe, you’ll be stirring an extra-large drizzle of honey into a rich, savory pan sauce, then spooning it onto pork filet (and the roasted potatoes and broccoli served alongside, if you like).
Ingredients
12 ounce
Potatoes
8 ounce
Broccoli
2 unit
Chicken Stock Concentrate
16 ounce
Grass-Fed Rib-Eye Steak
1 teaspoon
Dried Thyme
½ clove
Garlic
2 teaspoon
Honey
Not included in your delivery
1 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce.
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 through, until lightly browned and tender, 20-25 minutes.
While potatoes roast, pat pork* dry with paper towels; season all over with salt and pepper.
Heat a drizzle of oil in a large pan over medium heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes.
Meanwhile, peel and mince half the garlic (all for 4 servings).
Once pork is browned, transfer to one side of a second baking sheet. (Reserve pan for Step 5.)
Cut broccoli into bite-size pieces if necessary. Toss with a drizzle of olive oil and a pinch of salt and pepper on opposite side of baking sheet from pork.
Transfer sheet with pork and broccoli to middle rack; roast until pork is cooked through and broccoli is tender, 12-15 minutes.
Once pork is done, transfer to a cutting board to rest. Thinly slice crosswise.
Heat a drizzle of oil in pan used for pork over medium heat. Add minced garlic and thyme; cook until fragrant, 30 seconds.
Stir in stock concentrates, honey, and ¼ cup water (⅓ cup for 4 servings). Simmer, scraping up any browned bits from bottom of pan, until sauce has reduced and thickened, 2-3 minutes.
Stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper. TIP: If sauce seems too thick, stir in a splash or two of water.
Divide pork, broccoli, and potatoes between plates. Drizzle pork with sauce and serve.
