Pan-Seared Steak with Parsley Butter
plus Roasted Potatoes, Zesty Carrots & Pistachios
- Tree Nuts
- Milk
Enjoy premium steakhouse flavors without leaving the comfort of home sweet home. Thyme-seasoned ranch steaks are pan-seared to juicy perfection, then dolloped with a homemade parsley butter to melt tantalizingly over the top. Serve them with a side of crisp salt-and-pepper roasted potato wedges and a savory-sweet roasted carrot salad with tangy dried cherries, nutty pistachios, and a squeeze of fresh orange juice to brighten it all up. You’ll want the good steak knives for this one, is what we’re saying.
Ingredients
12 ounce
Potatoes
12 ounce
Carrot
½ ounce
Pistachios
(Contains: Tree Nuts)
10 ounce
Ranch Steak
1 teaspoon
Dried Thyme
1 ounce
Dried Cherries
1 unit
Orange
¼ ounce
Parsley
Not included in your delivery
3 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Place 2 TBSP butter (4 TBSP for 4) in a small microwave-safe bowl; bring to room temperature. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces.
• In a large bowl, toss carrots with a drizzle of oil, salt, and pepper; add to one side of a baking sheet. Toss potatoes on empty side of sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes. (For 4 servings, divide potatoes and carrots between two sheets; roast on top and middle racks, swapping positions halfway through.) • Roughly chop parsley. Halve orange. Roughly chop pistachios.
• Pat steak* dry with paper towels. Season all over with half the thyme (all for 4 servings), 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. Transfer to a cutting board to rest. • Meanwhile, add parsley to bowl with softened butter; lightly season with salt and pepper. Mash with a fork until combined. TIP: If butter is not yet softened, microwave for 10 seconds before adding parsley.
• Thinly slice steak against the grain. • Squeeze juice from half the orange (whole orange for 4 servings) over roasted carrots on sheet and carefully toss to combine. • Divide steak, potatoes, and carrots between plates in separate sections. Top steak with parsley butter. • Garnish carrots with dried cherries and pistachios; drizzle with any remaining orange juice from sheet. Serve.
Steak is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the parsley butter on the steak, while the zesty carrots with cherries and pistachios were a delightful surprise 🍲.
- Ease of prep: Some found cooking times tricky, especially with unevenly sized steaks; consider adjusting for thickness.
- Suggestions: For juicier results, try searing the steak in the parsley butter or adding it immediately after cooking.
- Portions: Several mentioned the steak portions were small or uneven; consider requesting more consistent cuts.
- Texture: Some found the steak tender and flavorful, while others noted it was tough or had an unusual texture.
Reviews from our home cooks
The steak and parsley butter were fantastic! Though the cut of the steak wasn't ideal for searing in a pan - both cuts were very short and thick, rather than long and thin like the recipe photo. We found the potatoes to be very bland (I probably should have followed my instincts and added some other seasonings in addition to the salt and pepper). The carrots weren't great either.
The steaks I got were very different in size and thickness, and one had so much gristle only half of it was actually meat. The parsley was past its prime, lots of yellow and brown leaves. Not great.
The steak was so tender, and the roasted carrots with pistachios and dried cherries was yummy. Loved the addition of the parsley butter too!
The steak should have been cooked in the parsley butter or plopped on there at the end of the cooking, like the old school steak houses do. It was a waste of good flavor to wait until it was on the plate to dress it with the butter.
Really enjoyed the combination of flavors. The parsley butter was really good with the steak and I loved the carrots with orange, pistachio nuts and dried cherries.
Liked the vegetable mixture a lot - it has good color and texture and is very unusual. Didn't really go for the meat flavor with parsley butter. Not sure what kind of beef you're using but it doesn't have much flavor. We would like a garlic/onion flavor profile with the meat better than the parsley.
Wow the butter on the steak was wonderful. I would have not thought to do the orange juice on the vegetables, very good. The cranberries and pistachios were good but would have been better cooked a bit with the carrots to soften them up.
Tender steak, the butter drool worthy we actually tossed hot out of the oven potatoes in the bowl we mixed the butter in for an extra little something. So good!!
Steak cooked my way produces much better steak. Start meat first, pan broil lower, slower, longer. Add Mrs Dash Steak for additional flavor and zero extra sodium. Added B-V beef concentrate to the meat. Vegetable combination was great. Parsley butter didn't work the way you described. The winner in this was the carrots.
Loved the carrot recipe with the nuts and dried cherries. The steak had great flavor. This should be a Hall of Fame meal someday.
