Sizzling Garlic Herb Butter Steak
with Roasted Broccoli plus Honey-Glazed Peas & Carrots
- Milk
Steak is never more satisfying than when it’s sizzled just the way you like it. When you hear the hiss and pop of hot oil on a pan and hit it with a tender piece of beef, you know it’s going to be a great night. Elevated by a dollop of butter speckled with herbaceous thyme and infused with savory garlic, Worcestershire sauce, and pepper, you couldn’t ask for a more sumptuous centerpiece to your plate than this juicy steak. On the side are crisp, golden potato wedges and honey-kissed carrots and peas.
Ingredients
12 ounce
Potatoes
9 ounce
Carrots
1 tablespoon
Fry Seasoning
2 clove
Garlic
1 teaspoon
Dried Thyme
1 tablespoon
Worcestershire Sauce
10 ounce
Ranch Steak
4 ounce
Peas
2 teaspoon
Honey
8 ounce
Broccoli
Not included in your delivery
Salt
Pepper
4 teaspoon
Cooking Oil
5 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Place 4 TBSP plain butter (8 TBSP for 4) in a small microwave-safe bowl; bring to room temperature. • Cut potatoes into ½-inch-thick wedges. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces.
Trim green beans if necessary or cut broccoli into bite-size pieces if necessary. (Save potatoes for another use.)
• In a large bowl, toss potatoes with a drizzle of oil, Fry Seasoning, salt, and pepper; transfer to one side of a baking sheet. Toss carrots on empty side of sheet with a drizzle of oil, salt, and pepper. (For 4 servings, spread potatoes across entire sheet; toss carrots on a separate sheet.) • Roast on top rack until tender and browned, 20-25 minutes. (For 4, roast potatoes on top rack and carrots on middle rack.)
Swap in green beans for potatoes; toss as instructed. Roast carrots (without green beans) for 8 minutes. Remove sheet from oven and carefully add green beans to empty side. Roast 12-15 minutes more.
Swap in broccoli for potatoes; toss as instructed. Roast carrots (without broccoli) for 5 minutes. Remove sheet from oven and carefully add broccoli to empty side. Roast 15-20 minutes more.
• Peel and mince garlic. • Heat a drizzle of oil in a large pan over medium-high heat. Add garlic and thyme; cook, stirring, until fragrant, 1-2 minutes. Turn off heat; carefully transfer to bowl with plain butter. Wipe out pan; let cool slightly. • Mash butter mixture with a fork. (TIP: If butter is not yet softened, microwave for 10 seconds.) Stir in Worcestershire sauce and a pinch of pepper until combined.
• Pat steak* dry with paper towels and season with salt and pepper. Heat a drizzle of oil in pan used for garlic over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side. • In the last minute of cooking, add 1 TBSP garlic herb butter (2 TBSP for 4 servings) to pan; let melt and spoon over steak until coated. • Transfer steak to a cutting board to rest.
• Once veggies are done roasting, melt 1 TBSP plain butter (2 TBSP for 4 servings) in a small pot over medium-high heat. • Add peas and cook, stirring occasionally, until warmed through, 1 minute. Remove from heat; stir in roasted carrots and honey until coated. Season with salt and pepper to taste.
• Thinly slice steak against the grain. • Divide steak, glazed peas and carrots, and potato wedges between plates. Top steak with as much remaining garlic herb butter as you like and serve. TIP: Store any leftover garlic herb butter in an airtight container in the fridge for up to 5 days.
Steak is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The garlic herb butter really makes this meal shine, adding a delicious flavor boost to the steak 🍲.
- Ease of prep: Most found it quick and straightforward to prepare, though some struggled with uneven steak thickness.
- Suggestions: Consider swapping potatoes for green beans, and adjust Worcestershire sauce to taste in the butter mixture.
- Portions: Some felt the steak portions were too small or inconsistent; others found the meal satisfying.
- Veggies: The honey-glazed carrots and peas were a hit, though a few preferred to omit the peas.
Reviews from our home cooks
Decent, but the thicker ranch steaks would have done better seared in a pan then baked like a lot of the pork tenderloin recipes. The steaks were too thick to rely just on frying. The outsides basically burnt before the inside was cooked. I did enjoy the two flavored butters, and was glad I switched out the carrots for green beans.
Go easy on salt on the wedges or use seasoning only and don't add extra salt. Meal was excellent! Especially carrots/peas and I don't even like peas!
Very tasty and quick to prepare. Not fond of peas so they went to the dog but we love the carrots. Prefer to fix in the microwave instead of the oven. Steak was just enough for us.
Great steak! I am the chef here, but recently broke my dominant hand wrist. My non-chef husband prepared meal and was delighted how easy, straight-forward the instructions were and how amazing food turned out.
Delicious, lots of flavor! Loved the honey in the peas and carrots.
I ordered this meal because there was no additional charge for the steak. We liked this steak. It was tender and had a nice flavor. I would definitely order the ranch steak again, as long as there's no up charge.
Nice meal and I loved the Worcestershire sauce in the butter topper.
The potatoes end up burnt if you spice them that amount and use the directions on the card. We liked the butter, but it took a while to get the Worcestershire sauce mixed in.
When I mixed the butter and other ingredients it made a sauce vs. butter that can be spread. I did drain the oil from the thyme and garlic first.
We roasted the potatoes and went with green beans but the steak was fantastic.
