Steak with Creamy Thyme Sauce
plus Roasted Potatoes & Carrots
- Milk
Our ranch steak has such a deep, rich, and gloriously meaty flavor that it could be a stand-alone dish with little more than salt and pepper for seasoning. Still, we’re adding top-notch sides and a full-bodied sauce to this recipe so that it soars above and beyond. Crispy roasted potatoes and tender roasted carrots make it filling and hearty, while the creamy thyme sauce that’s spooned on top has savory complexity. Are you drooling yet? We’re pretty confident this steak dinner will more than meat your expectations.
Ingredients
12 ounce
Potatoes
¼ ounce
Thyme
12 ounce
Carrot
2 tablespoon
Sour Cream
10 ounce
Ranch Steak
1 clove
Garlic
1 unit
Beef Stock Concentrate
2 unit
Scallions
Not included in your delivery
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and bottom positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into ½-inch pieces. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Strip half the thyme leaves from stems (all for 4); roughly chop leaves. Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens.
• Toss potatoes on one side of a baking sheet with a drizzle of olive oil; season generously with salt and pepper. • Toss carrots on empty side with a drizzle of olive oil; season with salt and pepper. (For 4 servings, divide between 2 sheets; roast potatoes on top rack and carrots on bottom rack.) • Roast on top rack until golden brown and crispy, 20-25 minutes.
• Meanwhile, pat steak* dry with paper towels; season generously all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 4-7 minutes per side. • Turn off heat; transfer to a cutting board to rest. Wipe out pan.
• Heat a drizzle of olive oil and 1 TBSP butter (2 TBSP for 4 servings) in same pan over medium-high heat. Add chopped thyme, garlic, and scallion whites; cook until fragrant, 30 seconds.
• Stir stock concentrate and ¼ cup water (1⁄3 cup for 4 servings) into pan with aromatics. Bring to a simmer, then stir in any resting juices from steak; cook until slightly thickened, 1-2 minutes. • Remove pan from heat. Stir in sour cream until smooth. Season with salt and pepper.
• Slice steak against the grain. • Divide steak, potatoes, and carrots between plates. Spoon sauce over steak. Garnish with scallion greens and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the creamy thyme sauce, calling it "delicious" and "amazing" — some even wanted to eat it with a spoon! 🍲
- Ease of prep: Most found it quick and easy to make, though some struggled with uneven steak sizes or tough meat.
- Suggestions: Consider pre-cooking potatoes and carrots for better texture; adjust thyme to taste as some found it overpowering.
- Portions: Several mentioned small steak sizes or uneven cuts; some wished for more sauce or a green vegetable instead of carrots.
- Meat quality: Opinions varied widely; some praised the tender steak while others found it tough or fatty.
Reviews from our home cooks
The sauce was amazing! The steak portions were not cut well with two pieces being much thicker. This led to overcooked steak on the thinner pieces or very under cooked thicker. A more even cut would be much appreciated. The carrots and potatoes could use some seasoning like ginger to help them from being a bit bland. Thyme for the potatoes would compliment the sauce, and maybe ginger for the carrots
The steak was really high quality and delicious. I loved the thyme sauce. I wish the potatoes and carrots had been a little more interesting. More seasoning than just salt and pepper, as that was a little boring.
The sauce made it. This recipe was amazing, the potatoes and carrots were so good! Just make sure you like your steak done medium rare to rare, because some cuts are chewy.
This was my favorite meal this week. I actually combined the carrots and potatoes and used garlic infused olive oil to roast them. When they came out, I sprinkled them with some Herbs de Provence to add some additional flavor. Paired beautifully with the steak!
OMG! This was probably my favorite, so far. The thyme sauce added the perfect compliment to the steak and the potatoes. I had a little sauce left over and I used it on a sandwich the next day.
The steak sauce was delicious. I would recommend baking the potatoes alone for about 10 minutes before adding the carrots and following the written directions. I prefer a crispier potatoes than what i got following the recipe.
Have to try it to believe it. All agreed best recipe ever for steak. Potatoes and carrots very simple ingredients and cooking instructions. Everything was over the top great.
Could have added another carrot to the meal to give a little more veggie content. There were only two small carrots in our bag which were hardly worth the effort to cook them as there wasn't much to eat as far as carrots went. Also the sauce tasted fine for flavoring the steak, I feel that Hello fresh could encourage others to use the remaining thyme and some minced garlic to season the steak instead of just salt and pepper. Could require less of a sauce on top= less calories if the meal focused more on seasoning the meat better instead of the sauce.
Steak was awesome! the sauce delicious, I always start to cook potatoes and carrots in a steaming pot then the oven. Much better
This was amazing!! I absolutely LOVED the thyme sauce! This was also the best cut of meat for steak we have had from Hello Fresh! I will certainly do this again!
