• Before starting, preheat the oven to 450°F.
• Wash and dry all produce.
• Strip some thyme leaves from stems, then chop 1/2 tbsp (1 tbsp) leaves. Set remaining sprigs aside.
• Using a strainer, rinse rice until water runs clear. 
• In a medium pot (use a large pot for 4 servings), stir together rice, stock powder, chopped thyme, 1 1/2 cups (3 cups) water, 1 tbsp (2 tbsp) butter and 1/4 tsp (1/2 tsp) salt. Bring to a boil over high.
• Once boiling, reduce heat to medium-low.
• Cover and cook for 18-20 min, until rice is tender and liquid is absorbed. Remove from heat. Set aside, still covered.

• Meanwhile, thinly slice mushrooms.
• Peel, then mince or grate garlic.
• Roughly chop parsley.
• In a small bowl, whisk together miso broth concentrate, beef broth concentrate and 1/2 cup (1 cup) water. Set aside. (NOTE: This is your miso-beef broth mixture.)
• Cut broccoli into bite-sized pieces.
• To a parchment-lined baking sheet, add broccoli, half the garlic and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to combine.
• Roast in the bottom of the oven for 8-10 min, flipping halfway through, until tender.

• Pat steak dry with paper towels, then season with salt and pepper.
• Heat a large non-stick pan over medium-high.
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then steaks. Sear for 2-3 min per side, until golden-brown. Don't crowd the pan; cook in batches, if needed.
• Remove from heat, then transfer steak to another unlined baking sheet.
• Roast in the middle of the oven for 5-8 min, until cooked to desired doneness.** 
• When steaks are done, transfer to a cutting board. Cover loosely with foil, then set aside to rest for 5 min.

• Meanwhile, heat the same pan over medium.
• Add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
• Add mushrooms and remaining thyme sprigs. Cook for 3-4 min, stirring occasionally, until softened.
• Add remaining garlic and Cream Sauce Spice Blend. Cook for 1 min, stirring often, until mushrooms are coated and garlic is fragrant.

• To the pan, slowly add miso-beef broth mixture.
• Cook for 2-4 min, stirring constantly, until sauce thickens slightly.
• Season with salt and pepper.
• Carefully remove and discard thyme sprigs.

• Fluff rice with a fork, then stir in parsley.
• Thinly slice steaks.
• Divide rice, steaks and broccoli between plates.
• Top steaks with miso-mushroom sauce.

If you've opted for double steak, cook in the same way the recipe instructs you to cook the regular portion of steak. Work in batches, if necessary.