• 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.
• In a medium pot (use a large pot for 4 servings), stir together rice, chicken 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.
• 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 once halfway through, until tender.

• Pat steaks dry with paper towels, then season with salt and pepper.
• Heat a large non-stick pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then steaks. Sear for 2-3 min per side, until golden. Don't crowd the pan; cook in batches, if needed.
• Remove from heat, then transfer steaks to another 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.

• Slowly add miso-beef broth mixture to the pan.
• 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 mushroom sauce.

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