Garlic Herb Butter Steak with Potato Wedges and Honey-Glazed Pattypan Squash

There’s nothing quite like the sizzle of a steak hitting a hot pan, promising a delicious meal ahead. This recipe features a tender ranch steak seared to perfection and finished with a rich garlic herb butter made with thyme, Worcestershire sauce and a hint of pepper. The butter melts over the steak, creating a luscious sauce that elevates every bite.

On the side, you’ll enjoy crispy golden potato wedges seasoned with a special fry seasoning and pattypan squash glazed with honey for a touch of sweetness. Together, they make a well-rounded plate that’s sure to impress.

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Ingredients

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

10 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

8 ounce Pattypan SquashView ingredient guideLike ingredientDislike ingredient

1 tablespoon Worcestershire SauceView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to top position (and middle position for 4 servings). Preheat oven to 425°F. Wash and dry produce. Place 4 tablespoons plain butter (8 tablespoons for 4 servings) in a small microwave-safe bowl; bring to room temperature. Cut potatoes into ½-inch-thick wedges. Quarter pattypan squash lengthwise.
2. In a large bowl, toss potatoes with a drizzle of oil, Fry Seasoning, salt and pepper. Transfer to one side of a baking sheet. (For 4 servings, spread potatoes across entire sheet.) Roast on top rack for 5-7 minutes. Then, carefully toss pattypan squash on the opposite side of the sheet with a drizzle of oil, salt and pepper. (For 4 servings, leave potatoes roasting and add squash to a second sheet; roast on middle rack.) Return to top rack and roast until veggies are browned and tender, 12-15 minutes more.
3. 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.
4. Pat steak dry with paper towels and season with salt and pepper. Heat a drizzle of oil in the same pan over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side. In the last minute of cooking, add 1 tablespoon garlic herb butter (2 tablespoons for 4 servings) to pan; let melt and spoon over steak until coated. Transfer steak to a cutting board to rest.
5. Once veggies are done roasting, melt 1 tablespoon plain butter (2 tablespoons for 4 servings) in a small pot over medium-high heat. Remove from heat; stir in roasted pattypan squash and honey until coated. Season with salt and pepper to taste.
6. Thinly slice steak against the grain. Divide steak, glazed pattypan squash 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.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with another tender cut like sirloin or ribeye. Adjust cooking time accordingly.

Can I make the garlic herb butter ahead of time?

Absolutely! Prepare the butter and store it in the fridge for up to 5 days. Soften before using.

What can I use instead of pattypan squash?

You can substitute with zucchini or yellow squash. Cut into similar-sized pieces and roast as directed.