Sizzling Garlic Herb Butter Steak
with Potato Wedges plus Honey-Glazed Pattypan Squash
- 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 pattypan squash.
Ingredients
1 tablespoon
Fry Seasoning
12 ounce
Potatoes
10 ounce
Ranch Steak
1 teaspoon
Dried Thyme
2 clove
Garlic
2 teaspoon
Honey
8 ounce
Pattypan Squash
1 tablespoon
Worcestershire Sauce
Not included in your delivery
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
5 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
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. Quarter pattypan squash lengthwise.
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, 5-7 minutes (you'll add the squash then).
Once potatoes have roasted for 5-7 minutes, carefully toss pattypan squash on opposite side with a drizzle of oil, salt, and pepper. (For 4, 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.
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.
Remove pan from heat; stir in roasted pattypan squash and honey until coated. Season with salt and pepper to taste.
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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the garlic herb butter on the steak, while some found the honey-glazed squash surprisingly delicious 🍯.
- Ease of prep: Some felt the garlic butter was extra effort; consider sautéing garlic in butter before cooking the steak.
- Suggestions: For tender steak, try grilling instead of pan-frying. Roast potatoes longer, about 25 minutes total.
- Portions: Several wanted more squash; consider increasing the amount or offering it as a side more often.
- Texture: A few found the steak tough; ensure to slice against the grain and cook to preferred doneness.
Reviews from our home cooks
Okay tbh I did not make the garlic butter (too much hassle), I just sauteed the garlic in butter before I seared & cooked the steak; it still turned out very very tasty. (I did not use the fry seasoning on the potatoes either, when roasted with olive oil & salt and pepper it's just fine and avoids too many competing flavors). This was my first time having pattypan squash and I thought I might not like it (I do not like soft veg) but the skin retained enough snap & the honey butter made it so I did not mind the soft inside. Overall I liked and would make again.
This recipe doesn't tell you how much butter to use, all it says is to "mash the butter" I looked everywhere including this website to try and find it because I felt like that would be an important part to figure out the sauce so I just had to guess but mine looked nothing like the reference photo but I also didn't want to use too much so that was very confusing, otherwise I did enjoy the flavors of this one!
This was FANTASTIC. The HelloFresh ranch steaks are ALWAYS tender and flavorful. This was the first time I've seen patty pan squash and it was delicious.
Perfect! My husband and I actually liked the squash as much as the steak and fries. Thank you!
This was such a yummy dinner. The butter mixture was absolutely to die for. My only complaint is that one section of the steak was a bit grizzly.
Beef was actually very tender. Squash was a nice change of a vegetable.
This tasted great. Took a little longer than some other recipes but was worth it
This was good! The butter with Worcestershire was a surprise!!
The pattypan squash was brown a bit but still yummy, very cute. Unfortunately, as expected the kids were a bit picky, but they loved the steak and potatoes!
Loved the maple flavor for the squash. Butter for steak was delicious
