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.