Description
A rich and comforting pasta dish featuring tender steak slices tossed in a creamy garlic butter sauce with parmesan and perfectly cooked pasta.
Ingredients
2 ribeye or sirloin steaks (about 450 g / 1 lb total)
340 g (12 oz) pasta (fettuccine, penne, or linguine)
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon black pepper
4 tablespoons unsalted butter
6 cloves garlic, minced
1 cup (240 ml) heavy cream
½ cup (50 g) grated parmesan cheese
½ teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon red pepper flakes (optional)
½ cup (120 ml) pasta cooking water
2 tablespoons chopped parsley
Instructions
Bring a large pot of salted water to a boil and cook 340 g (12 oz) pasta until al dente. Reserve ½ cup (120 ml) pasta water before draining.
Season 2 steaks with 1 teaspoon salt and 1 teaspoon black pepper.
Heat 1 tablespoon olive oil in a skillet over medium-high heat and cook steaks for about 3–4 minutes per side. Remove and let rest for 5 minutes, then slice thinly.
In the same skillet, melt 4 tablespoons butter over medium heat and add 6 minced garlic cloves. Cook for about 1–2 minutes until fragrant.
Pour in 1 cup (240 ml) heavy cream and stir in ½ cup parmesan cheese, paprika, red pepper flakes, salt, and black pepper. Simmer for 3–4 minutes until slightly thickened.
Add the cooked pasta to the skillet and toss to coat. Add some reserved pasta water if the sauce is too thick.
Add the sliced steak and mix gently.
Garnish with chopped parsley and extra parmesan if desired. Serve hot.
Notes
For extra flavor, allow the steak to develop a golden crust before flipping.
If the sauce becomes too thick, add small amounts of pasta cooking water to loosen it.
Fresh garlic provides the best flavor for the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes