Description
A one-pan creamy garlic butter steak pasta with a glossy, spicy sauce that perfectly clings to tender steak and pasta.
Ingredients
Scale
- 600 g steak (sirloin or flank)
- 1½ tsp kosher salt
- ¾ tsp black pepper
- 30 ml olive oil (2 tbsp)
- 60 g unsalted butter (4 tbsp)
- 18 g garlic, minced (6 cloves)
- 1 tsp red pepper flakes
- 1 tsp smoked paprika
- 340 g dry pasta (penne, rigatoni, or short spaghetti)
- 480 ml beef broth (2 cups)
- 240 ml heavy cream (1 cup)
- 60 g grated Parmesan (¾ cup, packed)
- 15 ml lemon juice (1 tbsp)
- 15 g chopped parsley (¼ cup)
Instructions
- Pat and season the steak with salt and pepper. Let rest for 5 minutes.
- Heat olive oil in a large skillet over medium-high heat, then sear the steak for 2–3 minutes per side.
- Transfer the steak to a plate and let it rest for 5 minutes before slicing.
- Add butter to the same pan and sauté minced garlic for 30–45 seconds until fragrant.
- Pour in beef broth and heavy cream, scraping the pan to loosen fond, and bring to a gentle boil.
- Add dry pasta and cook, stirring occasionally, for 10–12 minutes until al dente.
- Remove from heat and stir in grated Parmesan, lemon juice, and parsley.
- Serve immediately, letting sit for 2 minutes before plating.
Notes
For best results, do not overcrowd the pan while searing and allow the steak to rest before slicing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pan Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 760
- Sugar: 5g
- Sodium: 780mg
- Fat: 45g
- Saturated Fat: 22g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 3g
- Protein: 44g
- Cholesterol: 150mg