Garlic Butter Steak With Creamy Pasta (Print version)

Tender garlic butter steak bites tossed over creamy parmesan pasta for a rich, fast dinner with a silky sauce.

# Ingredients:

For the steak

01 - 1 1/4 lb (565 g) sirloin steak, cut into 1-inch pieces
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon black pepper
04 - 1 tablespoon olive oil
05 - 3 tablespoons unsalted butter
06 - 4 cloves garlic, minced

For the creamy pasta

07 - 12 oz (340 g) rigatoni or penne
08 - 1 tablespoon unsalted butter
09 - 1 cup (240 ml) heavy cream
10 - 3/4 cup (75 g) freshly grated parmesan cheese
11 - 1/2 cup (120 ml) reserved pasta water, plus more as needed
12 - 1/2 teaspoon Italian seasoning
13 - 1/4 teaspoon red pepper flakes, optional
14 - 2 tablespoons chopped fresh parsley
15 - Salt and black pepper to taste

# Instructions:

01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente, then reserve 1 cup of pasta water and drain.
02 - Pat the steak pieces very dry. Toss with kosher salt and black pepper so the surface can brown instead of steam.
03 - Heat olive oil in a large skillet over medium-high heat. Sear the steak in a single layer for 2-3 minutes per side until browned, working in batches if needed.
04 - Lower the heat to medium. Add 3 tablespoons butter and the garlic, then toss the steak for about 1 minute until fragrant. Transfer steak and pan juices to a plate.
05 - Add 1 tablespoon butter to the same skillet. Pour in the cream, scrape up the browned bits, and simmer for 2-3 minutes. Stir in parmesan, Italian seasoning, and red pepper flakes until smooth.
06 - Add the drained pasta and 1/2 cup reserved pasta water. Toss until the sauce coats the pasta, adding more pasta water a tablespoon at a time if needed.
07 - Return the steak and juices to the skillet. Toss briefly, season to taste, and finish with parsley and more black pepper. Serve immediately.

# Good to know:

01 - Best served right after tossing while the sauce is glossy.
02 - Use an instant-read thermometer if cooking larger steak pieces.
03 - Reserve pasta water before draining so the sauce can be adjusted.

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