Creamy Garlic Butter Steak Pasta

This beef pasta combines tender steak bites with a rich garlic butter sauce, finished with a touch of cream and Parmesan for an indulgent experience.

Ingredients (Serves 4)

For the Steak:

400g beef steak (ribeye or sirloin), cut into bite-sized pieces

1 tsp salt

½ tsp black pepper

½ tsp smoked paprika

1 tbsp olive oil

1 tbsp unsalted butter

For the Pasta & Sauce:

250g fettuccine or tagliatelle

2 tbsp unsalted butter

4 garlic cloves, minced

½ cup beef broth

1 cup heavy cream

½ cup freshly grated Parmesan

½ tsp chili flakes (optional)

½ tsp dried thyme or oregano

2 tbsp fresh parsley, chopped

Salt & pepper to taste

Instructions

1. Cook the pasta: Boil salted water and cook the pasta until al dente. Reserve ½ cup of pasta water, then drain and set aside.

2. Prepare the steak: Pat dry the beef cubes and season with salt, pepper, and smoked paprika.

3. Sear the steak: Heat olive oil in a pan over high heat. Add the steak pieces and sear for about 2 minutes per side until browned. Lower the heat, add 1 tbsp butter, and toss the steak for 30 seconds. Remove from the pan and set aside.

4. Make the sauce: In the same pan, melt 2 tbsp butter over medium heat. Add garlic and cook for 1 minute until fragrant. Pour in beef broth, let it reduce slightly, then stir in the heavy cream, Parmesan, and dried herbs. Simmer for 3 minutes until creamy.

5. Combine everything: Return the pasta to the pan, tossing it in the sauce. If needed, add a splash of reserved pasta water for extra creaminess. Add the steak back in, mix gently, and season with salt, pepper, and chili flakes if using.

6. Serve: Garnish with fresh parsley and extra Parmesan. Enjoy immediately!

Chef’s Tips:

For extra flavor, deglaze the pan with a splash of white wine before adding the broth.

Use a good steak cut for maximum tenderness. Let it rest after searing to keep it juicy.

Don’t overcook the steak! It should remain tender and slightly pink inside.

#food #foodie #yummy #pasta #beef #beef pasta

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