Description
Tender steak slices and pasta tossed in a rich, creamy garlic butter sauce, finished with parmesan and fresh parsley for a comforting and satisfying dinner.
Ingredients
Scale
- 450 g raw steak (sirloin or ribeye)
- 340 g dry pasta (fettuccine or penne)
- 4 tablespoons unsalted butter
- 5 whole garlic cloves, peeled
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 cup grated parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt, or to taste
- 1 teaspoon black pepper, or to taste
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve some pasta water, then drain.
- Season the steak on both sides with salt and black pepper.
- Heat olive oil in a large skillet over medium high heat. Sear the steak for 3 to 4 minutes per side, then remove and let rest.
- Lower the heat to medium low. Add butter and whole garlic cloves to the skillet and cook until fragrant.
- Pour in the heavy cream and gently stir, allowing the sauce to warm without boiling.
- Add the cooked pasta and parmesan cheese, tossing until the sauce coats the pasta evenly. Use pasta water if needed.
- Slice the rested steak against the grain and fold it into the pasta.
- Finish with fresh parsley and serve warm.
Notes
- Let the steak rest before slicing to keep it juicy.
- Cook the sauce gently to avoid separating the cream.
- Slice steak against the grain for best texture.
Nutrition
- Serving Size: 1 plate
- Calories: 720
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 38 g
- Saturated Fat: 19 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 135 mg
Keywords: creamy garlic butter steak pasta, steak and pasta recipe, creamy steak pasta, garlic butter pasta dinner