Garlic Butter Steak Pasta (Printer-Friendly)

Tender steak meets creamy Cajun Alfredo sauce tossed with spiraled pasta for a hearty, flavorful dish.

# What You’ll Need:

→ Meat

01 - 300 grams sirloin steak, cubed

→ Oils and Fats

02 - 2 tablespoons extra virgin olive oil
03 - 4 tablespoons unsalted butter

→ Aromatics and Spices

04 - 3 cloves fresh garlic, minced
05 - 1 teaspoon garlic powder
06 - 1 teaspoon smoked Spanish paprika
07 - ½ teaspoon red pepper flakes
08 - 1 teaspoon Cajun seasoning
09 - ½ teaspoon salt
10 - ½ teaspoon black pepper

→ Pasta

11 - 225 grams twisted pasta (rotini or fusilli)

→ Dairy

12 - 240 milliliters heavy cream
13 - 50 grams freshly grated Parmesan cheese

→ Herbs

14 - 2 tablespoons fresh parsley, chopped

# Steps to Make This:

01 - Bring a large pot of salted water to a rolling boil. Add twisted pasta and cook until al dente, about 8 to 10 minutes. Reserve 120 milliliters (½ cup) of pasta water, then drain the pasta.
02 - In a mixing bowl, toss sirloin cubes with salt, pepper, garlic powder, and smoked paprika ensuring even coating. Heat olive oil in a large skillet over medium-high heat until shimmering. Place steak in a single layer and sear without stirring for 2 minutes, then turn to brown evenly on all sides. Remove steak from skillet and set aside to rest.
03 - Reduce heat to medium. Add butter to the skillet and scrape up browned bits. Once melted, add minced garlic and cook, stirring constantly, for 1 to 2 minutes until fragrant and golden but not burnt.
04 - Pour heavy cream into the skillet. Stir in Cajun seasoning, additional garlic powder, salt, and pepper. Bring to a gentle simmer, stirring occasionally, and cook for 3 to 4 minutes until slightly thickened. Remove from heat and fold in freshly grated Parmesan until fully incorporated and smooth.
05 - Add drained pasta directly into the skillet with the sauce. Toss thoroughly to coat all pasta spirals. If sauce is too thick, gradually add reserved pasta water to achieve a glossy, smooth consistency.
06 - Return steak cubes to the skillet and toss to warm through and fully coat with sauce. Serve immediately, garnished generously with chopped fresh parsley for color and brightness.

# Additional Notes:

01 - Pat steak dry before searing to develop a rich crust.
02 - Reserve pasta water to adjust sauce consistency as needed.
03 - Allow steak to rest after searing to retain juiciness.
04 - Toss pasta with sauce before adding steak to avoid overcooking.
05 - Leftovers reheat well with a splash of cream or milk to restore creaminess.

Go Back