Garlic Butter Steak Pasta (Printer-Friendly)
Tender steak bites in garlic butter with creamy Cajun Alfredo and perfectly cooked spiral pasta for a savory, indulgent dinner.
# What You’ll Need:
→ Meat
01 -
450 grams sirloin steak, cubed
→ Oils and Fats
02 -
2 tablespoons extra virgin olive oil
03 -
4 tablespoons unsalted butter
→ Aromatics and Spices
04 -
4 cloves garlic, minced
05 -
1 teaspoon garlic powder
06 -
1 teaspoon smoked paprika
07 -
1/4 teaspoon red pepper flakes
08 -
1 teaspoon Cajun seasoning
09 -
Salt and freshly ground black pepper, to taste
→ Pasta
10 -
225 grams twisted pasta (rotini or fusilli)
→ Dairy
11 -
240 milliliters heavy cream (full fat)
12 -
60 grams freshly grated Parmesan cheese
→ Garnish
13 -
2 tablespoons fresh parsley, chopped
# Steps to Follow:
01 -
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8 to 10 minutes. Reserve 120 milliliters of pasta water, then drain.
02 -
In a bowl, toss steak cubes with salt, pepper, garlic powder, and smoked paprika until evenly coated.
03 -
Heat olive oil in a large skillet over medium-high heat until shimmering. Arrange steak cubes in a single layer and sear without moving for 2 minutes. Turn to brown all sides evenly. Remove steak from skillet and set aside to rest.
04 -
Reduce heat to medium. Add butter to skillet, scraping browned bits from the pan. Stir in minced garlic and cook for 1 to 2 minutes until fragrant and golden, avoiding burning.
05 -
Pour heavy cream into skillet along with Cajun seasoning, garlic powder, salt, and pepper. Bring to a gentle simmer, stirring frequently. Let sauce thicken for 3 to 4 minutes. Remove from heat and stir in Parmesan cheese until melted and smooth.
06 -
Add drained pasta to the sauce and toss until well coated. Adjust sauce consistency by adding reserved pasta water a little at a time until glossy.
07 -
Return steak to skillet and stir to warm through and combine with pasta and sauce. Plate and garnish with chopped parsley. Serve immediately.
# Helpful Hints:
01 -
Pat steak dry before searing for a better crust. Reserve pasta water to adjust sauce texture. Leftovers improve in flavor the next day.