Spicy Garlic Butter Steak Pasta

This one-pot creamy steak and pasta dish has become my go-to solution for those evenings when I crave something utterly satisfying but don’t want to spend hours in the kitchen or deal with a sink full of dishes.

I first created this recipe during a particularly hectic work week when I needed something quick but didn’t want to sacrifice flavor. My partner, who typically prefers grilled steak on its own, now requests this creamy pasta version at least twice a month.

Ingredients

• Steak: sirloin or ribeye works best due to their tender texture and rich flavor. Look for good marbling for the juiciest results
• Butter: use unsalted so you can control the seasoning. The butter creates the foundation of flavor
• Garlic: fresh cloves provide incomparable aroma and depth. Pre-minced works in a pinch but fresh is worth the effort
• Crushed red pepper flakes: these provide a gentle warmth rather than overwhelming heat. Toast them briefly for enhanced flavor
• Heavy cream: creates that luxurious silky texture that coats every bite. Full-fat is non-negotiable here
• Parmesan cheese: freshly grated melts beautifully and adds wonderful umami notes
• Rotini pasta: the spiral shape captures the sauce perfectly in every crevice
• Water or broth: chicken broth adds extra flavor but water works perfectly fine too
• Salt and black pepper: essential for bringing all flavors to life

Step-by-Step Instructions

Sear the Steak:

Properly heat your skillet until it’s quite hot before adding the butter and meat. This ensures a beautiful caramelized exterior while maintaining juiciness inside. Work in batches if necessary to avoid overcrowding the pan which would steam rather than sear the meat. The quick 2-3 minute cook time per side will leave the steak slightly underdone which is perfect as it will finish cooking when added back later.

Create the Aromatic Base:

After removing the steak use that same flavorful skillet to melt the remaining butter. The garlic and red pepper flakes need just enough time to become fragrant without burning. This brief 1-2 minute cooking releases their essential oils and infuses the butter with their flavors. Keep the heat moderate and stir constantly to prevent scorching.

Develop the Cream Sauce:

When adding the heavy cream scrape the bottom of the pan gently to incorporate all those delicious browned bits from the steak. This deglazing step is crucial for building depth of flavor. Allow the cream to simmer gently until it just begins to thicken slightly before moving to the next step.

Incorporate the Cheese:

Add the parmesan gradually rather than all at once stirring continuously to ensure it melts smoothly into the sauce without clumping. The cheese not only contributes flavor but also helps thicken the sauce to the perfect consistency.

Cook the Pasta Directly in the Sauce:

This one-pot method allows the pasta to release its starches directly into the sauce creating an extraordinarily silky texture. Keep an eye on the liquid level as the pasta cooks adding a splash more if needed. Stir occasionally to prevent sticking but not constantly which would make the pasta release too much starch.

Reunite All Components:

Return the steak along with any accumulated juices to the skillet. These juices contain concentrated flavor that enriches the entire dish. Fold everything together gently to ensure the steak pieces are evenly distributed and coated with the luscious sauce.

I always keep a good quality ribeye in the freezer specifically for this recipe. My family still talks about the first time I made this during an unexpected snowstorm when we couldn’t go out. What started as a pantry meal has become our definition of comfort food.

Perfect Pasta Selection

While rotini works beautifully in this recipe you can experiment with other short pasta shapes. Penne rigate farfalle and cavatappi all capture the sauce wonderfully with their nooks and crannies. Avoid long pasta like spaghetti or fettuccine which can make the dish more challenging to eat and doesn’t hold the chunky components as effectively. The pasta cooking time may vary slightly depending on the shape and brand so start checking for doneness a few minutes before the recipe suggests.

Make It Your Own

This recipe welcomes thoughtful additions to make it your own signature dish. Sautéed mushrooms add wonderful earthy notes and almost meaty texture. For brightness consider stirring in fresh spinach just before serving letting the residual heat wilt it perfectly. Sun-dried tomatoes introduce a sweet-tart element that contrasts beautifully with the creamy sauce. If you enjoy herbs fresh thyme or rosemary can be added during the garlic cooking stage while fresh basil works best sprinkled just before serving.

Serving Suggestions

Serve this indulgent pasta with something light and acidic to balance the richness. A simple arugula salad dressed with lemon and olive oil provides the perfect counterpoint. For a complete meal experience warm crusty bread is essential for capturing every last drop of the sauce. While it might seem counterintuitive a glass of cold sparkling water with a squeeze of lemon helps cleanse the palate between bites allowing you to appreciate the complex flavors anew with each forkful.

The Secret to Perfect Reheating

Should you have leftovers which rarely happens in my house the key to successful reheating is low and slow. Place the pasta in a skillet over medium-low heat with a splash of cream or even milk. Cover and warm gently stirring occasionally until heated through. Avoid the microwave which can cause the sauce to separate and the pasta to become gummy. A fresh grating of parmesan and snip of parsley will revive the dish to nearly its original glory.

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Recipe FAQs

→ What type of steak works best for this dish?

Sirloin or ribeye steak work best as they have good flavor and remain tender when cooked quickly. Sirloin is more economical while ribeye offers more marbling and richness. You could also use strip steak or tenderloin if preferred.

→ Can I adjust the spice level?

Absolutely! The spice comes from the crushed red pepper flakes, which you can adjust to your preference. Start with 1/4 teaspoon for mild heat, the recommended 1/2 teaspoon for medium heat, or up to 1 teaspoon for significant spiciness. You can also omit the red pepper completely for a non-spicy version.

→ What pasta shapes work well in this dish?

While rotini is recommended for its ability to hold the creamy sauce in its spirals, any short pasta works well. Penne, farfalle (bow tie), fusilli, or cavatappi are excellent alternatives that will capture the sauce nicely. Long pastas like spaghetti or fettuccine can work but may be more challenging to cook evenly in the one-pot method.

→ Can I make this dish ahead of time?

This dish is best enjoyed fresh, as the pasta may absorb more sauce and become softer when stored. However, leftovers can be refrigerated for 2-3 days and gently reheated with a splash of cream or milk to revive the sauce. For best results when planning ahead, consider cooking the steak and sauce, then preparing fresh pasta just before serving.

→ What can I substitute for heavy cream?

For a lighter version, you can substitute half-and-half, though the sauce won't be quite as rich. For a dairy-free alternative, full-fat coconut milk works surprisingly well, adding a subtle sweetness that complements the spice. Cashew cream is another excellent plant-based option that maintains creaminess. Avoid using milk alone as it may curdle when heated with the acidic ingredients.

→ What sides pair well with this dish?

This hearty one-pot meal works beautifully with light sides. A simple green salad with vinaigrette provides refreshing contrast, while garlic bread is perfect for soaking up the delicious sauce. Roasted vegetables like asparagus, Brussels sprouts, or broccoli add color and nutritional balance to complete the meal.