Creamy Garlic Butter Steak Pasta (Print Version)
Juicy steak bites seared to perfection in a spicy garlic butter cream sauce, tossed with tender rotini pasta in one pot.
# Ingredients:
→ Main
01 -
1 lb steak (sirloin or ribeye), cut into bite-sized pieces
02 -
2 tablespoons butter, divided
03 -
4 cloves garlic, minced
04 -
1/2 teaspoon crushed red pepper flakes, adjust to taste
05 -
1 cup heavy cream
06 -
1/2 cup grated parmesan cheese
07 -
8 oz rotini pasta (or any short pasta)
08 -
2.5–3 cups water or broth
09 -
Salt and black pepper, to taste
10 -
Chopped parsley, for garnish (optional)
# Steps to Follow:
01 -
Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add steak pieces, season with salt and pepper, and sear for 2–3 minutes per side until browned. Remove and set aside.
02 -
In the same skillet, add the remaining tablespoon of butter. Stir in garlic and red pepper flakes, cooking for 1–2 minutes until fragrant.
03 -
Pour in the heavy cream and stir to combine. Simmer for 3–4 minutes.
04 -
Stir in the parmesan until melted into the sauce.
05 -
Add the uncooked pasta and water or broth. Bring to a boil, then reduce heat and cover. Simmer for 10–12 minutes, stirring occasionally.
06 -
Once the pasta is al dente and the sauce has thickened, return the steak (and its juices) to the skillet. Stir to coat everything in the sauce.
07 -
Taste and adjust seasoning. Garnish with parsley and more parmesan if desired. Serve hot and enjoy immediately.