🥩 Creamy Garlic Pasta with Steak

⏱ Time

• Prep: 15 minutes

• Cook: 25 minutes

• Total: ~40 minutes

🍽 Servings

• 2–3 generous servings

🛒 Ingredients

Steak

• 12 oz (340 g) steak (ribeye, sirloin, or strip)

• Salt & black pepper (to taste)

• 1 tbsp olive oil

• 1 tbsp butter

• 2 cloves garlic, smashed

• Fresh rosemary or thyme (optional)

Pasta

• 10 oz (280 g) pasta (fettuccine, penne, or spaghetti)

• Salted water for boiling

Creamy Garlic Sauce

• 2 tbsp butter

• 5–6 cloves garlic, minced

• 1 cup heavy cream

• ½ cup freshly grated Parmesan cheese

• ½ tsp black pepper

• ¼ tsp chili flakes (optional)

• ½ tsp Italian seasoning (optional)

• Pasta water (as needed)

Optional Add-ins

• Mushrooms

• Spinach

• Sun-dried tomatoes

• Extra Parmesan for serving

👨‍🍳 Instructions

1. Cook the Steak

1. Pat steak dry and season generously with salt and pepper.

2. Heat olive oil in a pan over medium-high heat.

3. Add steak and sear:

   • 3–4 minutes per side (medium-rare)

   • Add butter, garlic, and herbs during the last minute.

4. Baste steak with melted butter.

5. Remove and let rest 10 minutes, then slice thinly.

2. Cook the Pasta

1. Boil pasta in well-salted water until al dente.

2. Reserve ½–1 cup pasta water, then drain.

3. Make the Creamy Garlic Sauce

1. In the same pan (lower heat to medium), melt butter.

2. Add garlic and sauté 30–45 seconds (don’t brown).

3. Pour in heavy cream and simmer gently for 3–4 minutes.

4. Stir in Parmesan, black pepper, chili flakes, and Italian seasoning.

5. Add pasta water a little at a time until sauce is silky.

4. Combine Everything

1. Add pasta to the sauce and toss to coat.

2. Fold in sliced steak.

3. Taste and adjust salt & pepper.

4. Garnish with Parmesan and fresh herbs.

🍝 Serving Suggestions

• Garlic bread

• Simple arugula salad

• Roasted asparagus or broccoli

❓ Q & A

Q: What’s the best cut of steak for this?

A: Ribeye is richest, sirloin is leaner, and strip steak is a great middle ground. Avoid stewing cuts.

Q: Can I use milk instead of heavy cream?

A: Yes, but:

• Use whole milk

• Add extra Parmesan

• Simmer longer to thicken
  (Heavy cream gives the best texture.)

Q: How do I keep the sauce from breaking?

A:

• Keep heat medium to low

• Add cheese off direct high heat

• Stir constantly when adding Parmesan

Q: Can I make this ahead of time?

A: You can:

• Cook steak and pasta separately

• Make sauce fresh when reheating
  Cream sauces don’t love long storage.

Q: How do I reheat leftovers?

A:

• Low heat on stovetop

• Add a splash of milk or cream

• Stir gently until creamy again

Q: Can I make it spicy?

A: Absolutely:

• Extra chili flakes

• Dash of cayenne

• Drizzle chili oil before serving

Q: Can I make it without steak?

A: Yes! Swap with:

• Chicken

• Shrimp

• Mushrooms for vegetarian

Q: Why does my garlic taste bitter?

A: Garlic cooked too long or too hot burns fast. Keep heat moderate and cook briefly.