Garlic Butter Steak with Cheesy Herb PastaIngredients
For the Garlic Butter Steak:
1 lb sirloin or ribeye steak, cut into bite-size cubes
1 tbsp olive oil
2 tbsp butter
3 cloves garlic, minced
1 tsp smoked paprika
Salt & black pepper, to taste
For the Cheesy Herb Pasta:
12 oz pasta (fettuccine, linguine, or your choice)
2 tbsp butter
3 cloves garlic, minced
1½ cups heavy cream
½ cup grated Parmesan
1 cup shredded mozzarella
1 tsp Italian seasoning
½ tsp dried thyme or rosemary (optional)
Salt & black pepper, to taste
½ cup reserved pasta water (if needed for sauce)
Optional Garnish:
Fresh parsley or basil
Extra Parmesan
A drizzle of garlic butter from the steak
Instructions
Step 1: Cook the Pasta
Bring salted water to a boil. Cook pasta until al dente. Reserve ½ cup pasta water, drain, and set aside.
Step 2: Cook the Garlic Butter Steak
Pat steak cubes dry and season with paprika, salt, and pepper.
In a large skillet, heat olive oil and butter over medium-high heat.
Add steak and sear 2–3 minutes per side until golden brown and cooked to your desired doneness.
Add minced garlic during the last 1–2 minutes, tossing to coat. Remove steak and set aside, keeping the garlic butter in the pan.
Step 3: Make the Cheesy Herb Sauce
In the same skillet, melt butter and sauté garlic until fragrant.
Add heavy cream and bring to a gentle simmer.
Stir in Parmesan, mozzarella, Italian seasoning, and thyme/rosemary.
Season with salt and pepper, and use reserved pasta water to loosen sauce if needed.
Step 4: Combine Pasta & Steak
Toss cooked pasta in the creamy herb sauce.
Add steak cubes on top or gently fold them in.
Step 5: Serve & Garnish
Plate pasta with steak and sauce. Sprinkle with fresh parsley, extra Parmesan, and drizzle with leftover garlic butter for extra richness.
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4
Calories per Serving: ~870 kcal