Garlic Steak Pasta Dinner (Print-Friendly Version)
Juicy steak and pasta tossed in robust garlic butter sauce—a fast, flavor-packed meal for any night.
# What You’ll Need to Make This:
→ Pasta
01 -
225 g linguine or fettuccine
→ Meat
02 -
300 g sirloin steak
→ Aromatics & Sauce
03 -
4 cloves garlic, minced
04 -
3 tablespoons unsalted butter
05 -
1 tablespoon olive oil
06 -
1/2 teaspoon red pepper flakes
07 -
1/2 teaspoon salt
08 -
1/2 teaspoon ground black pepper
09 -
2 tablespoons fresh parsley, chopped
10 -
2 tablespoons grated Parmesan cheese
11 -
120 ml reserved pasta water
# How to Prepare:
01 -
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8–10 minutes. Before draining, reserve 120 ml of pasta water. Drain and set aside.
02 -
Pat the steak dry with paper towels. Season both sides evenly with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Sear the steak for 3–4 minutes per side, or until it reaches your preferred doneness. Transfer to a plate and allow to rest for 5–10 minutes.
03 -
Lower the skillet heat to medium. Add butter to the pan and melt. Stir in the minced garlic and sauté for 1–2 minutes, until fragrant and lightly golden. Add red pepper flakes at this stage, if using.
04 -
Add cooked pasta to the skillet with the garlic butter. Toss to coat, adding reserved pasta water a splash at a time to achieve a glossy sauce that clings to the noodles.
05 -
Slice the rested steak thinly across the grain.
06 -
Divide the garlic butter pasta between plates. Top with sliced steak. Garnish with chopped parsley and grated Parmesan if desired. Serve hot.
# Extra Tips:
01 -
Allow steak to come to room temperature before cooking for even heat distribution.
02 -
Resting steak after cooking locks in juices for a tender bite.
03 -
Using reserved pasta water enriches the sauce and helps it adhere to the noodles.
04 -
Always slice steak against the grain to maximize tenderness.