Sweet and Spicy Garlic Steak (Print-Friendly Version)
Savor juicy steak and garlicky pasta tossed in a honey soy glaze with a spicy kick, ready in under 30 minutes.
# What You’ll Need to Make This:
→ Steak
01 -
450 g ribeye or sirloin steak
02 -
Salt, to taste
03 -
Freshly ground black pepper, to taste
→ Pasta
04 -
225 g linguine or spaghetti
→ Aromatics and Sauce
05 -
4 cloves garlic, minced
06 -
1 teaspoon crushed red pepper flakes, or to taste
07 -
2 tablespoons soy sauce
08 -
2 tablespoons honey
09 -
2 tablespoons unsalted butter
10 -
1 tablespoon olive oil
→ Finishing Touches
11 -
1 tablespoon chopped fresh parsley, optional
# How to Prepare:
01 -
Pat the steak dry with paper towels, then season both sides evenly with salt and black pepper. Allow the steak to rest at room temperature for 10 to 15 minutes before cooking.
02 -
Cook the linguine in a large pot of salted boiling water until al dente. Reserve 120 ml of pasta water, then drain the pasta.
03 -
Heat olive oil in a cast iron skillet over medium-high heat. Sear the steak for 3 to 4 minutes on each side until well-browned and desired doneness is reached. Transfer to a board and let rest.
04 -
Reduce heat to medium and add butter to the same skillet. Once melted, sauté garlic and crushed red pepper flakes until aromatic, about 1 minute.
05 -
Pour in soy sauce and honey, stirring to combine. Simmer briefly until the sauce is slightly thickened.
06 -
Toss the drained pasta in the skillet, coating thoroughly with the sauce. Add reserved pasta water as needed to loosen and emulsify.
07 -
Slice the rested steak thinly against the grain for optimal tenderness.
08 -
Serve the pasta onto plates, arrange steak slices on top, and garnish with chopped parsley and extra red pepper flakes if desired.
# Extra Tips:
01 -
Always slice steak against the grain to maximize tenderness.
02 -
Reserve some pasta water to emulsify and adjust the consistency of the sauce.
03 -
Letting the steak rest before slicing helps retain its natural juices.