Here’s a delicious Steak and Pasta recipe—a hearty, flavorful meal that combines seared steak with a creamy or savory pasta. This version is simple but restaurant-quality.
Garlic Butter Steak with Pasta
Ingredients (serves 2–4):
For the Steak:
- 2 ribeye or sirloin steaks (about 8 oz each)
- Salt and pepper, to taste
- 2 tbsp olive oil
- 2 tbsp butter
- 2 cloves garlic, crushed
- Optional: fresh thyme or rosemary sprigs
For the Pasta:
- 8 oz (225 g) fettuccine, linguine, or spaghetti
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 cup heavy cream or half-and-half
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
- Optional: 1 cup sautéed mushrooms or spinach
Instructions:
- Cook the pasta: Bring a large pot of salted water to boil. Cook pasta according to package instructions. Drain, reserving ½ cup pasta water.
- Cook the steak:
- Season steaks generously with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear steaks 3–5 minutes per side for medium-rare (adjust for thickness).
- Add butter, garlic, and herbs in the last 1–2 minutes. Spoon melted butter over the steaks (basting). Remove steaks and let rest 5 minutes.
- Make the sauce:
- In the same skillet, add 2 tbsp butter and minced garlic. Sauté 1 minute.
- Pour in cream and simmer 2–3 minutes. Stir in Parmesan cheese until melted and smooth.
- Add a splash of reserved pasta water if the sauce is too thick.
- Combine pasta and sauce: Toss pasta in the sauce until coated. Add optional veggies if desired.
- Serve: Slice steak against the grain and serve on top of the pasta. Spoon extra sauce over the steak.
Optional variations:
- Spicy version: Add red pepper flakes to the sauce.
- Tomato version: Swap cream for a can of diced tomatoes and Italian seasoning for a lighter, tomato-based sauce.
If you want, I can also give a one-pan steak-and-pasta recipe that’s even faster—perfect for weeknights.
Do you want me to provide that version?
