Garlic Butter Steak Pasta: The Ultimate Recipe Guide

Garlic butter steak pasta: just the name alone conjures up images of tender, juicy steak mingling with perfectly cooked pasta, all coated in a luscious, garlicky, buttery sauce. Are you ready to experience a symphony of flavors that will tantalize your taste buds and leave you craving more? This isn’t just a meal; it’s an experience!

While the exact origins of garlic butter steak pasta are a bit hazy, its popularity likely stems from the fusion of classic Italian pasta dishes with the American love for a good steak. Think of it as a delicious marriage between a traditional pasta aglio e olio and a perfectly seared steak. It’s a modern comfort food masterpiece!

What makes this dish so irresistible? It’s the perfect balance of richness and simplicity. The garlic butter sauce, infused with aromatic garlic and herbs, clings beautifully to the pasta, creating a creamy, flavorful base. Then, you add the star of the show: tender, perfectly cooked steak, adding a satisfying protein punch and a delightful textural contrast. People adore this dish because it’s both indulgent and surprisingly easy to make. It’s a restaurant-quality meal you can whip up in the comfort of your own kitchen, making it perfect for a weeknight dinner or a special occasion. Get ready to create a culinary masterpiece!

Ingredients:

• For the Steak:
• 2 (8-ounce) ribeye steaks, about 1-inch thick
• 2 tablespoons olive oil
• 2 tablespoons butter
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and freshly ground black pepper, to taste
• For the Garlic Butter Sauce:
• 1/2 cup (1 stick) unsalted butter
• 6 cloves garlic, minced
• 1/4 cup dry white wine (optional, but recommended)
• 1/4 cup heavy cream
• 1/4 cup grated Parmesan cheese, plus more for serving
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice
• 1/2 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• For the Pasta:
• 1 pound pasta (linguine, fettuccine, or spaghetti work well)
• Salt, for pasta water

Preparing the Steak:

1. Prep the Steaks: Take the ribeye steaks out of the refrigerator about 30 minutes before cooking. This allows them to come closer to room temperature, which helps them cook more evenly. Pat the steaks dry with paper towels. This is crucial for getting a good sear. Season generously with salt and freshly ground black pepper on both sides. Don’t be shy with the seasoning!
2. Sear the Steaks: Heat the olive oil in a large, heavy-bottomed skillet (cast iron is ideal) over medium-high heat. You want the oil to be shimmering hot, but not smoking. Carefully place the steaks in the hot skillet, making sure not to overcrowd the pan. If your skillet isn’t big enough, cook the steaks in batches. Sear the steaks for about 3-4 minutes per side, until a deep golden-brown crust forms. Avoid moving the steaks around too much during this process; you want them to develop a good sear.
3. Add Garlic and Herbs: Reduce the heat to medium. Add the butter, minced garlic, thyme, and rosemary to the skillet. As the butter melts, tilt the skillet and use a spoon to baste the steaks with the garlic butter. Continue cooking and basting for another 2-3 minutes, or until the steaks reach your desired level of doneness. Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F (54-57°C); for medium, aim for 135-145°F (57-63°C); and for medium-well, aim for 145-155°F (63-68°C).
4. Rest the Steaks: Remove the steaks from the skillet and place them on a cutting board. Tent them loosely with foil and let them rest for at least 10 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. Don’t skip this step!
5. Slice the Steaks: After resting, slice the steaks against the grain into thin strips. This makes them easier to eat and helps to maximize tenderness.

Making the Garlic Butter Sauce:

1. Melt the Butter: While the steaks are resting, prepare the garlic butter sauce. In the same skillet you used to cook the steaks (don’t clean it!), melt the butter over medium heat. The browned bits left in the pan from the steak will add tons of flavor to the sauce.
2. Sauté the Garlic: Add the minced garlic to the melted butter and sauté for about 1-2 minutes, or until fragrant. Be careful not to burn the garlic, as this will make the sauce bitter.
3. Deglaze with Wine (Optional): If using, pour the dry white wine into the skillet and scrape up any browned bits from the bottom of the pan. Let the wine simmer for a minute or two, until it has reduced slightly. This step adds depth and complexity to the sauce, but it can be omitted if you prefer.
4. Add Cream and Parmesan: Stir in the heavy cream and Parmesan cheese. Bring the sauce to a simmer and cook for about 2-3 minutes, or until the cheese has melted and the sauce has thickened slightly.
5. Finish the Sauce: Remove the skillet from the heat and stir in the chopped fresh parsley, lemon juice, and red pepper flakes (if using). Season with salt and freshly ground black pepper to taste.

Cooking the Pasta:

1. Cook the Pasta: While the sauce is simmering, cook the pasta according to package directions. Be sure to salt the pasta water generously; this is your only chance to season the pasta itself. Cook the pasta until it is al dente, meaning it is firm to the bite.
2. Reserve Pasta Water: Before draining the pasta, reserve about 1 cup of the pasta water. This starchy water is a secret weapon for creating a creamy and emulsified sauce.
3. Drain the Pasta: Drain the pasta in a colander.

Assembling the Dish:

1. Combine Pasta and Sauce: Add the drained pasta to the skillet with the garlic butter sauce. Toss to coat the pasta evenly with the sauce. If the sauce seems too thick, add a little of the reserved pasta water at a time, until it reaches your desired consistency.
2. Add the Steak: Gently fold in the sliced steak into the pasta and sauce. Be careful not to overcook the steak, as it is already cooked to perfection.
3. Serve Immediately: Serve the garlic butter steak pasta immediately. Garnish with extra grated Parmesan cheese and chopped fresh parsley, if desired. A sprinkle of red pepper flakes can also add a nice touch of heat.

Tips for Success:

• Use High-Quality Ingredients: The quality of your ingredients will directly impact the flavor of the dish. Use good-quality ribeye steaks, fresh garlic, and real Parmesan cheese for the best results.
• Don’t Overcook the Steak: Overcooked steak is tough and dry. Use a meat thermometer to ensure that the steaks are cooked to your desired level of doneness.
• Salt the Pasta Water: Salting the pasta water is essential for seasoning the pasta itself. Use about 1 tablespoon of salt per gallon of water.
• Reserve Pasta Water: The starchy pasta water is a key ingredient for creating a creamy and emulsified sauce. Don’t skip this step!
• Adjust Seasoning to Taste: Taste the sauce and adjust the seasoning as needed. You may need to add more salt, pepper, or lemon juice to balance the flavors.

Variations:

• Add Vegetables: Feel free to add vegetables to the pasta, such as sautéed mushrooms, spinach, or asparagus.
• Use Different Cuts of Steak: While ribeye is a great choice, you can also use other cuts of steak, such as New York strip or sirloin.
• Make it Spicy: Add more red pepper flakes to the sauce for a spicier dish.
• Add Herbs: Experiment with different herbs, such as oregano or basil, to customize the flavor of the sauce.
• Use Different Types of Pasta: While linguine, fettuccine, and spaghetti are all good choices, you can also use other types of pasta, such as penne or rigatoni.

Conclusion:

This Garlic Butter Steak Pasta isn’t just another weeknight dinner; it’s a flavor explosion waiting to happen! The tender, perfectly seared steak, bathed in that luscious garlic butter sauce, combined with the comforting pasta… honestly, what’s not to love? It’s quick enough for a busy evening but impressive enough to serve to guests. I truly believe this recipe deserves a permanent spot in your culinary repertoire.

But why is it a must-try? Beyond the incredible taste, it’s the simplicity that gets me every time. You don’t need to be a seasoned chef to nail this dish. The instructions are straightforward, the ingredients are readily available, and the payoff is immense. Think about it: succulent steak, fragrant garlic, rich butter, and perfectly cooked pasta all coming together in a symphony of flavors. It’s a restaurant-quality meal you can create in your own kitchen, and that, my friends, is something special.

Now, let’s talk serving suggestions and variations because the possibilities are endless! For a complete meal, I love serving this pasta with a simple side salad – a mix of fresh greens, cherry tomatoes, and a light vinaigrette. The acidity of the salad cuts through the richness of the pasta beautifully. Alternatively, you could add some steamed broccoli or asparagus for a healthy and vibrant side dish.

Feeling adventurous? Consider adding a splash of white wine to the garlic butter sauce for an extra layer of complexity. A squeeze of lemon juice at the end can also brighten up the flavors. If you’re a cheese lover (and who isn’t?), a sprinkle of freshly grated Parmesan cheese or Pecorino Romano is always a welcome addition. For a spicier kick, add a pinch of red pepper flakes to the sauce.

And don’t feel limited to just steak! While I personally adore the combination of steak and garlic butter pasta, you can easily substitute the steak with chicken, shrimp, or even mushrooms for a vegetarian option. The garlic butter sauce works wonders with just about anything!

I’ve made this Garlic Butter Steak Pasta countless times, and each time it’s a hit. It’s become a go-to recipe for busy weeknights, special occasions, and everything in between. It’s a crowd-pleaser, a comfort food, and a culinary adventure all rolled into one.

So, what are you waiting for? Grab your ingredients, fire up your stove, and get ready to experience the magic of this recipe. I promise you won’t be disappointed.

I’m so excited for you to try this recipe and make it your own! Once you do, please, please, please come back and share your experience in the comments below. I’d love to hear about your variations, your serving suggestions, and any tips you might have. Did you add a special ingredient? Did you serve it with a particular side dish? Let me know! Your feedback is invaluable, and it helps other readers discover new and exciting ways to enjoy this delicious pasta dish. Happy cooking!

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