Garlic Butter Steak Pasta: A Delicious and Easy Recipe

Garlic Butter Steak Pasta: Prepare to indulge in a culinary masterpiece that will tantalize your taste buds and leave you craving more! Imagine perfectly seared steak, juicy and tender, nestled amongst al dente pasta, all coated in a luscious, garlicky, buttery sauce. This isn’t just dinner; it’s an experience.

While the exact origins of combining steak and pasta in this way are somewhat modern, the individual components boast rich histories. Steak, a symbol of celebration and indulgence, has been enjoyed for centuries across various cultures. Pasta, of course, is a cornerstone of Italian cuisine, perfected over generations. The marriage of these two beloved ingredients creates a symphony of flavors and textures that is simply irresistible.

What makes garlic butter steak pasta so universally appealing? It’s the perfect balance of richness and comfort. The savory steak provides a satisfying protein punch, while the pasta offers a comforting, familiar base. But the real magic lies in the garlic butter sauce. It’s creamy, fragrant, and utterly addictive. Plus, this dish is surprisingly easy to make, making it perfect for a weeknight dinner or a special occasion. Whether you’re a seasoned chef or a beginner in the kitchen, you can easily whip up this restaurant-quality meal in the comfort of your own home. Get ready to impress your family and friends with this unforgettable dish!

this Recipe

Ingredients:

• For the Steak:
• 2 (8-ounce) ribeye steaks, about 1-inch thick
• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and freshly ground black pepper, to taste
• For the Garlic Butter Sauce:
• 8 tablespoons (1 stick) unsalted butter
• 6 cloves garlic, minced
• 1/4 cup dry white wine (optional, but recommended)
• 1/4 cup chopped fresh parsley
• 1/4 cup grated Parmesan cheese, plus more for serving
• 1/4 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. Bring the Steaks to Room Temperature: Take the steaks out of the refrigerator about 30 minutes before you plan to cook them. This allows them to cook more evenly. Pat them dry with paper towels. This is crucial for getting a good sear.
2. Season the Steaks Generously: Season both sides of the steaks generously with salt, freshly ground black pepper, dried thyme, and dried rosemary. Don’t be shy with the seasoning! It’s what gives the steak its flavor.
3. Heat the Oil in a Skillet: 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.
4. Sear the Steaks: Carefully place the steaks in the hot skillet, making sure not to overcrowd the pan. Sear for 3-4 minutes per side, or until a deep brown crust forms. Avoid moving the steaks around while they’re searing, as this will prevent them from developing a good crust.
5. Add Butter and Garlic: Add the butter and minced garlic to the skillet. As the butter melts, tilt the skillet and use a spoon to baste the steaks with the garlic butter. This will add flavor and help to keep them moist.
6. Cook to Desired Doneness: Continue cooking the steaks, basting frequently, until they reach your desired level of doneness. Use a meat thermometer to check the internal temperature.
   • Rare: 125-130°F
   • Medium-Rare: 130-135°F
   • Medium: 135-145°F
   • Medium-Well: 145-155°F
   • Well-Done: 155°F+ (not recommended)
7. 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 steak, resulting in a more tender and flavorful final product.

Making the Garlic Butter Sauce:

1. Melt the Butter: While the steaks are resting, melt the butter in the same skillet you used to cook the steaks (don’t wipe it out!). The browned bits from the steak will add extra flavor to the sauce.
2. Sauté the Garlic: Add the minced garlic to the melted butter and sauté over medium heat 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 White Wine (Optional): If using white wine, pour it into the skillet and scrape up any browned bits from the bottom of the pan. Let the wine simmer for a few minutes, or until it has reduced slightly. This adds a lovely depth of flavor to the sauce. If you don’t have white wine, you can skip this step and add a splash of chicken broth or lemon juice instead.
4. Add Parsley, Parmesan, and Red Pepper Flakes: Stir in the chopped fresh parsley, grated Parmesan cheese, and red pepper flakes (if using).
5. Season to Taste: Season the sauce with salt and freshly ground black pepper to taste. Remember that the Parmesan cheese is already salty, so start with a small amount of salt and add more as needed.
6. Simmer Briefly: Let the sauce simmer for a minute or two, or until it has thickened slightly.

Cooking the Pasta:

1. Cook the Pasta: While the steaks are resting and the sauce is simmering, cook the pasta according to the package directions. Be sure to salt the pasta water generously – this is your only chance to season the pasta itself.
2. Reserve Pasta Water: Before draining the pasta, reserve about 1 cup of the pasta water. This starchy water can be used to thin out the sauce if needed and help it cling to the pasta.
3. Drain the Pasta: Drain the pasta well.

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. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
2. Slice the Steaks: Slice the rested steaks against the grain into thin strips.
3. Add Steak to Pasta: Add the sliced steak to the pasta and sauce. Toss gently to combine.
4. Serve Immediately: Serve the garlic butter steak pasta immediately, garnished with extra grated Parmesan cheese and fresh parsley, if desired.

Conclusion:

This Garlic Butter Steak Pasta isn’t just another weeknight dinner; it’s a flavor explosion waiting to happen, and trust me, you absolutely need to experience it! The tender, juicy steak, perfectly coated in that rich, garlicky butter sauce, combined with the comforting embrace of pasta… it’s a symphony of textures and tastes that will leave you craving more. It’s quick enough for a busy evening but impressive enough to serve to guests. What more could you ask for?

But the real magic lies in its versatility. Feeling adventurous? Toss in some sautéed mushrooms or bell peppers for an extra layer of flavor and nutrients. A sprinkle of red pepper flakes will add a delightful kick, while a squeeze of lemon juice brightens everything up beautifully. For a creamier sauce, stir in a dollop of mascarpone or cream cheese at the end. And if you’re not a steak lover (gasp!), grilled chicken or shrimp would be equally delicious substitutes. You can even make it vegetarian by using grilled halloumi cheese or roasted vegetables like zucchini and eggplant. The possibilities are truly endless!

Serving Suggestions and Variations:

* For a complete meal: Serve alongside a simple green salad with a light vinaigrette. The freshness of the salad will perfectly complement the richness of the pasta.
* Wine Pairing: A medium-bodied red wine, like a Merlot or Chianti, would be a fantastic pairing for this dish. The wine’s fruitiness will cut through the richness of the butter sauce.
* Elevate the Presentation: Garnish with freshly chopped parsley or basil and a generous grating of Parmesan cheese before serving. Presentation matters!
* Spice it up: Add a pinch of red pepper flakes to the garlic butter sauce for a little heat.
* Make it creamy: Stir in a tablespoon or two of heavy cream or mascarpone cheese at the end for an extra decadent sauce.
* Add some greens: Toss in some spinach or kale during the last few minutes of cooking for added nutrients and color.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a guaranteed crowd-pleaser, and it’s become a staple in my own kitchen. I know that once you try this Garlic Butter Steak Pasta, it will become a regular in yours too.

So, what are you waiting for? Gather your ingredients, put on your apron, and get cooking! I can’t wait to hear about your experience. Did you make any variations? What did you think of the sauce? What did you serve it with? Share your photos and stories in the comments below! I’m always eager to learn from your culinary adventures and see how you’ve made this recipe your own. Happy cooking, and bon appétit! Let me know if you have any questions, I am here to help.