Garlic Butter Steak Bites With Creamy Parmesan Pasta Recipe

I’m excited to share my Garlic Butter Steak Bites With Creamy Parmesan Sauce over pasta, a quick under-30-minute recipe that pairs seared steak bites with creamy Parmesan pasta and includes a couple of easy tricks I can’t wait to show you.

I can’t stop thinking about the dish I made last night, Garlic Butter Steak Bites With Creamy Parmesan Sauce. Juicy sirloin or ribeye steak gets a blistering sear and the sauce comes together so silky with Parmesan cheese, it’s almost sinful.

It sits in my head next to other Pasta Recipes With Steak, yet somehow this one feels bolder and faster, you don’t have to pretend it’s complicated to be delicious. I messed up the sauce once and it still saved the night, so don’t worry if you tweak things.

Make it, share it, or eat it all yourself, I won’t judge.

Ingredients

• Steak gives lots of protein and iron, makes the dish hearty and savory.
• Garlic adds bright pungent flavor, don’t overcook or it turns bitter.
• Butter brings silky richness, gives calories and saturated fat so use with balance.
• Parmesan gives salty umami and calcium, it melts into the sauce and boosts flavor.
• Pasta is mostly carbs which fuel you, choose whole grain if you want more fiber.
• Heavy cream makes the sauce luxuriously smooth, but it adds a lot of calories.
• Parsley brightens flavor and adds some vitamins, it also makes the plate look fresh.

Ingredient Quantities

• 1 lb (450 g) sirloin or ribeye steak, trimmed and cut into 1-inch cubes
• Kosher salt and freshly ground black pepper, to taste
• 1 tbsp olive oil, for searing
• 3 tbsp unsalted butter, divided (some for steak, some for the pasta)
• 4 cloves garlic, minced, divided
• 1 tsp Worcestershire sauce, optional but I like it
• 1 tbsp fresh parsley, chopped, plus more for garnish
• 8 oz (225 g) pasta like fettuccine, linguine or penne
• 1 cup heavy cream
• 3/4 cup freshly grated Parmesan cheese, plus extra for serving
• Up to 1/4 cup reserved pasta cooking water, to thin the sauce if needed
• Red pepper flakes, a pinch or two, optional

How to Make this

1. Bring a large pot of salted water to a boil, cook 8 oz pasta until just al dente according to package, scoop out and reserve up to 1/4 cup of the pasta cooking water, then drain pasta.

2. Pat 1 lb steak cubes dry with paper towels, season generously with kosher salt and pepper and toss with 1 tsp Worcestershire sauce if using, let sit a few minutes so it comes closer to room temp.

3. Heat a large heavy skillet over high heat until very hot, add 1 tbsp olive oil and 1 tbsp butter, when it starts to shimmer add the steak in a single layer, dont crowd the pan or work in batches; sear about 2 to 3 minutes per side until nicely browned and almost your preferred doneness.

4. In the last minute of searing add 2 cloves minced garlic and 1 tbsp butter to the pan and baste the steak, then remove the steak to a plate to rest while you make the sauce.

5. Reduce heat to medium, add the remaining 1 tbsp butter to the same skillet and sauté the other 2 cloves minced garlic about 20 to 30 seconds until fragrant but not brown, add a pinch or two of red pepper flakes if you want heat.

6. Pour in 1 cup heavy cream and scrape the brown bits off the bottom of the pan, bring to a gentle simmer and let it thicken slightly for 1 to 2 minutes.

7. Turn off the heat and stir in 3/4 cup freshly grated Parmesan until smooth, season with salt and pepper to taste, if sauce gets too thick whisk in the reserved pasta water a tablespoon at a time until you reach a silky consistency.

8. Add the drained pasta to the sauce, toss to coat well, stir in 1 tbsp chopped parsley, then return the steak bites to the pan and toss everything together for a minute to warm through; finish with extra parsley and more grated Parmesan and serve right away.

Equipment Needed

1. large pot for boiling the pasta
2. colander for draining
3. large heavy skillet (cast iron or stainless) for searing and making the sauce
4. tongs or a slotted spoon to turn and remove the steak
5. wooden spoon or silicone spatula to scrape up the browned bits and stir the sauce
6. chef’s knife and cutting board for trimming and cubing the steak, mincing garlic
7. measuring cups and spoons
8. fine grater or microplane for freshly grated Parmesan
9. plate to rest the steak and paper towels to pat it dry

FAQ

Garlic Butter Steak Bites With Creamy Parmesan Pasta Recipe Substitutions and Variations

• Steak: try boneless chicken thighs, pork tenderloin, or big portobello mushrooms for a vegetarian twist. Cook the same way just adjust time a bit.
• Heavy cream: if you dont have it mix 3/4 cup whole milk with 1/4 cup melted butter, or use half and half, or thin full fat Greek yogurt with a splash of milk. Heat gently so the yogurt wont split.
• Parmesan: swap with Pecorino Romano for a sharper bite, Asiago for a nuttier note, or nutritional yeast if you need a dairy free option.
• Pasta: use gluten free pasta, whole wheat pasta, or spiralized zucchini or spaghetti squash for a lower carb plate. Save some cooking water to loosen the sauce if needed.

Pro Tips

– Let the steak sit out for 20 minutes and pat it super dry, then really heat the pan. If you crowd the pan it steams not sears, so do it in two quick batches if needed, youll get better crust and less grey edges.

– Pull the steak a few degrees under your target temp, it will keep cooking while it rests and when you toss it with the warm pasta. Aim to remove at about 125°F for medium rare, it should rise a bit while resting. Also save the resting juices on the plate and spoon a little back if the meat looks dry.

– Keep at least 1/4 cup pasta water and add it slowly, a tablespoon at a time, until the sauce is silky. If you over thicken the cream it can feel heavy, so the starchy water helps bind and loosen the sauce without watering down the flavor.

– Use freshly grated Parmesan and finish the sauce off the heat with a cold pat of butter or two to make it glossy, smooth and less likely to separate. If the dish feels too rich try a tiny squeeze of lemon or a splash of white wine before the cream goes in to brighten things up.