Description
A Silky, spicy, and deeply garlicky steak and pasta dish that comes together in about 40 minutes. A weeknight showstopper that tastes like a restaurant dish.
Ingredients
Scale
- 500 g steak (such as sirloin or strip)
- 340 g dried pasta (penne, rigatoni, or fettuccine)
- 60 g unsalted butter (4 tbsp)
- 30 ml extra-virgin olive oil (2 tbsp)
- 6 cloves garlic, minced (about 30 g)
- 1 tsp red pepper flakes (adjust to taste)
- 120 ml beef stock (1/2 cup)
- 240 ml heavy cream (1 cup)
- 60 g grated Parmesan (1/2 cup)
- 1 tsp Worcestershire sauce
- 15 ml lemon juice (1 tbsp)
- Salt and freshly ground black pepper to taste
Instructions
- Bring the pasta water to a boil and cook the pasta according to package directions until al dente, about 8–10 minutes. Reserve 120 ml pasta water before draining.
- Pat steak dry and season generously with salt and pepper. Heat olive oil and 15 g butter in the skillet; sear steak 2–3 minutes per side for medium-rare. Let rest 5–7 minutes before slicing.
- Lower heat, add remaining butter to the pan, melt it; add minced garlic and red pepper flakes, and cook until fragrant. Pour in beef stock to deglaze the pan.
- Add heavy cream, Worcestershire sauce, and simmer until slightly thickened and silky.
- Stir in grated Parmesan and lemon juice; simmer 1 minute more. Toss the drained pasta into the sauce until well coated.
- Slice steak thinly and nestle atop the pasta. Serve immediately with additional toppings if desired.
Notes
Rest the steak for 5–7 minutes after searing to lock in the juices. Avoid burning the garlic to keep the sauce flavorful.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 870
- Sugar: 3g
- Sodium: 760mg
- Fat: 48g
- Saturated Fat: 22g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 150mg