Garlic Sauce Drizzled Steak Pasta

Picture twirls of pasta glossed in a velvety, ivory garlic sauce, jeweled with flecks of parsley and crowned by ribbons of caramelized, pepper-crusted steak.

Imagine the sizzle as steak hits a hot skillet, the nutty aroma of butter mingling with sweet garlic and a whisper of lemon lifting everything bright. This is comfort that feels both cozy and a little celebratory—something you can pull off on a weeknight yet proud to plate for Sunday supper.

It matters to me because it’s the dish that turns an ordinary day into a gathered-at-the-table moment: simple ingredients, big flavor, zero fuss.

One hectic evening after soccer practice and emails, this steak pasta saved dinner—fifteen minutes to boil, a quick sear, and suddenly everyone was quiet except for happy forks. It’s ideal for busy weeknights, date-night-in, or feeding friends without stress.

Ready? Let’s cook!

Why You’ll Love It

• Delivers bold flavor from garlicky cream, Parmesan, and seared steak
• Comes together quickly for weeknights in about 45 minutes
• Uses simple, affordable ingredients and common kitchen tools
• Feels restaurant-worthy yet easy for home cooks
• Flexible add-ins like tomatoes, mushrooms, or spinach

Ingredients

• 12 oz pasta (fettuccine or penne) — choose bronze-cut for better sauce cling
• 1 lb sirloin steak, trimmed — look for good marbling
• 1 tsp kosher salt — Diamond Crystal preferred for even seasoning
• 1/2 tsp black pepper, freshly ground — grind coarse for better bite
• 1 tsp Italian seasoning — check for oregano-forward blend
• 2 tbsp olive oil, divided — use a high-heat, fruity EVOO
• 3 tbsp unsalted butter, divided — European-style melts silkier
• 6 cloves garlic, finely minced — use fresh, firm cloves
• 1/2 tsp crushed red pepper flakes, optional — adjust to heat tolerance
• 1 cup heavy cream, room temperature — brings a smoother emulsion
• 1/2 cup low-sodium beef broth — avoids oversalting the sauce
• 1/2 cup grated Parmesan cheese — grate fresh for best melt
• 1 tbsp lemon juice, freshly squeezed — brightens and balances richness
• 2 tbsp fresh parsley, chopped — flat-leaf for cleaner flavor
• 1/2 cup cherry tomatoes, halved, optional — use sweet, ripe ones
• 1/4 tsp kosher salt, for sauce — taste and adjust
• 1/8 tsp black pepper, for sauce — finish to preference

Step-by-Step Method

Boil the Pasta

Bring a large pot of well-salted water to a rolling boil. Cook pasta until al dente per package directions. Reserve 1/2 cup pasta water before draining. Don’t rinse. Keep pasta warm. Salting the water seasons the noodles throughout. Aim for a firm bite so pasta finishes in the sauce without becoming soft.

Season the Steak

Pat steak very dry with paper towels. Season both sides with kosher salt, black pepper, and Italian seasoning. Press seasoning to adhere. Let sit a few minutes while you preheat the skillet. Dry surface and even seasoning help strong browning and better crust. Trim excess surface moisture for best sear.

Sear the Steak

Heat a large skillet over medium-high until hot. Add olive oil and butter. Lay steak in and sear 3 to 4 minutes per side for medium-rare. Avoid moving it early. Use tongs to flip once. Check with an instant-read thermometer for doneness. Adjust time slightly for thickness and preference.

Rest and Slice

Transfer steak to a plate. Tent loosely with foil and rest 5 minutes to redistribute juices. Slice thinly against the grain for tenderness. Collect any juices on the plate to drizzle later. Resting prevents dryness. Keep slices warm while you make the sauce in the same skillet with the flavorful fond.

Bloom the Garlic

Lower heat to medium. Add remaining olive oil and a knob of butter. Sauté minced garlic and red pepper flakes 30 to 45 seconds until fragrant, not browned. Stir constantly to prevent scorching. Proper blooming releases aroma and sweetness, forming the base of a rich, savory sauce quickly.

Deglaze the Pan

Pour in beef broth and simmer 1 minute, scraping up browned bits with a wooden spoon. Reduce slightly. Those caramelized bits add deep flavor. Keep heat controlled to avoid rapid evaporation. Maintain a gentle simmer so the broth picks up all the fond without turning bitter or overly salty.

Build the Cream Sauce

Reduce heat low. Whisk in heavy cream and the remaining butter until smooth. Simmer gently 2 to 3 minutes to thicken slightly. Don’t boil. Whisk in Parmesan until melted and silky. Season with a pinch of salt, black pepper, and a squeeze of lemon juice to brighten and balance richness.

Finish the Pasta

Toss drained pasta into the sauce. Add splashes of reserved pasta water, stirring until glossy and well coated. Fold in cherry tomatoes if using. Adjust seasoning to taste. The starchy water emulsifies the sauce for cling. Aim for creamy, fluid consistency that lightly coats each strand or piece.

Plate and Garnish

Twirl or spoon pasta into warm bowls. Top with sliced steak. Drizzle over any resting juices and pan sauce. Sprinkle with chopped parsley and extra Parmesan. Serve immediately. Keep portions hot and vibrant. Offer crushed red pepper at the table for heat. Enjoy the balanced, garlicky, steak-studded pasta.

Ingredient Swaps

• Pasta: Use gluten-free pasta or zucchini noodles for GF/low-carb; any shape works (penne, rigatoni, spaghetti).
• Steak: Swap with flank, ribeye, or strip; budget-friendly: top sirloin, skirt, or thinly sliced chuck; use chicken thighs or portobello mushrooms for non-beef options.
• Dairy: Replace heavy cream with half-and-half + 1 tsp cornstarch per cup, or evaporated milk; dairy-free use full-fat coconut milk or oat cream; sub butter with olive oil or vegan butter; use vegan Parmesan.
• Broth: Substitute beef broth with chicken or vegetable broth; add 1 tsp soy sauce or Worcestershire for deeper umami if using veg broth.
• Cheese: Pecorino Romano or Grana Padano instead of Parmesan.
• Seasoning: Italian seasoning = oregano + basil + thyme; add smoked paprika for depth if desired.
• Add-ins: Swap cherry tomatoes with sun-dried tomatoes or roasted red peppers; add spinach, peas, or mushrooms for bulk.

You Must Know

– Doneness • If your steak exterior is browned but inside feels too soft when pressed, pull it at 125–130°F; carryover will bring it to 130–135°F (medium-rare).

Use the “springy like your cheek” feel as a cue and rest 5 minutes to retain juices.

– Troubleshoot • If the cream sauce looks grainy or greasy, take the pan off heat and splash in 2–3 tablespoons reserved pasta water, stirring until glossy.

The starch re-emulsifies; return only to gentle heat under a bare simmer to avoid breaking.

– Flavor Boost • For deeper savor, deglaze with 1–2 tablespoons dry white wine before the broth until the alcohol aroma dissipates (~30–45 seconds).

It lifts fond and adds acidity that balances the 1 cup cream.

– Swap • For peppery bite without extra spice, replace parsley with 1 cup arugula folded in at the end; wilt just from residual heat (10–20 seconds).

It adds freshness without thinning the sauce.

– Scale • For 2 servings, use 8 oz pasta and 10–12 oz steak; keep aromatics the same but reduce cream to 2/3 cup and broth to 1/3 cup.

Sauce volume should just coat pasta with a light sheen—not pool on the plate.

Serving Tips

• Serve in warm bowls; twirl pasta nests topped with fanned steak slices.
• Pair with arugula-lemon salad and a bold Italian red like Chianti Classico.
• Garnish with parsley, extra Parmesan, and a light drizzle of good olive oil.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container up to 3 days.

Reheat gently with a splash of water or cream.

Cook pasta and steak fresh for best texture, but you can make the sauce 2 days ahead.

Freezing isn’t ideal—cream sauce can separate—yet acceptable for 1 month.

Thaw overnight before reheating.

Reheating

Reheat gently: microwave covered with splash of water or cream at 50% power, stirring.

Stovetop low with a little broth, tossing.

Oven 300°F covered 10–15 minutes; add pasta water to loosen.

Nonna’s Sunday Supper Staple

On quiet Sunday afternoons, I channel Nonna’s rituals—salted water roaring, skillet humming, and the house filling with garlic and butter—because this steak pasta deserves that kind of reverence.

I season the sirloin boldly, sear it until the edges sing, then let it rest while the garlic softens into a golden whisper. Cream hits the pan, Parmesan melts silk-smooth, and a squeeze of lemon brightens the whole pot.

I want you to feel the rhythm: pasta al dente, sauce glossy from a splash of starchy water, steak sliced thin against the grain.

I finish with parsley and a snowfall of cheese. It’s simple, generous, and perfectly timed—quiet craft meeting comfort. Pull up a chair; I’ve saved you the good fork.

Final Thoughts

Ready to twirl into something cozy and crave-worthy? Give this Garlic Steak Pasta a try as written, or make it your own with mushrooms, spinach, or your favorite pasta shape—then tell me how you liked it!

Frequently Asked Questions

Can I Make This Gluten-Free Without Sacrificing Texture?

Yes—you can. I’d choose high-quality gluten-free pasta (brown rice or corn-blend), cook just to al dente, and reserve starchy water. I’ll thicken sauce with Parmesan emulsion, not flour. Confirm broth and seasonings gluten-free. Silky, resilient, cozy.

What Wine Pairs Best With Garlic Steak Pasta?

I’d pour a bold Barolo or Brunello; their velvet tannins hug steak and rich garlic. Prefer white? I’d choose an oaked Chardonnay. For sparkle, I’d pop Champagne—bubbles lift cream, while citrus-kissed acidity brightens every bite.

How Can I Scale This Recipe for a Crowd?

Double everything for 8, triple for 12; cook pasta in batches, sear steaks in shifts, then slice. Keep sauce warm, thin with pasta water. Toss to order, finish with parsley and Parmesan. I’ll cue serving like clockwork.

Is There a Dairy-Free Alternative to Heavy Cream and Parmesan?

Yes—use full-fat coconut milk and nutritional yeast instead of heavy cream and Parmesan. I’d whisk in cashew cream for silkiness, brighten with lemon, and finish with olive oil; the sauce turns velvety, fragrant, and warmly satisfying.

What Knife Cut Yields the Most Tender Steak Slices?

Slice against the grain for the most tender bites. I rest the steak, then make thin, confident strokes. The fibers shorten, chew melts to butter, and each ribboned slice feels cozy, succulent, and effortless under your fork.