Garlic Cream Pasta with Steak Cubes
Equipment
- 1 Large pot
- 1 large skillet
- 1 Cutting board
- 1 Chef's knife
- 1 Wooden spoon
- 1 Tongs
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 colander
- 1 microplane or grater
Ingredients
- 12 ounce pasta rigatoni or fettuccine
- 1 pound sirloin steak cut into 1-inch cubes
- 1 teaspoon kosher salt divided
- 1/2 teaspoon black pepper divided
- 2 tablespoon olive oil
- 2 tablespoon unsalted butter divided
- 6 clove garlic minced
- 1/2 teaspoon red pepper flakes optional
- 1 cup heavy cream
- 1/2 cup low-sodium beef broth
- 1/2 cup grated Parmesan cheese plus more for serving
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 2 tablespoon chopped fresh parsley
- 1/4 cup reserved pasta water as needed
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions.
- Pat the steak cubes dry and season with half of the salt and pepper.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Sear the steak cubes in a single layer for 2 to 3 minutes per side until well browned but still medium inside, then transfer to a plate and tent loosely with foil.
- Reduce heat to medium and add 1 tablespoon butter to the skillet.
- Add minced garlic and red pepper flakes and cook for 30 to 45 seconds until fragrant, scraping up browned bits.
- Stir in beef broth and bring to a simmer for 1 minute to reduce slightly.
- Pour in heavy cream and simmer gently for 2 to 3 minutes until the sauce thickens.
- Stir in Parmesan, remaining butter, lemon zest, and lemon juice until smooth and silky.
- Drain pasta, reserving some pasta water, and add pasta to the skillet tossing to coat, loosening with reserved water as needed.
- Return steak and any juices to the skillet, toss gently to combine, and season with remaining salt and pepper to taste.
- Remove from heat, rest for 5 minutes, and finish with chopped parsley and extra Parmesan.
Notes
For the best sear, thoroughly dry the steak and avoid overcrowding the pan so the cubes brown instead of steam; work in two batches if needed. Choose a tender cut like sirloin, ribeye, or New York strip and aim to pull the steak at medium-rare to medium since it will continue cooking briefly in the sauce. Salt your pasta water generously to season the noodles from within, and keep some starchy water to adjust sauce consistency. Warm the cream slightly before adding to reduce curdling risk, and keep the simmer gentle to prevent the sauce from breaking. If you prefer a lighter sauce, swap half the cream for whole milk and add a teaspoon of cornstarch slurry to maintain body. Add vegetables like sautéed mushrooms or spinach in step 6, and finish with a drizzle of good olive oil or a pat of butter for extra gloss.
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