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garlic drizzled steak pasta

Garlic Sauce Drizzled Steak Pasta

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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Course Main
Cuisine Italian
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 large skillet
  • 1 Small saucepan
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Tongs
  • 1 Wooden spoon
  • 1 Whisk
  • 1 colander
  • 1 Measuring cups set
  • 1 Measuring spoons set

Ingredients
  

  • 12 ounce pasta such as fettuccine or penne
  • 1 pound sirloin steak trimmed
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 1 teaspoon Italian seasoning
  • 2 tablespoon olive oil divided
  • 3 tablespoon unsalted butter divided
  • 6 garlic cloves, finely minced
  • 1/2 teaspoon crushed red pepper flakes optional
  • 1 cup heavy cream room temperature
  • 1/2 cup low-sodium beef broth
  • 1/2 cup Parmesan cheese grated, plus more for serving
  • 1 tablespoon lemon juice freshly squeezed
  • 2 tablespoon fresh parsley chopped
  • 1/2 cup cherry tomatoes halved, optional
  • 1/4 teaspoon kosher salt for sauce
  • 1/8 teaspoon black pepper for sauce

Instructions
 

  • Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions, then drain and reserve 1/2 cup of pasta water.
  • Pat the steak dry, season both sides with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and Italian seasoning.
  • Heat a large skillet over medium-high, add 1 tablespoon olive oil and 1 tablespoon butter, and sear the steak 3 to 4 minutes per side for medium-rare or to desired doneness.
  • Transfer steak to a plate, tent loosely with foil, and rest for 5 minutes before slicing thinly against the grain.
  • In the same skillet over medium heat, add remaining 1 tablespoon olive oil and 1 tablespoon butter, then sauté minced garlic and red pepper flakes for 30 to 45 seconds until fragrant.
  • Stir in beef broth and simmer 1 minute, scraping up browned bits to deglaze.
  • Lower heat, whisk in heavy cream and remaining 1 tablespoon butter, and simmer gently 2 to 3 minutes until slightly thickened.
  • Whisk in Parmesan until melted and smooth, then season the sauce with 1/4 teaspoon salt, 1/8 teaspoon pepper, and lemon juice.
  • Toss the drained pasta in the sauce, adding reserved pasta water a splash at a time until glossy and well coated.
  • Fold in cherry tomatoes if using, then plate the pasta and top with sliced steak.
  • Drizzle any pan juices over the steak pasta and finish with chopped parsley and extra Parmesan.

Notes

For best browning, ensure the steak is very dry before searing and the skillet is properly preheated; a thin, even layer of oil helps develop a crust. Adjust doneness by using an instant-read thermometer (125°F rare, 135°F medium-rare, 145°F medium) and remember the temperature rises a few degrees while resting. Room-temperature cream integrates more smoothly and reduces curdling risk. If the sauce tightens, loosen it with reserved pasta water; the starch creates a silky emulsion. Swap sirloin for ribeye or flank (slice flank very thinly), and consider adding sautéed mushrooms or spinach to the sauce. Use freshly grated Parmesan for better melt and flavor, and salt the pasta water generously so the noodles are seasoned throughout.
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