Creamy Spicy Garlic Butter Steak & Pasta
A rich, indulgent one-pot meal combining tender steak slices and perfectly cooked pasta coated in a creamy, garlicky butter sauce with a balanced spicy kick. This dish is quick to prepare, full of bold flavors, and perfect for busy weeknights or special dinners. Minimal cleanup and maximum comfort!
Equipment
- Large deep skillet or sauté pan with lid
- Sharp chef’s knife
- Wooden spoon or silicone spatula
- Measuring Cups and Spoons
- Meat thermometer (optional but recommended)
Ingredients
- 1 lb ribeye, sirloin, or flank steak, thinly sliced
- 8 oz pasta (penne, fettuccine, or linguine)
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tsp red pepper flakes (adjust to taste)
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional)
- 1 ½ cups beef or chicken broth
- ¾ cup heavy cream (or half-and-half, or coconut milk)
- ½ cup grated parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Lemon zest (for garnish, optional)
Instructions
- Prepare and season the steak: Pat dry and season thin slices with salt, pepper, and a pinch of smoked paprika.
- Sear the steak: Heat 2 tbsp butter and a splash of oil in skillet over medium-high heat. Sear steak 2–3 minutes per side until browned but not fully cooked. Remove and rest.
- Sauté garlic and spices: Reduce heat to medium. Add remaining butter and garlic to the pan; cook until fragrant. Stir in red pepper flakes, cayenne, and paprika.
- Add pasta and broth: Pour in broth, scraping browned bits from the pan. Add pasta, pressing into the liquid. Cover and simmer, stirring occasionally, until pasta is nearly tender (about 10 minutes).
- Incorporate cream and cheese: Stir in cream and parmesan until sauce is creamy and thickened.
- Return steak slices: Add steak back to the pan, folding gently to combine. Heat through briefly (2–3 minutes).
- Garnish and serve: Sprinkle with fresh parsley and lemon zest. Serve immediately.
Notes
- For milder flavor, reduce or omit red pepper flakes and cayenne.
- Substitute steak cuts as preferred; adjust cooking times accordingly.
- Use gluten-free pasta and dairy alternatives for dietary restrictions.
- To boost veggies, add spinach, mushrooms, or sun-dried tomatoes when sautéing garlic.
- Let steak rest before slicing to keep it juicy and tender.
- Avoid overcooking pasta—slightly undercook as it will finish cooking in the sauce.