Creamy Garlic Butter Steak Pasta
This creamy garlic butter steak pasta comes together in just 30 minutes with a trick from my grandmother Celestine: pasta water and the fond from seared steak create a rich, glossy sauce without heavy cream. Perfect for busy weeknights when you want something that feels special.
Equipment
- 12-inch cast iron or heavy stainless steel skillet
- Large pot for boiling pasta
- Tongs
- Chef's Knife and Cutting Board
- Measuring Cups and Spoons
Ingredients
- 1 lb ribeye or sirloin steak
- 12 oz fettuccine or pappardelle
- 6 tbsp unsalted butter
- 6 cloves garlic, minced
- 1/2 cup heavy cream
- 1 cup reserved pasta water (plus more as needed)
- 1 cup freshly grated Parmesan
- to taste fresh parsley and lemon for garnish
- 1 tbsp vegetable oil
- to taste salt and black pepper
- optional red pepper flakes
Instructions
- Pat the steak dry with paper towels and season generously with salt and black pepper on both sides. Heat 1 tablespoon vegetable oil in a 12-inch cast iron or heavy skillet over high heat until shimmering. Sear the steak for 4-5 minutes per side for medium-rare (135 degrees F internal). Transfer to a cutting board and let rest 5-10 minutes.
- Meanwhile, bring a large pot of heavily salted water to a boil. Cook the pasta 1 minute less than package directions. Reserve 1.5 cups of pasta water just before draining. Drain the pasta and set aside.
- Reduce the heat under the skillet to medium-low. Add 6 tablespoons butter. Once melted, add the minced garlic and cook for 1-2 minutes, stirring constantly, scraping up the browned bits from the bottom of the pan.
- Stir in the heavy cream and 1/2 cup of the reserved pasta water. Whisk in the grated Parmesan until the sauce is smooth and creamy. Season with a small pinch of salt and black pepper. If the sauce seems thick, add more pasta water a little at a time.
- Add the drained pasta to the skillet and toss until every strand is coated. Add more pasta water as needed until the sauce clings to the noodles. Slice the rested steak against the grain into thin strips. Gently toss with the pasta or lay on top. Squeeze fresh lemon over everything and finish with chopped fresh parsley.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. The pasta will absorb sauce – add a splash of water or milk when reheating. Freezing is not recommended as the texture of the pasta and steak changes too much.
If the sauce turns grainy, it is usually because the Parmesan was pre-shredded or the heat was too high. Use freshly grated cheese and keep the heat at medium-low when adding the cream.
For substitutions: Use a good quality plant-based butter and full-fat oat milk creamer for dairy-free. Add sliced cremini mushrooms along with the steak for a mushroom version. Add a pinch of red pepper flakes for heat. For kids, use sirloin or pre-cooked steak tips and skip the lemon; bowtie pasta is a fun swap.
Key tips: Get the pan screaming hot for a good sear. Let the steak rest before slicing. Do not oversauce at first – add pasta water as you toss. Taste at every stage. And do not skip the lemon – it brightens the whole dish.