Creamy Garlic Butter Steak Pasta
Garlic butter steak pasta with seared sirloin bites in a creamy garlic parmesan sauce built on butter and garlic. A rich, 40-minute steak dinner.
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Garlic Butter Steak Pasta is the dinner I make when I want a steakhouse dinner without an actual steakhouse bill. Bite-sized pieces of sirloin sear fast in garlic butter, then get tossed with pasta in a buttery, garlicky parmesan cream sauce built without a drop of tomato, so every bite tastes like steak and garlic butter first.
Searing the steak hard and fast in a screaming hot pan, then pulling it out before it overcooks, is what keeps every piece tender instead of chewy. Steak keeps cooking a few degrees after it comes off the heat, so pulling the bites at 130-135°F gets you a true medium-rare once they rest, without turning gray and tough by the time they land back in the sauce.
I build the sauce in the same pan the steak seared in, scraping up all those browned bits, so none of that flavor goes to waste. Between the fast sear and a sauce that comes together in minutes, this is a steak dinner that fits into a real weeknight.
Why You’ll Love This Recipe
- Steakhouse flavor, weeknight time. Seared sirloin in garlic butter tastes far more special than the 40 minutes it takes.
- A rich, tomato-free sauce. Butter, garlic, and parmesan build a cream sauce with real depth on their own.
- Tender, not chewy. Searing the steak fast and pulling it early keeps every bite tender.
- One pan. The steak sears and the sauce builds in the same skillet.
Garlic Butter Steak Pasta Ingredients
Cut the steak into even, bite-sized pieces so they all finish searing at the same time. Uneven pieces mean some bites are perfect while others overcook waiting on the rest.
- 1 1/2 lbs sirloin steak, cut into bite-sized pieces
- 1 tsp salt, divided
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 4 tbsp butter, divided
- 4 cloves garlic, minced
- 1 tbsp all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 3/4 cup grated parmesan
- 1/4 tsp red pepper flakes (optional)
- 12 oz penne or fettuccine, uncooked
- 2 tbsp fresh parsley, chopped, for garnish
Recipe Variations
- Ribeye or flat iron steak both work in place of sirloin if that’s what’s on sale.
- Stir in a couple handfuls of baby spinach with the cream for extra color and vegetables.
- Finish with a squeeze of lemon juice if you want something to cut through the richness.
How to Make Garlic Butter Steak Pasta
- Cook the pasta: Boil the pasta in salted water according to the package directions until al dente. Drain and set aside.
- Sear the steak: Pat the steak dry and season with 1/2 teaspoon of the salt and the pepper. Heat the olive oil and 1 tablespoon of the butter in a large skillet over high heat until shimmering. Sear the steak in a single layer for 2-3 minutes per side, until a meat thermometer reads 130-135°F for medium-rare. Transfer to a plate and tent with foil.
- Build the base: Reduce the heat to medium and melt the remaining 3 tablespoons of butter in the same skillet. Add the garlic and cook for 30 seconds until fragrant.
- Make the roux: Sprinkle in the flour and stir constantly for 1 minute, then slowly whisk in the chicken broth, scraping up the browned bits left from searing the steak.
- Add the cream and parmesan: Stir in the heavy cream, remaining 1/2 teaspoon salt, and red pepper flakes if using. Simmer for 2-3 minutes until slightly thickened, then reduce the heat to low and stir in the parmesan until smooth.
- Combine: Add the cooked pasta to the skillet and toss to coat in the sauce.
- Return the steak: Stir the seared steak and any accumulated juices back into the pasta, tossing gently just to warm through.
- Garnish and serve: Sprinkle with fresh parsley and serve right away.
Recipe FAQs
What Doneness Should I Cook the Steak To?
Pull it at 130-135°F for medium-rare; it’ll rise a few more degrees while it rests. Go to 140-145°F if you prefer medium, though the bites will be a little firmer.
Can I Use a Different Cut of Steak?
Yes, ribeye and flat iron both work well cut into bite-sized pieces. Avoid tougher cuts like round steak unless you’re willing to cook it low and slow instead.
Why Is My Steak Tough?
It’s almost always overcooking. Searing hot and fast and pulling the pieces out early, then adding them back at the very end, is what keeps them tender.
Can I Make the Sauce without Cream?
Half-and-half works in a pinch, though the sauce will be noticeably thinner and less rich. Simmer it a couple extra minutes to help it thicken up a bit more.
Can I Double This, and What Goes Well with It?
Yes, sear the steak in batches so it browns instead of steams. A simple green salad or roasted vegetable is all it needs alongside.
Cooking Tips
- Let the steak sit at room temperature for 15-20 minutes before cooking. Cold steak straight from the fridge sears unevenly.
- Don’t crowd the pan when searing. Cook the steak in two batches if needed so each piece actually browns instead of steaming.
- Use a meat thermometer instead of guessing. It’s the only reliable way to hit medium-rare without over- or under-cooking.
Storage and Freezing
To store: Keep leftovers in an airtight container in the fridge for up to 3 days.
To freeze: This one’s better fresh. Both the cream sauce and the seared steak lose texture once frozen and thawed, so freezing isn’t recommended.
To reheat: Warm gently in a skillet over low heat with a splash of cream or broth, stirring often, to avoid overcooking the steak further.
How to Serve Garlic Butter Steak Pasta
Garlic Butter Steak Pasta is rich enough to stand on its own, though a simple green salad or roasted asparagus is a nice add. This is one of the recipes in our Creamy Pastas & Skillet Dinners collection, and more easy, satisfying skillet dinners like it are on the way.
Loved This Recipe?
Garlic Butter Steak Pasta proves a steak dinner can absolutely happen on a Tuesday, sauce and all.
Leave a star rating in the comments below, it helps other people find this recipe. Made it? Tag @allwellfed on Instagram, I love seeing this one in other people’s kitchens.
Garlic Butter Steak Pasta
Ingredients
- 1 1/2 lbs sirloin steak cut into bite-sized pieces
- 1 tsp salt divided
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 4 tbsp butter divided
- 4 cloves garlic minced
- 1 tbsp all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 3/4 cup grated parmesan
- 1/4 tsp red pepper flakes optional
- 12 oz penne or fettuccine uncooked
- 2 tbsp fresh parsley chopped, for garnish
Instructions
- Cook the pasta: Boil the pasta in salted water according to the package directions until al dente. Drain and set aside.
- Sear the steak: Pat the steak dry and season with 1/2 teaspoon of the salt and the pepper. Heat the olive oil and 1 tablespoon of the butter in a large skillet over high heat until shimmering. Sear the steak in a single layer for 2-3 minutes per side, until a meat thermometer reads 130-135°F for medium-rare. Transfer to a plate and tent with foil.
- Build the base: Reduce the heat to medium and melt the remaining 3 tablespoons of butter in the same skillet. Add the garlic and cook for 30 seconds until fragrant.
- Make the roux: Sprinkle in the flour and stir constantly for 1 minute, then slowly whisk in the chicken broth, scraping up the browned bits left from searing the steak.
- Add the cream and parmesan: Stir in the heavy cream, remaining 1/2 teaspoon salt, and red pepper flakes if using. Simmer for 2-3 minutes until slightly thickened, then reduce the heat to low and stir in the parmesan until smooth.
- Combine: Add the cooked pasta to the skillet and toss to coat in the sauce.
- Return the steak: Stir the seared steak and any accumulated juices back into the pasta, tossing gently just to warm through.
- Garnish and serve: Sprinkle with fresh parsley and serve right away.
