Description
Steak Pasta with Creamy Garlic Sauce brings tender steak, pasta, and a rich garlic cream together. A satisfying, comforting dinner for any night.
Ingredients
- Main Stars:
- Sirloin Steak (1.5 lbs, about 1-inch thick)
- Fettuccine (12 oz)
- Heavy Cream (1.5 cups)
- Parmesan Cheese (1 cup, freshly grated)
- Aromatics & Flavor Boosters:
- Garlic (6-8 cloves, minced)
- Yellow Onion (1 small, finely diced)
- Butter (2 tbsp, unsalted)
- Olive Oil (1 tbsp)
- Beef Broth (1/2 cup)
- Seasonings & Spices:
- Salt
- Black Pepper
- Red Pepper Flakes (1/2 tsp, optional)
- Finishing Touches:
- Fresh Parsley (1/4 cup, chopped)
Instructions
- Prep Your Steak and Pasta:: First things first, let’s get that steak ready! Pat your sirloin steak dry with paper towels – this is crucial for a good sear, honestly. Season it generously with salt and black pepper on both sides. While that’s sitting for a few minutes, get a large pot of salted water boiling for your fettuccine. I always forget to salt the water enough, and then the pasta is bland, so learn from my mistakes! Cook the pasta according to package directions until al dente, then drain, reserving about a cup of that starchy pasta water. Don’t forget that water, it’s a lifesaver for the sauce!
- Sear the Steak:: Heat your olive oil and butter in a large skillet over medium-high heat until the butter is melted and slightly shimmering. Once hot, carefully place your seasoned steak in the skillet. Sear for 3-5 minutes per side for medium-rare, or longer if you prefer. This is where you get that beautiful crust! Don’t overcrowd the pan, or it won’t sear properly – I once tried to cook two huge steaks in a small pan, and it was more steamed than seared, oops. Remove the steak from the skillet and let it rest on a cutting board, covered loosely with foil. Resting is so important, it keeps the juices in!
- Build the Creamy Garlic Sauce:: In the same skillet (don’t clean it, those browned bits are flavor!), add a tiny bit more butter if needed. Sauté the minced onion until softened, about 3-4 minutes. Then, add your generous amount of minced garlic and red pepper flakes (if using) and cook for another minute until fragrant. Oh, the smell at this point! It’s just heavenly. Be careful not to burn the garlic, though; burnt garlic is a sad, bitter thing, and I’ve been there, hon.
- Create the Steak Pasta Sauce Base:: Pour in the beef broth and scrape up any browned bits from the bottom of the pan – that’s called deglazing, and it’s where all the good flavor lives! Let it simmer for a minute or two to reduce slightly. Then, slowly pour in the heavy cream. Bring it to a gentle simmer, stirring occasionally. This is where the magic starts to happen, and your creamy garlic sauce really comes to life. Don’t let it boil vigorously, just a nice gentle simmer.
- Finish the Steak Pasta with Creamy Garlic Sauce:: Reduce the heat to low and stir in the freshly grated Parmesan cheese until it’s melted and the sauce is smooth and creamy. If the sauce seems too thick, add a splash of that reserved pasta water until it reaches your desired consistency. Taste and adjust seasonings – salt and pepper are your friends here! Slice your rested steak against the grain into thin strips. This is important for tenderness; I once sliced with the grain, and it was so chewy, what a disaster!
- Combine and Serve Your Steak Pasta with Creamy Garlic Sauce:: Add the drained fettuccine to the skillet with the creamy garlic sauce and toss to coat everything beautifully. Add the sliced steak to the pasta, tossing gently to combine. Stir in the fresh chopped parsley. Serve immediately, perhaps with an extra sprinkle of Parmesan. The final result should be a rich, comforting bowl of Steak Pasta with Creamy Garlic Sauce that smells absolutely incredible and tastes even better. Enjoy this deliciousness!