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These buttery garlic steak and noodles mix up juicy sirloin chunks with a velvety, garlicky pasta blend. You'll get a fancy-looking meal in just 20 minutes flat. It's my favorite quick dinner trick when I want something fancy without slaving away all evening.
I whipped this up when my hubby wanted something fancy for our anniversary but I was stuck between work calls. Funny enough, this quick buttery steak pasta combo got me more compliments than things I've spent all day cooking!
Ingredients
- Linguine pasta: Works as the ideal foundation to soak up all that creamy goodness
- Sirloin steak: Gives you soft, meaty bites without emptying your wallet
- Butter: Adds that lovely richness and helps brown the steak beautifully
- Fresh garlic cloves: Pack a punch that you just can't get from the powdered stuff
- Heavy cream: Makes that smooth sauce that wraps around every pasta strand
- Freshly grated Parmesan cheese: Brings a savory kick and naturally thickens everything up
- Black pepper: Adds that cozy warmth to balance out the rich cream
- Salt: Brings all flavors to life and makes sure your pasta water isn't bland
- Red pepper flakes: Give just enough heat to cut through the richness
Step-by-Step Instructions
- Cook the Linguine:
- Get a big pot of water bubbling hot and throw in enough salt to make it taste like ocean water. Drop in your linguine and cook until it's got a bit of bite left - usually about 9-11 minutes. Before you drain it, scoop out half a cup of that starchy water in case your sauce needs thinning later. Drain the pasta but don't rinse it - that starch helps the sauce stick better.
- Sear the Steak:
- While your pasta's bubbling away, grab some paper towels and pat that sirloin completely dry - this is key for getting that nice brown crust. Sprinkle plenty of salt and fresh black pepper on both sides. Get a big skillet smoking hot, then drop in a tablespoon of butter. Once it's melted, lay in the steak and don't touch it for 3-4 minutes so it gets that gorgeous crust. Flip it once, cook another 3-4 minutes for medium rare, then put it on a cutting board to rest for at least 5 minutes before slicing it thin across the grain.
- Create the Garlic Base:
- Put that same skillet back on medium heat, keeping all those tasty browned bits from the steak. Drop in your other tablespoon of butter and let it melt down. Toss in your minced garlic and stir it constantly for exactly a minute. You want it smelling amazing and just barely golden - not brown or it'll taste bitter.
- Develop the Creamy Sauce:
- Pour your heavy cream right into the pan, scraping the bottom to mix in all that steak flavor. Let it bubble gently, then toss in your grated Parmesan, more black pepper, and those red pepper flakes. Keep stirring until the cheese melts completely and the sauce gets thick enough to coat the back of a spoon - about 2-3 minutes. If it gets too thick, splash in some of that pasta water you saved.
- Combine and Finish:
- Dump your drained linguine straight into the sauce. Grab some tongs and toss everything around so every noodle gets coated. Add your sliced steak back in, along with any juices on the cutting board. Gently mix it all together and let everything simmer together for one more minute to soak up the flavors. Give it a taste and add more salt or pepper if needed.
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The type of Parmesan really matters in this dish. I spent extra on real Parmigiano Reggiano for our anniversary dinner, and the rich flavor it added to the sauce was amazing. Now my husband won't let me use anything else!
Ideal Steak Doneness
Getting your steak cooked just right will take this meal from good to amazing. For medium rare, you want the inside temperature around 130-135°F. The meat will keep cooking a bit while it rests. If you like medium, aim for 140-145°F. Just remember that thin steaks cook way faster than thick ones, so watch your meat instead of just following the clock.
Prep Ahead Tips
This quick pasta actually works great as a planned meal too. You can slice your steak and chop the garlic up to a day ahead and keep them in separate containers in the fridge. You can even cook the pasta earlier in the day and toss it with a tiny bit of oil so it doesn't stick together. When you're ready to eat, just dunk the pasta in hot water briefly and then make your sauce. With this prep done, the whole thing comes together in under 10 minutes.
Fancy Serving Ideas
Want it to look like restaurant food? Serve your pasta in warmed bowls and lay the steak slices on top instead of mixing them in. Sprinkle some extra fresh Parmesan, a bit of chopped parsley, and a last grind of black pepper over everything. For special nights, add a little drizzle of good olive oil over the steak right before serving - it'll make everything shine and add an extra flavor boost.
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Get it on the table while it's hot and enjoy all the praise for your fancy-looking dinner!
Frequently Asked Questions
- → What cut of steak works best for this dish?
We suggest sirloin for its great taste and softness, but you can try ribeye, strip steak, or flank steak too. Just watch your cooking time depending on how thick the meat is and how well done you want it.
- → Can I substitute the linguine with another pasta?
For sure! Fettuccine, spaghetti, or even pappardelle all work great. If you want something lighter, try zucchini noodles or shirataki noodles instead.
- → How can I make this dish spicier?
Add more red pepper flakes up to 1 teaspoon or throw in some cayenne pepper. You can also top your finished meal with fresh jalapeño slices or a splash of your favorite hot sauce.
- → What can I use instead of heavy cream?
You can try half-and-half though your sauce won't be as thick. For a lighter version, go with evaporated milk or mix some milk with cream cheese. If you don't do dairy, full-fat coconut milk works pretty well.
- → What sides pair well with this dish?
A basic green salad with dressing, steamed broccoli, cooked asparagus, or some garlic bread all go great with these noodles. Since the pasta is rich, you'll want something fresh to balance your meal.
- → Can I make this dish ahead of time?
It tastes best when fresh, but you can get stuff ready beforehand. Cook your steak and make your sauce early, then warm them up gently and mix with freshly cooked pasta when you're ready to eat.