Buttery Steak Pasta Dish (Print Version)
# Ingredients:
→ Pasta
01 -
340g (12 oz) linguine noodles
→ Protein
02 -
450g (1 lb) beef sirloin cut
→ Sauce
03 -
30g (2 tbsp) unsalted butter, split in half
04 -
3 garlic cloves, finely chopped
05 -
120ml (1/2 cup) thick cream
06 -
25g (1/4 cup) fresh grated Parmesan
→ Seasonings
07 -
1 tsp ground black pepper
08 -
1/2 tsp table salt
09 -
1/2 tsp crushed red pepper
# Instructions:
01 -
Fill a big pot with water, add salt and bring to a boil. Toss in linguine and cook till it's firm to bite. Drain in a strainer and put aside.
02 -
Get a big pan hot over medium-high fire. Drop in half the butter. Sprinkle steak with salt and pepper, then cook for 3-4 minutes each side for a pink center. Take it off the pan and let it sit for 5 minutes. Slice it thin across the grain.
03 -
Keep the meat drippings in the pan and add the other half of butter. Toss in the chopped garlic and cook for 1 minute till it smells good. Watch it so it doesn't burn.
04 -
Add the thick cream, toss in the Parmesan, black pepper, and red pepper flakes. Keep stirring and let it bubble for 2-3 minutes till it gets a bit thicker and the cheese melts all the way.
05 -
Dump the drained pasta into the pan and toss it around to get it covered in the creamy mix. Add the steak slices and warm it all up for another minute. Serve it right away while it's hot.
# Notes:
01 -
Don't cook your steak too long - it'll keep cooking a bit when you mix it back with the hot noodles.
02 -
Save a splash of pasta water before you drain it to make the sauce thinner if needed.