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Garlic Butter Steak Pasta

Garlic butter steak pasta pairs tender fettuccine with sirloin seared in a skillet and coated in a creamy Parmesan garlic sauce. Resting the steak before slicing helps keep it juicy, while parsley adds a fresh finish.
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Prep Time 10 minutes
Cook Time 24 minutes
Resting 3 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 950
Ingredients Equipment Method Notes

Ingredients
  

For the pasta
  • 12 oz fettuccine
  • 1 tbsp kosher salt divided; for pasta water
  • 0.5 cup pasta water reserved
For the steak
  • 1 lb sirloin steak about 1 inch thick, patted dry
  • 0.5 tsp black pepper
  • 1 tbsp olive oil
  • 1 tsp kosher salt remaining salt
For the sauce
  • 3 tbsp unsalted butter
  • 4 cloves garlic minced
  • 1 cup heavy cream
  • 0.75 cup Parmesan cheese finely grated
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 12-inch skillet

Method
 

Cook the pasta
  1. Bring a large pot of water to a boil.
  2. Add the fettuccine and 1 tablespoon of the salt.
  3. Cook according to package directions until al dente, usually 9–11 minutes.
  4. Reserve 1/2 cup pasta water, then drain the pasta.
Sear the steak
  1. Season the steak on both sides with the remaining 1 teaspoon salt and the black pepper.
  2. Heat the olive oil in a 12-inch skillet over medium-high heat.
  3. Sear the steak for 4–6 minutes per side, until the center reaches 145°F on an instant-read thermometer.
  4. Transfer the steak to a cutting board and let it rest for at least 3 minutes.
Make the sauce and serve
  1. Reduce the skillet heat to medium, then add the butter and garlic.
  2. Cook for about 30 seconds, stirring, until fragrant.
  3. Stir in the heavy cream and reserved pasta water, then bring to a gentle simmer.
  4. Cook for 2–3 minutes, stirring, until slightly thickened.
  5. Remove the skillet from the heat and stir in the Parmesan until smooth.
  6. Add the drained pasta and toss to coat.
  7. Slice the steak across the grain and arrange it over the pasta.
  8. Sprinkle with the parsley.

Notes

For juicy steak, let it rest for at least 3 minutes before slicing across the grain. Refrigerate leftovers for up to 3–4 days; freezing is not recommended because the cream sauce may separate. Half-and-half can replace the heavy cream for a lighter, thinner sauce.