Creamy Spicy Garlic Butter Steak (Print Version)
# Ingredients:
→ Proteins
01 -
450g sirloin steak, cut into 2.5cm cubes
→ Pasta
02 -
450g pasta (penne, rotini, or preferred shape)
→ Dairy
03 -
60g butter, divided
04 -
120ml heavy cream
05 -
60g freshly grated Parmesan cheese
→ Aromatics & Seasonings
06 -
4 cloves garlic, minced
07 -
15ml olive oil
08 -
5g red pepper flakes (adjust to taste)
09 -
Salt and freshly ground black pepper
10 -
60g fresh parsley, chopped
# Instructions:
01 -
Season the steak cubes generously with salt and freshly ground black pepper.
02 -
Heat olive oil and 30g butter in a large pot or Dutch oven over medium-high heat. Sear the steak cubes until nicely browned on all sides, about 3-4 minutes. Remove from pot and set aside.
03 -
Reduce heat to medium and add remaining 30g butter and minced garlic to the same pot. Cook until fragrant, about 30 seconds, being careful not to burn the garlic.
04 -
Add pasta, heavy cream, red pepper flakes, salt, and pepper to the pot. Add enough water to just cover the pasta. Bring to a boil, then reduce heat and simmer, stirring occasionally, until pasta is al dente, about 8-10 minutes.
05 -
Stir in the Parmesan cheese and most of the chopped parsley, reserving some for garnish. Return the cooked steak to the pot with any accumulated juices. Gently combine and cook for 1-2 minutes until the pasta is fully cooked and sauce has thickened slightly.
06 -
Transfer to serving plates while hot, garnish with remaining parsley, and serve immediately.
# Notes:
01 -
For best results, use room temperature steak and don't overcook it when returning to the pot.
02 -
The pasta will continue to absorb the sauce as it sits, so serve promptly for optimal creaminess.