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Making Tender Garlic Butter Steak Pasta at Home
Garlic butter steak pasta is one of those meals that feels special without needing hours at the stove. Over the years, I have made this for family gatherings and busy weeknight dinners alike. The secret to a tender outcome lies in how you handle your beef strips before they ever hit the hot pan.
Choosing the Right Cut for Tender Results
When preparing garlic butter steak pasta, select a well-marbled sirloin or ribeye. Slicing the beef thinly against the grain ensures each bite stays tender rather than chewy. Meanwhile, cook your penne in well-salted water until it is just shy of al dente, allowing it to finish cooking directly in the savory pan juices.
Searing the beef quickly over high heat creates a rich crust while locking in moisture. Remove the meat promptly so it does not overcook. After that, build your garlic butter sauce right in the same pan to capture all those flavorful browned bits stuck to the bottom.
Bringing the Sauce and Pasta Together
Tossing the warm pasta directly into the garlic butter sauce allows the noodles to absorb every bit of rich flavor. Return the seared steak to the pan during the last minute just to coat everything evenly. Garnish with a handful of fresh parsley and a pinch of red pepper flakes for a bright finish.
This simple approach brings rich steakhouse flavors right to your kitchen table with minimal cleanup required. Serve it hot straight from the skillet while the sauce is silky and glazes every piece of pasta.
Ingredients
Method
- Bring a large pot of salted water to a boil and cook penne according to package directions until 1 minute shy of al dente. Drain and set aside, reserving 1/4 cup pasta water.
- Season sliced steak strips generously with salt and black pepper.
- Heat olive oil and 1 tablespoon butter in a large skillet over high heat until shimmering.
- Add steak strips in a single layer and sear for 2 minutes without moving, then flip and sear for another 1 to 2 minutes until browned. Transfer steak to a plate.
- Reduce heat to medium, add remaining 2 tablespoons butter and minced garlic to the pan, cooking for 1 minute until fragrant.
- Pour in beef broth to deglaze the skillet, scraping up any browned bits from the bottom.
- Add cooked penne and reserved pasta water to the skillet, tossing for 1 to 2 minutes until sauce coats the pasta.
- Stir in Parmesan cheese, return seared steak to the skillet, and toss everything together to warm through.
- Top with chopped parsley and red pepper flakes before serving immediately.
