Description
This Garlic Butter Steak Pasta is a savory, hearty dinner with juicy steak bites and tender pasta tossed in a rich garlic butter sauce. It’s quick, family-friendly, and tastes like a restaurant meal at home.
Ingredients
8 oz pasta (fettuccine, spaghetti, or your choice)
1 lb steak (sirloin or ribeye), cut into bite-sized pieces
2 tablespoons olive oil
4 tablespoons unsalted butter
4 cloves garlic, minced
1 teaspoon dried Italian herbs (or Italian seasoning)
Salt, to taste
Black pepper, to taste
1/4 teaspoon red pepper flakes (optional)
1/4 cup grated Parmesan cheese, for serving
Fresh parsley, chopped, for garnish
Instructions
1. Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1/2 cup pasta water, then drain.
2. Season steak pieces with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat. Sear steak in a single layer for 2–3 minutes per side (until browned and still juicy). Remove to a plate.
4. Reduce heat to medium. Add butter to the same skillet. When melted, add garlic and cook about 30 seconds until fragrant.
5. Stir in Italian herbs and (optional) red pepper flakes.
6. Add drained pasta to the skillet. Toss to coat, adding a splash of reserved pasta water as needed to loosen the sauce.
7. Return steak (and any juices) to the skillet. Toss gently until warmed through.
8. Serve hot topped with Parmesan and fresh parsley.
Notes
For best results, don’t overcrowd the pan when searing the steak—cook in batches if needed.
Use sirloin for a leaner option or ribeye for extra richness.
Leftovers keep up to 3 days in the fridge; reheat gently with a splash of water or broth.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 26 g
- Saturated Fat: 11 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 105 mg