Creamy Garlic Butter Steak Pasta

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Here is my go-to garlic butter steak pasta recipe, with tender pan-seared steak, al dente pasta, and a rich sauce made with fresh garlic, butter, and herbs.

This pasta dish has become our Friday night favorite – it’s what my family asks for when we want something special but don’t want to spend hours in the kitchen. I often make extra sauce because everyone always wants to soak up every last drop with bread!

What Kind of Steak Should I Use?

For this pasta dish, you’ve got several great steak options that will each bring something special to the table. Ribeye is going to give you the richest flavor thanks to its marbling, while filet mignon offers that super-tender bite that practically melts in your mouth. Sirloin is a solid middle-ground choice – it’s lean but still tender, and it’s typically more budget-friendly than ribeye or filet. Whichever cut you pick, look for meat with good marbling (those white streaks of fat) and aim for steaks that are about 1 to 1.5 inches thick. Just remember to let your steak come to room temperature before cooking, and pat it dry with paper towels to help get that perfect sear.

Options for Substitutions

This pasta recipe is pretty flexible and you can make several swaps based on what you have in your kitchen:

• Steak cuts: While the recipe suggests filet, ribeye, or sirloin, you can use any good quality steak cut. NY strip works great too. Just avoid tough cuts meant for slow cooking.
• Fettuccine: Any long pasta works here – try linguine, spaghetti, or even pappardelle. Short pasta like penne or rigatoni can work too, though you might miss out on that classic twirling experience.
• Avocado oil: You can swap this with any high smoke point oil like grapeseed, vegetable, or canola oil. Olive oil isn’t recommended here due to its lower smoke point.
• Thick cream and half-and-half: You can use all heavy cream or all half-and-half instead of the mix. For a lighter version, try whole milk mixed with a bit of cornstarch (1 tablespoon per cup) to thicken the sauce.
• Fresh garlic: In a pinch, you can use garlic powder (about 1 teaspoon equals 4 fresh cloves), but fresh garlic really makes this dish shine.
• Parmesan cheese: Fresh parmesan is best here, but you can use pecorino romano or asiago as alternatives. Pre-grated cheese won’t melt as smoothly, so try to avoid it if possible.
• Green onions: These can be replaced with chives or left out entirely if you’re not a fan.

Watch Out for These Mistakes While Cooking

The biggest mistake when making garlic butter steak pasta is overcooking the steak – for the best results, let your meat come to room temperature for 30 minutes before cooking, and use a meat thermometer to achieve your desired doneness (135°F for medium-rare). A common error is adding cold cream straight from the fridge, which can cause the sauce to separate or become grainy – instead, let your dairy ingredients sit at room temperature for about 20 minutes before using them. Another crucial mistake is overcooking the pasta – always reserve a cup of starchy pasta water before draining, as you might need it to thin out the sauce if it becomes too thick. To get the most flavor from your garlic, avoid burning it by adding it to the pan only after reducing the heat, and cook just until fragrant (about 30 seconds) – burnt garlic will make your entire dish taste bitter.

What to Serve With Garlic Butter Steak Pasta?

Since this pasta dish is pretty rich and filling, I like to pair it with lighter sides that can balance out the meal. A simple arugula salad with lemon dressing works perfectly – the peppery greens and bright citrus help cut through the creamy sauce. Roasted or grilled vegetables like asparagus, broccoli, or cherry tomatoes make excellent side dishes too, and they’re easy to prepare while the pasta is cooking. If you want to round out the meal even more, some warm crusty bread is great for soaking up any extra garlic butter sauce (because trust me, you won’t want to leave any of that goodness behind!).

Storage Instructions

Keep Fresh: Place your leftover garlic butter steak pasta in an airtight container and pop it in the fridge for up to 3 days. The cream sauce might thicken up a bit, but don’t worry – that’s totally normal! I like to store the steak and pasta separately if possible, as this helps keep the steak from overcooking when reheating.

Make Ahead: If you’re planning to make this dish ahead, you can prep the garlic and seasonings the day before. You can also cook the pasta slightly al dente and toss it with a tiny bit of oil to prevent sticking. When you’re ready to serve, just cook the steak fresh and warm up the pasta with the sauce.

Reheat: To warm up your pasta, add a splash of cream or milk and heat it gently on the stovetop, stirring occasionally. For the steak, I recommend quickly warming it in a pan over medium heat just until it’s heated through – this helps keep it from getting tough. The microwave works too, but use medium power and heat in short bursts for the best results.

Preparation Time	10-15 minutes
Cooking Time	20-30 minutes
Total Time	30-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4000-4400
• Protein: 250-280 g
• Fat: 300-320 g
• Carbohydrates: 200-220 g

Ingredients

• 2 pounds steak (choose from filet, ribeye, sirloin, or similar)
• 2 tablespoons steak spices, split (see notes for seasoning blend)
• 1 pound uncooked fettuccine pasta
• 4-5 tablespoons avocado oil (due to its higher smoke point)
• 6 tablespoons butter, split
• 10 cloves garlic, minced, split
• 1.5 cups thick cream
• 3/4 cup half-and-half
• 1/2 teaspoon freshly ground pepper
• 2 green onions (chopped, incorporating both green and white parts)
• 1 cup freshly grated parmesan cheese

Step 1: Prepare and Cook the Steak

Begin by cutting the steak into 2-3 inch pieces.

Rub each piece with avocado oil and season liberally, making sure to reserve 2 teaspoons of seasoning for the Alfredo sauce.

Heat a large skillet to medium-high and add 3 tablespoons of avocado oil.

Place the seasoned steak pieces into the skillet, cooking each side for a few minutes, flipping just once, until reaching your preferred level of doneness.

Refer to internal temperature guidelines for accuracy if needed.

Once done, set the steak aside in a bowl.

Step 2: Prepare Garlic Butter for Steak

Reduce the skillet heat to low and add 2 tablespoons of butter along with 1 tablespoon of minced garlic.

Cook for about 1 minute, or until the garlic is fragrant.

Return the cooked steak to the skillet, tossing it in the garlic butter to coat.

Set the steak aside again in the bowl, covering it with tented foil to keep warm.

Step 3: Cook the Noodles

While preparing the steak and garlic butter, bring a pot of water to a boil and cook your desired amount of noodles according to the package instructions.

Fettuccini is a great choice for this dish.

Once cooked, drain the noodles and set aside until the sauce is ready.

Step 4: Make the Alfredo Sauce

In the same skillet, retaining any residual butter from the steak, add 4 tablespoons of butter and the remaining garlic.

Sauté until the garlic is aromatic.

Next, pour in the heavy cream, half & half, and the reserved 2 teaspoons of steak seasoning.

Allow the mixture to simmer and reduce for about 3-4 minutes.

Step 5: Finish the Alfredo Sauce

Add grated Parmesan cheese to the cream sauce, whisking until it is smooth and thickened.

Remove from the heat, then stir in sliced green onions.

Taste and adjust the seasoning if necessary.

Step 6: Combine and Serve

Combine the drained fettuccini with the Alfredo sauce, tossing until the pasta is evenly coated.

Transfer the pasta to serving plates or a platter, topping it with the garlic-coated steak bites.

Garnish with extra green onions and a sprinkle of Parmesan cheese, if desired.

Serve immediately and enjoy this creamy, flavorful dish!