Why Make This Recipe
Creamy Spicy Garlic Butter Steak & Pasta is a fantastic dish that brings together the rich flavors of steak, pasta, and a creamy sauce. This meal is perfect for a special occasion or just a delicious family dinner. If you love pasta dishes, you might also want to try Creamy Garlic Butter Steak Pasta, which offers a similar indulgence.
How to Make Creamy Spicy Garlic Butter Steak & Pasta
To prepare this dish, gather your ingredients. You’ll need: You may also find Garlic Butter Steak With Lightning Noodles Recipe useful.
Ingredients:
- 500 g steak (such as sirloin or strip)
- 340 g dried pasta (penne, rigatoni, or fettuccine)
- 60 g unsalted butter (4 tbsp)
- 30 ml extra-virgin olive oil (2 tbsp)
- 6 cloves garlic, minced (about 30 g)
- 1 tsp red pepper flakes (adjust to taste)
- 120 ml beef stock (1/2 cup)
- 240 ml heavy cream (1 cup)
- 60 g grated Parmesan (1/2 cup)
- 1 tsp Worcestershire sauce
- 15 ml lemon juice (1 tbsp)
- Salt and freshly ground black pepper to taste
Directions:
- Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente, about 8–10 minutes. Reserve 120 ml of pasta water before draining.
- Pat the steak dry and season generously with salt and pepper. Heat olive oil and 15 g of butter in a skillet; sear the steak 2–3 minutes per side for medium-rare. Let rest for 5–7 minutes before slicing.
- Lower the heat, add the remaining butter to the pan, melt it, then add minced garlic and red pepper flakes, cooking until fragrant. Pour in beef stock to deglaze the pan.
- Add heavy cream and Worcestershire sauce, and simmer until slightly thickened and silky.
- Stir in grated Parmesan and lemon juice; simmer for 1 minute more. Toss the drained pasta into the sauce until well coated.
- Slice the steak thinly and nestle it atop the pasta. Serve immediately with additional toppings if desired.
In addition to this dish, for those looking to experiment, you might consider other pasta recipes like Creamy Lemon Chicken Pasta which also deliver delightful flavors.
How to Serve Creamy Spicy Garlic Butter Steak & Pasta
Serve this dish warm, garnished with extra Parmesan or fresh herbs if you like. Pair it with a side salad or some garlic bread for a complete meal. You may also find Creamy Tomato Beef Pasta useful.
How to Store Creamy Spicy Garlic Butter Steak & Pasta
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of cream or water to restore creaminess. You may also find Garlic Butter Baked Salmon useful.
Tips to Make Creamy Spicy Garlic Butter Steak & Pasta
- For extra flavor, let the steak marinate in seasoning for a few hours before cooking.
- If you prefer less spice, reduce the amount of red pepper flakes added.
- You can also add vegetables such as spinach or broccoli for more nutrients.
Variation
Feel free to swap the steak for chicken or shrimp for a different protein option. Try using different pastas, like spaghetti or linguine, for a different texture and appearance.
FAQs
Can I use frozen steak?
Yes, just make sure to thaw it completely before cooking for even doneness.What if I don’t have heavy cream?
You can substitute with whole milk, but the sauce will be thinner and less creamy.How can I make this dish gluten-free?
Use gluten-free pasta and ensure that your beef stock is gluten-free as well.
Conclusion
Creamy Spicy Garlic Butter Steak & Pasta is a rich and delicious dish that is sure to please. If you want to explore more steak pasta ideas, you can visit Steak Pasta with Creamy Garlic Sauce – A Table Full Of Joy for inspiration. Another tasty option is to check out Garlic Butter Steak with Parmesan Alfredo – Bad Batch Baking for a creamy alternative.
Print
Creamy Spicy Garlic Butter Steak & Pasta
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free Option
Description
A fantastic dish that combines rich flavors of steak, pasta, and a creamy sauce, perfect for special occasions or family dinners.
Ingredients
- 500 g steak (such as sirloin or strip)
- 340 g dried pasta (penne, rigatoni, or fettuccine)
- 60 g unsalted butter (4 tbsp)
- 30 ml extra-virgin olive oil (2 tbsp)
- 6 cloves garlic, minced (about 30 g)
- 1 tsp red pepper flakes (adjust to taste)
- 120 ml beef stock (1/2 cup)
- 240 ml heavy cream (1 cup)
- 60 g grated Parmesan (1/2 cup)
- 1 tsp Worcestershire sauce
- 15 ml lemon juice (1 tbsp)
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente, about 8–10 minutes. Reserve 120 ml of pasta water before draining.
- Pat the steak dry and season generously with salt and pepper. Heat olive oil and 15 g of butter in a skillet; sear the steak 2–3 minutes per side for medium-rare. Let rest for 5–7 minutes before slicing.
- Lower the heat, add the remaining butter to the pan, melt it, then add minced garlic and red pepper flakes, cooking until fragrant. Pour in beef stock to deglaze the pan.
- Add heavy cream and Worcestershire sauce, and simmer until slightly thickened and silky.
- Stir in grated Parmesan and lemon juice; simmer for 1 minute more. Toss the drained pasta into the sauce until well coated.
- Slice the steak thinly and nestle it atop the pasta. Serve immediately with additional toppings if desired.
Notes
For extra flavor, let the steak marinate in seasoning for a few hours before cooking. Reduce the amount of red pepper flakes for less spice. Adding vegetables like spinach or broccoli boosts nutrition.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 4g
- Sodium: 500mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg
Written by Chef Anna
I'm Anna - a Le Cordon Bleu-trained chef, recipe developer, and the voice behind Chef Johns Gourmet. After a decade in professional kitchens, I now spend my mornings testing recipes and my afternoons writing them down so you can make them perfectly in your own kitchen. Every one of the 1,100+ recipes on this site has been personally cooked, tasted, and refined. I write like I'm standing next to you, walking you through every step. Simple recipes. Bold flavors. Made for real kitchens.
