Description
A quick weeknight recipe featuring tender steak in a silky garlic butter sauce with pasta.
Ingredients
Scale
- 450 g sirloin or ribeye steak
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 15 ml olive oil
- 60 g unsalted butter
- 6 cloves garlic, minced
- 1 small shallot, finely chopped
- 120 ml dry white wine or chicken broth
- 240 ml heavy cream
- 50 g grated Parmesan
- 340 g pasta (fettuccine, pappardelle, or linguine)
- 15 ml fresh lemon juice
- 15 g fresh parsley, chopped
Instructions
- Bring 4.5 L of water to a rolling boil, add 2 tablespoons of kosher salt, and cook the pasta until al dente (about 8–10 minutes). Reserve 240 ml pasta cooking water before draining.
- Pat the steak dry, season with salt and pepper. Heat olive oil in a skillet and sear the steak for 2–3 minutes per side for medium-rare. Rest for 5 minutes before slicing.
- Add unsalted butter to the skillet, sauté shallot for 2–3 minutes. Then add minced garlic, cooking until aromatic.
- Deglaze with white wine or broth, scraping the browned bits for 1 minute.
- Mix in heavy cream and simmer until slightly reduced. Stir in Parmesan until melted and add lemon juice.
- Combine the drained pasta with the sauce and sliced steak, tossing to coat. Serve with fresh parsley and extra Parmesan.
Notes
Use room-temperature steak for even cooking. Avoid burning the garlic for best flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 740
- Sugar: 4g
- Sodium: 820mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 160mg