Garlic Butter Steak and Pasta

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of heavily salted water to a rolling boil before adding your twisted pasta. Cook until just al dente according to package directions, about 8 to 10 minutes. Reserve half a cup of the starchy pasta water before draining. This reserved water contains starches that help thicken and bind your sauce if needed later.

Season and Sear the Steak:

While the pasta cooks, cut your sirloin into consistent one-inch cubes for even cooking. Pat the meat dry with paper towels to ensure a proper sear. Season generously with salt, pepper, garlic powder and smoked paprika, making sure all sides are evenly coated. Heat your skillet until it is very hot before adding the olive oil, which should shimmer immediately. Add the steak pieces without overcrowding the pan, working in batches if necessary. Allow them to develop a dark crust before turning, about 1 minute per side. The entire cooking process should take only 3 to 4 minutes for medium-rare steak bites.

Create the Garlic Butter Base:

After removing the steak bites to a plate, reduce the heat to medium and add the butter to the same skillet, capturing all those flavorful browned bits from the steak. Once melted, add the minced garlic and cook until it becomes fragrant and slightly golden, about 1 to 2 minutes. Stir constantly to prevent burning, which would create bitterness in your final dish.

Prepare the Cajun Alfredo Sauce:

Pour the heavy cream into the garlic butter mixture, scraping the bottom of the pan to incorporate all the flavors. Add the Cajun seasoning, additional garlic powder, salt and pepper. Allow this mixture to simmer gently for 3 to 4 minutes until it begins to thicken slightly. The sauce should coat the back of a spoon but still remain pourable. Sprinkle in the freshly grated Parmesan cheese and stir until completely melted and incorporated.

Combine Everything:

Add the drained pasta directly to the sauce, tossing gently to coat every spiral with the creamy Cajun alfredo. If the sauce seems too thick, add small amounts of the reserved pasta water until you reach your desired consistency. Finally, gently fold in the steak bites along with any accumulated juices from the plate. Warm everything together for about 1 minute before serving.

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My absolute favorite part of this recipe is the moment when the garlic hits the butter after searing the steak. That incredible aroma filling the kitchen signals something magical is about to happen. My daughter now recognizes this smell from her homework spot and immediately comes running to the kitchen, knowing her favorite dinner is on the way.

Perfect Pairings

This rich and satisfying dish pairs beautifully with simple, bright sides. A crisp green salad with lemon vinaigrette offers a refreshing contrast to the creamy pasta. For wine lovers, a medium-bodied red like Merlot or Zinfandel complements the steak, while those preferring white might enjoy an oaked Chardonnay that stands up to the creamy sauce. Complete the meal with crusty garlic bread for sopping up every last bit of the delicious sauce.

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Make-Ahead and Storage Tips

While this dish truly shines when served fresh, you can prep components ahead of time. Cut and season the steak up to 24 hours in advance, keeping it covered in the refrigerator. The pasta can be cooked earlier in the day and tossed with a tiny bit of olive oil to prevent sticking. If you need to store leftovers, keep the steak separate from the pasta if possible. Reheat the pasta gently with a splash of cream or milk to revive the sauce, then add the steak just long enough to warm through without overcooking. Consume leftovers within two days for best quality.

Easy Substitutions

This versatile recipe welcomes many adaptations. Chicken thighs cut into chunks work wonderfully for those who prefer poultry. Vegetarians can substitute mushrooms for a meaty texture without the meat. If heavy cream is too rich, try half-and-half mixed with a bit of cream cheese for similar creaminess with less fat. Gluten-free pasta varieties perform well in this dish, though you might need additional reserved pasta water to maintain the right sauce consistency. For a different flavor profile, Italian seasoning can replace the Cajun spices for a more traditional alfredo experience.

Frequently Asked Questions

→ How do I ensure the steak bites are tender?

To keep the steak tender, cook it quickly over medium-high heat for just a few minutes per side. Avoid overcooking, and remove the steak from the pan once browned.

→ What pasta works best for this dish?

Twisted pasta like rotini or fusilli works best, as it holds the creamy Cajun Alfredo sauce beautifully. You can substitute with penne or rigatoni if needed.

→ Can I adjust the spice level in the sauce?

Yes, adjust the red pepper flakes and Cajun seasoning to control the heat. For a milder sauce, use less of these ingredients or omit the red pepper flakes entirely.

→ What is the purpose of reserved pasta water?

Adding reserved pasta water can help thin out the sauce if it becomes too thick while ensuring the flavors remain rich and cohesive.

→ Can I prepare this dish ahead of time?

This dish is best served immediately, but you can prepare the steak and sauce separately ahead of time. Reheat gently and combine with freshly cooked pasta when ready to serve.