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Garlic Butter Steak

Garlic Butter Steak

Savor Garlic Butter Steak Tips with Creamy Parmesan Linguine a rich and indulgent dish perfect for special occasions and family dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Calories: 780
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb sirloin or ribeye steak, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 teaspoon Cajun seasoning
  • 0.5 teaspoon smoked paprika
  • to taste salt and black pepper
  • 12 oz linguine pasta
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1 cup Parmesan, grated
  • 1 cup mozzarella, shredded
  • 0.5 teaspoon Italian seasoning
  • pinch red pepper flakes (optional)
  • to garnish fresh parsley, chopped

Equipment

  • Large skillet
  • Large pot for boiling pasta
  • Tongs or a slotted spoon
  • Cutting board and knife
  • Measuring cups and spoons

Method
 

  1. Boil a large pot of salted water and cook the linguine until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
  2. In a skillet, melt 2 tbsp of butter over medium heat, add minced garlic, and cook for 30 seconds. Pour in heavy cream and milk, stirring until smooth. Simmer for 3-4 minutes, then stir in Parmesan and mozzarella until melted. Season with Italian seasoning, salt, pepper, and red pepper flakes (if using). Toss in the linguine until well coated, adding reserved pasta water if needed. Keep warm.
  3. Dry pat the steak tips and season with Cajun seasoning, smoked paprika, salt, and pepper. Heat olive oil in a cast iron skillet over medium-high heat. Add steak in a single layer and sear for 2-3 minutes per side until browned. Lower heat to medium, add remaining butter and garlic, and toss steak tips for 1-2 minutes until glossy.
  4. Serve creamy linguine on one side of the plate, arrange steak tips alongside, drizzle with garlic butter from the pan, and garnish with fresh parsley and extra Parmesan.

Nutrition

Calories: 780kcalCarbohydrates: 82gProtein: 41gFat: 39gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 170mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 3gVitamin A: 800IUVitamin C: 1mgCalcium: 450mgIron: 3mg

Notes

If you need to substitute ingredients, flank steak or tenderloin can be used instead of sirloin or ribeye. Fettuccine or spaghetti may replace linguine. Use Gruyère or cheddar if Parmesan and mozzarella aren't available.
To add an extra burst of flavor, add a squeeze of lemon juice to the creamy sauce just before serving.
Make sure not to burn the garlic; it should be golden and fragrant. Always keep pasta water handy to adjust the sauce consistency.
Store leftovers in separate airtight containers and reheat with a splash of milk for pasta and a little butter for steak to maintain juiciness.
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