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Garlic Butter Steak

Garlic Butter Steak with Creamy Parmesan Rotini

Indulge in the ultimate Garlic Butter Steak with Creamy Parmesan Rotini, a perfect blend of rich flavors for any special occasion. Enjoy tender steak and creamy pasta in every bite.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 700
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 pounds sirloin steak cut into 1-inch thick steaks
  • 2 tablespoons olive oil
  • 4 tablespoons butter, divided
  • 4 cloves garlic, minced
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound rotini pasta
  • 6 tablespoons butter
  • 4 cloves garlic, minced
  • 3 cups heavy cream
  • 1 cup grated Parmesan cheese plus more for garnish
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/2 cup chicken broth
  • 1/4 cup whole milk

Equipment

  • Large pot for boiling pasta
  • Large skillet (preferably cast-iron)
  • Tongs for turning the steak
  • Mixing bowls
  • Meat thermometer (optional but recommended)

Method
 

  1. Bring a large pot of salted water to a boil and cook the rotini pasta according to package instructions until al dente. Drain and reserve about 1 cup of pasta water.
  2. Pat the steaks dry and rub with a mixture of Cajun seasoning, smoked paprika, salt, and black pepper.
  3. Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
  4. Sear the steaks for 3-4 minutes on each side for medium-rare.
  5. Add the remaining butter and minced garlic, tilting the skillet to spoon the garlic butter over the steaks for about 1 minute.
  6. Remove the steaks and let them rest for 5-10 minutes before slicing.
  7. In the same skillet, melt the butter and add minced garlic, cooking until fragrant.
  8. Stir in heavy cream, Parmesan cheese, salt, pepper, and garlic powder, bringing it to a simmer until thickened.
  9. Add reserved pasta water and chicken broth to reach desired sauce consistency.
  10. Toss the cooked rotini in the cream sauce until evenly coated.
  11. Slice the steak against the grain into 1/4 inch thick slices.
  12. Serve the creamy Parmesan rotini topped with sliced steak and garnish with extra grated Parmesan cheese.

Nutrition

Calories: 700kcalCarbohydrates: 55gProtein: 35gFat: 40gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 120mgSodium: 950mgPotassium: 800mgFiber: 3gSugar: 3gVitamin A: 800IUCalcium: 300mgIron: 3mg

Notes

Use high-quality ingredients, especially for the steak and Parmesan cheese, to enhance flavor. Letting the steak come to room temperature before cooking helps in achieving even cooking. If you want a lighter version, use half-and-half or substitute with a dairy-free alternative. Store leftovers in an airtight container in the refrigerator for up to 3 days; add milk or water when reheating if needed.
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