Creamy Garlic Butter Steak & Pasta – Spicy One-Pot Dinner for Steak Lovers

Rich, spicy, and melt-in-your-mouth delicious, this Creamy Garlic Butter Steak & Pasta recipe brings the flavor of a fancy steakhouse to your own kitchen—all in one skillet. With seared steak, spicy garlic-chili butter, and silky pasta swirled in a luscious cream sauce, this dish is perfect for date night, special occasions, or when you just want to treat yourself.

---

Introduction

Steak and pasta aren’t always seen as a typical pairing—but when done right, they’re a match made in dinner heaven. This recipe takes tender bites of pan-seared steak and combines them with bucatini or fettuccine noodles, a creamy garlic butter sauce, and a hint of red chili for heat. The result is a one-pan dish that’s both indulgent and surprisingly easy to pull off.

This meal was inspired by a mix of Italian-American creamy pasta classics and sizzling steakhouse flavors. It’s bold, rich, and deeply satisfying—and it only takes about 35 minutes to make. With minimal cleanup and maximum comfort, this is a go-to for both everyday luxury and impressive entertaining.

---

Ingredient Overview: What You’ll Need for This Steak & Pasta Dish

Let’s break down the key elements that make this recipe rich, spicy, and satisfying.

1. Steak

Choose a well-marbled cut that cooks quickly and stays tender. Top choices include:

• Ribeye (for richness)

• Sirloin (leaner but flavorful)

• NY Strip (great texture)

Cut it into bite-sized pieces or strips for quicker cooking and better sauce coverage.

2. Pasta

Bucatini, fettuccine, or linguine work best. They hold onto the creamy sauce and create that satisfying slurp with every bite. Use regular or whole wheat pasta, depending on your dietary preference.

3. Butter + Olive Oil

Butter gives the dish its rich, velvety base, while olive oil raises the smoke point for pan-searing the steak. Garlic is sautéed in this mixture to infuse deep flavor.

4. Fresh Garlic

Garlic is a key player in the butter sauce—use fresh cloves (not powder) to achieve the right depth.

5. Crushed Red Pepper Flakes

Just a pinch adds a spicy kick that cuts through the richness. Adjust based on your spice preference.

6. Heavy Cream

This forms the silky base of the sauce. It’s reduced to thicken slightly and binds the steak and pasta together.

7. Parmesan Cheese

Freshly grated parmesan adds saltiness, umami, and thickens the sauce when stirred in at the end.

8. Parsley or Basil

Herbs add freshness and color. Use parsley for a brighter taste or basil for a more aromatic finish.

---

Step-by-Step Instructions

This one-pot recipe flows from pan to plate in under 40 minutes. Here’s how to make it:

Step 1: Cook the Pasta

Boil a large pot of salted water and cook:

• 10 oz bucatini or fettuccine
  Cook until just shy of al dente. Reserve ¾ cup pasta water, then drain and set aside.

Step 2: Sear the Steak

While the pasta cooks:

• Pat dry 1 lb steak (cut into strips or cubes)

• Season with salt, pepper, and a pinch of paprika or chili powder (optional)

Heat 1 tbsp olive oil + 1 tbsp butter in a large skillet over medium-high heat. Sear the steak in batches to avoid overcrowding. Cook 2–3 minutes per side for medium. Remove and set aside.

Step 3: Make Garlic Butter Sauce

Lower heat to medium. In the same skillet, add:

• 3 tbsp unsalted butter

• 4–5 garlic cloves, minced

• ½–1 tsp crushed red pepper flakes

Sauté until garlic is fragrant and golden (1–2 minutes).

Step 4: Add Cream & Cheese

Pour in:

• ¾ cup heavy cream

• Optional: splash of pasta water (for thinning)

Simmer 2–3 minutes until slightly thickened. Stir in:

• ½ cup grated parmesan cheese

Whisk until smooth. Season with salt and pepper.

Step 5: Combine Pasta and Steak

Add the drained pasta and seared steak back into the skillet. Toss gently to coat with the sauce. Add a splash of pasta water if needed to loosen the sauce.

Step 6: Finish and Serve

Sprinkle with chopped parsley or basil. Top with extra parmesan, a drizzle of olive oil, or chili flakes if desired.

Serve immediately while hot and creamy.

---

Tips, Variations & Substitutions

Tips for Perfect Steak & Pasta

• Don’t overcrowd the skillet—sear the steak in two batches for best browning.

• Let the steak rest for 5 minutes before slicing if you’re cooking whole cuts.

• Use freshly grated parmesan for better melting and flavor.

Make It Healthier

• Swap heavy cream with half-and-half or unsweetened cashew cream.

• Use whole grain pasta for added fiber.

• Add baby spinach or steamed broccoli during the last 2 minutes of pasta cooking.

Alternative Protein Options

• Use chicken or shrimp instead of steak for a lighter take.

• For a vegetarian option, try sautéed mushrooms or tofu with smoked paprika.

Spice Variations

• Stir in harissa, chipotle paste, or chili crisp for global flavor twists.

• Add sun-dried tomatoes or roasted red peppers for tang and sweetness.

---

Serving Ideas & Occasions

This dish is hearty and satisfying on its own but also shines with complementary sides.

Great with:

• Simple arugula or Caesar salad

• Roasted asparagus or garlic green beans

• A glass of bold red wine (Cabernet Sauvignon or Syrah)

Best For:

• Fancy date night dinners at home

• One-person indulgent meals

• Cooking to impress friends or family

• Weekend comfort food without the takeout

---

Nutritional & Health Notes

This recipe is indulgent but balanced when served in proper portions. Here’s a general nutrition snapshot per serving (based on 4 servings):

• 650–750 calories

• 40g fat (from butter, steak, and cream)

• 35–40g protein

• 40–45g carbs

For a lighter version, reduce the cream and butter, and increase veggies like spinach or zucchini.

---

FAQs

1. Can I make this ahead of time?

This dish is best served fresh, but you can prep the steak and sauce separately, then reheat and combine with fresh pasta just before serving.

2. What cut of steak works best?

Sirloin is lean and affordable, ribeye is rich and tender, and NY strip offers a great balance. Slice against the grain for the most tender texture.

3. Can I make it without cream?

You can substitute with full-fat milk and a bit of cream cheese, or use a plant-based creamer. Just know the sauce will be less thick and rich.

4. How spicy is it?

Mild to medium, depending on how much chili you add. Adjust the red pepper flakes to your preference, or omit for a kid-friendly version.

5. Is this gluten-free?

Not by default, but you can use gluten-free pasta and ensure your parmesan is certified GF.

6. Can I use pre-cooked steak?

Yes! Reheat gently and slice before adding to the sauce at the end. Just don’t overcook it when reheating.

7. What’s the best way to reheat leftovers?

Add a splash of milk or cream and reheat in a skillet over medium heat. Stir gently until the sauce loosens and the steak warms through.

Print