Description
This Indulgent Garlic Butter Steak with Cheesy Linguine Delight is a perfect weeknight or special occasion meal that combines tender, seared steak cubes enveloped in a rich garlic butter sauce with creamy, cheesy linguine. The recipe balances savory, buttery flavors and luscious cheese for a satisfying, comforting dish that serves four in just 30 minutes.
Ingredients
Scale
Steak and Garlic Butter
- 1 pound Steak (sirloin or ribeye) – choose sirloin for lean or ribeye for rich marbling
- 2 tablespoons Salted Butter
- 3 cloves Fresh Garlic, minced
- 2 tablespoons Fresh Parsley, chopped
- 2 tablespoons Olive Oil
- Salt & Black Pepper, to taste
Cheesy Linguine
- 8 ounces Linguine Pasta
- 1 cup Four-Cheese Blend (cheddar, mozzarella, parmesan, cream cheese)
- 1 cup Heavy Cream
Instructions
- Prepare the Steak: Cut the steak into bite-sized cubes. Season generously with salt and black pepper, then pat dry with paper towels to ensure a good sear.
- Cook the Linguine: In a large pot, bring salted water to a boil. Add linguine and cook until al dente, about 8 to 10 minutes. Reserve ½ cup of the pasta water, then drain the linguine.
- Sear the Steak: Heat olive oil in a skillet over medium-high heat. Add the steak cubes and sear for 2 to 3 minutes on each side until deeply browned and cooked to your preferred doneness.
- Make Garlic Butter Sauce: Lower heat to medium-low in the same skillet. Add the salted butter and allow it to melt. Sauté minced garlic and fresh parsley until fragrant, about 1 minute, taking care not to burn the garlic.
- Combine Steak and Garlic Butter: Return the seared steak to the skillet and toss in the garlic butter sauce to coat evenly. Remove from heat and keep warm.
- Prepare Cheese Sauce: In a separate saucepan over low heat, combine the heavy cream and cream cheese, stirring continuously until smooth and combined. Gradually add the four-cheese blend, stirring until melted and the sauce is creamy.
- Toss Pasta in Cheese Sauce: Add the drained linguine to the cheese sauce and toss to coat thoroughly. If the sauce is too thick, use reserved pasta water to loosen to desired consistency. Let it simmer gently for 1 minute for flavors to meld.
- Serve: Plate the cheesy linguine alongside the garlic butter steak cubes. Garnish with additional parsley or grated parmesan if desired and serve immediately.
Notes
- Patting steak dry before searing is essential for achieving a good crust.
- Use fresh garlic and parsley for the best flavor in the garlic butter sauce.
- Reserve pasta water to adjust the cheese sauce consistency if needed.
- Adjust cheese blend according to preference or availability.
- Serve immediately for the best texture and flavor.
