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Garlic-Butter Steak Bites Pasta

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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Difficulty: Easy
Cost: $$$

Ingredients

For the Steak & Pasta:

  • 1 lb (450g) sirloin, ribeye, or strip steak, cut into 1-inch cubes

  • 2 tablespoons olive oil, divided

  • Kosher salt and freshly cracked black pepper

  • 12 oz (340g) dried pasta: fettuccine, pappardelle, or rigatoni work beautifully

  • 1 tablespoon reserved pasta water

For the Garlic-Butter Sauce:

  • 6 tablespoons (85g) unsalted butter, divided

  • 8-10 large garlic cloves, minced or thinly sliced

  • ½ teaspoon red pepper flakes (adjust to taste)

  • ⅓ cup (80ml) dry white wine (such as Sauvignon Blanc) or beef broth

  • Zest and juice of 1 large lemon

  • ½ cup (50g) freshly grated Parmesan cheese, plus more for serving

  • ¼ cup chopped fresh parsley or basil

Instructions

Step 1: Cook the Pasta & Prep the Steak

  1. Bring a large pot of heavily salted water to a rolling boil. Cook the pasta according to package directions for al dente. Reserve 1 cup of the starchy pasta water before draining. Drain the pasta and set aside.

  2. While the water heats, pat the steak cubes completely dry with paper towels. This is crucial for a good sear. Season generously on all sides with kosher salt and black pepper.

Step 2: Sear the Steak Bites to Perfection

  1. Heat 1 tablespoon of olive oil in a large cast-iron or heavy-bottomed skillet over medium-high heat until shimmering and just beginning to smoke.

  2. Add the steak cubes in a single layer, ensuring they are not crowded (work in batches if necessary to avoid steaming). Do not move them for 2-3 minutes to achieve a deep, golden-brown crust.

  3. Flip the steak bites and cook for another 1-2 minutes for medium-rare, or until desired doneness is reached. Remember, they will cook slightly more when added back to the sauce. Transfer the seared steak bites to a clean plate, tent loosely with foil, and set aside.

Step 3: Build the Luxurious Garlic-Butter Sauce

  1. Reduce the heat to medium-low. In the same skillet (with all the glorious browned bits), melt 4 tablespoons of the butter.

  2. Add the minced garlic and red pepper flakes. Cook, stirring constantly, for 1-2 minutes until the garlic is fragrant and just starting to turn golden. Do not let it burn, as it will turn bitter.

  3. Pour in the white wine (or broth) to deglaze the pan, scraping up all the flavorful fond from the bottom with a wooden spoon. Let it simmer for 2-3 minutes until reduced by about half.

  4. Stir in the remaining 2 tablespoons of butter, lemon zest, and lemon juice until the butter melts and the sauce becomes glossy.

Step 4: Combine and Emulsify

  1. Add the drained pasta directly to the skillet with the garlic-butter sauce. Using tongs, toss vigorously to coat every strand or piece.

  2. Add the grated Parmesan cheese and about ¼ cup of the reserved pasta water. Continue to toss and stir. The starchy water will help the sauce emulsify, creating a creamy, cohesive texture that clings to the pasta. Add more pasta water a splash at a time if the sauce seems too thick or dry.

  3. Return the steak bites and any accumulated juices to the skillet. Gently toss to combine and heat the steak through, about 1 minute.

Step 5: Finish and Serve

  1. Remove the skillet from the heat. Stir in the fresh parsley or basil, saving a little for garnish.

  2. Taste and adjust seasoning with additional salt, black pepper, or a squeeze of lemon if needed.

  3. Serve immediately in warm bowls, garnished with the remaining herbs, a generous extra sprinkle of Parmesan cheese, and an extra pinch of red pepper flakes for those who desire more heat.

Chef’s Notes & Tips for Success

  • Steak Selection: Sirloin offers great value and flavor. Ribeye or strip steak (NY Strip) are more tender and luxurious choices. For the most tender bite, slice against the grain before cutting into cubes.

  • The Sear is Everything: Ensure your skillet is very hot and the steak is bone-dry before adding it. Crowding the pan lowers the temperature and causes the steak to steam rather than sear. A proper sear builds the flavor foundation for the entire dish.

  • Pasta Water Gold: Do not forget to reserve the starchy pasta water! It’s the secret weapon for creating a restaurant-quality, silky sauce that perfectly coats the pasta. The starch acts as a natural thickener and binder.

  • Garlic Management: For a milder, sweeter garlic flavor, use thinly sliced cloves. For a more potent punch, use minced garlic. Watch it closely to prevent burning.

  • Make it Creamy: For an even richer sauce, stir in ¼ cup of heavy cream or crème fraîche with the final butter.

  • Variations: Add sautéed mushrooms with the garlic or toss in a handful of baby spinach at the end until wilted.

Nutrition Information (Per Serving, approx. 1.5 cups)

  • Calories: ~750

  • Total Fat: 38g

  • Saturated Fat: 19g

  • Cholesterol: 125mg

  • Sodium: 450mg (varies with seasoning and cheese)

  • Total Carbohydrates: 66g

  • Dietary Fiber: 3g

  • Total Sugars: 3g

  • Protein: 42g

Note: Nutritional values are estimates calculated using standardized databases. Values will vary based on the specific cut of steak, brand of pasta, and exact quantities of butter and cheese used. This is a hearty, indulgent dish that is balanced with substantial protein and carbohydrates.

The Last Bite: A Symphony of Simple, Luxurious Flavors

Garlic-Butter Steak Bites Pasta is more than just a quick meal; it’s a demonstration of how a few high-quality ingredients, treated with respect, can create something extraordinary. It celebrates the fundamental joys of cooking: the satisfying sizzle of steak hitting a hot pan, the aromatic alchemy of garlic toasting in butter, and the transformative magic of starchy pasta water uniting it all into a cohesive, glorious whole.

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