Ingredients
Method
- Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add steak pieces, season with salt and pepper, and sear for 2–3 minutes per side until browned. Remove and set aside.
- In the same skillet, add the remaining tablespoon of butter. Stir in garlic and red pepper flakes, cooking for 1–2 minutes until fragrant.
- Pour in the heavy cream and stir to combine. Simmer for 3–4 minutes.
- Stir in the parmesan until melted into the sauce.
- Add the uncooked pasta and water or broth. Bring to a boil, then reduce heat and cover. Simmer for 10–12 minutes, stirring occasionally.
- Once the pasta is al dente and the sauce has thickened, return the steak (and its juices) to the skillet. Stir to coat everything in the sauce.
- Taste and adjust seasoning. Garnish with parsley and more parmesan if desired.
- Serve hot and enjoy immediately.
Notes
Choosing Your Steak: I prefer using sirloin for this dish because it stays tender even after being added back to the sauce.
Ribeye works wonderfully too, but I slice it against the grain before searing to keep it from getting chewy.
Pasta Substitution: Rotini is my favorite here because the spirals grab onto the creamy sauce so well.
If you only have penne or fusilli, those work great too.
Just avoid long noodles like spaghetti they don't hold the sauce as nicely.
Make Ahead Tip: You can prep the steak and garlic ahead of time.
I often slice the steak and mince the garlic the night before, storing them separately in the fridge.
That way, when dinner time rolls around, I just start cooking.
Storage Instructions: Leftovers keep well in an airtight container in the fridge for up to three days.
When reheating, I add a splash of water or broth to loosen the sauce, then warm it gently on the stove or in the microwave.
Common Mistake to Avoid: Don't overcook the pasta.
I learned the hard way that it continues to soften as it sits in the hot sauce.
Cook it just until al dente, then immediately stir in the steak and serve.
Serving Suggestions: I love serving this with a simple side salad dressed with lemon juice and olive oil.
The brightness cuts through the richness of the sauce beautifully.
A sprinkle of fresh parsley on top adds a nice pop of color and freshness.
Equipment Alternative: If you don't have a large skillet, a Dutch oven or deep sauté pan works perfectly.
Just make sure it has a lid for the simmering step.
I've even used a large pot in a pinch, though the sauce reduces a bit slower.
