Creamy Garlic Butter Steak & Pasta

This is a steak and fettuccine dish with a garlic butter cream sauce, made in two pans in about 30 minutes. You sear a pound of sirloin or ribeye, rest it, then build the sauce in the same skillet with butter, five cloves of garlic, heavy cream and Parmesan. The pasta is tossed in the sauce and the sliced steak goes on top. It serves 4.

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Prep takes 10 minutes and cooking takes 20, and the pasta boils while the steak rests.

What Goes in the Skillet

The full amounts are in the recipe card at the bottom. These are the ingredients that shape the dish.

• Fettuccine (8 ounces): the wide, flat noodles hold the cream sauce well. Cook them until al dente so they do not go mushy once they are tossed in the sauce.
• Steak (1 pound): sirloin or ribeye. Sirloin is leaner, and ribeye has more marbling and gives a richer taste.
• Olive oil (2 tablespoons) and butter (4 tablespoons): the oil is for searing the steak, and the butter is for the garlic and the body of the sauce.
• Garlic (5 cloves, minced): the main flavor of the sauce.
• Heavy cream (1 cup) and Parmesan (1 cup, grated): the cream makes the sauce silky, and the Parmesan melts into it with a salty, nutty flavor.
• Italian seasoning (1 teaspoon), salt and pepper: the seasoning for the sauce and the steak.
• Fresh parsley: for garnish, for color and a little freshness.

Cooking the Steak and the Pasta

Cook the fettuccine according to the package directions, then drain it. Keep a little of the pasta water back. You can stir some into the sauce later if it needs to be creamier.

Let the steak come to room temperature before you season it so that it cooks evenly. Season it with salt and pepper and sear it in the hot oil over medium-high heat for 4 to 5 minutes on each side, or to the doneness you like. A meat thermometer helps: 130°F is medium-rare and 140°F is medium. Move the steak to a plate and let it rest for a few minutes before slicing, so the juices stay in the meat.

In the same skillet, melt the butter, add the garlic and cook until fragrant. Pour in the cream and bring it to a simmer, then stir in the Parmesan and Italian seasoning and add more salt and pepper to taste. Add the pasta and toss to coat, then slice the steak and put it on top with the parsley.

Ways to Change It

• Chicken: brown diced chicken breast in the olive oil until golden and fully cooked, then add the garlic and carry on with the sauce.
• Shrimp: cook them in the same skillet until pink and opaque, then follow the recipe as written.
• Vegetarian: replace the steak with bell peppers, zucchini and mushrooms, sauteed until tender before the garlic and sauce.
• Heat: red pepper flakes in the sauce.
• White wine: a splash added to the garlic and butter before the cream brings some acidity to balance the richness.
• Lighter cream: half-and-half or coconut cream in place of the heavy cream. The texture and richness will be slightly different.
• Extra vegetables: spinach, mushrooms or cherry tomatoes, sauteed in the skillet before the garlic and cream go in.

For a lighter weeknight steak dinner, the Brazilian garlic lime beef with peppers comes together in one skillet in 25 minutes.

What to Serve With It

A crisp Caesar salad or a mixed greens salad with a light vinaigrette cuts through the richness of the sauce. Garlic bread is the classic partner. For wine, a Chardonnay or Pinot Grigio has the acidity to balance the cream, and a light-bodied Pinot Noir is the red to choose. Shave a little extra Parmesan over the plate for a finishing touch.

Timing and Nutrition

Prep takes 10 minutes and cooking takes about 20, for 30 minutes in total. To save time, boil the pasta while the steak is resting.

A serving, which is one plate, has approximately 650 calories, 45 grams of fat (25 grams saturated), 50 grams of carbohydrates, 2 grams of fiber, 2 grams of sugar, 30 grams of protein, 120 milligrams of cholesterol and 800 milligrams of sodium. These are estimates.

FAQ

What is the best steak for this recipe?

Sirloin or ribeye. Sirloin is leaner, and ribeye has more marbling and a richer taste.

Can I make it without heavy cream?

Yes. Half-and-half or coconut cream will work for a lighter version, though the texture and richness change a little.

How should leftovers be stored?

Keep them in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or cream to bring the sauce back.

Can I add vegetables?

Yes. Spinach, mushrooms or cherry tomatoes can be sauteed in the skillet before the garlic and cream go in.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us