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One Pan Meal: Ultimate Garlic Butter Steak Pasta Guide

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This One-Pan Garlic Butter Steak Pasta marries tender, seared steak slices with al dente pasta in a luxuriously rich garlic butter sauce. Finished with Parmesan cheese and fresh parsley, it’s a fuss-free meal ideal for busy weeknights or casual dinner parties. With minimal cleanup and endless customization options, this family-friendly skillet dish streamlines cooking without sacrificing flavor.

Ingredients

Scale
  • 8 oz (225 g) pasta (fettuccine, linguine, or spaghetti)
  • 12 oz (340 g) flank steak or sirloin, thinly sliced against the grain
  • 3 tbsp unsalted butter, divided
  • 1 tbsp olive oil
  • 4 cloves garlic, finely minced
  • ½ small shallot or ¼ medium yellow onion, finely chopped
  • ¼ tsp crushed red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp chopped fresh parsley
  • ¼ cup freshly grated Parmesan cheese, plus extra for serving
  • 2 tbsp beef broth or pasta cooking water (if needed to loosen sauce)

Instructions

  • Bring a large pot of salted water to a boil, add the pasta, and cook until al dente according to package instructions. Reserve ¼ cup of the pasta cooking water, then drain.
  • Pat the steak slices dry with paper towels, season generously with salt and pepper.
  • In a large skillet over medium-high heat, melt 1 tablespoon of the butter with the olive oil. Once hot and shimmering, add the steak in a single layer. Sear without moving until browned on one side, about 2 minutes, then flip and cook another 1 minute for medium-rare (cook longer for desired doneness). Transfer the steak to a plate and cover loosely with foil.
  • Reduce heat to medium, add the remaining 2 tablespoons of butter to the skillet. Once melted, add the shallot and garlic (and red pepper flakes if using). Sauté until fragrant and softened, about 1 minute, taking care not to let the garlic brown.
  • Add the cooked pasta to the skillet, tossing to coat in the garlic butter. If the pan seems dry, stir in the reserved pasta water or beef broth a little at a time until you reach a silky sauce consistency.
  • Stir in the Parmesan cheese until melted and the sauce clings to the pasta. Return the steak (and any accumulated juices) to the pan, tossing gently to combine and warm through.
  • Remove from heat, taste, and adjust seasoning with salt and pepper as needed. Sprinkle with chopped parsley and extra Parmesan before serving.

 

 

Notes

  • Steak Doneness: For medium-rare, sear for 2 minutes per side; adjust time for medium or well-done preferences.

  • Sauce Consistency: Use reserved pasta water gradually to achieve the perfect silkiness—too much at once can dilute flavor.

  • Vegetarian Version: Replace steak with roasted cauliflower florets or king oyster mushrooms, and use vegetable broth instead of beef broth.

  • Make-Ahead Tip: Combine pasta and sauce off heat, then store separately from steak for optimal texture upon reheating.

  • Storage: Keep components in airtight containers for up to 3 days; freeze portions without pasta for up to 1 month.

  • Serving Suggestion: Offer lemon wedges and extra grated Parmesan at the table for a bright finish and added umami.

Find it online: https://claradelish.com/one-pan-meal-ultimate-garlic-butter-steak-pasta-guide/