Garlic Butter Steak with Cajun Pasta
A delicious symphony of flavors where tender beef meets creamy pasta with a spicy kick, this dish is perfect for family dinners or gatherings with friends.
Ingredients
For the Steak
- 1.5 lb sirloin steak, cut into 1-inch cubes Tender and juicy, perfect for searing.
- 1 teaspoon kosher salt Enhances the natural flavors of the meat.
- 0.5 teaspoon black pepper Adds a subtle heat and depth.
- 1 teaspoon garlic powder For that essential garlicky essence.
- 1 teaspoon smoked paprika Infuses a lovely smoky flavor.
- 2 tablespoons olive oil A rich oil for searing.
- 3 tablespoons unsalted butter Adds a luscious creaminess.
- 4 cloves garlic, minced Use plenty for rich flavor.
For the Pasta
- 12 oz rotini or fusilli pasta Twists and curls that hold onto the creamy sauce.
- 1 cup heavy cream Creates a silky texture.
- 1-2 tablespoons Cajun seasoning, to taste For a spicy kick that elevates the dish.
- 0.5 teaspoon garlic powder A second whisper of garlic.
- 0.5 cup freshly grated Parmesan cheese Rich, cheesy finish.
- 0.25 teaspoon red pepper flakes, optional For extra spice.
- 2 tablespoons chopped fresh parsley Brightens the dish.
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a rolling boil. Cook the rotini or fusilli until al dente according to package directions. Reserve 1/2 cup of the pasta water, then drain the rest.
Preparing the Steak
- Pat the steak cubes dry with paper towels. Season the steak with kosher salt, black pepper, garlic powder, and smoked paprika, tossing until evenly coated.
- Heat olive oil in a large skillet over medium-high heat. Once hot, add the steak in a single layer. Sear for 2-3 minutes total, turning to brown all sides. Remove the steak to a plate.
Making the Sauce
- Reduce heat to medium, add unsalted butter to the skillet, and let it melt. Stir in minced garlic, cooking for 30-60 seconds until fragrant.
- Pour in heavy cream, scraping up the browned bits. Stir in Cajun seasoning, garlic powder, and red pepper flakes. Let it simmer for 3-4 minutes, then stir in Parmesan cheese until smooth.
Combining Everything
- Add drained pasta to the skillet and toss to coat in the sauce. Gradually add reserved pasta water, stirring until the sauce is glossy. Fold in the seared steak and juices, warming for an additional minute.
- Garnish with fresh parsley and extra Parmesan before serving.
Notes
For best results, pat the steak dry before seasoning, reserve pasta water to adjust sauce consistency, and avoid overcooking the garlic.