Creamy Steak & Butter Pasta (Print Version)
# Ingredients:
→ Proteins
01 -
450g sirloin steak, diced into 2.5cm chunks
→ Pasta
02 -
450g of your favorite pasta—penne, rotini, or whatever you like
→ Dairy
03 -
60g of butter, split into two portions
04 -
120ml thickened cream
05 -
60g Parmesan cheese, freshly grated
→ Aromatics & Seasonings
06 -
4 garlic cloves, finely chopped
07 -
15ml of olive oil
08 -
5g crushed red pepper flakes (adjust based on your spice preference)
09 -
Salt and freshly cracked black pepper
10 -
60g of parsley leaves, minced
# Instructions:
01 -
Sprinkle the chunks of steak generously with freshly ground pepper and salt.
02 -
In a large pot or Dutch oven, warm olive oil and 30g butter on medium-high heat. Sear the steak pieces, allowing them to brown evenly on every side for around 3-4 minutes. Set aside the steak when done.
03 -
Turn the heat to medium and toss the rest of the butter and the minced garlic into the same pot. Stir and let it cook for about 30 seconds until it’s aromatic, but don’t let it burn.
04 -
To the pot, add the pasta, cream, crushed red pepper, and season with salt and pepper. Pour in just enough water to submerge the pasta. Bring it up to a boil, then lower the heat to simmer. Stir it now and then until the pasta’s tender, which takes 8-10 minutes.
05 -
Mix in the Parmesan cheese and most of the parsley, leaving a little aside for garnish. Add the cooked steak along with any juices back to the pot. Gently stir and cook for 1-2 minutes until the sauce thickens slightly and clings to the pasta.
06 -
Dish out into plates while it’s still warm. Top with the leftover parsley and serve right away.
# Notes:
01 -
Let the steak come to room temperature before cooking, and avoid overcooking it when reheating.
02 -
Serve immediately, as the pasta will continue to soak up the sauce and thicken if left to sit.