Garlic Butter Steak Pasta Dinner

This garlic butter steak pasta has become my weeknight hero, transforming ordinary evenings into something special with minimal effort. The combination of tender steak strips and pasta coated in a creamy, slightly sweet barbecue-infused sauce creates a restaurant-worthy dinner that's ready in just 25 minutes.

I first created this recipe when my teenager had friends over unexpectedly. The empty plates and requests for seconds told me everything I needed to know this pasta would become part of our regular rotation.

Ingredients

• Pasta: any shape works but I prefer fettuccine or linguine for the sauce clings beautifully to wider noodles
• Steak: ribeye or sirloin delivers the best flavor and tenderness look for good marbling
• Butter: real unsalted butter creates the luxurious base of the sauce
• Garlic: fresh minced garlic provides aromatic depth jarred garlic works in a pinch but lacks the same punch
• Beef broth: adds richness and savory notes homemade is best but quality store-bought works well
• Heavy cream: creates the silky texture that coats each strand of pasta and piece of steak
• Sweet barbecue sauce: the secret ingredient that adds unexpected complexity choose one without overwhelming smokiness
• Salt and pepper: essential for bringing all flavors to life
• Fresh parsley: optional but adds brightness and color to the finished dish

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of generously salted water to a rolling boil. Add pasta and cook according to package directions until al dente typically 8 to 10 minutes. Reserve half a cup of pasta water before draining in case you need to loosen the sauce later.

Prepare the Steak:

While pasta cooks, slice your steak against the grain into thin strips about a quarter inch thick. Pat dry with paper towels to ensure proper browning. Season generously with salt and freshly ground black pepper on both sides.

Create the Base:

In a large skillet over medium-high heat, melt the butter until it begins to foam but not brown. Add the steak strips in a single layer without overcrowding this might require cooking in batches. Sear for 2 to 3 minutes, turning occasionally, until the exterior is caramelized but the interior remains slightly pink.

Develop the Aromatics:

Reduce heat to medium and add minced garlic directly to the skillet with the steak. Stir continuously for exactly one minute until the garlic becomes fragrant but not browned. Burnt garlic will ruin the entire dish with bitterness.

Build the Sauce:

Pour in beef broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan these contain concentrated flavor. Add heavy cream and barbecue sauce, stirring to combine. Bring the mixture to a gentle simmer not a full boil or the cream may separate.

Combine Elements:

Add the drained pasta directly to the sauce in the skillet. Using tongs, gently toss everything together until each strand is thoroughly coated and the steak is distributed evenly throughout. If the sauce seems too thick, add a splash of the reserved pasta water.

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The barbecue sauce was actually a happy accident when I ran out of my usual tomato paste one evening. My husband declared it was the best version I'd ever made, and now I wouldn't dream of making it any other way.

Perfect Steak Selection

The cut of steak you choose dramatically impacts the final dish. While ribeye offers unmatched richness due to its fat content, sirloin provides excellent flavor at a more budget-friendly price point. Avoid leaner cuts like filet mignon which, despite their tenderness, lack the necessary fat to stand up to the hearty sauce. Whatever cut you choose, ensure you're slicing against the grain to maximize tenderness.

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Pasta Variations

While I've suggested using any pasta you have on hand, each shape creates a slightly different eating experience. Long, flat noodles like fettuccine catch the sauce in their ribbons, creating perfect bites. Short shapes like penne or rigatoni trap sauce inside, creating pockets of flavor. For a lighter version, try substituting half the pasta with zucchini noodles, added right at the end so they retain some texture.

Make-Ahead Tips

This pasta reheats beautifully, making it perfect for meal planning. Prepare as directed but slightly undercook both the pasta and steak. Cool completely before refrigerating in airtight containers. When reheating, add a splash of broth or cream to revitalize the sauce. The flavors actually develop overnight, making day-two pasta sometimes even better than the original.

Recipe FAQs

→ What cut of steak works best for this dish?

Ribeye or sirloin are ideal for their tenderness and rich flavor.

→ Can I use a different type of pasta?

Yes, any pasta such as penne, fettuccine, or spaghetti will work well in this recipe.

→ How can I make this dish spicier?

Add a dash of red pepper flakes or a pinch of cayenne pepper for extra heat.

→ What can I serve alongside this meal?

Serve with a side of garlic bread or a fresh green salad for a complete dinner.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.