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Garlic Parmesan Steak Pasta is showcased in this delicious-looking featured image.

Perfect Garlic Parmesan Steak Pasta

This recipe delivers restaurant-quality Garlic Parmesan Steak Pasta with tender steak and a creamy, flavorful sauce. The key is searing the steak properly, emulsifying the sauce with pasta water, and layering the flavors of garlic, Parmesan, and fresh herbs.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 800
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs Sirloin steak or your preferred cut
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 4 tbsp butter
  • 8 cloves garlic, minced
  • 1 sprig of rosemary
  • 1 lb Fettuccine pasta
  • 8 cups water
  • 1 tbsp salt
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese, freshly grated
  • 1/2 cup reserved pasta water
  • 1/4 cup chopped fresh parsley
  • 1/4 tsp red pepper flakes optional
  • Salt to taste
  • Freshly ground black pepper to taste

Equipment

  • Large cast-iron skillet
  • large pot
  • colander
  • tongs
  • Meat Thermometer
  • cutting board
  • knife
  • paper towels
  • Measuring spoons
  • Measuring cups

Method
 

  1. Pat the steak dry with paper towels. Season generously with salt and pepper.
  2. Heat olive oil and 1 tbsp butter in a large cast-iron skillet over high heat until smoking hot.
  3. Add the steak and sear for 3-4 minutes per side for medium-rare, or longer depending on your desired doneness. Add minced garlic and rosemary sprig during the last minute of cooking, basting the steak with the flavored butter.
  4. Remove the steak from the skillet and let it rest for at least 10 minutes before slicing against the grain.
  5. While the steak is resting, cook the fettuccine pasta according to package directions in salted boiling water until al dente. Reserve 1/2 cup of pasta water before draining.
  6. In the same skillet used to cook the steak (don't wipe it clean!), melt 4 tbsp butter over medium heat.
  7. Add minced garlic and cook until fragrant, about 1 minute, being careful not to burn it.
  8. Pour in the heavy cream and bring to a simmer.
  9. Reduce heat to low and stir in the Parmesan cheese until melted and smooth.
  10. Gradually add the reserved pasta water, stirring constantly, until the sauce reaches your desired consistency. This helps to emulsify the sauce and create a creamy texture.
  11. Add the cooked pasta to the skillet with the sauce. Toss to coat evenly.
  12. Slice the rested steak against the grain and arrange it over the pasta.
  13. Garnish with fresh parsley and red pepper flakes (if using). Serve immediately.

Notes

For best results, use a high-quality Parmesan cheese and fresh parsley. Resting the steak is crucial for tenderness. If the sauce becomes too thick, add a little more pasta water. To spice things up, add more red pepper flakes.