Oh my goodness, let me tell you about my absolute favorite weeknight lifesaver, this Garlic Butter Steak Pasta! It’s one of those magical dishes that feels fancy but comes together in about the time it takes to boil water. I first threw this together years ago when my husband had coworkers coming over last minute, and now it’s our go-to “impress people without stressing” meal.
The secret? That glorious garlic butter sauce clinging to every strand of pasta and those juicy strips of steak. It’s rich without being heavy, and the whole thing tastes like it came from a restaurant kitchen. What I love most is how forgiving it is, even when I’m distracted (which happens more often than I’d like to admit), this dish turns out amazing every single time.
Why You’ll Love This Garlic Butter Steak Pasta
Listen, I know you’re going to adore this recipe as much as I do, here’s why:
- Weeknight magic: It’s ready in 35 minutes flat, perfect for those “what’s for dinner?!” panic moments
- Restaurant-worthy flavor: That garlic butter sauce coats every bite with rich, savory goodness
- Endlessly adaptable: Swap the steak for chicken or shrimp, toss in some veggies, it’s your canvas!
- Crowd pleaser: My picky kids and foodie friends all go crazy for it (total win)
Trust me, once you try this, it’ll become your new dinner MVP. If you enjoy quick pasta dishes, you might also like this one pot garlic butter pasta recipe.
Garlic Butter Steak Pasta
Ingredients
Equipment
Method
- Cook the fettuccine according to package instructions. Drain and set aside.
- Season the steak strips with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook the steak for 2-3 minutes per side until browned. Remove from the skillet and set aside.
- In the same skillet, melt the butter over medium heat. Add the garlic and cook for 1 minute until fragrant.
- Return the cooked steak to the skillet. Add the cooked pasta, parsley, and Parmesan cheese. Toss to combine and serve warm.
Notes
Ingredients for Garlic Butter Steak Pasta
Here’s everything you’ll need to make this flavor-packed dish, I’ve broken it down so you can prep like a pro:
For the Steak:
- 1 lb sirloin steak (cut into thin strips, this helps it cook fast and stay tender)
- 1 tsp salt (I use kosher for even seasoning)
- 1 tsp black pepper (freshly cracked makes all the difference)
- 1 tbsp olive oil (for that perfect sear)
For the Pasta & Sauce:
- 12 oz fettuccine (the ridges hold that garlic butter sauce beautifully)
- 4 tbsp butter (real butter only, no substitutes!)
- 4 cloves garlic (minced, measure with your heart, I usually add extra)
- 1/4 cup fresh parsley (chopped, dried just won’t give the same bright flavor)
- 1/4 cup grated Parmesan (the good stuff from the refrigerated section)
See? Nothing fancy, just quality ingredients that work their magic together. Now let’s get cooking!
Equipment Needed
You won’t need anything fancy for this recipe, just a few trusty kitchen staples:
- Large skillet: For searing that steak and making the garlic butter sauce (I use my 12-inch cast iron)
- Pot: To cook the pasta, any medium-sized one will do
- Colander: For draining the pasta (obviously!)
That’s it! Now let’s get to the good part, cooking!
How to Make Garlic Butter Steak Pasta
Okay, let’s get cooking! This comes together so fast you’ll want to have everything prepped and ready to go. I’ve broken it down into simple steps that even my teenager can follow (and he burns toast!).
Step 1: Cook the Pasta
First things first, get that pasta water boiling! I use a big pot with plenty of salted water (it should taste like the sea). Cook the fettuccine for about 1 minute less than the package says, we want it al dente because it’ll keep cooking a bit when we toss it with the sauce later. Drain it but save about 1/2 cup of that starchy pasta water, it’s liquid gold for adjusting the sauce!
Step 2: Sear the Steak
While the pasta cooks, heat your skillet over medium-high and add the olive oil. When it shimmers (that’s when you know it’s hot enough), add the steak strips in a single layer, don’t crowd them! Let them get a nice brown crust for about 2-3 minutes per side. They’ll keep cooking a bit after you take them out, so don’t overdo it. Transfer them to a plate and try not to sneak too many “tester” bites! For more quick dinner ideas, check out recipesloop.com.
Step 3: Make the Garlic Butter Sauce
Same skillet, lower heat to medium, we’re making magic now! Melt the butter and add the garlic. Watch it closely, garlic burns fast and turns bitter if you’re not careful. Cook just until fragrant, about 30 seconds to 1 minute max. Your kitchen should smell amazing right about now!
Step 4: Combine Everything
Time for the grand finale! Add the cooked pasta, steak, parsley, and Parmesan to the skillet. Toss gently with tongs until everything’s coated in that glorious garlic butter sauce. If it looks a little dry, splash in some of that reserved pasta water a tablespoon at a time until it’s perfectly saucy. Taste and add more salt if needed, I always do!
And that’s it! You’ve just made restaurant-quality steak pasta in less time than it takes to get takeout. Now go enjoy your masterpiece! If you like creamy pasta, you might also enjoy this creamy mushroom garlic pasta recipe.
Tips for Perfect Garlic Butter Steak Pasta
After making this dish more times than I can count, I’ve picked up some foolproof tricks to make it absolutely perfect every time:
- Fresh is best: Grate your Parmesan right before using, the pre-shredded stuff just doesn’t melt the same way
- Patience pays off: Let your steak rest for 5 minutes after cooking, those juices will redistribute beautifully
- Garlic guardian: Keep your heat medium-low when cooking the garlic, burnt garlic ruins everything
- Pasta water power: Don’t skip reserving that starchy water! It’s the secret to getting that silky, restaurant-quality sauce
Follow these simple tips, and you’ll have everyone thinking you trained under an Italian nonna! For more inspiration on weeknight meals, check out our main meals section.
Variations of Garlic Butter Steak Pasta
One of my favorite things about this recipe is how easily you can mix it up! Here are some delicious twists I’ve tried (and loved):
- Seafood swap: Use shrimp or scallops instead of steak, they cook even faster and pair beautifully with the garlic butter
- Veggie boost: Toss in some spinach or sun-dried tomatoes during the last minute of cooking for extra color and nutrients
- Spice it up: Add a pinch of red pepper flakes if you like a little heat (my husband’s favorite version)
- Pasta change: Try penne or bowties when you want something different, the sauce clings to any shape!
Honestly, once you master the basic recipe, the possibilities are endless! If you are looking for other chicken-based pasta dishes, try this garlic parmesan chicken pasta recipe.
Serving Suggestions
Oh, let me tell you how I love to serve this Garlic Butter Steak Pasta, it’s practically a meal on its own, but a few simple sides take it over the top! My go-to is always warm, crusty garlic bread (perfect for soaking up that extra sauce). When I’m feeling fancy, I’ll add a crisp green salad with lemon vinaigrette to cut through the richness. For weeknights, I often just throw some roasted broccoli right on the same plate, easy peasy!
Storage and Reheating
Now, I know this Garlic Butter Steak Pasta is so good you’ll probably finish it all in one sitting (we usually do!). But if you somehow have leftovers, here’s how to keep them tasting amazing:
Store them in an airtight container in the fridge for up to 3 days. When reheating, skip the microwave, it makes the pasta mushy! Instead, warm it gently in a skillet over medium-low heat with a splash of water or broth to bring back that silky sauce texture. The steak stays surprisingly tender this way!
Nutritional Information
Here’s the scoop on what you’re getting in each delicious serving of this Garlic Butter Steak Pasta (based on 4 servings):
- 650 calories, rich but balanced for a complete meal
- 35g protein, thanks to that juicy steak and Parmesan
- 65g carbs, mostly from the pasta (worth every bite!)
- 28g fat, the good kind from butter and olive oil
Remember, these are estimates, actual values may vary based on your specific ingredients and portion sizes. But let’s be real, you’re here for the flavor, not the math!
Frequently Asked Questions
Q1. Can I use chicken instead of steak?
Absolutely! Chicken breast or thighs work beautifully, just slice them thin and cook through (about 4-5 minutes per side). The garlic butter sauce pairs perfectly with poultry. I’ve even used turkey bacon in a pinch when I wanted something different!
Q2. How do I prevent the garlic from burning?
The key is medium-low heat and constant attention. As soon as the garlic becomes fragrant (about 30 seconds), it’s done, any longer and it turns bitter. If you’re nervous, remove the skillet from heat while stirring in the garlic, the residual heat is usually enough.
Q3. What’s the best cut of steak for this recipe?
I swear by sirloin for its balance of flavor and tenderness, but flank steak works great too. Just be sure to slice against the grain for maximum tenderness. Save the expensive cuts for steak night, this dish makes even budget-friendly cuts taste luxurious!
Q4. Can I make this ahead of time?
While best fresh, you can prep components ahead: cook the pasta (toss with a little oil to prevent sticking) and slice the steak. When ready, just sear the steak and make the sauce, everything comes together in minutes!
Q5. Is there a dairy-free version?
Yes! Swap the butter for olive oil (about 3 tbsp) and use nutritional yeast instead of Parmesan. It won’t be identical, but still delicious, my lactose-intolerant sister approves!
