Garlic Butter Steak Noodles

This indulgent garlic butter steak lightning noodles recipe combines tender sirloin with creamy pasta for a restaurant-quality meal that takes just minutes to prepare. The rich butter sauce coats every strand of linguine while perfectly seared steak adds protein and depth.

I created this recipe when trying to impress my partner with a special dinner without spending hours in the kitchen. Now it's our go-to date night meal that feels fancy but comes together quickly enough for weeknight cooking.

Ingredients

• Linguine pasta: the long flat noodles hold the sauce beautifully and provide the perfect texture
• Sirloin steak: a tender cut with excellent flavor that cooks quickly look for well-marbled pieces
• Butter: use unsalted so you can control the seasoning high quality butter makes a difference
• Fresh garlic: minced finely the aromatic foundation of the dish never substitute powder
• Heavy cream: creates the rich velvety sauce that clings to the noodles
• Parmesan cheese: freshly grated for best melting and flavor avoid the pre-grated varieties
• Black pepper: use freshly ground for optimal flavor and aroma
• Salt: enhances all the flavors in the dish kosher salt works best
• Red pepper flakes: adds a pleasant warmth that balances the richness

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of water to a rolling boil and add a generous tablespoon of salt. Add linguine and cook until al dente according to package directions usually 9 to 11 minutes. Reserve half a cup of pasta water before draining. The starchy water helps bind the sauce to the noodles if needed.

Prepare the Steak:

Pat the sirloin completely dry with paper towels to ensure proper searing. Season generously with salt and pepper on both sides. Heat a large skillet over high heat until very hot then add butter. When butter is melted and foaming add the steak. Cook undisturbed for 3 to 4 minutes until deeply browned then flip and cook another 3 to 4 minutes for medium rare. Transfer to a cutting board and let rest for at least 5 minutes before slicing against the grain.

Create the Sauce Base:

Reduce heat to medium and add remaining butter to the same skillet where you cooked the steak. Add minced garlic and cook just until fragrant about 30 seconds avoiding any browning which creates bitterness. The garlic should sizzle gently releasing its aromatic oils into the butter.

Develop the Cream Sauce:

Pour in the heavy cream while scraping the bottom of the pan to incorporate all the flavorful browned bits from the steak. Add grated Parmesan cheese black pepper and red pepper flakes. Stir constantly until the cheese melts and the sauce begins to thicken about 2 to 3 minutes. The sauce should coat the back of a spoon but remain pourable.

Combine Everything:

Add the drained linguine directly to the sauce stirring gently to coat every strand. If the sauce seems too thick add a splash of the reserved pasta water to loosen it. Continue tossing for about 1 minute allowing the pasta to absorb some of the sauce flavors.

Plate and Serve:

Divide the pasta among warm plates and top with thinly sliced steak. Garnish with additional Parmesan and freshly cracked black pepper if desired. Serve immediately while everything is hot and the sauce is at its creamiest consistency.

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My absolute favorite part of this recipe is the moment when the cream hits the hot pan with all those browned steak bits the sizzle and instantly rich aroma tells me something amazing is about to happen. My family knows dinner is almost ready when they smell that magical combination of garlic butter and beef.

Perfect Steak Doneness

Achieving the ideal steak doneness is crucial for this recipe. For medium rare pull the steak off at 130°F internal temperature and let it rest. During resting the temperature will rise another 5 degrees. Medium doneness should be pulled at 140°F while medium well should reach 150°F. Remember that thicker steaks need more resting time than thinner cuts to allow the juices to redistribute properly.

Make Ahead Options

This recipe can be partially prepared ahead of time to make weeknight cooking even faster. Slice the steak and store it covered in the refrigerator up to a day ahead. The pasta can be cooked earlier in the day rinsed with cold water and tossed with a small amount of oil to prevent sticking. Store in an airtight container. When ready to serve reheat the pasta by dipping it in hot water for 30 seconds before adding to the freshly made sauce.

Customization Ideas

The basic recipe is perfect as written but you can easily customize it to suit your taste or use ingredients you have on hand. Add sautéed mushrooms for an earthy flavor or cherry tomatoes for brightness and acidity. Spinach wilted into the cream sauce adds color and nutrition. For an extra luxurious version stir in a tablespoon of cognac or brandy when making the sauce or finish with a drizzle of truffle oil for special occasions.

Frequently Asked Questions

→ How do I cook the steak for this dish?

Season the steak with salt and pepper, then sear it in butter for 3-4 minutes per side over medium-high heat. Let it rest before slicing thinly.

→ Can I substitute the linguine with other pasta?

Yes, you can use any long pasta like spaghetti, fettuccine, or angel hair. Adjust cooking times accordingly.

→ What’s the best way to thicken the sauce?

Simmer the cream sauce for a few minutes to reduce and thicken. Adding Parmesan also helps create a creamy consistency.

→ How can I adjust the spice level?

Reduce or increase the red pepper flakes based on your spice preference. You can also omit them entirely for a milder flavor.

→ Can I use a different cut of steak?

Yes, you can use any tender cut like ribeye, filet mignon, or flank steak. Adjust cooking times based on the thickness of the cut.