Garlic butter steak pasta pairs seared ribeye with a cheesy, herb flecked noodle toss, all made with one skillet and one pot in under an hour. It tastes like a steakhouse dinner but keeps the cleanup low and the steps simple to follow.
Ribeye brings rich marbling, butter carries the garlic, and Parmesan turns the pasta into a silky coating. Because the noodles are tossed in the skillet that cooked the steaks, the browned bits from the meat flavor the whole dish.
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Why This Garlic Butter Steak Pasta Recipe Works
Ribeye has plenty of fat, so it stays juicy and develops a deep crust in a hot skillet. A short rest afterward keeps the juices in the meat instead of on the plate.
Garlic goes into the pan near the end so it turns fragrant without burning. Butter spooned over the steak carries that garlic flavor into every slice.
Tossing hot pasta with butter, Parmesan, and a little pasta water makes a smooth, cheesy coating without cream. Fresh parsley and Italian seasoning supply the herbs.
Ingredients for Garlic Butter Steak Pasta
- Steak: two ribeye steaks, about eight ounces each, four tablespoons butter, four cloves garlic, salt, and pepper.
- Pasta: twelve ounces pasta, one cup grated Parmesan, one tablespoon chopped parsley, and half a teaspoon Italian seasoning.
Ribeye steaks. Pick steaks about one inch thick and pat them dry so they sear instead of steam.
Butter. Divide it in two parts, using half for searing and half for the pasta so the sauce stays rich.
Garlic. Mince it fine and add it only during the last minute of cooking so it stays sweet.
Pasta. Penne, rigatoni, or fettuccine all work, and salting the water well seasons the noodles from the inside.
Parmesan. Grate it fresh, because pre grated cheese can clump and will not melt as smoothly.
How to Make Garlic Butter Steak Pasta
1. Season the steaks. Let the steaks sit at room temperature for twenty minutes, pat them dry, and season both sides with salt and pepper.
2. Cook the pasta. Boil the pasta in well salted water until just tender, save one cup of pasta water, and drain.
3. Sear the steaks. Melt two tablespoons butter in a skillet over medium high heat and cook the steaks for about six minutes per side, until a thermometer reads 145 F, adding the garlic in the last minute.
4. Rest the meat. Move the steaks to a board and rest them for three minutes, then slice against the grain.
5. Toss the pasta. In the same skillet, melt the remaining butter, add the pasta, Parmesan, parsley, Italian seasoning, and a splash of pasta water, and stir until creamy, then top with sliced steak.
How to Serve Garlic Butter Steak Pasta
Serve the sliced steak over the pasta with extra Parmesan and parsley. Another steak night idea is a flank steak stir fry, and a pasta lover might enjoy spicy chicken linguine or a Parmesan pasta bake the next day. Finish the meal with mini fruit pavlovas.
How to Store and Reheat Garlic Butter Steak Pasta
Store the sliced steak and pasta in separate covered containers in the refrigerator for up to three days. Reheat the pasta in a skillet with a splash of water until it reaches 165 F, and warm the steak gently so it does not overcook. Freezing is not recommended for the pasta, but cooked steak slices can be frozen for up to two months.
Tips and Variations for Garlic Butter Steak Pasta
Flag the allergens. The dish contains milk from the butter and cheese and wheat from the pasta, so check labels for hidden allergens.
Do not taste raw steak. Wash hands, boards, and tongs after touching raw meat, and use a clean plate for the cooked slices.
Use a thermometer. Steak is safe at 145 F with a three minute rest, and a thermometer takes the guesswork out of doneness.
Dry the steaks. Patting the surface dry gives a deeper crust and cuts down on spattering.
Do not crowd the pan. Cook the steaks one at a time if the skillet is small, so the temperature stays high.
Baste with butter. Tilt the pan and spoon the melted garlic butter over the steaks during the last minute for extra flavor.
Season the water. Salt the pasta water until it tastes like mild sea water so the noodles taste seasoned.
Check trusted guidance. For safe steak temperatures and leftovers, read the Purdue Extension guide to storing leftovers before storing.
Frequently Asked Questions About Garlic Butter Steak Pasta
What cut works for garlic butter steak pasta?
Ribeye is ideal for its marbling, though strip steak or sirloin also work if you slice them thin.
How do I cook the steak for garlic butter steak pasta?
Sear it in a very hot skillet for about six minutes per side, until it reaches 145 F, then rest it for three minutes.
Can I make garlic butter steak pasta for a crowd?
Yes. Cook the steaks in batches, keep them warm in a low oven, and toss the pasta right before serving.
Why is my sauce clumpy?
Parmesan clumps when the pasta is too hot or too dry, so add a splash of pasta water and stir off the heat.
Can I use cooked steak leftovers?
Yes, slice leftover steak thin and warm it briefly in the sauce so it stays tender.
Garlic Butter Steak Pasta
Equipment
- Large skillet
- Large pot
Ingredients
Main Ingredients
- 2 ribeye steaks about 8 ounces each and 1 inch thick
- 4 tbsp butter divided
- 4 cloves garlic minced
- ¾ tsp salt plus extra for the pasta water
- ½ tsp black pepper
- 12 oz pasta penne or rigatoni
- 1 cup grated Parmesan cheese
- 1 tbsp chopped fresh parsley
- ½ tsp Italian seasoning
Instructions
Cooking
- Season. Bring the steaks to room temperature, pat them dry, and season with salt and pepper.
- Boil. Cook the pasta in salted water until tender, reserve one cup of pasta water, and drain.
- Sear. Cook the steaks in two tablespoons butter for about six minutes per side to 145 F, adding garlic at the end, then rest three minutes.
- Toss. Melt the remaining butter in the skillet, toss in the pasta with Parmesan, herbs, and pasta water, and top with sliced steak.
