Garlic Butter Steak Pasta Dish

This tender garlic butter steak bites pasta has become my go-to dinner when I want to impress without spending hours in the kitchen. The rich, buttery steak chunks pair perfectly with creamy Parmesan pasta shells for a restaurant-quality meal that comes together in just 30 minutes.

I first created this recipe when my brother visited unexpectedly one evening. I had a small steak in the fridge and some pasta in the pantry. What started as a thrown-together meal has become our family's favorite special occasion dinner.

Ingredients

• Beef steak: The star of the show. Choose sirloin, ribeye or New York strip for best results. Look for good marbling which means more flavor.
• Butter: Use unsalted European style butter if possible for richer flavor and creamier texture.
• Garlic: Fresh cloves only. Pre-minced jarred garlic lacks the aromatic punch needed here.
• Salt and pepper: Kosher salt and freshly ground black pepper make all the difference in building layers of flavor.
• Pasta shells: The small cup shape catches the creamy sauce perfectly. Choose medium shells for ideal sauce-to-pasta ratio.
• Heavy cream: Creates the luxurious base for the Alfredo sauce. Full fat is non-negotiable here.
• Parmesan cheese: Use freshly grated off the block rather than pre-shredded for proper melting and authentic flavor.
• Fresh parsley: Adds bright color and fresh flavor to balance the richness. Always use fresh not dried for garnish.

Step-by-Step Instructions

Season the Steak:

Cut steak into 1-inch cubes and season generously with kosher salt and freshly ground black pepper. Let meat sit at room temperature for 10 minutes before cooking to ensure even cooking.

Prepare the Garlic Butter:

In a large skillet over medium-high heat melt the butter until it begins to foam but not brown. Add minced garlic and cook for exactly 30 seconds until fragrant but not browned. Garlic burns quickly so have your steak ready to go.

Cook the Steak Bites:

Add seasoned steak cubes to the garlic butter working in batches if necessary to avoid overcrowding. Cook for 2-3 minutes flipping occasionally until browned on all sides but still pink in center for medium-rare. Remove steak to a plate and cover loosely with foil.

Cook the Pasta:

While cooking the steak bring a large pot of heavily salted water to a rolling boil. Add pasta shells and cook according to package directions until al dente usually 8-10 minutes. Reserve 1/2 cup pasta water before draining.

Make the Alfredo Sauce:

In the same skillet used for steak reduce heat to medium-low. Pour in heavy cream and bring to a gentle simmer. Stir occasionally until cream reduces slightly about 2-3 minutes. Gradually add grated Parmesan cheese stirring constantly until completely melted and sauce is smooth.

Combine Everything:

Add drained pasta directly to the sauce and toss until evenly coated. If sauce seems too thick add a splash of reserved pasta water. Return steak bites and any accumulated juices to the pan and gently fold into the pasta.

Serve and Garnish:

Transfer to serving plates and top with additional freshly grated Parmesan and generous amount of chopped fresh parsley. Serve immediately while hot.

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You Must Know

My favorite part of this recipe is the moment when the steak bites hit the garlic butter. The sizzle and aroma are absolutely intoxicating. My daughter always comes running to the kitchen when she hears that sound because she knows something delicious is happening.

Choosing the Right Steak

The cut of beef you select makes a significant difference in this recipe. For tender juicy bites ribeye or New York strip are ideal though they come at a higher price point. Sirloin offers excellent flavor at a more budget-friendly cost. The key is looking for good marbling those thin white lines of fat running through the meat that melt during cooking infusing flavor and keeping the meat moist. Avoid lean cuts like tenderloin which can become dry when cut into small pieces and cooked quickly.

Make-Ahead Options

This dish works wonderfully for meal prep with a few adjustments. Prepare the components separately store in airtight containers in the refrigerator then assemble just before serving. The steak bites can be seasoned and refrigerated up to 8 hours ahead. The Alfredo sauce can be made up to 2 days in advance just reheat gently with a splash of milk to restore its creamy consistency. When ready to serve cook fresh pasta and gently warm the steak bites before combining everything.

Serving Suggestions

While this dish stands beautifully on its own adding a few complementary sides elevates it to a complete dinner experience. A simple arugula salad with lemon vinaigrette provides a bright peppery contrast to the rich pasta. Garlic bread makes an excellent vehicle for sopping up any remaining sauce. For a special occasion consider starting with bruschetta or a light soup like Italian wedding or creamy tomato. A medium-bodied red wine like Merlot or Chianti pairs wonderfully with the butter and beef flavors.

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Frequently Asked Questions

→ What cut of steak is best for steak bites?

Look for tender cuts like sirloin, ribeye, or tenderloin. These cook quickly and remain juicy.

→ Can I use a different pasta shape?

Definitely! Penne, bowties, or spaghetti are great alternatives to pasta shells.

→ How do I prevent the steak bites from overcooking?

Cook them quickly over high heat in small batches to maintain their tenderness and juiciness.

→ What can I substitute for heavy cream?

Half-and-half or a mix of milk and butter can work as substitutes, though the sauce may be thinner.

→ How can I enhance the flavor of the steak bites?

Add a splash of Worcestershire sauce or soy sauce while cooking for an extra savory kick.