Garlic Butter Steak Pasta

This luxurious garlic butter steak with Cajun Parmesan bowtie pasta combines two indulgent elements into one showstopping dinner. The juicy, perfectly seared steak gets bathed in aromatic garlic butter while the creamy, slightly spicy pasta creates the ideal complement. I've been making variations of this dish for years, but this particular combination has become my go-to for special occasions without the fuss.

I first created this recipe when trying to impress my partner on our anniversary but didn't want to spend hours in the kitchen. The combination was such a hit that it's now requested for every celebration in our home.

Ingredients

• Sirloin steaks: Choose well-marbled cuts about 1 inch thick for the perfect balance of tenderness and flavor
• Olive oil: Provides the initial high heat searing surface without burning like butter would
• Butter: Creates that rich golden crust and carries the garlic flavor into every bite
• Fresh garlic: Forms the aromatic base that infuses the meat while basting
• Smoked paprika: Adds subtle smokiness that enhances the beefiness without overpowering

• Bowtie pasta: Holds the creamy sauce perfectly in its crevices and looks elegant on the plate
• Butter: Forms the luxurious base for the Cajun cream sauce
• Garlic: Provides aromatic depth that ties the pasta to the steak flavors
• Cajun seasoning: Delivers complex heat with herbs and spices in one convenient blend
• Heavy cream: Creates silky richness that coats each pasta piece beautifully
• Parmesan cheese: Adds salty depth and helps thicken the sauce naturally
• Chicken broth: Thins the cream while adding another layer of savory flavor

Step-by-Step Instructions

Pasta Preparation:

Cook your bowtie pasta in generously salted water until just barely al dente, about 9 minutes depending on your brand. The pasta will continue cooking slightly in the sauce so this prevents mushiness. Reserve some starchy cooking water before draining, this magical liquid helps bind the sauce to pasta if needed.

Steak Searing Technique:

Thoroughly pat steaks completely dry with paper towels, which is critical for developing that coveted brown crust. Season generously on both sides allowing the seasoning to adhere to the meat. Heat your skillet until it's properly hot—smoke should rise when you add the oil. Place steaks carefully away from you to prevent oil splatter and resist the urge to move them for at least 3 minutes to develop proper caramelization.

Garlic Butter Magic:

When steaks are nearly finished cooking, add butter and minced garlic to the hot pan where they'll sizzle immediately, releasing incredible aromas. Tilt the pan slightly to pool the rapidly infusing butter and use a large spoon to continuously bathe the steaks with this golden elixir. The butter will brown slightly, adding nutty notes while the garlic perfumes the meat.

Creating the Cajun Cream Base:

Using the same flavor-packed skillet, melt fresh butter and sauté garlic just until fragrant, about 30 seconds, avoiding any browning which would turn bitter. Add Cajun seasoning directly to the butter, allowing the heat to bloom the spices and release their essential oils—this significantly intensifies their flavor compared to adding seasoning later.

Developing the Silky Sauce:

Pour cream and broth into the seasoned butter mixture in a steady stream while stirring constantly to create a smooth emulsion. Allow the sauce to gently simmer—never boil, which could break the cream—until it coats the back of a spoon. The sauce will appear thin at first but will thicken noticeably as the cheese melts and it cools slightly.

Pasta Finishing Touches:

Toss the cooked pasta directly in the skillet with your sauce, using tongs to ensure every piece gets thoroughly coated. If the sauce seems too thick, add reserved pasta water a tablespoon at a time until you reach silky perfection. The starch in this water helps the sauce cling to each pasta piece rather than pooling at the bottom.

Steak Slicing Strategy:

Allow steaks to rest undisturbed for a full 5 minutes on a cutting board to let juices redistribute throughout the meat. Slice against the grain at a slight angle into 1/4-inch strips to ensure tenderness. Fan the slices attractively over the pasta for both visual appeal and to allow the meat juices to mingle with the sauce.

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The Cajun seasoning is truly the secret weapon in this recipe. I discovered its magic beyond just meat when I accidentally spilled some into a basic cream sauce years ago. The blend of paprika, peppers, herbs, and garlic creates complex layers that would take dozens of individual spices to replicate.

Frequently Asked Questions

→ How do I make sure the steaks stay tender?

Pat the steaks dry before seasoning and searing. Cook them to your desired doneness, then let them rest for 5-10 minutes to retain their juices.

→ Can I use a different pasta shape?

Yes, you can substitute bowtie pasta with penne, fettuccine, or any other pasta shape you prefer.

→ What other cheeses can I use besides Parmesan?

You can try Romano, Asiago, or a blend of grated Italian cheeses for a similar flavor profile.

→ Can I adjust the level of spice?

Absolutely! Add more or less Cajun seasoning to suit your spice tolerance, or include a pinch of chili flakes for extra heat.

→ How can I make this dish lighter?

Use half-and-half instead of heavy cream and reduce the butter slightly. Opt for whole-grain or vegetable-based pasta to increase fiber content.