Creamy Garlic Steak Pasta

This garlic butter steak pasta combines luxurious flavors in a single skillet for a restaurant-quality meal you can make at home in just 25 minutes. The combination of tender steak strips and pasta in a creamy, barbecue-infused sauce creates a dish that feels indulgent but comes together with minimal effort.

I created this recipe one night when I had leftover steak and was craving something comforting yet impressive. My family was so blown away by the results that it's now in our regular dinner rotation, especially on busy weeknights when we want something that feels special without the fuss.

Ingredients

• Pasta Your favorite shape works here the starchier varieties like fettuccine or penne hold the sauce beautifully
• Steak Use ribeye or sirloin for the best flavor and tenderness the marbling makes all the difference
• Butter Real unsalted butter creates the foundation of flavor in this dish
• Garlic Fresh cloves provide aromatic depth that powdered versions simply cannot match
• Beef broth Adds rich meaty flavor while creating the base for our sauce
• Heavy cream Creates the luxurious texture that coats each strand of pasta
• Sweet barbecue sauce The secret ingredient that adds unexpected depth and slight sweetness
• Salt and pepper Always season in layers for the best flavor development
• Fresh parsley Not just a garnish but adds brightness to cut through the richness

Step-by-Step Instructions

Cook the Pasta

Bring a large pot of generously salted water to a rolling boil. Add your pasta and cook until just al dente according to package instructions usually 8 to 10 minutes. Reserve half a cup of pasta water before draining this starchy water is liquid gold for sauce consistency. Drain but do not rinse to keep the starch that helps the sauce adhere.

Prepare the Steak

Pat the steak completely dry with paper towels this is crucial for achieving a good sear. Season generously with salt and pepper on both sides. Slice against the grain into strips about 1/4 inch thick. Allow the meat to come to room temperature for about 10 minutes before cooking for more even results.

Create the Flavor Base

Heat a large skillet over medium high heat until very hot. Add 2 tablespoons of butter and let it melt completely. When it begins to foam add the steak strips in a single layer being careful not to overcrowd the pan. Work in batches if necessary. Sear for 2 to 3 minutes turning occasionally until nicely browned on all sides but still slightly pink in the center. Transfer to a plate.

Develop the Sauce

In the same skillet reduce heat to medium and add remaining 2 tablespoons of butter. Once melted add minced garlic and cook for exactly 1 minute stirring constantly to prevent burning. The garlic should become fragrant but not brown. Pour in beef broth and use a wooden spoon to scrape up all the flavorful browned bits from the bottom of the pan. Allow to simmer for 2 minutes until slightly reduced.

Finish the Dish

Pour in the heavy cream and barbecue sauce whisking continuously to incorporate. Let the sauce simmer for 3 to 4 minutes until it begins to thicken slightly. Return the steak to the skillet along with any accumulated juices. Add the drained pasta and toss everything together using tongs until every strand is coated in the sauce. If the sauce seems too thick add a splash of the reserved pasta water. Taste and adjust seasoning with salt and pepper as needed.

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My absolute favorite part of this recipe is how the barbecue sauce interacts with the cream to create a flavor that's unexpected yet familiar. When I first made this for my partner they couldn't figure out what the secret ingredient was but kept saying it was the best pasta they'd ever had. That moment of culinary mystery is what cooking is all about.

Storage and Reheating

This pasta keeps beautifully in an airtight container in the refrigerator for up to three days. When reheating add a splash of cream or milk to revive the sauce which will have thickened in the refrigerator. I prefer reheating on the stovetop over low heat rather than the microwave because it allows you to gently bring the sauce back to life without overcooking the pasta or steak. The flavors actually develop further overnight making day two sometimes even more delicious.

Perfect Steak Selection

The cut of steak you choose dramatically impacts the final dish. While ribeye offers supreme marbling and tenderness sirloin provides excellent flavor at a more affordable price point. If you're looking to splurge NY strip creates a luxurious experience. Regardless of your choice the key is slicing the meat thinly against the grain this shortens the muscle fibers making even tougher cuts more tender. For maximum flavor allow your steak to marinate in a bit of Worcestershire sauce and garlic for 30 minutes before cooking.

Customization Options

This recipe welcomes personal touches based on what you have on hand. For a vegetable boost consider adding sautéed mushrooms spinach or cherry tomatoes during the final stages of cooking. If you enjoy heat incorporate red pepper flakes or a dash of hot sauce to contrast with the sweet barbecue elements. For a brighter finish add lemon zest along with the parsley. You can also swap the pasta for zucchini noodles if you're looking for a lower carb alternative the sauce works beautifully with either option.

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Common Questions

→ What cut of steak works best for this pasta dish?

Ribeye or sirloin steak are recommended for the best flavor and tenderness. These cuts contain enough marbling to remain juicy when quickly seared. If budget is a concern, flank steak or strip steak can work well too - just be careful not to overcook them.

→ Can I make this dish ahead of time?

While best enjoyed fresh, you can prepare components ahead of time. Cook the pasta until just under al dente and refrigerate. Sear the steak separately and refrigerate. When ready to serve, reheat the steak in a skillet, add the sauce ingredients, bring to temperature, then toss with the pasta and heat through for 2-3 minutes.

→ What can I substitute for heavy cream?

For a lighter version, substitute half-and-half or whole milk thickened with 1 teaspoon of cornstarch. For dairy-free options, full-fat coconut milk or cashew cream work well, though they will add a subtle flavor to the dish. Avoid low-fat alternatives as they may separate when heated.

→ What type of pasta goes best with this sauce?

Medium-shaped pastas that can hold the sauce work best, such as penne, rigatoni, or fusilli. Fettuccine or linguine are excellent choices if you prefer long pasta. Whole wheat pasta adds more fiber, while egg noodles offer a richer flavor profile that complements the steak well.

→ How can I add more vegetables to this dish?

Sautéed mushrooms, bell peppers, or spinach make excellent additions. For mushrooms and peppers, add them after searing the steak but before adding liquids. For spinach or other leafy greens, stir them in just before adding the pasta so they wilt without overcooking. Cherry tomatoes halved and added at the final toss also bring freshness.

→ Can I use a different protein instead of steak?

Yes, chicken breast or thighs cut into strips work well (cook until internal temperature reaches 165°F). Shrimp is another excellent option and cooks even faster than steak. For a vegetarian version, use portobello mushrooms sliced into strips and seared until golden for a meaty texture.