Save This garlic butter steak pasta is my quick-fix answer when we want something rich and satisfying but refuse to settle for boring weeknight fare. The marbled steak gets beautifully golden and locks in all its juices while tangling up with a garlicky barbecue cream sauce and perfectly tender noodles. It feels decadent and comes together in under half an hour using one pan.
This recipe came to me when I needed a comforting dinner but had limited time and a steak begging to be used. My family immediately went for second helpings and it quickly made its way into our rotation for those times we crave something cozy without the fuss.
Ingredients
- Pasta eight ounces: Choose your favorite shape Tubular or ridged types cling to sauce best Look for a good-quality pasta made from semolina for nice texture
- Steak one pound sliced into strips: Ribeye or sirloin give ideal flavor and tenderness Choose grass-fed if possible for deeper taste and softer chew
- Butter four tablespoons: Adds lusciousness and a silky mouthfeel For rich flavor pick European style with a higher butterfat content
- Garlic four cloves minced: Packs a bold punch and infuses the dish with warmth Look for firm bulbs with tight skin to avoid bitterness
- Beef broth half a cup: Builds complexity and melds all the flavors together Homemade or low-sodium options are best to control seasoning
- Heavy cream half a cup: Brings the sauce to the perfect creamy consistency Always shake cream before pouring for even texture
- Sweet barbecue sauce quarter cup: Adds smokiness and a hint of sweetness Go for a sauce with a little real molasses and no corn syrup if possible
- Salt and pepper to taste: Essential for brightening up every bite Use kosher salt for more even distribution
- Fresh parsley chopped for garnish: Brings a needed pop of color and freshness Flat-leaf parsley tastes cleaner than curly
Instructions
- Cook the Pasta:
- Boil a large pot of salted water and cook your pasta according to package instructions until just al dente Stir occasionally so it does not stick Once done drain well and set aside while you prepare the steak and sauce
- Sear the Steak:
- Melt butter in a large skillet over medium high heat When it sizzles add the steak strips Season with salt and pepper Let the pieces sear undisturbed for about three minutes until a brown crust forms Flip and cook for one to two minutes more Just enough to lock in those juices
- Sauté the Garlic:
- Lower the heat slightly and add the minced garlic Stir well letting the garlic cook for about one minute until highly aromatic and barely golden Avoid letting it burn which would make it bitter
- Create the Sauce:
- Pour in beef broth heavy cream and barbecue sauce Give the mixture a thorough stir scraping up any bits from the skillet base Let it reach a gentle simmer allowing the sauce to thicken for about three to five minutes Stir often to prevent scorching
- Combine and Toss:
- Add your drained pasta right into the skillet Toss it with tongs or two big spoons making sure every strand or tube is coated in the glossy sauce Let it heat together for a minute so the flavor soaks in
- Finish and Serve:
- Sprinkle chopped parsley over the top and check for seasoning Serve immediately while hot with an extra grind of black pepper if you like
Save I absolutely love the combination of sweet barbecue and garlic in creamy sauces It reminds me of cookouts at my childhood home where my dad would finish steaks with a brush of barbecue for that smoky kick Bringing those memories into this easy pasta never fails to make dinner more special.
Storage Tips
Refrigerate leftovers in an airtight container for up to three days The sauce may thicken as it sits but a splash of milk or broth and gentle reheating on the stove makes it creamy again Freeze individual portions in freezer safe containers for up to two months for a fast heat and eat meal
Ingredient Substitutions
Instead of ribeye or sirloin flank steak or strip steak also work well For a lighter version you can use half and half instead of heavy cream If you need it dairy free use olive oil and coconut cream and strike the butter
Serving Suggestions
Pair with a crisp green salad tossed in lemon vinaigrette for contrast A side of warm garlic bread soaks up all the sauce beautifully Roasted veggies like asparagus or bell peppers complement the smoky notes in the sauce
Cultural Context
Steak pasta is a favorite fusion dish in American home kitchens blending Italian methods with the classic steakhouse tradition The barbecue sauce in the recipe nods to Southern BBQ culture and takes the buttery steak in an unexpected and delicious direction
Seasonal Adaptations
Swap in grilled summer vegetables instead of pasta for a lower carb version Use fresh herbs like basil or chives in the spring for a burst of flavor In colder months add a pinch of smoked paprika or chipotle powder for extra warmth
Success Stories
The first time I brought this dish to a friend s potluck it vanished before I even sat down It quickly became my go to when I want to impress without any stress
Freezer Meal Conversion
Cook all steps except adding cream and parsley Cool completely then freeze in portions When ready to eat reheat on the stove with cream stirred in at the end for best texture Add the parsley just before serving
Save Enjoy your steak pasta hot from the pan for maximum flavor and comfort Leftovers make a dreamy second meal too