Garlic Butter Steak Noodles

This garlic butter steak lightning noodles recipe transforms simple ingredients into a restaurant-worthy meal that comes together in just 25 minutes. The combination of tender sirloin steak, creamy Parmesan sauce, and al dente linguine creates a dish that feels indulgent yet is surprisingly simple to prepare.

I created this recipe one evening when I needed to impress unexpected dinner guests with what I had on hand. The combination of steak and creamy noodles earned so many compliments that it has become my signature dish when entertaining on short notice.

Ingredients

• Linguine pasta: Forms the perfect base to catch all the creamy sauce
• Sirloin steak: Offers the ideal balance of tenderness and flavor without breaking the bank
• Butter: Creates richness and helps develop beautiful browning on the steak
• Garlic: Provides aromatic depth that infuses the entire dish
• Heavy cream: Produces a silky smooth sauce that clings perfectly to the noodles
• Parmesan cheese: Adds salty umami notes and helps thicken the sauce naturally
• Black pepper: Provides essential warmth and slight spiciness
• Red pepper flakes: Give a subtle heat that balances the creamy elements

Step-by-Step Instructions

Cook Linguine:

Bring a large pot of generously salted water to a rolling boil before adding your linguine. Cook according to package directions until just al dente typically about 9 minutes. Reserve 1/4 cup pasta water before draining to adjust sauce consistency if needed later.

Prepare Steak:

Pat the sirloin completely dry with paper towels to ensure proper searing. Season generously with salt and pepper on both sides. Heat a cast iron or heavy skillet until very hot before adding butter. Sear steak without moving it for 3 to 4 minutes per side for medium rare. The key is developing a deeply browned crust while maintaining a juicy interior.

Create Flavor Base:

After removing the steak to rest wipe any burned bits from the pan but leave the flavorful fond. Add fresh butter and reduce heat to medium before adding minced garlic. Sauté just until fragrant about 30 to 60 seconds being careful not to burn the garlic which would create bitterness.

Develop Sauce:

Pour in the heavy cream while scraping the bottom of the pan to incorporate all the browned bits. Add the freshly grated Parmesan gradually while whisking continuously to prevent clumping. Allow the sauce to gently simmer until it coats the back of a spoon typically 2 to 3 minutes.

Combine Elements:

Add the cooked linguine directly to the sauce and toss thoroughly using tongs to ensure every strand is coated. If the sauce seems too thick add a splash of the reserved pasta water. Slice the rested steak against the grain into thin strips to ensure tenderness.

Final Assembly:

Divide the creamy noodles among warmed plates and arrange the sliced steak on top. Finish with a light sprinkle of additional red pepper flakes and freshly grated Parmesan if desired. Serve immediately while the sauce is still silky and the pasta is at its peak texture.

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The heavy cream is truly the secret weapon in this recipe. I once tried to substitute milk thickened with flour and the results were disappointing. The richness of real heavy cream creates a silky sauce that simply cannot be replicated with lighter alternatives.

Perfect Steak Temperature

Getting your steak doneness just right makes all the difference in this dish. For medium rare aim for an internal temperature of 135°F. The steak will continue cooking slightly while resting reaching about 140°F. If you prefer your steak more done aim for 145°F for medium or 155°F for medium well. Remember that beyond medium can result in tougher meat especially with sirloin.

Smart Substitutions

This recipe is incredibly versatile and can be adapted based on what you have available. Fettuccine or spaghetti work beautifully in place of linguine. Ribeye or strip steak can substitute for sirloin for an even more luxurious experience. Half and half can replace heavy cream though the sauce will be slightly less rich. For a non dairy option consider using coconut cream and nutritional yeast instead of cream and Parmesan though the flavor profile will change considerably.

Meal Prep Magic

This dish can be partially prepared ahead of time for even quicker weeknight assembly. Cook the pasta until slightly underdone drain and toss with a small amount of olive oil. Refrigerate for up to two days. The sauce can be made separately and refrigerated. When ready to serve reheat the sauce gently add the pasta and cook together for 1 to 2 minutes until heated through and the pasta reaches perfect doneness. The steak is best cooked fresh but can be prepared up to a day ahead and gently reheated in the sauce.

Frequently Asked Questions

→ What cut of steak works best for this dish?

Sirloin steak is ideal for this recipe due to its tenderness and flavor. However, you can use ribeye or flank steak as alternatives.

→ Can I substitute the linguine with another type of pasta?

Yes, fettuccine, spaghetti, or any long pasta shape can be used as a substitute for linguine.

→ How can I adjust the spice level?

To adjust the spice, simply increase or decrease the amount of red pepper flakes based on your preference.

→ What can I serve alongside this dish?

A simple green salad or roasted vegetables pair wonderfully with this dish to complement the rich flavors.

→ Can this dish be made vegetarian?

Yes, you can replace the steak with grilled vegetables like mushrooms or zucchini for a vegetarian version.