steak garlic butter pasta (Print)
Steak chunks and pasta come together in a rich garlic butter blend topped with fresh herbs.
# Ingredients:
→ Main stuff
01 -
Unsalted butter
02 -
Ribeye or sirloin steak, trimmed and patted dry
03 -
Egg noodles, cooked al dente like the package says
04 -
Freshly ground black pepper
05 -
Salt
06 -
Fresh garlic, chopped up fine
→ Optional extras
07 -
Chopped fresh parsley for sprinkling on top
08 -
A splash of lemon juice to brighten things up
# Steps:
01 -
Dish up the steak and noodles on a big plate. Toss on some parsley and, if you're into it, a hit of lemon juice. Eat right away.
02 -
Gently fold those sliced steak pieces plus any juices from cutting into the noodles while they're still in the pan.
03 -
Cut the now-rested steak into thin pieces against the grain. Makes every bite nice and tender.
04 -
Add your cooked egg noodles into the garlicky butter. Give it all a careful toss so every noodle gets flavor.
05 -
With the heat dialed back to medium, let the butter melt in the still-hot pan. Stir in the garlic for about a minute until it smells amazing—don't let it brown.
06 -
Move steak to a cutting board, loosely cover it with foil, and let it chill for 5–7 minutes so the juices settle.
07 -
Heat a heavy pan over high until super hot. Pour in a little oil, lay in your steak (don't crowd it), and sear each side for 3–4 minutes without moving so it gets a golden crust.
08 -
Pat the steak dry with paper towels, then sprinkle on salt and black pepper all over. Let it sit at room temp for about 15-20 minutes so it cooks evenly later.
# Notes:
01 -
Always slice steak against the muscle fibers to make it way more tender.