Garlic Butter Steak with Cheesy Herb Pasta

Ingredients

For the Garlic Butter Steaks:

2 ribeye steaks

4 tbsp unsalted butter (divided, for searing and garlic butter)

2 cloves garlic, minced

Salt and black pepper (to taste)

1 tbsp olive oil (for searing)

Optional: 1 sprig fresh rosemary or thyme

For the Cheesy Herb Pasta:

8 oz pasta (fettuccine, linguine, or penne work great)

1 cup freshly grated Parmesan or Pecorino Romano cheese

2 tbsp butter

½ cup heavy cream or whole milk (for creaminess)

1 garlic clove, minced or grated

1–2 tbsp chopped fresh herbs (parsley, basil, or chives)

Salt and pepper to taste

Optional: A pinch of red pepper flakes for heat

 

Instructions

1. Prep & cook the pasta:

Bring a large pot of salted water to a boil.

Cook pasta according to package directions until al dente.

Before draining, reserve ½ cup pasta water, then drain and set aside.

2. Make the cheesy herb sauce:

In a large pan, melt 2 tbsp butter over medium heat.

Add minced garlic and cook for 30 seconds until fragrant.

Stir in heavy cream and bring to a gentle simmer.

Add the grated cheese and whisk until smooth and creamy.

Toss in the herbs and cooked pasta. Use some reserved pasta water to thin the sauce as needed.

Season with salt, pepper, and optional chili flakes.

3. Cook the steaks:

Pat steaks dry and season generously with salt and pepper.

Heat a skillet (cast iron preferred) over medium-high heat.

Add 1 tbsp olive oil and sear steaks for 3–4 minutes per side (for medium-rare), depending on thickness.

In the last minute of cooking, add 2 tbsp butter and the minced garlic to the pan.

Spoon the melted garlic butter over the steaks as they finish cooking.

Rest steaks for 5 minutes, then slice.

4. Serve:

Plate pasta and top with sliced garlic butter steak.

Spoon any leftover pan juices over the top.

Garnish with extra herbs or a bit more grated cheese if desired.