Name: Garlic Steak Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 12 oz pasta (fettuccine, linguine, penne, or your choice); 1 lb steak (sirloin, ribeye, or NY strip); 4 tablespoons butter; 4–5 garlic cloves, minced; 1/2 teaspoon red pepper flakes (optional); Salt and black pepper, to taste; 1/4 cup grated Parmesan cheese (optional); Fresh parsley, chopped (for garnish); Olive oil, for searing

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When I want something rich, satisfying, and deeply flavorful—but still easy to pull together—this Garlic Steak Pasta is my answer. It combines juicy, seared steak with tender pasta tossed in a buttery, garlicky sauce that hugs every strand. It’s indulgent, yet totally doable on a weeknight. Whether I’m cooking just for myself or hosting friends, this recipe always hits the spot.

Why You’ll Love This Garlic Steak Pasta Recipe

I love this dish for how simple and satisfying it is. The combination of seared beef and garlic-infused sauce over pasta is just unbeatable. Here’s why it works so well:

Big flavors, simple steps – The steak and garlic do all the heavy lifting, so I don’t need much else to get a deep, savory flavor.
Perfect for any occasion – It’s quick enough for busy nights, but special enough to serve to guests.
Customizable – I can switch up the steak cut, pasta type, or even throw in some chili flakes for heat.
Texture heaven – Tender slices of steak, perfectly cooked pasta, and that silky garlic-butter sauce make every bite count.
Comfort food upgrade – It feels familiar, but the steak and garlic sauce elevate it beyond basic pasta night.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

12 oz pasta (I usually go for fettuccine or linguine, but penne or rigatoni works too)
1 lb steak (sirloin, ribeye, or NY strip are my top picks)
4 tablespoons butter
4–5 garlic cloves, minced
1/2 teaspoon red pepper flakes (optional, for a little heat)
Salt and black pepper to taste
1/4 cup grated Parmesan cheese (optional, but adds depth)
Fresh parsley, chopped (for garnish)
Olive oil (for searing)

Directions

Cook the Pasta:
I start by boiling a large pot of salted water. Once it’s at a rolling boil, I add the pasta and cook it until al dente. I reserve about 1/2 cup of pasta water before draining.
Sear the Steak:
While the pasta cooks, I pat the steak dry and season it generously with salt and pepper. Then I heat a skillet over medium-high heat with a bit of olive oil and sear the steak for 3–4 minutes per side, depending on thickness and desired doneness.
Rest and Slice:
Once the steak is done, I set it aside to rest for at least 5 minutes. Then I slice it thinly against the grain.
Make the Garlic Sauce:
In the same pan, I reduce the heat to medium and add the butter. Once melted, I toss in the minced garlic and cook for 1–2 minutes until fragrant. If I’m using red pepper flakes, I add them here too.
Combine Everything:
I add the drained pasta directly into the garlic butter sauce, tossing to coat. I use some of the reserved pasta water if I need to loosen the sauce a bit. Then I gently fold in the sliced steak and give it all a good toss.
Serve:
I plate it up and top with freshly grated Parmesan and a sprinkle of parsley.

Servings and timing

This recipe makes 4 servings and comes together in about 30 minutes, making it ideal for busy weeknights or last-minute dinner guests.

Variations

Add cream – Sometimes I stir in a splash of heavy cream to the sauce for a creamier finish.
Veggie boost – I’ve added sautéed mushrooms, spinach, or sun-dried tomatoes with great results.
Cheese swap – I sometimes swap the Parmesan for Pecorino Romano or skip it altogether.
Pasta options – I’ve used everything from spaghetti to tagliatelle to rotini—whatever I have on hand.
Steak swap – Flank steak or skirt steak works too, just be sure to slice thinly against the grain.

Storage/Reheating

Leftovers keep well in the fridge for up to 3 days. I reheat gently in a skillet with a splash of broth or water to loosen the sauce. The steak can toughen up if overheated, so I keep the heat low. I don’t recommend freezing, as the sauce and steak texture don’t hold up well after thawing.

FAQs

What’s the best cut of steak for pasta?

I usually go with sirloin for affordability and flavor. Ribeye gives the most richness, while NY strip is a great all-around option. Tender cuts like filet work too, but they’re almost too delicate for the bold garlic flavors.

Can I use pre-cooked steak?

Yes, I’ve used leftover steak and just added it at the end to warm through. I skip the searing step and focus on building the sauce.

What kind of pasta works best?

I like fettuccine or linguine because they grab onto the sauce really well, but I’ve also used penne, rigatoni, and spaghetti with great results.

Can I make this spicy?

Absolutely. I usually add red pepper flakes or even a dash of hot sauce to give it a bit of a kick.

Is it okay to make this ahead?

It’s best fresh, but I’ve made it a few hours ahead and gently reheated before serving. I just keep the steak separate and add it in at the end to avoid overcooking.

Conclusion

This Garlic Steak Pasta is everything I love in a single dish—bold flavor, juicy steak, and rich garlic-butter sauce, all wrapped up in a cozy bowl of pasta. It’s elegant enough to impress but easy enough for a Tuesday night. If you’re looking for a recipe that delivers comfort and flavor without the hassle, this one’s going to become a favorite fast.