If you ever need proof that dinner can fix a long day, this bowl of creamy garlic butter steak and pasta will do it. I made it first on a rainy Tuesday after work when the grocery delivery forgot the mushrooms and I thought, well, fine, we’ll have extra garlic; then it turned into one of those recipes my family keeps asking for. It’s unapologetically comforting and a bit fancy without being fussy. Also, fair warning, the kitchen will smell like a steakhouse and a hug. I mean that in the best possible way.

Why I keep coming back to this

I make this when I want something that feels celebratory on a weeknight. My crew goes slightly bonkers for the buttery sauce and those steak bits that soak it up. And honestly, if I had a pound coin for every time I said just one more bite while standing over the pan, I’d have a very shiny kettle. The trick for me was getting the steak seared without smoking out the place, which used to happen all the time; now I get the heat right and I’m golden.

There’s also that sneaky joy of tossing pasta straight into the skillet and watching the sauce cling like it was meant to. It is. Oh, and if your garlic looks a bit aggressive at first, breathe. It mellows in butter like a cat in a sunbeam.

What you need, plus the swaps I actually use

Steak 450 to 600 g ribeye or sirloin, cut into bite sized strips. I sometimes use flank sliced thin across the grain when I find a good deal. If you only have stew beef, marinate it a bit longer and sear hotter.
Short pasta 300 g penne or rigatoni or long pasta 300 g fettuccine works too. I grab spaghetti when that’s what’s in the cupboard.
Butter 4 tbsp. My grandmother always insisted on Kerrygold, but honestly any decent butter works fine.
Olive oil 1 tbsp for searing insurance.
Garlic 4 to 6 cloves, minced. I’ve gone up to 8, no regrets.
Heavy cream 1 cup. Sub half and half for a lighter feel, or a splash of whole milk and extra cheese when I’m in a pinch.
Beef stock 1 cup, low sodium if you can. Chicken stock is fine, even pasta water bulked with a spoon of miso does the job.
Parmesan a big handful, freshly grated if possible. Pre grated is fine though it melts a bit differently.
Lemon 1, for zest and a squeeze to brighten everything.
Fresh parsley or chives a small handful, chopped. Sometimes I swap in basil if it’s lurking in the fridge.
Red pepper flakes a pinch, optional but lovely.
Salt and black pepper to taste.
Optional add ins mushrooms sliced, baby spinach, or peas. I toss peas in straight from the freezer.

How I cook it when I’m not overthinking

Pat the steak dry with paper towels and season generously with salt and pepper. Let it sit at room temp for 20 minutes while you set a big pot of salted water to boil. This is where I put the kettle on for a cuppa and inevitably forget it whistles.
Heat a large cast iron or heavy skillet over medium high until it’s hot but not screaming. Add the oil, then half the butter. When the butter just starts to foam, add steak in a single layer. Do not crowd it. Let it sear until the edges go deep brown, about 2 to 3 minutes, then flip and cook another minute or two. Remove to a plate. If you see juices pooling, that’s fine, we’ll put them back in. If the pan got too hot and the butter browns too quickly, lower the heat a smidge.
Cook the pasta until just shy of al dente. Reserve 1 cup of that starchy water before you drain. I always set a mug in the sink to remind myself, learned that the hard way.
Back to the skillet. Lower heat to medium. Add remaining butter and the garlic. Stir for 30 to 60 seconds until it smells incredible but hasn’t browned. If it browns, it will taste a wee bit bitter; not the end of the world, just add a tiny knob of fresh butter.
Pour in stock, scrape up the golden bits form the pan. Let it simmer for 2 to 3 minutes to reduce slightly. Add cream and a pinch of red pepper flakes. Simmer gently until the sauce thickens enough to coat a spoon. Don’t worry if it looks a bit separated right now, it comes together when the pasta goes in.
Toss in the drained pasta with a splash of pasta water and half the Parmesan. Stir like you mean it. The sauce should turn glossy and clingy. Add more pasta water as needed. This is where I usually sneak a taste, strictly for quality control.
Return the steak and any juices to the skillet, plus lemon zest and a little squeeze of juice. Warm through for 1 to 2 minutes. Taste and adjust salt and pepper. Finish with parsley and the remaining Parmesan.
Serve immediately, or let it sit a minute so the sauce hugs everything. I think it tastes even better after a short rest, though in my house patience is thin on the ground.

Notes I learned the messy way

If your steak steams instead of sears, the pan was crowded or not hot enough. I once tried rushing this and lost it’s crust completely.
Using pasta water is not optional in my kitchen anymore. It turns a good sauce into a proper silky one.
Lemon zest is the secret. The sauce is rich, and that little lift makes it balanced. Actually, a tiny pinch of nutmeg works too if you like warm notes.
If your sauce gets too thick, add a splash of stock or milk and swirl. Too thin, simmer a minute or two more, or add a touch more cheese.

Variations I’ve tried, for better or worse

Mushroom party: Sear sliced mushrooms after the steak, then proceed. They drink up the garlic butter in the best way.
Greens glow up: Toss in a couple handfuls of baby spinach right at the end. It wilts into the sauce like it was born there.
Peppercorn twist: Crack in lots of black pepper and finish with a spoon of sour cream instead of some of the cream. Peppery and lush.
White wine splash: A quarter cup in place of some stock, reduce it before adding cream. Lovely. If you avoid alcohol, skip it and squeeze a touch more lemon.
One that flopped: I tried blue cheese once, thinking I was clever. Overpowered everything. Maybe my piece was too punchy, but I would not do that again.

Gear I reach for

Large cast iron or heavy skillet. I say essential, but if you only have nonstick, you can still get a decent sear by working in smaller batches.
Tongs for turning steak. A fork works in a pinch, just be gentle.
Big pot for pasta. I sometimes use a Dutch oven because it was already on the stove.
Microplane or fine grater for cheese and zest. Or a small knife and patience.
Instant read thermometer if you like precise doneness. If you do not have one, press the steak and trust your eyes. If you want a reliable one, I like to browse ThermoWorks.

Storage, real talk

Keep leftovers in a sealed container in the fridge for up to 3 days, though honestly, in my house it never lasts more than a day. Reheat gently in a skillet with a splash of water or milk so the sauce loosens and does not split. I do not recommend freezing because creamy sauces can go grainy.

How I like to serve it

Big bowls, extra Parmesan showered on top, and a crack of pepper. Sometimes I add a tiny drizzle of good olive oil for shine. If we have a simple salad, great. If not, a few cherry tomatoes on the side is perfectly fine too. On Fridays we do garlic bread and no one complains, mate.

Pro tips from my own blips

Let the steak dry and warm up a bit before searing. I once pulled it straight from the fridge and it turned gray. Tasty, but not pretty.
Turn the heat down before adding garlic. Burnt garlic will boss the sauce around. Ask me how I know.
Grate cheese fresh if you can. Pre grated can clump. On second thought, if that is what you have, sift it in gradually and keep whisking.
Salt the pasta water generously. The sauce relies on that seasoning to sing.

FAQs I actually get

Can I make this without cream
Yes. Use half and half, or even a mix of milk and a spoon of cream cheese. It will be a touch lighter, still lovely.

What steak cut works best
Ribeye is my favorite for tenderness and flavor. Sirloin is great value. Flank sliced thin across the grain is solid if that is what you have.

How do I avoid overcooking the steak
Cook it first, take it out, then return at the end to warm through. Also, smaller pieces cook fast, so watch them. A thermometer helps, but your eyes do too.

Gluten free option
Use your favorite gluten free pasta and keep the sauce on the thicker side before tossing, since some gluten free pastas release more starch. If you want pasta tips generally, the guide at Serious Eats is brilliant.

Can I add wine
Absolutely, a small splash is lovely. Reduce it before adding cream. Or skip it and just add an extra squeeze of lemon.

Do I need cast iron
I love it for the sear, but no. A heavy stainless pan works well. Nonstick can do in a pinch, just keep the heat moderate and be patient.

A tiny digression, because why not

The first time I cooked this, my neighbor’s cat wandered in, sat like a judge by the oven, and refused to leave until I plated dinner. Also, if you are tinkering with pans and care routines, I found this piece on caring for cast iron genuinely helpful: The Kitchn guide. Not necessary reading, just handy.

Creamy Garlic Butter Steak & Pasta