Recipe

Garlic Butter Steak Pasta

Pan-seared steak tossed with pasta in a lemony garlic butter sauce, finished with Parmesan and parsley for a bright, cozy bowl.

By Matt Campbell

•

4.8

A bowl of pasta tossed in a glossy garlic butter sauce, topped with sliced medium-rare steak, shaved Parmesan, and chopped parsley on a warm kitchen table

Jump to Recipe

Steak and pasta is one of those dinners that feels like a flex, even when you make it in sweatpants with one pan and a pot. The goal here is simple: crisp-edged steak, al dente pasta, and a bright garlic butter sauce that clings to every twist. A squeeze of lemon keeps it from feeling heavy, Parmesan brings the cozy, and a little pasta water turns everything glossy like you secretly trained at a trattoria.

If you have ever made steak and thought, “Cool, now what do I do with the pan drippings?” this is your answer. We are using that flavorful fond, plus butter, garlic, and a quick splash of pasta water to lift every browned bit into a sauce in minutes. Tasting as you go is encouraged. It is basically the whole point.

Raw ribeye steaks, uncooked pasta, garlic, lemon, Parmesan, parsley, and butter arranged on a light kitchen counter with a cutting board

Why It Works

Fast but restaurant-y: you sear steak while the pasta boils, then build the sauce in the same skillet.
Bright, not greasy: lemon juice and a little zest cut through the butter, and pouring off excess steak fat keeps the bowl rich but not heavy.
Glossy sauce, no cream: pasta water and Parmesan emulsify with butter for that silky cling.
Steak stays juicy: we rest it, slice against the grain, and toss it in at the end so it does not overcook.

A steak searing in a hot skillet with browned edges and sizzling fat on a stovetop

Pairs Well With

Storage Tips

Refrigerate: Store leftovers in an airtight container for up to 3 days. If you can, keep extra steak slices separate from the pasta so reheating is easier.

Reheat gently: Warm in a skillet over medium-low with a splash of water or broth. Stir until the sauce loosens and turns glossy again. Add the steak at the end just to take the chill off.

Microwave option: Microwave in 30-second bursts, stirring between, with a teaspoon or two of water. Cover loosely so it steams instead of drying out.

Freezing (quality note): I do not love freezing this one. Butter sauces can split and steak can go a little chewy. If you must, freeze up to 1 month for best quality and reheat slowly on the stove with extra liquid.

An airtight glass meal prep container filled with leftover steak pasta with parsley visible on top sitting on a kitchen counter

Common Questions

What cut of steak works best for steak pasta?

Ribeye, strip, or sirloin are all great. Ribeye is the most luxurious, strip gives you a nice beefy bite, and sirloin is budget-friendly and still tender if you do not overcook it. If you use flank or skirt, slice very thin against the grain.

Can I make this with a creamy sauce?

Yes. Right after you lift the browned bits (see Step 5), add 1/2 cup heavy cream and simmer for 2 to 3 minutes before adding the pasta. Heavy cream is pretty stable, but acid can still make a sauce split, so keep the lemon modest and add any extra lemon juice off heat at the end.

How do I keep the garlic from burning?

Lower the heat before adding garlic and give it 30 to 60 seconds in the butter just until fragrant. If your skillet is ripping hot from the steak, pull it off the heat for a moment, then add the butter and garlic.

What pasta shape is best?

I love fettuccine or linguine for that cozy tangle, but penne and rigatoni also grab sauce well. Use what you have.

Why is my sauce dry instead of glossy?

You probably need more pasta water. Add a splash at a time and toss over low heat. The starch is what helps the butter and cheese turn into a sauce instead of a slick.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot (for pasta)
12-inch skillet, cast iron or stainless steel preferred
Tongs
Cutting board and sharp knife
Microplane or fine grater (for zest and Parmesan)
Meat thermometer (optional but helpful)

I started making steak and pasta on nights when I wanted “special” without committing to a full production. I would sear a steak, stare at the pan like it owed me money, and then remember the most important rule of home cooking: do not waste flavor. That browned fond is basically free sauce starter.

Now this is my go-to when I want crisp edges and cozy carbs in the same bowl. It is a little chaotic in the best way, because the timing is tight but forgiving. And when you hit it with lemon at the end, it tastes like you meant to be that clever all along.

Garlic Butter Steak Pasta

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4

Ingredients

Steak: 1 1/4 lb ribeye, NY strip, or top sirloin (about 1 to 1 1/2 inches thick)
1 1/2 tsp kosher salt, divided
1 tsp black pepper, divided (plus more to finish)
1 tbsp neutral oil (avocado, canola, or grapeseed)
Pasta: 12 oz fettuccine, linguine, or penne
3 tbsp unsalted butter
4 garlic cloves, minced
1/2 tsp crushed red pepper flakes (optional)
1 lemon (zest plus 2 to 3 tbsp juice)
3/4 cup finely grated Parmesan, plus more for serving
1/3 cup chopped fresh parsley
1 cup reserved pasta water, plus more as needed

Minced garlic, butter, a halved lemon, and grated Parmesan in small bowls on a kitchen counter ready for cooking

Instructions

Salt the steak. Pat the steak dry. Season both sides with about 1 tsp of the salt and about 1/2 tsp of the pepper. Let it sit for 15 minutes while you prep everything else (or season and refrigerate uncovered up to overnight for extra browning power).
Boil pasta. Bring a large pot of well-salted water to a boil. Cook pasta until just al dente. Before draining, reserve 1 cup pasta water. Drain the pasta.
Sear the steak. Heat a large skillet over medium-high until very hot. Add oil. Sear steak until a deep brown crust forms and it releases easily, about 3 to 5 minutes per side depending on thickness. Target internal temp to pull: 125°F for medium-rare or 135°F for medium (it will rise a bit while resting).
Rest, then slice. Move steak to a cutting board and rest for 8 to 10 minutes. Slice against the grain into thin strips or bite-size pieces.
Pour off excess fat, then deglaze. Reduce heat to medium-low. If you have a lot of rendered fat in the pan (hello, ribeye), carefully pour off the excess, leaving about 1 to 2 tablespoons plus all the browned bits. Add a splash of reserved pasta water (about 2 to 3 tablespoons) and scrape up the fond.
Build the garlic butter sauce. Add butter to the skillet. Once melted, add garlic and red pepper flakes and cook 30 to 60 seconds until fragrant. Add lemon zest and 2 tbsp lemon juice. If the fond looks super dark or smells burnt, wipe out the worst bits and keep the good browned ones. No one is here for bitter garlic.
Emulsify. Add drained pasta to the skillet. Pour in 1/2 cup pasta water and toss. Turn the heat to low (or go off heat for a moment), then add Parmesan and keep tossing until the sauce turns glossy and clings. If it looks tight or dry, add more pasta water a splash at a time.
Finish with steak and parsley. Add sliced steak (and any resting juices) and toss just to warm through, about 30 seconds. If your pan feels too hot, do this off heat to keep the steak juicy. Stir in parsley. Taste and adjust with remaining salt, more pepper, and a little more lemon juice if you want it brighter.
Serve. Plate immediately with extra Parmesan and black pepper. For extra shine, finish with a tiny drizzle of olive oil.