Garlic Butter Steak Pasta

1. Boil the pasta. Bring a large pot of water to a boil and salt it well. If you like a more specific guide, use about 1 to 2 tablespoons kosher salt for a large pot (roughly 4 to 6 quarts). Cook pasta to al dente. Before draining, reserve 1 cup pasta water.

   Timing note: When the pasta has about 8 to 10 minutes left, start heating your skillet for the steak so everything finishes around the same time.

2. Season the steak. While the pasta cooks, season steak all over with 1 tsp salt and the pepper. Pat the surface dry again if needed. Dry steak equals better browning.

3. Sear hard. Heat a large skillet over medium-high until hot. Add olive oil. Sear steak 3 to 5 minutes per side depending on thickness, until deeply browned and done to your liking (about 130 to 135°F for medium-rare, and carryover will raise it a bit). Add 1 tbsp butter in the last minute and spoon it over the steak.

   

4. Rest, then slice. Transfer steak to a cutting board and rest for 5 to 10 minutes. Slice against the grain, or cut into bite-size pieces.

5. Build the garlic butter base. Lower heat to medium. In the same skillet, add remaining 3 tbsp butter. Add garlic and red pepper flakes (if using) and cook 30 to 60 seconds, stirring, until fragrant. Do not let the garlic brown.

6. Make it glossy. Keep the pan on medium heat. Add drained pasta to the skillet. Add 1/2 cup pasta water and toss vigorously for 30 to 60 seconds, until the noodles look slick and the sauce starts to come together.

7. Parmesan, off heat. Remove the skillet from heat. Add Parmesan and toss until melted and silky. If it looks tight, add a splash more pasta water and keep tossing until it coats the noodles.

   

8. Finish and serve. Stir in lemon zest, lemon juice, and parsley. Taste before adding extra salt since the pasta water is already salted. Add remaining 1/4 tsp salt if needed. Fold in the sliced steak and any resting juices. Serve hot with extra Parmesan and a crack of black pepper.

   

Tiny trick: If you accidentally over-reduce the sauce, do not panic. Add pasta water a tablespoon at a time and toss like you mean it. The shine comes back.