The Perfect Garlic Butter Steak Bites & Creamy Parmesan Pasta

Are you on the hunt for a dinner that feels utterly decadent but is surprisingly simple to prepare? A dish that marries the rich satisfaction of a steak dinner with the cosy comfort of a creamy pasta dish? If that sounds like heaven, then we’ve got just the recipe for you. Imagine tender, pan-seared steak bites, glistening in a flavourful garlic butter sauce, all brought together with perfectly cooked pasta in a velvety Parmesan cream. This is our tried-and-tested guide to making the most sensational Garlic Butter Steak Bites & Creamy Parmesan Pasta you will ever create.

This isn’t just another recipe; it’s a complete culinary experience. It’s the ideal meal for a hectic weeknight when you’re craving something special. It’s the dish that will have your guests asking for the recipe, without you breaking a sweat in the kitchen. We have carefully refined each step to make it easy to follow, bursting with flavour, and destined to be a new household staple. So, let’s warm up the pan and whip up a little bit of weeknight magic.

Why You’ll Love This Recipe

• Restaurant-Worthy Results at Home: We’ll walk you through achieving that flawless steak sear and sumptuously smooth cream sauce, resulting in a meal that could easily feature on the menu of a fine Italian eatery.
• Wonderfully Quick: The entire meal comes together in about 30 minutes, from preparation to plating. It’s the perfect answer for a luxurious yet rapid weeknight supper.
• One-Pan Brilliance: By searing the steak and building the sauce in the same pan, all the caramelised, flavourful morsels from the meat are infused directly into the sauce. It’s a genuine one-pan steak and pasta recipe, which means less washing up for you!
• The Ultimate Comfort Food: We think there’s no combination more comforting than succulent steak and creamy pasta. This dish truly is the definition of a comfort food dinner, certain to leave everyone feeling happy and content.
• Flexible and Forgiving: It’s easy to customise this dish. You can introduce vegetables like spinach or mushrooms, or add a pinch of chilli flakes for a gentle warmth. This is a versatile base for you to make your own.

Ingredients

• 500g sirloin or ribeye steak, cut into 1-inch cubes
• 1 tbsp olive oil
• 4 tbsp unsalted butter, divided
• 6 cloves garlic, minced
• 300g dried pasta (we love fettuccine, tagliatelle, or pappardelle)
• 300ml double cream
• 120ml chicken or beef stock
• 80g freshly grated Parmesan cheese, plus extra for serving
• 1 tsp dried Italian herbs (or a mix of oregano and basil)
• 1/2 tsp black pepper, freshly cracked
• 1 tsp sea salt, divided
• 2 tbsp fresh parsley, finely chopped, for garnish

How to Make Garlic Butter Steak Bites & Creamy Parmesan Pasta

Putting together this spectacular dish is much simpler than it looks. We have divided the process into four straightforward steps. The trick is to multitask effectively, prepping one element while another cooks. If you follow our method, you will have everything ready to combine for a truly show-stopping meal.

1. Step 1: Prepare the Steak and Pasta

   First, let’s get our main components organised. Pat your steak cubes completely dry with a paper towel. This is an absolutely vital step to get that gorgeous brown crust we’re after. Season the steak cubes well with half the salt and all the black pepper. Let it sit and approach room temperature while you sort out the pasta.

   Next, get a large pan of salted water to a vigorous boil. Tip in your pasta and cook it according to the packet instructions until ‘al dente’—it should be tender with a slight chew. Before you drain it, remember to save a mugful (around 250ml) of the starchy pasta water. This liquid is the secret ingredient for creating a silky, well-combined sauce. Drain your pasta and leave it to one side.

2. Step 2: Sear the Garlic Butter Steak Bites

   Now it’s time for the star of our dish! In a large, heavy-based pan or skillet, heat the olive oil and 2 tablespoons of the butter over a medium-high heat. When the butter has melted and starts to foam, it’s ready for the steak. Make sure you don’t overcrowd the pan, as this will cause the meat to steam rather than sear; cook it in two batches if you need to.

   Sear the steak pieces for 1-2 minutes on each side until a rich, brown crust develops. We’re looking for a medium-rare finish, as the steak will continue to cook slightly when added back to the sauce. In the final 30 seconds of searing, add half of the minced garlic and toss it with the steak until it smells wonderful. Transfer the steak bites to a plate and set aside. The aroma in your kitchen right now will be incredible!

3. Step 3: Create the Creamy Parmesan Sauce

   Whatever you do, don’t wash that pan! All those browned bits at the bottom are packed with flavour. Lower the heat to medium and add the remaining 2 tablespoons of butter. Once melted, add the rest of the garlic and the Italian herbs. Cook for around 30 seconds until fragrant, watching carefully to ensure the garlic doesn’t catch and burn.

   Pour in the stock to deglaze the pan, using a wooden spoon to gently scrape up all those tasty bits. Allow the stock to bubble away and reduce by roughly half. Next, pour in the double cream and bring it to a gentle simmer. Let it cook for 2-3 minutes, stirring now and then, until it starts to thicken. Reduce the heat to low and slowly stir in the grated Parmesan until the cheese has melted completely, forming a smooth, luxurious sauce. This is the foundation of a perfect creamy garlic pasta sauce.

4. Step 4: Combine and Serve

   It’s time to bring it all together. Add the cooked pasta directly into the pan with your beautiful cream sauce. Toss everything gently until each strand of pasta is generously coated. If you find the sauce is a bit too thick, this is where your reserved pasta water comes in. Add a small splash to loosen the sauce to your preferred consistency.

   Finally, return the seared steak bites, along with any juices that have collected on the plate, to the pan. Give it all one last gentle mix to combine and allow it to heat through for a minute or so. Garnish generously with freshly chopped parsley and an extra dusting of Parmesan. Serve straight away and get ready for some glowing reviews.

Our Top Tips for the Perfect Steak and Pasta

To help you take this dish from delicious to truly exceptional, we’ve put together a few of our favourite tips and tricks that we know make a real difference.

• Select the Right Cut of Steak: We find sirloin or ribeye offers a brilliant balance of flavour and tenderness. However, fillet or even rump steak can also work beautifully. The most important thing is to choose a cut with good marbling, as this fat renders down during cooking to create incredible flavour and juiciness. For more advice on choosing steak, authoritative guides like Steak School are a great resource.
• A Hot Pan and Dry Steak are Essential: We can’t overstate this point. To achieve that deep, flavourful crust (a result of the Maillard reaction), you need a very hot pan and completely dry steak. Any moisture on the steak will cause it to steam, leading to a disappointing grey colour.
• Always Use Freshly Grated Parmesan: Pre-shredded cheeses are often coated with anti-caking agents which can stop them from melting properly, leading to a gritty texture in your sauce. Taking a moment to grate your own from a block of Parmesan will reward you with a much smoother, velvety sauce.
• Don’t Discard the Pasta Water: This starchy, cloudy water is a true kitchen hero. It helps the sauce bind beautifully to the pasta, giving your dish a glossy, restaurant-quality finish. We always suggest saving a little more than you think you’ll need.

Variations and Serving Suggestions

One of the brilliant aspects of this steak dinner recipe is just how easy it is to adapt. Here are some of our preferred ways to put a personal spin on it:

• Add a Touch of Green: For a splash of colour and some added vitamins, wilt a generous handful of fresh spinach into the sauce just before you add the pasta.
• Include Some Earthy Mushrooms: Sautéed mushrooms are a natural partner for steak. We suggest frying them in the pan after removing the steak and just before you begin making the sauce.
• Introduce a Little Heat: If you enjoy a bit of spice, add a pinch of chilli flakes along with the garlic when you’re preparing the sauce.
• Switch Up the Protein: This creamy Parmesan sauce is wonderfully versatile. If you don’t fancy steak, it pairs beautifully with chicken. For a similar flavour experience, why not give our superb Garlic Parmesan Chicken Pasta Recipe a try?

To make this a complete meal, we suggest serving it with a side of warm, crusty garlic bread to soak up every last bit of that delicious sauce. A simple green salad with a sharp vinaigrette also works well to balance the richness of the dish.

FAQ

The Perfect Indulgent Dinner Awaits

So there you have it – our complete guide to creating the most luxurious and flavourful Garlic Butter Steak Bites & Creamy Parmesan Pasta. This recipe is proof that you don’t need complicated methods or an endless list of ingredients to make a meal that feels truly special. It strikes the perfect balance between the bold, savoury taste of seared steak and the comforting richness of a creamy Parmesan sauce.

This dish is wonderful for a date night, a special celebration, or even just a Tuesday evening when you feel like treating yourself. We’re sure that once you’ve made it, this recipe will become a firm favourite in your meal rotation. If you’re looking for more quick and impressive dinner ideas, we think you’ll also adore our Bruschetta Chicken recipe!

Now it’s over to you. We’d love for you to try this recipe and tell us how it went in the comments section below. Hearing about your culinary creations always makes our day. Don’t forget to rate the recipe and share it with anyone who appreciates a fantastic steak and pasta dinner.

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Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins

Serves: 4

Ingredients

• 500g sirloin or ribeye steak, cut into 1-inch cubes
• 1 tbsp olive oil
• 4 tbsp unsalted butter, divided
• 6 cloves garlic, minced
• 300g dried pasta (fettuccine, tagliatelle, or pappardelle)
• 300ml double cream
• 120ml chicken or beef stock
• 80g freshly grated Parmesan cheese, plus extra for serving
• 1 tsp dried Italian herbs
• 1/2 tsp black pepper, freshly cracked
• 1 tsp sea salt, divided
• 2 tbsp fresh parsley, finely chopped, for garnish

Instructions

1. Prep Steak & Pasta: Pat steak cubes completely dry and season with half the salt (1/2 tsp) and all the black pepper. Cook pasta according to package directions until al dente. Reserve about 250ml (1 cup) of pasta water before draining.
2. Sear Steak: In a large skillet, heat olive oil and 2 tbsp butter over medium-high heat. Once foaming, add the steak in a single layer (work in batches if needed) and sear for 1-2 minutes per side until a brown crust forms. Add half the minced garlic and toss for 30 seconds until fragrant. Remove steak and garlic to a plate.
3. Make Cream Sauce: Reduce heat to medium and melt the remaining 2 tbsp butter. Add the rest of the garlic and the Italian herbs, cooking for 30 seconds. Pour in the stock to deglaze, scraping up any browned bits from the bottom of the pan. Stir in the double cream, bring to a simmer, and cook for 2-3 minutes until it begins to thicken. Reduce heat to low and stir in the Parmesan until the sauce is smooth and creamy.
4. Combine and Serve: Add the cooked pasta to the cream sauce, tossing to coat everything evenly. If the sauce is too thick, stir in a splash of the reserved pasta water. Return the steak bites and any accumulated juices to the pan. Stir gently to combine and heat through. Garnish with fresh parsley and extra Parmesan, and serve immediately.

Nutrition (per serving, estimated):
Calories: 1080,
Carbs: 59g,
Protein: 46g,
Fat: 71g