Garlic Steak Pasta Recipe

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There’s something deeply satisfying about the marriage of tender, juicy steak and perfectly cooked pasta. When I make this garlic steak pasta, I feel like I’m creating a restaurant-worthy dish right in my own kitchen. The aroma of sizzling garlic in butter, the rich umami from seared steak, and the comforting twirl of saucy noodles—it’s an experience that delights all the senses.

I love this recipe because it’s both indulgent and surprisingly simple to pull together. In less than 30 minutes, I can have a plate of garlicky, buttery pasta topped with strips of perfectly seared steak, glistening with pan juices and fresh herbs. It’s the kind of meal that works for a weeknight pick-me-up yet feels special enough for guests.

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Why You’ll Love This Garlic Steak Pasta

• Balanced indulgence – Rich steak pairs beautifully with garlicky pasta for a filling but not overwhelming meal.
• Quick & easy – You can have this on the table in about half an hour.
• Versatile – Works with different steak cuts and pasta shapes.
• Flavor-packed – Garlic, herbs, and steak drippings create a sauce you’ll want to mop up with bread.
• Crowd-pleaser – It’s the kind of dish that impresses without requiring complicated techniques.

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What Cut of Steak Works Best for Garlic Steak Pasta?

I’ve tried this recipe with several cuts, and each brings something a little different to the plate. Ribeye gives you rich marbling and tenderness, making every bite melt in your mouth. Sirloin is leaner but still flavorful, and flank steak—when sliced thin against the grain—offers a slightly chewier texture with a deep beefy taste. If I’m feeling fancy, I’ll splurge on filet mignon for its unmatched tenderness, but honestly, a good sirloin or skirt steak does the trick beautifully.

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Options for Substitutions

• Pasta type – While linguine is my go-to, you can use spaghetti, fettuccine, or even penne if you like shorter pasta.
• Protein swaps – Try chicken breast, shrimp, or even portobello mushrooms for a vegetarian twist.
• Garlic form – Fresh minced garlic is ideal, but roasted garlic adds a mellow sweetness, and garlic powder works in a pinch.
• Herbs – Parsley is classic, but basil, chives, or cilantro can add a fresh pop.
• Oil & fats – Olive oil brings a Mediterranean feel, while butter adds richness; use ghee for a nutty flavor.

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Ingredients for This Garlic Steak Pasta

• Steak – The star of the dish, bringing savory, juicy flavor that pairs perfectly with the pasta.
• Linguine pasta – A long, smooth noodle that holds the garlicky sauce beautifully.
• Garlic – The heart of the flavor profile, adding warmth and depth to every bite.
• Olive oil – Helps sear the steak and sauté the garlic while adding a rich undertone.
• Butter – Balances the sharpness of garlic with a creamy, luxurious texture.
• Fresh parsley – Adds brightness and freshness to cut through the richness.
• Red pepper flakes – Brings a subtle heat that elevates the whole dish.
• Salt & pepper – Essential for seasoning both the steak and the pasta water.
• Pasta water – Helps create a silky sauce that clings perfectly to the noodles.

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Step 1

Bring a large pot of salted water to a boil and cook the linguine until al dente. Reserve about a cup of the pasta water before draining.

Step 2

Pat the steak dry and season generously with salt and pepper on both sides.

Step 3

Heat olive oil in a large skillet over medium-high heat. Sear the steak for 3–4 minutes per side (depending on thickness) until your desired doneness. Remove from the skillet and let it rest.

Step 4

In the same skillet, reduce heat to medium and add butter. Once melted, stir in minced garlic and red pepper flakes, cooking until fragrant but not burnt.

Step 5

Add the drained pasta to the skillet along with a splash of reserved pasta water, tossing until the noodles are coated in the garlic butter sauce.

Step 6

Slice the rested steak against the grain into thin strips and place over the pasta. Sprinkle with fresh parsley and an extra pinch of red pepper flakes if desired.

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How Long to Cook the Garlic Steak Pasta

The pasta takes about 8–10 minutes to reach al dente perfection, depending on the brand and thickness. For the steak, searing over medium-high heat usually takes 3–4 minutes per side for medium-rare, but this can vary depending on the cut and thickness. Always let the steak rest for 5 minutes before slicing—this keeps the juices locked in. The garlic butter sauce comes together in just 2–3 minutes, making the whole dish ready in under 30 minutes.

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Tips for Perfect Garlic Steak Pasta

• Choose the right pan – A heavy skillet, like cast iron, gives you that perfect steak sear and helps develop fond for the sauce.
• Season generously – Salt and pepper your steak well before cooking; seasoning is key to flavor.
• Don’t overcook garlic – Keep the heat moderate when sautéing to avoid bitterness.
• Reserve pasta water – It’s the secret to a silky sauce that clings to every strand.
• Slice steak against the grain – This ensures each bite is tender.
• Finish with fresh herbs – Adds brightness and balances the richness.

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Watch Out for These Mistakes While Cooking

• Crowding the steak in the pan – This causes steaming instead of searing, so cook in batches if needed.
• Skipping the resting time – Cutting into steak too soon releases all those precious juices.
• Overcooking pasta – Slightly undercook it before tossing with the sauce so it finishes in the pan.
• Not deglazing the skillet – Those browned bits are flavor gold; use pasta water to loosen them.
• Burning the garlic – Even a few seconds too long can turn it bitter and overpowering.

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What to Serve With Garlic Steak Pasta?

1. Garlic Bread

The perfect way to soak up every drop of the sauce.

2. Roasted Asparagus

Light, crisp, and a great balance to the richness of the pasta.

3. Caesar Salad

Creamy dressing, crunchy croutons, and fresh romaine for a refreshing side.

4. Caprese Salad

Fresh mozzarella, juicy tomatoes, and basil drizzled with balsamic glaze.

5. Sautéed Spinach

A quick, healthy green to round out the meal.

6. Grilled Zucchini

Smoky, tender, and perfect for summer evenings.

7. Bruschetta

Toasted bread topped with fresh tomatoes, garlic, and olive oil.

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Storage Instructions

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat with a splash of water or broth to revive the sauce. Avoid microwaving the steak too long, as it can become tough.

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Estimated Nutrition

(Per serving, based on 4 servings)

• Calories: ~520
• Protein: 32g
• Carbohydrates: 46g
• Fat: 22g
• Saturated Fat: 8g
• Cholesterol: 95mg
• Fiber: 3g
• Sugar: 2g
• Sodium: 480mg

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Frequently Asked Questions

1. Can I use a different type of pasta?

Yes, spaghetti, fettuccine, or penne all work well—just adjust the cooking time accordingly.

2. What’s the best way to tell if my steak is done?

Use a meat thermometer—130°F for medium-rare, 140°F for medium, and 150°F for medium-well.

3. Can I make this recipe dairy-free?

Absolutely! Replace butter with olive oil or a dairy-free margarine.

4. Should I marinate the steak first?

You can, but it’s not necessary. A simple seasoning of salt and pepper works beautifully in this dish.

5. Can I add vegetables to the pasta?

Yes, sautéed mushrooms, spinach, or bell peppers make great additions.

6. What’s the best way to reheat leftovers?

Gently warm in a skillet with a splash of pasta water or broth to keep it moist.

7. Can I make this recipe gluten-free?

Yes, simply use gluten-free pasta and ensure any seasonings are gluten-free.

8. Can I cook the steak in advance?

You can, but fresh is best—pre-cooked steak can be reheated, but it may lose some juiciness.

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Conclusion

Garlic steak pasta is the perfect combination of bold flavors and comforting textures, making it a true standout in my weeknight dinner rotation. It’s fast enough for busy evenings yet elegant enough to serve when I’m hosting friends. With tender steak, rich garlic butter sauce, and perfectly cooked pasta, this dish is guaranteed to earn a permanent place in your recipe collection.

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