Garlic Butter Steak Bites with Creamy Parmesan Pasta Recipe

Ingredients

For the Steak Bites

• 1½ pounds sirloin steak, cut into 1-inch cubes
• 3 tablespoons olive oil
• 4 tablespoons butter
• 4 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh lemon juice

For the Creamy Parmesan Pasta

• 12 ounces fettuccine or penne pasta
• 3 tablespoons butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon nutmeg (optional)
• 2 tablespoons fresh parsley, chopped

Preparing the Steak

Start by removing the steak from the refrigerator about 15-20 minutes before cooking to let it come to room temperature. This ensures even cooking throughout each piece. Pat the steak cubes completely dry with paper towels – this step is crucial for achieving a good sear.

Cut your steak into uniform 1-inch pieces, trimming away any excess fat or silver skin. Season all sides of the steak cubes generously with salt, pepper, and paprika. The seasoning should coat each piece evenly, creating a flavorful crust when seared.

Starting the Pasta

Bring a large pot of salted water to a boil. The water should taste like mild seawater – this seasons the pasta from the inside out. Add the pasta and cook according to package directions until just shy of al dente, usually 1-2 minutes less than the package suggests. You want the pasta slightly underdone since it will finish cooking in the cream sauce.

Reserve about 1 cup of the starchy pasta water before draining – this liquid gold will help bind your sauce and create the perfect creamy texture.

Searing the Steak Bites

Heat the olive oil in a large cast iron or heavy-bottom skillet over medium-high heat until it shimmers but doesn’t smoke. Working in batches to avoid overcrowding, add the seasoned steak cubes in a single layer. Let them sear undisturbed for about 2 minutes until a golden-brown crust forms on the bottom.

Flip the pieces and sear for another 1-2 minutes for medium-rare, or longer if you prefer them more done. The key is not to move them around too much – let that beautiful crust develop. Remove the steak to a plate and tent loosely with foil to keep warm.

Making the Garlic Butter

Reduce the heat to medium and add the butter to the same skillet where you cooked the steak. As it melts, it will pick up all those flavorful brown bits from the bottom of the pan. Add the minced garlic and cook for about 30 seconds until fragrant, stirring constantly to prevent burning.

Return the steak bites to the skillet and toss them in the garlic butter for about 1 minute, coating each piece completely. Remove from heat and stir in the fresh parsley and lemon juice. The acid from the lemon will brighten the rich butter and complement the beef perfectly.

Creating the Creamy Parmesan Sauce

While your steak rests in its garlic butter, quickly prepare the pasta sauce. In a large saucepan or the same pot you used for the pasta, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant.

Pour in the heavy cream and bring it to a gentle simmer. Don’t let it boil vigorously or it might curdle. Let it simmer for about 2-3 minutes until it starts to thicken slightly.

Finishing the Pasta

Remove the cream mixture from heat and gradually whisk in the grated Parmesan cheese, adding it in small handfuls and whisking constantly until melted and smooth. Season with salt, pepper, and a pinch of nutmeg if using. The nutmeg adds a subtle warmth that enhances the cheese without overpowering it.

Add the drained pasta to the cream sauce along with about ¼ cup of the reserved pasta water. Toss everything together, adding more pasta water if needed to achieve a silky, coating consistency. The starch in the pasta water helps bind everything together beautifully.

Bringing It All Together

Divide the creamy Parmesan pasta among four serving plates or bowls, creating a nest in the center of each portion. Top each serving with the garlic butter steak bites, making sure to drizzle any remaining garlic butter from the pan over the top.

Garnish with fresh chopped parsley and serve immediately while everything is hot. The contrast between the tender, savory steak and the rich, creamy pasta creates the perfect bite every time.

Serving Suggestions

This dish pairs beautifully with a simple green salad dressed with lemon vinaigrette to cut through the richness. A glass of red wine, such as Cabernet Sauvignon or Malbec, complements the beef perfectly, while the creamy pasta calls for something with good acidity to balance the richness.

Consider serving some crusty bread on the side to soak up every drop of that incredible garlic butter and cream sauce.

Tips for Success

Use freshly grated Parmesan cheese rather than pre-grated for the smoothest, most flavorful sauce. Pre-grated cheese often contains anti-caking agents that can make your sauce grainy.

Don’t skip the step of letting your steak come to room temperature – cold steak will cook unevenly and may become tough. Also, make sure your pan is hot enough before adding the steak to achieve that perfect sear.

Storage and Reheating

While this dish is best enjoyed immediately, leftovers can be stored in the refrigerator for up to 2 days. To reheat, warm the pasta gently in a saucepan with a splash of cream or milk to restore its creamy texture. Heat the steak separately in a skillet to maintain its texture, then combine just before serving.

This Garlic Butter Steak Bites with Creamy Parmesan Pasta proves that restaurant-quality meals can be achieved in your own kitchen with just a few high-quality ingredients and proper technique. The combination of perfectly seared beef and luxurious pasta creates a meal that’s both impressive and deeply satisfying.