Ingredients
Equipment
Method
Step 1: Prep and Sear the Steak
- Begin by cutting your chosen steak (sirloin or ribeye) into bite-sized pieces. Season generously with salt and pepper. Heat 2 tablespoons of olive oil in your large skillet over medium-high heat. Once hot, add the steak pieces in a single layer and sear until browned on all sides, about 3-4 minutes. Remove the steak from the pan and set aside, leaving the flavorful browned bits in the skillet.
Step 2: Build the Garlic Butter Base
- Reduce the heat to medium. Add 4 tablespoons of butter to the skillet. When melted, stir in the minced garlic and red pepper flakes. Cook for about 1-2 minutes until the garlic is fragrant but not browned. This step infuses the butter with the bold flavors that define this dish.
Step 3: Add Liquids and Pasta
- Pour in 1 cup of beef broth and 1 cup of heavy cream, stirring to combine. Bring the mixture to a gentle simmer. Add the uncooked fettuccine pasta, pushing it down gently so it’s mostly submerged in the liquid. Let the pasta cook, stirring occasionally, until tender and the sauce thickens, about 10-12 minutes.
Step 4: Return Steak and Finish with Cheese
- Once the pasta is cooked and the sauce has thickened, return the seared steak to the skillet. Stir in 1 cup of grated Parmesan cheese until melted and creamy. Taste and adjust seasoning with salt and pepper as needed.
Step 5: Garnish and Serve
- Remove from heat and sprinkle chopped parsley on top for a fresh pop of color and flavor. Serve immediately for the best texture and taste.
Notes
- Choose sirloin or ribeye for tender, flavorful steak and avoid overcooking by searing quickly on high heat.
- Stir pasta occasionally while cooking in the sauce to prevent sticking and ensure even cooking.
- If the sauce thickens too much, loosen with a splash of beef broth or cream.
- Add sautéed mushrooms or spinach for extra veggies and flavor variations.
- Store leftovers in an airtight container for up to 3 days; reheat gently with added liquid to maintain creaminess.