Creamy Garlic Butter Steak Pasta

A luxurious yet simple creamy pasta dish featuring tender steak and a rich garlic butter sauce, perfect for busy weeknights.

Scale

340 g (12 oz) penne or rigatoni
450 g (1 lb) skirt steak, flank steak, or sirloin, cut into 1–1.5 cm (1/2 in) strips
Salt, to taste
Freshly ground black pepper, to taste
60 g (4 tbsp) unsalted butter, divided
6 cloves (18–24 g) garlic, minced
1 small shallot (70 g), finely chopped
1 tbsp (8 g) all-purpose flour (optional)
240 ml (1 cup) heavy cream
120 ml (1/2 cup) low-sodium beef broth
1 tsp (5 ml) Worcestershire sauce
1 tsp (5 ml) lemon juice
2 tbsp (8 g) fresh parsley, chopped

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Prepare the pasta and reserve cooking water. Boil salted water, cook penne until 1-2 minutes before al dente, reserve pasta water, then drain.
Season and sear the steak. Pat dry, season with salt and pepper, then sear in a skillet over high heat.
Sauté aromatics and deglaze. Cook shallots in butter until translucent, add garlic, then deglaze with beef broth.
Build the cream sauce. Stir in heavy cream and Worcestershire sauce, simmer until thickened, season with lemon juice, salt, and pepper.
Finish the sauce and pasta. Add cold butter and pasta water to sauce, then toss with pasta.
Return steak and rest briefly. Toss back in steak, heat for 1 minute, then let rest.
Garnish and serve. Stir in parsley and serve immediately.

Serve with a crisp salad or warm garlic bread for a complete meal. Avoid boiling the cream to prevent separation.