Garlic Butter Steak with Creamy Parmesan Pasta

Ingredients

Garlic Butter Steak:

1 lb steak (sirloin, ribeye, or filet), cut into bite-sized pieces

2 tablespoons unsalted butter

2 tablespoons olive oil

3 cloves garlic, minced Salt and pepper, to taste

1 teaspoon fresh thyme or parsley (optional, for garnish)

Creamy Parmesan Pasta:

12 oz rigatoni (or other) pasta

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 ½ cups heavy cream

1 cup grated Parmesan cheese

½ teaspoon garlic powder

½ teaspoon black pepper

Salt to taste

2 tablespoons chopped fresh parsley

Directions

Cook the Pasta:

Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions.

Reserve 1 cup of pasta water, then drain and set aside.

Prepare the Steak:

Heat olive oil in a skillet over medium-high heat.

Season the steak pieces with salt and pepper. Add them to the skillet and cook for 2-3 minutes per side until browned. Remove from the skillet and set aside.

In the same skillet, reduce heat, melt the butter, and stir in minced garlic. Cook for 1 minute until fragrant. Add the steak back to the skillet, tossing to coat with garlic butter. Remove from heat and keep warm.

Make the Parmesan Sauce:

In a separate saucepan, melt butter over medium heat.

Add flour and whisk continuously for 1 minute to form a roux.

Gradually whisk in the heavy cream and let simmer until slightly thickened

Stir in grated Parmesan cheese, garlic powder, black pepper, and salt. Adjust the consistency with reserved pasta water as needed.

Combine and Serve:

Add the cooked pasta to the Parmesan sauce and toss. Serve with steak.