Description
This recipe features tender, bite-sized cubes of sirloin or ribeye steak seared to perfection in garlic butter, paired with a rich and creamy four-cheese linguine. The garlic butter steak adds savory depth, complementing the indulgent cheesy pasta for a comforting, flavorful meal that’s perfect for a special dinner or weekend treat.
Ingredients
Scale
Steak and Seasoning
- 1 pound Sirloin or Ribeye Steak (Choose sirloin for leaner cuts or ribeye for a juicier, more flavorful option.)
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 2 tablespoons Olive Oil
- 4 tablespoons Salted Butter
- 3-4 cloves Fresh Garlic
- 1 tablespoon Parsley
Pasta and Sauce
- 8 ounces Linguine Pasta
- 1 cup Heavy Cream
- 8 ounces Four-Cheese Blend (Cheddar, Mozzarella, Parmesan, Cream Cheese)
Instructions
- Prepare the Steak: Cut sirloin or ribeye steak into bite-sized cubes. Season generously with salt and black pepper and allow to rest at room temperature for 15 minutes. This helps the seasoning penetrate the meat and ensures even cooking.
- Cook the Linguine: In a large pot, bring salted water to a boil. Add linguine and cook until al dente, about 8-10 minutes. Reserve ½ cup of the pasta cooking water, then drain the linguine and set it aside for the sauce.
- Sear the Steak: Heat olive oil in a skillet over medium-high heat. Add the seasoned steak cubes and sear them for 2-3 minutes on each side until nicely browned and cooked to your preferred doneness. Remove the steak from the skillet and set aside.
- Sauté the Garlic Butter: In the same skillet, melt the butter over medium heat. Add minced garlic and parsley, sautéing for about 1 minute until fragrant and golden, which infuses the butter with rich flavor.
- Toss Steak in Garlic Butter: Return the seared steak cubes to the skillet and gently toss them with the garlic butter until thoroughly coated, enhancing the meat with buttery, garlicky notes.
- Prepare the Cheese Sauce: In a separate saucepan, combine heavy cream and cream cheese over low heat, stirring until smooth and creamy. Gradually add the four-cheese blend, stirring constantly until the cheese melts completely into a luscious sauce.
- Combine Pasta and Sauce: Add the drained linguine to the cheese sauce, tossing gently to coat the noodles evenly. Let the mixture simmer for 1 minute to allow the flavors to meld and to slightly thicken the sauce. Add reserved pasta water as needed to adjust consistency.
- Serve: Plate the cheesy linguine and top with the garlic butter steak cubes. Garnish with extra parsley or Parmesan cheese if desired for added color and flavor. Serve immediately for the best taste and texture.
Notes
- For a leaner option, use sirloin steak; ribeye provides more juicy flavor and richness.
- Be careful not to overcook the steak cubes to keep them tender and juicy.
- Reserved pasta water is helpful to loosen the cheese sauce if it becomes too thick.
- You can substitute the four-cheese blend with any combination of cheddar, mozzarella, parmesan, and cream cheese you prefer.
- Fresh parsley brightens the dish but can be omitted or replaced with basil for variation.
