Description

Savor the rich flavors of Indulgent Cajun Garlic Butter Steak served over a bed of creamy Parmesan linguine. This recipe marries a perfectly seared, juicy steak seasoned with smoky Cajun spices with a luscious, garlicky cream sauce that clings to al dente linguine, creating a comfort dish that’s both decadent and satisfying. Garnished with fresh parsley for a touch of color and freshness, it’s an ideal meal for special dinners or when you crave a sumptuous homemade steakhouse experience.

Ingredients

Scale

Steak and Seasoning

1 pound Steak (Ribeye, Sirloin, or NY Strip) or flank steak sliced thin against the grain
2 tablespoons Cajun Seasoning
2 tablespoons Olive Oil
Salt and Cracked Black Pepper to taste

Pasta and Sauce

8 ounces Linguine Pasta
4 tablespoons Unsalted Butter
3 cloves Garlic, minced
1 cup Heavy Cream
1 cup Freshly grated Parmesan Cheese

Garnish

Optional Parsley

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Instructions

Preparation: Bring the steak to room temperature by letting it sit out for 15-20 minutes after seasoning. This ensures even cooking.
Season Steak: Liberally coat the steak on all sides with Cajun seasoning for a smoky, peppery flavor profile.
Sear Steak: Heat a skillet to medium-high and add olive oil. Sear the steak for 3-4 minutes per side until a golden-brown crust forms, indicating a juicy interior.
Cook Linguine: In a separate pot, bring salted water to a boil. Add linguine and cook according to package instructions (8-10 minutes) until al dente. Reserve some pasta water before draining.
Make Garlic Butter Sauce: In the steak skillet, melt the unsalted butter and sauté minced garlic for about 1 minute, just until fragrant but not browned.
Add Cream: Pour in heavy cream and simmer for 2-3 minutes, stirring continuously to slightly thicken the sauce.
Incorporate Parmesan: Whisk in freshly grated parmesan cheese until the sauce is smooth and creamy.
Toss Pasta: Add the cooked linguine to the sauce, tossing well to coat. If needed, add reserved pasta water gradually to loosen the sauce.
Slice Steak: Let the steak rest for a few minutes, then slice against the grain into thick strips for tenderness. Serve the steak atop the creamy linguine.
Garnish and Serve: Sprinkle with chopped parsley and cracked black pepper for a fresh, colorful finish. Serve immediately.

Notes

Resting the steak after searing is crucial to retain its juices and ensure tenderness.
Adjust Cajun seasoning according to your preferred spice level; add more for extra heat.
Reserved pasta water is key for achieving the perfect sauce consistency—add gradually as needed.
Use freshly grated Parmesan for optimal flavor and smooth melting.
For a lighter version, opt for half-and-half instead of heavy cream, though sauce might be less rich.