Description
Savor the rich flavors of this indulgent garlic butter steak paired perfectly with creamy, cheesy four-cheese linguine. Tender steak cubes are seared to perfection in garlic butter and served atop a luscious linguine tossed in a blend of cheddar, mozzarella, parmesan, and cream cheese, creating a decadent dinner that’s sure to impress.
Ingredients
Scale
Steak and Seasoning
- 2 lbs Steak (sirloin or ribeye)
- Salt, to taste
- Black Pepper, to taste
- 1 tbsp Olive Oil
- 4 tbsp Salted Butter
- 4 cloves Fresh Garlic, minced
- 2 tbsp Fresh Parsley, chopped
Pasta and Sauce
- 12 oz Linguine Pasta
- 1 cup Four-Cheese Blend (cheddar, mozzarella, parmesan, cream cheese)
- 1 cup Heavy Cream
Instructions
- Prepare and Season Steak: Cut the steak into bite-sized cubes. Season generously with salt and black pepper on all sides. Allow the meat to rest at room temperature for 15 minutes to enhance the flavor and ensure even cooking.
- Cook Linguine: Bring a large pot of salted water to a rolling boil. Add linguine and cook according to package instructions until al dente (about 9–11 minutes). Reserve ½ cup of pasta water before draining the pasta. Set pasta aside.
- Sear Steak Cubes: Heat olive oil in a large skillet over medium-high heat. Add the steak cubes and sear for 2–3 minutes on each side until they develop a rich, brown crust. Remove steak from skillet and keep warm.
- Make Garlic Butter: Reduce heat to medium in the same skillet. Add salted butter and allow it to melt. Stir in minced garlic and chopped parsley, cooking for about 1 minute until fragrant and aromatic.
- Coat Steak with Garlic Butter: Return the seared steak cubes to the skillet. Toss the steak to coat thoroughly with the garlic butter mixture. Remove skillet from heat to keep the flavors vibrant.
- Prepare Cheese Sauce: In a separate saucepan, combine heavy cream and cream cheese over low heat. Stir continuously until smooth and fully combined. Gradually incorporate the four-cheese blend, stirring until everything melts into a creamy sauce.
- Toss Linguine in Sauce: Add the cooked linguine to the cheese sauce, tossing gently to coat every strand. If the sauce is too thick, add reserved pasta water gradually until desired consistency is reached.
- Plate and Serve: Serve the creamy four-cheese linguine on plates and top generously with the garlic butter steak cubes. For garnish, sprinkle extra chopped parsley or grated parmesan cheese if desired. Serve immediately and enjoy!
Notes
- For a leaner dish, use sirloin steak; for richer flavor, opt for ribeye.
- Reserving pasta water is important to adjust the sauce consistency without diluting flavor.
- Be careful not to overcook steak cubes to maintain tenderness.
- You can substitute fresh parsley with dried parsley if needed, but fresh is recommended for aroma.
- This recipe serves 4 and is best enjoyed fresh.
