What’s the best cut of steak for this recipe?

Ribeye is the gold standard — fatty, flavorful, and forgiving. But you’ve got options. Sirloin, strip steak, skirt, or even flank can work well if sliced thin and not overcooked. Just aim for a cut with some marbling, and always rest the meat after cooking.

Can I make this ahead of time?

Short answer: not really. This dish is best when the steak is freshly seared and the sauce is just-emulsified. That said, you can prep the garlic, herbs, and even pre-cook the pasta ahead. If you absolutely need to reheat, do it gently — stovetop is better than microwave.

What’s the trick to getting the sauce to coat the pasta properly?

Reserve pasta water. That’s it. Stir in a few tablespoons at a time while tossing the pasta in the sauce, and you’ll get that restaurant-style cling. Also, avoid rinsing the pasta — the starch helps everything bind.

How do I store leftovers?

Keep the steak and pasta separate if possible. Store both in airtight containers in the fridge for up to 3 days. When reheating, warm the steak gently on the stove with a little butter, and reheat the pasta in a skillet with a splash of cream or stock.

Not ideal. The sauce can separate, and the steak loses texture after freezing. If you do freeze it, expect to tweak the sauce with added cream and reheat slowly.

Steak and Pasta Recipe Guide: Delicious Combos That Impress

Description

A hearty, easy steak and pasta dish with garlic butter sauce—perfect for weeknights or special dinners.

Ingredients

Scale

1 lb ribeye or sirloin steak

8 oz spaghetti or fettuccine

4 tbsp butter

4 garlic cloves, minced

Salt and pepper to taste

Fresh parsley, chopped

Parmesan cheese

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Instructions

1. Season steak with salt and pepper, let rest at room temperature.

2. Sear steak in a hot skillet with butter and garlic until desired doneness.

3. Boil pasta according to package directions; reserve 1/4 cup pasta water.

4. In a pan, melt butter and sauté garlic until fragrant.

5. Toss cooked pasta with garlic butter and pasta water.

6. Slice steak thin and place over pasta.

7. Garnish with parsley and parmesan before serving.

Notes

Let steak rest before slicing to retain juices.

Add red pepper flakes for a spicy kick.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 plate
Calories: 520
Sugar: 2g
Sodium: 480mg
Fat: 26g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 32g
Cholesterol: 90mg