
This steak and garlic butter noodle dish brings together juicy sirloin strips with rich, garlicky pasta for a fancy meal you can whip up in just 20 minutes. It's my favorite impressive dinner when I'm craving something fancy but don't want to spend forever cooking.
I came up with this dish when my husband wanted something special for our anniversary but I was stuck between work calls. This buttery steak and creamy pasta combo got me more compliments than stuff I've slaved over for hours!
Ingredients
- Linguine pasta: Makes the ideal foundation since it grabs onto the creamy sauce so well
- Sirloin steak: Gives you tender, tasty bites without emptying your wallet
- Butter: Adds luxurious taste and helps brown the steak beautifully
- Fresh garlic cloves: Bring punchy flavor that you just can't get from powder
- Heavy cream: Creates that velvety sauce that hugs every noodle perfectly
- Freshly grated Parmesan cheese: Brings savory depth and naturally thickens everything up
- Black pepper: Adds necessary heat and cuts through the richness
- Salt: Brings out all the flavors and makes sure your pasta water isn't bland
- Red pepper flakes: Give a nice kick that balances the creamy elements
Step-by-Step Instructions
- Cook the Linguine:
- Fill a big pot with water, bring it to a bubble and throw in plenty of salt until it tastes like the ocean. Drop in your linguine and cook until it's got a slight bite, usually 9-11 minutes. Save about half a cup of the cooking water before draining in case your sauce needs thinning later. Don't rinse the pasta - that starch helps your sauce stick better.
- Sear the Steak:
- While your pasta's cooking, grab some paper towels and dry your sirloin completely for perfect browning. Sprinkle both sides generously with salt and fresh black pepper. Get a large pan super hot over medium-high heat. Melt 1 tablespoon butter completely, then lay in your steak. Don't touch it for 3-4 minutes so it forms a nice crust. Flip once and cook another 3-4 minutes for medium rare. Move it to a cutting board and let it sit for at least 5 minutes before cutting it into thin strips across the grain.
- Create the Garlic Base:
- Put that same pan back on medium heat, keeping all those tasty steak bits in there. Melt your remaining tablespoon of butter. Toss in your minced garlic and stir constantly for exactly one minute. You want it smelling great and barely turning gold - not brown or it'll taste bitter.
- Develop the Creamy Sauce:
- Pour in your heavy cream while scraping the bottom of the pan to mix in all those steak flavors. Let it bubble gently, then stir in your Parmesan, more black pepper, and those red pepper flakes. Keep stirring until the cheese completely melts and the sauce gets thick enough to coat the back of a spoon, about 2-3 minutes. If it gets too thick, splash in some of that pasta water you saved.
- Combine and Finish:
- Drop your drained linguine right into the sauce. Using tongs, toss everything until every noodle is coated in creamy goodness. Add your sliced steak back in along with any juices on the board and gently mix it all together. Let everything bubble together for one more minute to soak up flavors. Give it a taste and add more seasoning if needed.

The type of Parmesan really changes this dish completely. I spent extra on real Parmigiano Reggiano for our anniversary dinner, and the rich flavor it added to the sauce was amazing. Now my husband won't let me use anything else!
Perfect Temperature for Steak
Getting your steak cooked just right takes this meal from good to amazing. For medium rare, you want the inside to reach 130-135°F. The meat will keep cooking a bit while it rests. If you like it medium, aim for 140-145°F instead. Remember that skinny steaks cook much quicker than thick ones, so watch your meat rather than just following the times I gave.
Make Ahead Options
This quick pasta actually works great as a planned meal too. You can cut up your steak and chop your garlic up to a day ahead, and keep them in separate sealed containers in the fridge. You can even cook the pasta earlier in the day and toss it with a tiny bit of oil so it doesn't stick together. When you're ready to eat, just dunk the pasta in hot water briefly and then make your sauce. The whole thing comes together in under 10 minutes if you've done this prep work first.
Elevating Your Presentation
To make it look fancy, serve your pasta in warm bowls and place the steak slices nicely on top instead of mixing them in. Sprinkle some extra fresh Parmesan, add a bit of chopped parsley, and crack some black pepper over it all. For special occasions, drizzle a little good olive oil over the steak right before serving to make it shine and add extra flavor.

Grab a fork and get ready for all the compliments on your restaurant-quality cooking!
Frequently Asked Questions
- → What steak cut should I pick?
Sirloin balances softness and flavor well, but ribeye, strip, or flank can work. Adjust cooking times for thicker cuts or personal taste.
- → Can I use a different noodle type?
For sure! Spaghetti, fettuccine, or even wide pappardelle are great swaps. You can try zucchini noodles or shirataki for a lighter spin too.
- → How can I turn up the heat?
Add more chili flakes (up to one teaspoon) or mix in cayenne. Fresh jalapeños or hot sauce can also give the dish extra spice.
- → What’s a substitute for heavy cream?
You can try half-and-half, although the sauce won’t be as thick. Options like evaporated milk or milk with cream cheese work too. For dairy-free, coconut milk does the job.
- → What sides go well with this?
A fresh green salad, steamed broccoli, roasted asparagus, or garlic bread all pair perfectly to balance the flavors.
- → Is this an easy dish to prep ahead?
It’s tastiest fresh, but making the steak and sauce ahead works. Warm them gently and combine with freshly cooked pasta right before serving.