Buttery Steak Noodles (Print Version)
# Ingredients:
→ Pasta
01 -
12 oz (340g) of linguine
→ Protein
02 -
1 lb (450g) of sirloin steak
→ Sauce
03 -
2 tbsp (30g) butter, split in half
04 -
3 minced garlic cloves
05 -
1/2 cup (120ml) of heavy cream
06 -
1/4 cup (25g) of finely grated Parmesan cheese
→ Seasonings
07 -
1/2 tsp of salt
08 -
1 tsp of ground black pepper
09 -
Red pepper flakes, 1/2 tsp
# Instructions:
01 -
Fill a big pot with water, salt it, and bring it to a boil. Cook the linguine following the package instructions until it’s still a little firm (al dente). Strain and leave it aside.
02 -
In a large pan on medium-high heat, melt 1 tbsp of butter. Rub salt and pepper over the steak. Cook each side for 3-4 minutes (medium-rare). Take it out, let it rest for 5 minutes, then slice into thin strips, cutting against the grain.
03 -
Add the leftover tablespoon of butter to the same pan, keeping all that steak flavor. Toss in the minced garlic and cook for about a minute. Don’t let it brown.
04 -
Stir in the heavy cream and sprinkle in the Parmesan, red pepper flakes, and black pepper. Keep stirring. Let it cook for 2-3 minutes until the cheese melts and the sauce thickens a bit.
05 -
Toss the cooked pasta in the skillet, making sure everything gets coated in the sauce. Mix in the cut-up steak and warm everything gently for another minute. Serve right away!
# Notes:
01 -
Keep the steak slightly undercooked, as it’ll finish cooking when combined with the hot pasta.
02 -
Save a little of the pasta water before draining. You can use it later to loosen up the sauce if needed.