Description

Savor a decadent and flavorful meal with this Indulgent Garlic Butter Steak paired with rich, creamy Cheesy Linguine Bliss. Tender cubes of sirloin or ribeye steak are perfectly seared and coated in garlicky butter, served alongside linguine drenched in a luscious four-cheese cream sauce. This recipe combines the irresistible taste of garlic butter steak with a comforting cheesy pasta, making it a perfect dinner to impress family or guests.

Ingredients

Scale

Steak & Seasoning

1 pound Sirloin or Ribeye Steak (Choose sirloin for leaner cuts or ribeye for a juicier, more flavorful option.)
1 teaspoon Salt (Essential for seasoning your steak to enhance its natural flavors.)
1 teaspoon Black Pepper (Essential for seasoning your steak to enhance its natural flavors.)
2 tablespoons Olive Oil (Aids in achieving a perfect sear on the steak.)
4 tablespoons Salted Butter (Provides richness and helps brown the garlic.)
3-4 cloves Fresh Garlic (Fresh garlic gives an aromatic punch.)
1 tablespoon Parsley (Adds color and brightens the dish’s flavor profile.)

Pasta & Sauce

8 ounces Linguine Pasta (A flat noodle that holds the creamy four-cheese sauce.)
1 cup Heavy Cream (Forms the luxurious base of the sauce.)
8 ounces Four-Cheese Blend (Cheddar, Mozzarella, Parmesan, Cream Cheese) (Creates a rich, melty sauce.)

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Instructions

Prepare and Season Steak: Cut the sirloin or ribeye steak into bite-sized cubes. Season generously with salt and black pepper, then allow the meat to rest at room temperature for 15 minutes to enhance flavor and ensure even cooking.
Cook Linguine: Bring a large pot of salted water to a boil. Add the linguine pasta and cook until al dente, approximately 8-10 minutes. Before draining, reserve ½ cup of the pasta water. Drain the linguine and set aside.
Sear the Steak: Heat the olive oil in a skillet over medium-high heat. Add the seasoned steak cubes and sear for 2-3 minutes on each side until nicely browned and cooked to your preferred doneness. Remove the steak from the skillet and set aside.
Sauté Garlic and Parsley: In the same skillet, melt the salted butter over medium heat. Add the minced fresh garlic and parsley, sautéing for about 1 minute until fragrant and the garlic is lightly browned, creating the garlic butter base.
Coat Steak in Garlic Butter: Return the seared steak cubes to the skillet and gently toss them with the garlic butter mixture to thoroughly coat each piece with flavor.
Prepare Four-Cheese Sauce: In a separate saucepan over low heat, combine the heavy cream and cream cheese, stirring continuously until smooth and creamy. Gradually add the four-cheese blend (cheddar, mozzarella, parmesan, cream cheese) to the saucepan, stirring until the cheese is completely melted and the sauce is uniform.
Toss Linguine in Cheese Sauce: Add the drained linguine to the cheese sauce, tossing gently to coat all the noodles evenly. If needed, add some of the reserved pasta water to loosen the sauce slightly. Let the mixture simmer for 1 minute to meld the flavors.
Plate and Serve: Serve the cheesy linguine topped with the garlic butter-coated steak cubes. Garnish with additional parsley or a sprinkle of parmesan cheese for a finishing touch. Enjoy immediately while warm and indulgent.

Notes

Resting steak before cooking helps it cook evenly and stay juicy.
Reserving pasta water adds starch to the sauce, enhancing its texture.
Use fresh garlic for the best aromatic flavor in the garlic butter.
Choosing ribeye will result in a richer, more flavorful steak, while sirloin is leaner and lighter.
Adjust salt and pepper seasoning according to taste preferences.
For a lighter option, substitute heavy cream with half-and-half, though the sauce will be less rich.
Ensure the cheese melts slowly to prevent separating or curdling.