Garlic Butter Steak and Creamy Parmesan Spaghetti
Ingredients
For the Steak:
2 ribeye steaks
4 tablespoons butter
4 cloves garlic (minced)
Salt (to taste)
Black pepper (to taste)
1 tablespoon olive oil
1 teaspoon fresh rosemary or thyme (optional)
For the Creamy Parmesan Spaghetti:
250 g spaghetti
2 tablespoons butter
3 cloves garlic (minced)
1 cup heavy cream
1 cup grated Parmesan cheese
½ teaspoon black pepper
Salt (to taste)
½ teaspoon Italian seasoning (optional)
Fresh parsley (chopped, for garnish)
Instructions
Step 1: Cook the Spaghetti
Bring a large pot of salted water to a boil.
Add spaghetti and cook according to package instructions until al dente.
Reserve ½ cup of pasta water, then drain and set aside.
Step 2: Cook the Steaks
Pat the steaks dry with paper towels.
Season both sides generously with salt and black pepper.
Heat olive oil in a skillet over medium-high heat.
Add steaks and sear for about:
3–4 minutes per side (medium-rare)
Adjust depending on your preferred doneness
Lower heat, add butter, minced garlic, and herbs.
Spoon the melted garlic butter over the steaks for 1–2 minutes.
Remove steaks and let them rest for 5 minutes.
Step 3: Make the Creamy Parmesan Sauce
In the same pan (or a new one), melt butter over medium heat.
Add minced garlic and sauté for about 1 minute until fragrant.
Pour in heavy cream and stir.
Let it simmer gently for 2–3 minutes.
Add Parmesan cheese and stir until smooth and creamy.
Season with salt, pepper, and Italian seasoning.
Step 4: Combine Pasta and Sauce
Add cooked spaghetti to the sauce.
Toss well to coat.
Add a splash of reserved pasta water if needed to loosen the sauce.
Step 5: Serve
Plate the creamy spaghetti.
Slice the steak and place it on top or on the side.
Drizzle extra garlic butter from the pan over the steak.
Garnish with parsley and extra Parmesan.
Tips for Best Results
Let steaks come to room temperature before cooking
Don’t overcrowd the pan when searing
Use freshly grated Parmesan for a smoother sauce
Resting the steak keeps it juicy
Optional Add-Ons
Mushrooms sautéed in butter
Spinach mixed into the pasta
A squeeze of lemon for freshness
