Garlic Steak Bites with Creamy Parmesan Pasta
Juicy garlic-marinated steak bites seared in butter and piled over rigatoni in a glossy parmesan cream sauce. A steakhouse date-night dinner that comes together in 30 minutes — hearty, garlicky and dangerously creamy.
Prep
10 min
Cook
20 min
Total
30 min
Serves
4
Ingredients
Steak bites
- 1 large NY strip steak (about 1 lb), cut into bite-size cubes
- 4 garlic cloves, minced
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 tsp Italian seasoning
- 1 tsp red meat seasoning
- 1/2 tsp garlic powder
- Salt and black pepper, to taste
Creamy parmesan pasta
- 12 oz rigatoni (or pasta of choice)
- 2 tbsp unsalted butter
- 1 tbsp all-purpose flour
- 3 garlic cloves, minced
- 1 1/2 cups heavy cream
- 3/4 cup freshly grated parmesan cheese
- 1/2 tsp Italian seasoning
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- Fresh parsley, chopped, to finish
Method
- 1
Toss the steak cubes with the minced garlic, olive oil, Italian seasoning, red meat seasoning, garlic powder, salt and pepper. Let sit while the pasta cooks.
- 2
Cook the pasta in salted water until al dente. Reserve a splash of pasta water and drain.
- 3
Heat a cast-iron skillet over high heat. Sear the steak bites in butter in a single layer, 1–2 minutes per side, until deeply browned outside and juicy inside. Don't crowd the pan — work in batches. Set aside and cover.
- 4
In the same pan over medium heat, melt the butter, whisk in the flour and cook 1 minute. Add the garlic until fragrant.
- 5
Pour in the heavy cream, whisking, and simmer gently until slightly thickened.
- 6
Grate in the parmesan and stir until glossy and smooth, seasoning with Italian seasoning, garlic powder, salt and pepper. Loosen with pasta water if needed.
- 7
Toss the pasta in the sauce until coated, plate, and pile the garlicky steak bites on top.
- 8
Drizzle any resting juices and a spoonful of sauce over the steak, and finish with fresh parsley.
Tips
- Sear the steak in a screaming-hot pan and don't move it — that crust is the whole flavor.
- Take the steak out at medium-rare; it keeps cooking while it rests on top of the pasta.
- Always grate parmesan fresh — pre-grated won't melt smooth in the cream.
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