Garlic Steak Bites with Creamy Parmesan Pasta

Ingredients

Ingredient notes & substitutions

NY strip steak:

Look for a well-marbled 1-inch-thick strip and cut it into uniform 1-inch cubes so every piece sears evenly; ribeye or sirloin work great too.

Red meat seasoning:

Any steakhouse-style blend (paprika, garlic, onion, pepper) works here — if you don't have one, sub extra garlic powder plus a pinch of smoked paprika.

Heavy cream:

Don't swap in half-and-half or milk — the higher fat content is what keeps the sauce from splitting or turning grainy once the parmesan goes in.

Parmesan cheese:

Grate it fresh off the block; pre-shredded bagged parmesan has anti-caking starch that keeps it from melting smooth into the cream.

Rigatoni:

The ridges and tube shape catch the cream sauce well, but penne or cavatappi are easy stand-ins if that's what's in the pantry.

Cast-iron skillet:

You want a pan that gets and holds screaming heat for the sear, then goes right into building the sauce — a heavy stainless skillet works too if you don't have cast iron.

Method

1. 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. 2

   Cook the pasta in salted water until al dente. Reserve a splash of pasta water and drain.

3. 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. 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. 5

   Pour in the heavy cream, whisking, and simmer gently until slightly thickened.

6. 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. 7

   Toss the pasta in the sauce until coated, plate, and pile the garlicky steak bites on top.

   
8. 8

   Drizzle any resting juices and a spoonful of sauce over the steak, and finish with fresh parsley.

Variations to try

• Add sautéed mushrooms or wilted baby spinach to the sauce for a steak-Florentine feel.
• Swap red meat seasoning for Cajun seasoning and add a pinch of cayenne to the cream for a spicy kick.
• Use gluten-free pasta and a 1:1 gluten-free flour blend in the sauce roux to make this gluten-free.
• Deglaze the steak skillet with a splash of beef broth or dry red wine before making the sauce for extra depth.

Storage & make-ahead

Store leftover pasta and steak bites separately in airtight containers in the fridge for up to 3 days, since the steak is best served just above room temp and reheating it with the pasta can overcook it. Reheat the pasta gently on the stovetop with a splash of cream or milk to loosen the sauce back up, then warm the steak bites separately in a hot skillet for 30–60 seconds just to take the chill off. This dish doesn't freeze well — the cream sauce can separate and the steak loses its texture once thawed.

Frequently asked questions

Can I make the sauce ahead of time?

You can make the parmesan cream sauce up to a day ahead and reheat it gently over low heat, whisking in a splash of cream or pasta water to bring it back to a glossy consistency, but sear the steak fresh right before serving.

How do I know when the steak bites are done?

For medium-rare, sear about 1–2 minutes per side until deeply browned, then pull them off the heat while the center is still pink — they'll continue cooking a bit as they rest on top of the hot pasta.

My sauce turned grainy or split — what happened?

This almost always comes down to pre-shredded parmesan or letting the cream boil too hard; keep the heat at a gentle simmer and always use freshly grated cheese for a smooth, glossy sauce.

Can I use a different cut of steak?

Yes — ribeye, sirloin, or even flat iron all work well cut into cubes; just look for good marbling and cut everything the same size so it sears evenly.