Garlic Butter Steak Tips with Cheesy Linguine in Cheddar Sauce
Ingredients:
1 ½ lbs sirloin or ribeye steak, cut into bite-sized cubes
1 tbsp olive oil
3 tbsp unsalted butter
6 cloves garlic, minced (divided)
1 tsp Cajun seasoning
1 tsp smoked paprika
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)
12 oz linguine pasta
2 tbsp unsalted butter
1 ½ cups heavy cream
1 cup whole milk
2 cups sharp cheddar cheese, shredded
½ cup Parmesan cheese, grated
½ tsp Italian seasoning
¼ tsp crushed red pepper flakes (optional)
Salt and black pepper, to taste
Directions:
1. Bring a large pot of salted water to a boil. Add the linguine and cook until al dente according to package instructions. Reserve ½ cup of pasta water, drain, and set aside.
2. In a saucepan, melt 2 tbsp butter over medium heat. Add half the garlic and cook for about 30 seconds until fragrant. Pour in the heavy cream and milk, stirring constantly until smooth. Reduce heat to low and stir in cheddar and Parmesan until melted and creamy. Season with Italian seasoning, salt, pepper, and red pepper flakes if desired. Add linguine and toss to coat, using a splash of pasta water if needed for silkiness.
3. Pat the steak cubes dry with paper towels. Season generously with Cajun seasoning, smoked paprika, salt, and pepper. Heat olive oil in a cast-iron skillet over medium-high heat. Add steak tips in a single layer and sear 2–3 minutes per side until browned and cooked to your preference.
4. Lower the heat slightly, add 3 tbsp butter and the remaining garlic, and baste the steak tips in the garlic butter for 1–2 minutes. Spoon the butter over the steak as it finishes cooking for maximum flavor.
5. Serve with the cheesy linguine on one side and the garlic butter steak tips on the other. Drizzle the extra garlic butter over the steak and garnish both pasta and steak with fresh parsley.
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Servings:4
Calories:895 per serving