Garlic Butter Steak with Penne Alfredo
Seared Garlic Butter Steak Medallions with Creamy Penne Alfredo
Ingredients:
1 lb beef sirloin steak, cut into 1-inch medallions
4 tablespoons unsalted butter, divided
6 cloves garlic, minced
1 teaspoon dried Italian herbs
Salt and freshly ground black pepper, to taste
12 oz penne pasta
2 tablespoons olive oil
1 small onion, finely diced
2 cups heavy cream
1 cup freshly grated Parmesan cheese
1/4 cup fresh parsley, chopped
1/2 teaspoon red pepper flakes (optional)
2 tablespoons fresh lemon juice
Directions:
Remove steak from refrigerator 30 minutes before cooking to bring to room temperature. Pat dry with paper towels and season generously with salt and pepper.
Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Drain, reserving 1/2 cup of pasta water.
While pasta cooks, heat a large cast-iron skillet over high heat until very hot. Add 2 tablespoons butter and olive oil.
Add steak medallions to the skillet, being careful not to overcrowd (cook in batches if necessary). Sear for 3-4 minutes per side for medium-rare, or to your preferred doneness. Transfer to a plate and tent with foil.
Reduce heat to medium and add remaining 2 tablespoons butter to the same skillet. Add minced garlic and cook for 30 seconds until fragrant.
Add onion and cook until softened, about 2-3 minutes.
Pour in heavy cream and bring to a gentle simmer. Cook for 3-4 minutes until slightly thickened.
Gradually whisk in the Parmesan cheese until melted and smooth. If sauce is too thick, add reserved pasta water a little at a time.
Add the cooked pasta to the sauce and toss to coat evenly. Season with salt and pepper to taste.
Slice the rested steak medallions against the grain.
Serve pasta in bowls topped with sliced steak medallions. Drizzle with any accumulated steak juices.
Garnish with fresh parsley, red pepper flakes if using, and a squeeze of fresh lemon juice.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 785 kcal | Servings: 4 servings