Mouthwatering Garlic Butter Steak Pasta

These juicy garlic butter beef chunks tossed with cheesy pasta shells have become my favorite quick fancy meal. The melt-in-your-mouth meat combined with creamy, cheesy pasta creates a restaurant-worthy dinner that only takes half an hour to whip up.

I first threw this together when my brother dropped by without warning one night. I had a bit of steak sitting in the fridge and some pasta on the shelf. What started as just a random meal has turned into the dish my family begs for whenever we're celebrating something.

Ingredients

• Beef steak: This dish's main attraction. Go for sirloin, ribeye or NY strip for best taste. Find meat with good fat marbling for extra flavor.
• Butter: Try to grab unsalted European butter for a more luxurious taste and smoother feel.
• Garlic: Only use fresh cloves. The stuff from jars won't give you the right punch of flavor.
• Salt and pepper: Kosher salt and fresh-ground black pepper really boost the overall taste profile.
• Pasta shells: Their little cup shapes grab sauce perfectly. Go with medium-sized shells to get the best pasta-to-sauce balance.
• Heavy cream: This makes your sauce wonderfully rich. Don't try to substitute with lighter options.
• Parmesan cheese: Grate it fresh from a block instead of buying pre-shredded for better melting and authentic taste.
• Fresh parsley: Brings brightness and color against all that richness. Skip dried herbs here - they won't work for garnishing.

Step-by-Step Instructions

Season the Steak:

Chop your steak into 1-inch squares and sprinkle liberally with kosher salt and fresh black pepper. Let it sit out for 10 minutes to warm up slightly for more even cooking.

Prepare the Garlic Butter:

Heat up a big pan over medium-high and melt your butter until it starts to bubble but stays golden. Toss in your chopped garlic and stir for just 30 seconds until you can smell it but before it browns. Watch it closely since garlic burns fast.

Cook the Steak Bites:

Toss your seasoned meat cubes into the fragrant butter, working in smaller batches if needed so they're not crowded. Cook about 2-3 minutes, turning occasionally until all sides look brown but the centers stay slightly pink. Put the meat on a plate and loosely cover with foil.

Cook the Pasta:

While your meat cooks, get a big pot of very salty water boiling hard. Drop in your pasta shells and cook them until they're just tender but still firm, usually around 8-10 minutes. Save half a cup of the starchy water before you drain them.

Make the Alfredo Sauce:

Using the same pan from the steak, turn down the heat to medium-low. Pour in your heavy cream and let it bubble gently. Stir now and then until it thickens slightly, about 2-3 minutes. Slowly mix in your grated Parmesan, stirring the whole time until it melts completely into a smooth sauce.

Combine Everything:

Drop your drained pasta straight into the sauce and toss until every shell gets coated. If the sauce looks too thick, splash in some of that saved pasta water. Add back your steak chunks along with any juice that pooled on the plate and gently mix everything together.

Serve and Garnish:

Scoop the mixture onto plates and top with extra fresh-grated Parmesan and plenty of chopped parsley. Eat right away while it's hot.

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You Must Know

The best part of making this is when those beef chunks first hit the garlicky butter. That sizzle and smell are absolutely amazing. My little girl always runs into the kitchen when she hears that sound because she knows something tasty is about to happen.

Choosing the Right Steak

The type of beef you pick really matters in this dish. For super tender juicy pieces, ribeye or NY strip work beautifully though they cost more. Sirloin gives great flavor without breaking the bank. Look for those thin white lines of fat running through the meat - that's marbling which melts as you cook, adding flavor and keeping everything moist. Stay away from extra lean cuts like tenderloin since they can dry out when cut small and cooked quickly.

Make-Ahead Options

This dish works great for planning ahead if you tweak a few things. Make each part separately, keep them in sealed containers in your fridge, then put everything together just before eating. You can season the steak chunks up to 8 hours early and keep them cold. The creamy sauce stays good for up to 2 days - just warm it slowly with a splash of milk to bring back its smoothness. When you're ready to eat, boil fresh pasta and gently heat up the steak before mixing it all together.

Serving Suggestions

While this dish tastes amazing on its own, adding a few sides turns it into a complete dinner experience. A simple peppery arugula salad with lemon dressing cuts through the richness perfectly. Some crusty garlic bread works wonders for soaking up any leftover sauce. For special occasions, start with some bruschetta or a light soup like Italian wedding or smooth tomato. A nice red wine like Merlot or Chianti goes really well with the buttery beef flavors.

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Common Questions

→ What's the best steak for making steak bites?

Go for soft cuts like sirloin, ribeye, or tenderloin. They cook fast and stay nice and juicy.

→ Can I switch to other pasta types?

Sure thing! Try penne, bowties, or even spaghetti instead of shells.

→ How do I keep my steak bites from getting tough?

Cook them fast on high heat and don't crowd the pan. Work in small batches to keep them tender.

→ What can I use if I don't have heavy cream?

You can try half-and-half or mix milk with some butter, but your sauce won't be as thick.

→ How can I make my steak taste even better?

Try adding a bit of Worcestershire or soy sauce while cooking for extra flavor.