Tender, juicy steak bites tossed with smoky, garlicky butter sauce and pasta — all in one pan, so it’s rich, flavorful, and easy to clean up!
Here’s how to make it 👇
🍝 One-Skillet Sweet & Smoky Garlic Butter Steak Pasta
Ingredients
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1 lb sirloin steak (or ribeye or NY strip), cut into bite-sized cubes
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8 oz pasta (penne, rigatoni, or fettuccine work great)
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3 tbsp butter, divided
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1 tbsp olive oil
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4 garlic cloves, minced
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1 tsp smoked paprika
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1 tsp brown sugar (for that sweet-smoky balance)
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½ tsp chili flakes (optional, for a little heat)
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Salt and pepper, to taste
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½ cup Parmesan cheese, grated
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1 cup pasta water (reserved from boiling)
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1 tbsp fresh parsley, chopped (for garnish)
Instructions
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Cook the pasta:
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Boil pasta in salted water according to package directions until al dente.
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Reserve 1 cup pasta water, then drain and set aside.
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Cook the steak:
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Pat steak cubes dry and season generously with salt, pepper, smoked paprika, and brown sugar.
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Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat.
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Add steak in a single layer and sear 1–2 minutes per side until browned but still juicy.
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Remove steak and set aside (keep the juices in the pan).
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Make the garlic butter sauce:
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Reduce heat to medium. Add 2 tbsp butter to the same skillet.
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Add minced garlic and sauté 30 seconds until fragrant (don’t burn!).
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Pour in about ½ cup pasta water and scrape up any browned bits.
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Combine everything:
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Add drained pasta to the pan and toss in the garlicky butter sauce.
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Stir in Parmesan and adjust consistency with more pasta water as needed for creaminess.
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Return steak to the pan and toss everything together for 1–2 minutes.
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Serve:
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Sprinkle with chopped parsley and a little extra Parmesan.
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Optional: drizzle with a touch of honey or a pinch of extra smoked paprika for balance.
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💡 Tips & Variations
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Make it creamy: Stir in ¼ cup heavy cream or a spoonful of cream cheese for a richer sauce.
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Add veggies: Sauté spinach, mushrooms, or sun-dried tomatoes with the garlic.
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Spicy twist: Add chipotle powder or a splash of hot sauce for smoky heat.
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Meal prep: Keeps well for 3–4 days in the fridge; reheat with a splash of water or cream.
Would you like me to give you a creamy version (like a smoky garlic butter cream sauce) next?
