Garlic Steak Pasta Recipe

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When I crave something that feels indulgent yet comforting, garlic steak pasta is one of my go-to dishes. It’s got that perfect balance of rich, juicy beef, a buttery garlicky sauce, and pasta that clings to every bit of flavor. The sear on the steak gives you those crispy edges, while the garlic infuses everything with a punch that just brings it all to life.

I love how this meal can be both weeknight-easy and dinner-party-worthy. Whether I’m cooking for one or setting the table for a small gathering, it always delivers. The best part? You don’t need a long list of ingredients or hours in the kitchen—just a few quality components and some attention to timing.

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Why You’ll Love This Garlic Steak Pasta Recipe

• Big flavors, simple steps – With just a handful of ingredients, this dish packs bold garlicky, savory depth.
• Perfect for any occasion – Elegant enough for guests, but quick enough for a Tuesday night.
• Customizable – Easily adjust the spice level, pasta type, or steak cut to your preferences.
• Great texture – Tender steak, al dente pasta, and a silky, garlicky sauce that coats everything.
• Comfort food upgrade – This isn’t your average pasta—it’s the one you’ll want to make again and again.

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What Cut of Steak Works Best for Garlic Steak Pasta?

For this recipe, I typically go for a tender cut that cooks quickly and stays juicy—think sirloin, ribeye, or New York strip. Sirloin is affordable and flavorful, making it great for slicing into pasta. Ribeye gives you more marbling and richness, while New York strip balances tenderness and beefiness. If you’re feeling fancy, filet mignon works too, but I find it almost too delicate for the bold garlic flavors in the sauce.

The key is to cook the steak to medium-rare or medium and rest it before slicing so it stays juicy and doesn’t overcook when mixed into the hot pasta.

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Options for Substitutions

• Pasta – I love linguine or fettuccine for the way they soak up the sauce, but spaghetti or even penne will work just fine.
• Steak – You can use flank steak or skirt steak as more economical choices. Just be sure to slice thinly against the grain.
• Garlic – Fresh is best, but in a pinch, garlic paste or pre-minced garlic can work. Just adjust quantity for intensity.
• Herbs – Parsley is classic, but fresh basil or chives can give a different spin.
• Heat – Crushed red pepper flakes add a little kick, but you can skip them or use chili oil if you want more punch.
• Butter – Swap with olive oil for a lighter version or use ghee for extra richness.

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Ingredients for This Garlic Steak Pasta Recipe

Steak
This is the star of the dish. You’ll want a tender, juicy cut that can sear beautifully and slice easily over pasta.

Pasta (Linguine or Fettuccine preferred)
A long pasta helps carry the garlic butter sauce and gives you that satisfying twirl with each bite.

Garlic (Fresh cloves)
Garlic brings the bold, savory flavor that defines this dish. Sautéed until golden, it becomes sweet and aromatic.

Butter
Used to create the luscious garlic sauce that coats the pasta and enhances the richness of the steak.

Olive Oil
A high-quality olive oil helps sear the steak and blend into the sauce, adding smoothness and depth.

Red Pepper Flakes
Just a pinch adds a subtle heat that complements the garlic and steak beautifully.

Salt & Black Pepper
Seasoning is everything—used to bring out the natural flavor of the beef and balance the sauce.

Fresh Parsley
Sprinkled on top for color and a fresh, herby finish that cuts through the richness.

Parmesan (optional)
Adds a savory, umami note if you want an extra layer of flavor in your pasta.

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Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add your pasta and cook until al dente according to package instructions. Reserve about 1/2 cup of the pasta water, then drain the rest and set the pasta aside.

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Step 2: Season and Sear the Steak

Pat the steak dry with paper towels and season generously with salt and black pepper on both sides. Heat a heavy skillet over medium-high heat with a bit of olive oil. Sear the steak for about 3–4 minutes per side for medium-rare, depending on thickness. Remove from the pan and let it rest for 5–10 minutes.

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Step 3: Make the Garlic Butter Sauce

Lower the heat to medium. In the same skillet, add butter and a splash of olive oil. Add minced garlic and cook for about 1–2 minutes until fragrant and just golden. Stir in red pepper flakes and a spoonful of the reserved pasta water to help the sauce come together.

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Step 4: Combine Pasta and Sauce

Toss the cooked pasta into the garlic butter sauce. Stir to coat evenly, adding more pasta water if needed for a silkier texture.

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Step 5: Slice the Steak and Assemble

Slice the rested steak against the grain into thin strips. Plate the pasta, then top generously with the steak slices. Garnish with fresh chopped parsley and, if desired, a sprinkle of Parmesan.

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How Long to Cook the Garlic Steak Pasta

The beauty of this recipe is how quickly it comes together:

• Pasta: Typically 8–10 minutes to reach al dente.
• Steak: About 3–4 minutes per side for medium-rare, depending on thickness.
• Sauce: Just 2–3 minutes to bring the garlic and butter together.

Altogether, you’re looking at 25–30 minutes total from start to finish—perfect for a quick dinner that still feels special.

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Tips for Perfect Garlic Steak Pasta

• Use room temperature steak before searing. It cooks more evenly and develops a better crust.
• Don’t overcrowd the pan when searing—this helps achieve that caramelized exterior.
• Let the steak rest before slicing so you don’t lose all those juices.
• Reserve pasta water—it’s liquid gold for emulsifying your sauce and making it cling to the pasta.
• Don’t burn the garlic—cook just until fragrant and golden, not brown, or it’ll taste bitter.
• Toss pasta quickly after adding it to the sauce, while everything is still hot.
• Slice steak against the grain for the most tender bite.

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Watch Out for These Mistakes While Cooking

• Skipping the steak rest: Cutting into the steak too soon will let the juices run out, leaving it dry. Always let it rest for at least 5–10 minutes.
• Overcooking the garlic: Garlic burns fast. Once it turns brown, it becomes bitter—aim for golden and fragrant.
• Using cold pasta water: Only use freshly reserved hot pasta water to help the sauce emulsify and cling properly.
• Overcooking the pasta: It should be al dente so it holds up well in the sauce.
• Not seasoning the pasta water: The pasta water should taste like the sea. This is your first chance to infuse flavor.
• Crowding the pan: Steak needs space to sear. If the pan’s crowded, it’ll steam instead of brown.
• Using a dull knife on steak: A sharp knife gives clean slices and keeps the texture of the steak intact.

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What to Serve With Garlic Steak Pasta?

Simple Arugula Salad

A peppery, lemon-dressed salad cuts through the richness and adds freshness to the plate.

Garlic Bread

It might be garlic on garlic, but it’s irresistible for soaking up the extra sauce.

Red Wine (Cabernet or Merlot)

A smooth, full-bodied red complements the savory steak and buttery garlic.

Roasted Broccoli or Asparagus

Lightly charred greens bring a healthy, crisp contrast to the dish.

Caprese Skewers

Fresh mozzarella, tomatoes, and basil are light but satisfying alongside pasta.

Lemon-Parmesan Brussels Sprouts

Zesty and roasted, these make a great balance for the rich flavors in the pasta.

Sparkling Water with Citrus

For a non-alcoholic option, it helps cleanse the palate between bites.

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Storage Instructions

Garlic steak pasta stores well for leftovers, though it’s best enjoyed fresh. If you have extras:

• Refrigerate: Store in an airtight container for up to 3 days. Keep the steak and pasta together for best flavor blending.
• Reheat: Warm gently on the stovetop with a splash of water or broth to loosen the sauce. Avoid microwaving the steak too long—it can become tough.
• Freeze? Not recommended. The pasta can get mushy, and the garlic butter sauce doesn’t hold up well after thawing.

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Estimated Nutrition (Per Serving – Approximate)

• Calories: 620
• Protein: 36g
• Fat: 32g
• Saturated Fat: 14g
• Carbohydrates: 48g
• Fiber: 3g
• Sugar: 2g
• Sodium: 520mg
• Cholesterol: 100mg

These values will vary slightly depending on your cut of steak, type of pasta, and use of cheese or added salt.

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Frequently Asked Questions

What type of steak is best for garlic steak pasta?

Sirloin, ribeye, or New York strip are ideal. They’re tender and flavorful with just enough fat to stay juicy when sliced over pasta.

Can I use pre-cooked steak?

Yes, if you have leftover grilled or pan-seared steak, slice it thin and warm it gently in the garlic butter sauce before tossing with pasta.

What pasta shape works best?

Linguine, fettuccine, or spaghetti are great. They hold onto the sauce well, but you can use penne or rigatoni if you prefer short pasta.

How spicy is this dish?

It has a mild heat from red pepper flakes, but you can adjust or skip them entirely to suit your taste.

Can I make this ahead of time?

You can cook the steak and boil the pasta in advance, but assemble and toss with the garlic butter sauce just before serving for the best texture and flavor.

Is garlic steak pasta kid-friendly?

Yes! Just tone down or skip the red pepper flakes if needed, and serve the steak and pasta separately if your child prefers less mixing.

Do I need to marinate the steak?

Not for this recipe. A simple seasoning of salt and pepper is all you need since the garlic butter sauce adds tons of flavor.

Can I add vegetables to this dish?

Definitely—try adding spinach, mushrooms, or cherry tomatoes when sautéing the garlic for extra nutrition and flavor.

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Conclusion

Garlic steak pasta is one of those dishes that feels like a treat without demanding hours in the kitchen. Juicy seared steak, a velvety garlic butter sauce, and perfectly coated pasta come together in a way that’s hard to resist. It’s bold, satisfying, and incredibly flexible—great for solo dinners, date nights, or even feeding a group. With the right balance of rich and fresh, it’s a recipe you’ll want to keep in your regular rotation.

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