Ingredients
Scale
- 8 oz linguine or spaghetti
- 12 oz ribeye steak or sirloin, thinly sliced
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 cup grated parmesan cheese
- 1/4 cup heavy cream (optional)
- Salt and freshly ground black pepper to taste
- 1/4 cup chopped fresh parsley
- 1 teaspoon lemon zest (optional)
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1/2 cup of pasta water, then drain.
- Season steak slices with salt and pepper. In a large skillet, heat olive oil over medium-high heat and sear steak until browned and just medium-rare, 2-3 minutes per side. Remove and rest.
- Lower heat, add butter to the skillet, then sauté minced garlic until fragrant, about 30 seconds.
- Return steak to the pan, add cooked pasta, and toss with garlic butter. Stir in parmesan and optional cream; add reserved pasta water to loosen sauce if needed.
- Season with salt, pepper, and lemon zest. Garnish with parsley and serve immediately.
Notes
- Thinly slice steak against the grain for tenderness.
- Cook pasta until just al dente; reserve a splash of pasta water.
- Adjust garlic to taste; use more or less.
- Leftovers reheat well; store in an airtight container for 2 days.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 640 Kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 72 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 180 mg
