Ingredients:
For the Steak:
• 1 pound (450g) sirloin steak
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
For the Pasta:
• 12 ounces (340g) linguine or your choice of pasta
• Salt for pasta water
For the Garlic Butter Sauce:
• 2 tablespoons unsalted butter
• 3 cloves garlic, finely minced
• 1/2 cup (120ml) heavy cream
• 1/4 cup (25g) freshly grated Parmesan cheese
• 1/2 teaspoon salt (adjust to taste)
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes (optional, for a hint of heat)
For Garnish:
• Fresh parsley, chopped
• Additional grated Parmesan cheese
Instructions:
1. Prepare the Steak:
• Selection and Preparation: Choose a high-quality sirloin steak, approximately 1 inch thick. Pat the steak dry with paper towels to ensure a good sear.
• Seasoning: Season both sides of the steak evenly with 1 teaspoon of salt and 1 teaspoon of freshly ground black pepper. Allow the steak to sit at room temperature for about 15 minutes. This helps in even cooking.
2. Cook the Pasta:
• Boiling Water: Fill a large pot with water, adding a generous amount of salt (about 1 tablespoon) to season the pasta during cooking. Bring the water to a rolling boil.
• Cooking Pasta: Add the linguine to the boiling water, stirring occasionally to prevent sticking. Cook according to the package instructions until al dente. This typically takes about 8-10 minutes.
• Reserving Pasta Water: Before draining, carefully scoop out about 1 cup of the pasta cooking water and set it aside. This starchy water will be useful later to adjust the sauce consistency.
• Draining Pasta: Drain the pasta in a colander but do not rinse it. The surface starch helps the sauce adhere better.
3. Sear the Steak:
• Heating the Pan: In a large, heavy-bottomed skillet (preferably cast iron) over medium-high heat, add 1 tablespoon of olive oil. Heat the oil until it shimmers but does not smoke.
• Cooking the Steak: Carefully place the seasoned steak into the hot skillet. Let it sear undisturbed for about 3-4 minutes on the first side to develop a deep brown crust. Flip the steak and cook for an additional 3-4 minutes on the second side for medium-rare doneness. Adjust the cooking time to achieve your preferred level of doneness:
• Rare: 120–125°F (49–52°C)
• Medium Rare: 130–135°F (54–57°C)
• Medium: 140–145°F (60–63°C)
• Medium Well: 150–155°F (65–68°C)
• Well Done: 160–165°F (71–74°C)
• Resting the Steak: Once cooked to your liking, transfer the steak to a cutting board. Tent it loosely with aluminum foil and let it rest for at least 5 minutes. Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
4. Prepare the Garlic Butter Sauce:
• Melting Butter: In the same skillet used for the steak, reduce the heat to medium and add 2 tablespoons of unsalted butter. As the butter melts, use a wooden spoon or spatula to scrape up any browned bits (fond) from the bottom of the pan. These bits are packed with flavor and will enhance the sauce.
• Sautéing Garlic: Add the finely minced garlic to the melted butter. Sauté for about 1 minute, stirring constantly, until the garlic becomes fragrant and slightly golden. Be cautious not to let the garlic brown too much, as it can become bitter.
• Adding Cream: Slowly pour in the 1/2 cup of heavy cream, stirring continuously to combine it with the garlic and butter mixture. Bring the sauce to a gentle simmer.
• Incorporating Cheese: Gradually add the 1/4 cup of grated Parmesan cheese to the sauce, stirring until the cheese melts smoothly into the mixture. This will help thicken the sauce and add depth of flavor.
• Seasoning the Sauce: Add 1/2 teaspoon of salt, 1 teaspoon of freshly ground black pepper, and 1/4 teaspoon of red pepper flakes if you desire a subtle spicy kick. Stir well to ensure the seasonings are evenly distributed.
5. Combine Pasta and Sauce:
• Adding Pasta to Sauce: Add the drained linguine to the skillet with the garlic butter sauce. Using tongs, toss the pasta gently to coat each strand evenly with the sauce.
• Adjusting Consistency: If the sauce appears too thick or if the pasta seems dry, gradually add some of the reserved pasta water, a few tablespoons at a time, until you reach the desired consistency. The starchy pasta water helps to loosen the sauce while ensuring it clings well to the pasta.
6. Slice the Steak:
• Cutting Against the Grain: After the steak has rested, use a sharp knife to slice it against the grain into thin strips. Cutting against the grain short
