Description
This is what happens when you take tender strips of beef, drown them in garlic butter, and toss them with silky linguine — basically, it’s a love letter to your taste buds written in pure comfort food language. We’re talking restaurant-quality vibes but in your own kitchen, wearing sweatpants, and not paying $28 for a plate of pasta. The beef gets all caramelized and buttery, the garlic does its magical thing, and the linguine just soaks up all that savory goodness like it was born for this moment. My brother-in-law called it “dangerously good” and then proceeded to eat three servings. Fair warning.
Ingredients
For the Pasta:
- 12 oz linguine (or spaghetti if you’re feeling rebellious)
- Salt for pasta water
For the Beef:
- 1.5 lbs sirloin steak or flank steak, sliced thin against the grain
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- Salt + freshly cracked black pepper
- 2 tbsp olive oil
For the Garlic Butter Magic:
- 6 tbsp butter (don’t you dare use margarine)
- 8 cloves garlic, minced (yes, really)
- 1/4 cup dry white wine (or beef broth if you’re being responsible)
- 1 tbsp Worcestershire sauce
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- 1/4 tsp red pepper flakes (optional but recommended)
For the Finish:
- 1/2 cup freshly grated parmesan cheese
- 1/4 cup heavy cream
- 2 tbsp fresh parsley, chopped
- Lemon wedges for serving
- Extra parmesan for the cheese lovers
Instructions
Bring a large pot of generously salted water to a boil. Cook linguine according to package directions until al dente. Reserve 1/2 cup pasta water before draining. Set aside.
Pat the beef slices dry with paper towels — this is crucial for a good sear. Season both sides with garlic powder, onion powder, smoked paprika, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat. When the oil shimmers, add beef in a single layer (work in batches if needed — don’t crowd the pan). Sear for 2-3 minutes per side until golden brown and cooked to your liking. Remove beef and set aside.
In the same skillet, reduce heat to medium. Add butter and let it melt completely. Add minced garlic and cook for 1-2 minutes until fragrant but not browned (burnt garlic is sad garlic).
Pour in the wine (or broth) and Worcestershire sauce. Let it bubble for about 1 minute. Add thyme and red pepper flakes.
Add the cooked linguine to the skillet and toss to coat with the garlic butter sauce. Add the beef back to the pan along with any accumulated juices.
Pour in the heavy cream and toss everything together. Add parmesan cheese and continue tossing until the sauce is silky and coats the pasta. If it looks dry, add reserved pasta water a little at a time.
Taste and adjust seasoning — more salt? More pepper? More cheese? You’re the chef here.
Remove from heat and sprinkle with fresh parsley. Serve immediately with lemon wedges and extra parmesan on the side.
Notes
Serve with a simple arugula salad dressed with lemon vinaigrette.
Crusty bread for soaking up every drop of that garlic butter sauce.
A nice Cabernet Sauvignon or Malbec pairs beautifully with the beef.
Keep extra napkins handy — this gets gloriously messy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~580 kcal
- Carbohydrates: ~48g
- Protein: ~38g