Creamy Cajun Butter Steak Pasta (Print Version)
# Ingredients:
→ Steak and Seasonings
01 -
2 ribeye steaks or flank steaks, sliced thin
02 -
2 tablespoons olive oil
03 -
2 tablespoons Cajun seasoning
04 -
1 teaspoon smoked paprika
05 -
1/2 teaspoon garlic powder
06 -
1/2 teaspoon onion powder
07 -
Salt and freshly ground black pepper, to taste
→ Pasta and Sauce
08 -
340 grams pasta, penne or fettuccine
09 -
2 tablespoons unsalted butter
10 -
4 garlic cloves, minced
11 -
240 millilitres heavy cream
12 -
120 millilitres beef broth
13 -
50 grams grated Parmesan cheese
→ Garnish
14 -
Fresh parsley, chopped
# Instructions:
01 -
Cook pasta in a large pot of boiling salted water according to package instructions until al dente. Drain thoroughly and set aside.
02 -
Heat olive oil and butter in a large skillet over medium-high heat. Add thinly sliced steak and season with Cajun seasoning, smoked paprika, garlic powder, onion powder, salt, and pepper. Sear for 4 to 5 minutes until the steak becomes deeply browned. Remove steak from skillet and keep warm.
03 -
In the same skillet, add minced garlic and sauté for 1 minute until fragrant. Pour in heavy cream and beef broth, stirring to combine. Allow the sauce to simmer gently for 2 to 3 minutes until slightly thickened.
04 -
Return cooked pasta to the skillet, tossing well to coat each piece with the sauce. Add the seared steak back to the pan and gently mix to evenly distribute steak and sauce.
05 -
Sprinkle grated Parmesan cheese over the mixture and cook for an additional 2 to 3 minutes until cheese melts into the sauce. Taste and adjust seasoning. Garnish with freshly chopped parsley before serving.
# Notes:
01 -
For optimal flavour, let the steak rest briefly before slicing to ensure tenderness.