Garlic Butter Steak Cajun Pasta (Print Version)
# Ingredients:
→ Steak Bites
01 -
680 g sirloin steak, cut into 2.5 cm cubes
02 -
30 ml olive oil
03 -
4 g smoked paprika
04 -
Salt, to taste
05 -
Black pepper, to taste
06 -
Garlic powder, to taste
→ Cajun Alfredo Pasta
07 -
450 g rotini or fusilli pasta
08 -
55 g butter
09 -
4 cloves garlic, minced
10 -
360 ml heavy cream
11 -
100 g parmesan cheese, freshly grated
12 -
16 g cajun seasoning
13 -
Salt, to taste
14 -
Black pepper, to taste
15 -
Garlic powder, to taste
→ Optional Garnishes
16 -
Red pepper flakes, to taste
17 -
Fresh parsley, chopped, for garnish
# Instructions:
01 -
Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook until al dente, about 8–10 minutes. Reserve 120 ml of the cooking water before draining.
02 -
Pat the steak cubes dry and season thoroughly with salt, black pepper, garlic powder, and smoked paprika. Heat olive oil in a large skillet over high heat. Sear steak in batches for 1–2 minutes per side, ensuring a deep brown crust. Remove seared steak bites to a plate and set aside.
03 -
Reduce skillet to medium heat. Add butter and once melted, stir in the minced garlic. Sauté until aromatic, 1–2 minutes, ensuring the garlic does not brown.
04 -
Pour heavy cream into the skillet with garlic butter. Add cajun seasoning, garlic powder, salt, and black pepper. Simmer gently for 3–4 minutes until slightly thickened. Stir in freshly grated parmesan and mix until fully melted and smooth.
05 -
Add the drained pasta to the sauce and toss until coated. Adjust sauce consistency with reserved pasta water as needed. Fold in the steak bites along with their juices. Warm through for 1 minute.
06 -
Garnish with chopped parsley and red pepper flakes if desired. Serve immediately.
# Notes:
01 -
Allow steak to come to room temperature for 20 minutes to maximize tenderness and ensure even cooking.
02 -
Gradually add reserved pasta water to achieve a silky, properly emulsified sauce.
03 -
Adjust spice intensity by modifying the amount of cajun seasoning and red pepper flakes.
04 -
Steak can be cut and seasoned up to 24 hours ahead; pasta can be cooked in advance and dressed with olive oil to prevent sticking.
05 -
Substitute chicken or mushrooms for steak as preferred. For a lighter sauce, replace heavy cream with half-and-half blended with cream cheese.
06 -
Cast-iron cookware delivers optimal steak searing and enhanced flavor.
07 -
Always use freshly grated parmesan for the smoothest sauce texture.
08 -
Pair with a green salad and crusty garlic bread. Red wines such as Merlot or oaked Chardonnay complement the dish.