- 1–1½ pounds steak, sliced into pieces
- 12 ounces pasta
- 3 tablespoons butter
- 5 garlic cloves, minced
- 1 cup heavy cream
- 1 cup parmesan cheese
- ½ cup chicken broth
- Salt, pepper, and fresh parsley
Cook the Pasta Boil pasta in salted water until al dente (about 8–12 minutes). Reserve ½ cup pasta water, then drain and set aside. Avoid rinsing to help the sauce stick better. Sear the Steak Pat steak dry, season with salt, pepper, garlic powder, and Italian seasoning. Sear in a hot skillet with olive oil for 2–4 minutes per side until browned. Remove and let rest. Make the Garlic Parmesan Sauce Melt butter in the same skillet, cook garlic for 30–60 seconds, then add broth and cream. Simmer briefly, then stir in parmesan over low heat until smooth. Combine Pasta and Sauce Add pasta to the skillet and toss until coated. Add reserved pasta water as needed to create a silky, creamy sauce. Finish and Serve Return steak to the pasta, toss gently, and finish with fresh parsley, extra parmesan, and black pepper. Serve warm.
