Creamy Spicy Garlic Butter Steak

Get ready to cozy up to a bowl of pure comfort with this One Pot Creamy Spicy Garlic Butter Steak and Pasta. This dish is all about bold flavors and amazing texture with juicy steak bites seared to perfection and swirled in a spicy garlic butter cream sauce that coats every curl of pasta. The best part is it all comes together in just one pot leaving you with less cleanup and more time to dig in. I love serving this when I want a dinner that feels a little fancy but takes almost no extra effort.

My family kept asking for this one every week after I first tried it out for a casual get together. It became my secret go to whenever I needed something comforting but quick.

Ingredients

• Sirloin or ribeye steak: Choose well marbled pieces for juicy flavorful bites
• Butter: European style butters will give a richer flavor
• Fresh garlic: Use plump cloves for a real kick in the sauce
• Crushed red pepper flakes: Add just enough for a spicy edge or skip for mild
• Heavy cream: Grab the freshest cream for the best texture
• Grated parmesan cheese: Freshly grated melts smoother than pre shredded
• Rotini or short pasta: Choose shapes that hold onto sauce deliciously
• Water or broth: Use beef broth for more flavor or water for a lighter option
• Salt and black pepper: Always freshly cracked for depth
• Chopped parsley: For a bright fresh finish choose vibrant green bunches

Step-by-Step Instructions

Sear the Steak:

Pat your steak pieces very dry with a paper towel and season them well on all sides with salt and pepper. Heat one tablespoon of butter in a large skillet over medium high heat until it just begins to foam. Carefully add the steak pieces in a single layer and cook for about three minutes per side. Do not move them until ready to flip so they develop a deep brown crust. Once all sides are seared and the pieces are just cooked through remove them to a plate and set aside. This careful searing is what brings out that savory steakhouse flavor.

Bloom the Garlic and Chiles:

Add the remaining tablespoon of butter to the same skillet over medium heat. Stir in the minced garlic and crushed red pepper flakes. Let them sizzle and bloom in the hot butter for one to two minutes stirring often but do not let the garlic brown. You want the kitchen to fill with that irresistible aroma.

Make the Cream Sauce:

Pour the heavy cream into the pan and stir it all together scraping up any browned bits from the steak. Let the cream come to a gentle simmer for three to four minutes so it thickens slightly.

Melt in the Parmesan:

Stir in the freshly grated parmesan cheese. It should melt smoothly into the cream making the sauce thick and glossy. Keep the heat low so the cheese does not separate.

Cook the Pasta:

Add the uncooked rotini and pour in the water or broth. Raise the heat to bring everything to a boil then reduce to a low simmer and cover the pan. Cook for twelve minutes stirring once or twice making sure the pasta cooks evenly and absorbs all that creamy flavor.

Combine and Finish:

Once the pasta is al dente and the sauce clings luxuriously to every piece return the cooked steak with any juices back into the skillet. Toss everything together so the steak is completely coated in the sauce. Taste for seasoning and add a bit more salt pepper or parmesan if you like.

Garnish and Serve:

Scatter chopped parsley over the top for a fresh pop of color and flavor. Serve the pasta piping hot straight from the skillet.

Save

I have always been a sucker for fresh garlic in creamy sauces. My toddler once helped me sprinkle cheese over the pan and announced this was now her favorite dinner ever. Those little moments around the table make this dish so special for our family.

Storage Tips

Let leftovers cool completely before transferring to an airtight container. Refrigerate for up to three days. When reheating add a splash of broth or cream and warm slowly over low heat to restore the creamy texture.

Ingredient Substitutions

Feel free to swap the steak for boneless chicken breast or thighs sliced thin. Use penne or farfalle in place of rotini. For a lighter version half and half can be used instead of heavy cream though the sauce will be thinner. Vegans can try using plant based butter and coconut cream with a vegan parmesan substitute.

Serving Suggestions

Pile into wide shallow bowls and let the creamy sauce pool around the pasta. Pair with crunchy garlic bread or a crisp green salad. For a dinner party I like to serve roasted cherry tomatoes or steamed broccoli on the side for color and balance.

Cultural Note

Steak and creamy pasta is not traditionally Italian but it borrows the best ideas from Italian American comfort food. This one pot approach is all about American weeknight practicality with a nod to those rich steakhouse flavors. It is a great mix of easy home cooking and satisfying restaurant style indulgence.

Recipe FAQs

→ What type of steak is best to use?

Sirloin or ribeye are ideal for their tenderness and robust flavor, but any good-quality steak you enjoy works well.

→ Can I substitute the pasta shape?

Absolutely! Use any short pasta like penne, fusilli, or farfalle for a similar texture and cooking time.

→ How spicy is this dish?

The level of heat is moderate, thanks to crushed red pepper flakes. Adjust the amount to taste for milder or bolder flavor.

→ Is it possible to make this dish ahead?

While best enjoyed fresh, you can prepare it a few hours ahead. Reheat gently with a splash of broth or cream to loosen the sauce.

→ What can I use instead of heavy cream?

Half-and-half or whole milk work as lighter substitutes, though the sauce may be less rich and thick.