Ingredients:

  • 1 lb (450g) steak (Ribeye, Sirloin, or Flank)
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 tsp garlic powder
  • 1 tbsp unsalted butter
  • 8 oz (225g) pasta (Fettuccine, Penne)
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 cup (240ml) heavy cream
  • ½ cup (50g) grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • ¼ tsp crushed red pepper flakes (optional)
  • 1 cup (50g) baby spinach

Instructions:

  1. Pat the steak dry with paper towels. Season generously with salt, pepper, and garlic powder.
  2. Heat olive oil in the large skillet over medium-high heat until shimmering. Add the steak and sear for 3-4 minutes per side for medium-rare. Add butter to the skillet during the last minute of cooking and baste the steak with the melted butter.
  3. Transfer the steak to a cutting board and let it rest for 5-10 minutes before slicing thinly against the grain.
  4. While the steak rests, cook the pasta according to package directions until al dente. Reserve about ½ cup of pasta water before draining.
  5. In the same skillet used for the steak, melt butter over medium heat. Add minced garlic and cook until fragrant (about 30 seconds).
  6. Pour in the heavy cream or half-and-half and bring to a gentle simmer. Stir in the Parmesan cheese and season with salt, pepper, and crushed red pepper flakes (if using).
  7. Add the cooked pasta to the sauce and toss to coat evenly. If the sauce is too thick, add reserved pasta water a little at a time until you reach your desired consistency.
  8. Gently fold in sliced steak pieces into the pasta, or arrange the steak slices attractively over the top of the pasta. Garnish with fresh parsley or basil and extra Parmesan cheese, if desired. Serve immediately.