Creamy Spicy Garlic Butter Steak

One-Pot Creamy Spicy Garlic Butter Steak and Pasta is pure weeknight magic. It is hearty enough to satisfy a comfort food craving but fancy enough to impress dinner guests at a moment’s notice. Bite-sized steak sears in garlicky butter then simmers with tender rotini and a silky cream sauce, all in one skillet for fast prep and minimal cleanup. When I first made this on a rainy Thursday, my family scraped their plates and immediately asked if we could have it again on Saturday.

This quickly became my go-to dinner after long days because it feels like a treat but does not take much effort. The smell of garlicky butter alone makes everyone wander into the kitchen to see what is cooking.

Ingredients

• Steak: sirloin or ribeye adds big flavor and stays tender choose well-marbled cuts for juiciness
• Butter: lends richness and helps sear the steak use good quality for best taste
• Fresh garlic: boosts the savory factor and smells amazing mince it just before cooking
• Crushed red pepper: gives heat and depth you can measure to your spice preference
• Heavy cream: makes the sauce velvety and coats the pasta pick full fat for silkiness
• Parmesan cheese: brings salty and nutty notes use freshly grated if possible
• Rotini pasta: holds onto the sauce and cooks up extra tender any short pasta works well
• Water or broth: hydrates the pasta and builds the sauce start with broth for deeper taste
• Salt and black pepper: for round flavor season steak generously before searing
• Chopped parsley: adds freshness and a pop of color just a little at the end goes a long way

Step-by-Step Instructions

Sear the Steak:

Heat one tablespoon of butter in a big skillet over medium-high. Add steak pieces in a single layer and sprinkle with salt and pepper. Let them cook untouched for a couple of minutes until a crust forms then flip and repeat for the other side. Remove meat and keep any juices in the pan.

Build the Butter Sauce:

In the same pan add the rest of the butter. Add minced garlic and crushed red pepper. Stir and let them bloom for about a minute just until everything smells super fragrant do not let garlic brown.

Create the Cream Base:

Pour in heavy cream stirring to mix with the garlicky butter. Let it bubble gently for several minutes until thickened and reduced a bit.

Melt the Cheese:

Sprinkle in parmesan cheese stir constantly so it melts smoothly into the sauce. The sauce will turn shiny and start to coat your spoon.

Cook the Pasta:

Add dry rotini and pour in two and a half to three cups of water or broth. Raise the heat to bring everything to a boil. Once boiling cover and lower to a gentle simmer. Stir once or twice as it cooks until the pasta is tender and the liquid is mostly absorbed.

Finish and Combine:

Return the steak and all its juices to the pan when the pasta is ready. Stir everything so the steak pieces are coated in the creamy sauce and the pasta is glossy.

Adjust and Serve:

Taste and add more salt or pepper if you like. Scatter chopped parsley and a little more parmesan on top if you want extra color and richness. Serve while piping hot.

Save

My favorite detail is the creamy sauce that clings to those rotini twists. The first time we made this, my son said it was the tastiest pasta he had ever eaten and he now calls it steakhouse pasta night.

Storage Tips

This pasta stores well in an airtight container in the fridge for up to three days. Warm it gently on the stove with a splash of cream or broth to loosen the sauce before serving. I do not recommend freezing because the sauce can separate.

Ingredient Substitutions

You can use any well-marbled steak like strip or flat iron for good results. For the spice skip the crushed red pepper for a milder version or swap in smoked paprika for a different warmth. Penne or fusilli pasta are good alternatives if you do not have rotini.

Serving Suggestions

Add a simple green salad with lemon vinaigrette to balance the creaminess. Warm crusty bread is perfect for mopping up the extra sauce. For a weeknight meal I let the pasta shine on its own but for guests I pair it with roasted vegetables.

Cultural and Historical Context

Creamy steak pastas are rooted in both Italian American and European comfort food traditions. Combining pasta with steak and cream sauce elevates a simple meal into something special for celebrations or gatherings. This take adds a little heat for a modern twist.

Recipe FAQs

→ What steak cuts work best for this dish?

Choose tender cuts like sirloin or ribeye, as they sear well and remain juicy in the creamy sauce.

→ Can I use a different type of pasta?

Absolutely! While rotini is recommended, penne, fusilli, or bowties also absorb the sauce nicely.

→ How spicy is the dish?

The level of heat depends on the amount of red pepper flakes; you can adjust it to your preference.

→ Is it possible to make this meal ahead?

This dish is best enjoyed fresh, but leftovers can be stored in the fridge and gently reheated with a splash of cream or water.

→ What garnishes complement this meal?

Chopped parsley and extra parmesan add freshness and depth, enhancing the final presentation and flavor.

→ Can I substitute water for broth?

Yes, both options work. Broth will add extra depth and richness to the sauce, but water can be used if preferred.