Description
Turn any dinner into a fine-dining experience with this Savory Beef Linguine with Velvety Garlic Butter Sauce.
Ingredients
Scale
- 1.5 lbs sirloin or ribeye steak, cut into large cubes
- 1 tbsp olive oil
- 1 tsp kosher salt
- 0.5 tsp freshly cracked black pepper
- 0.5 tsp garlic powder
- 1 tbsp unsalted butter (for searing)
- 12 oz linguine pasta
- Water with salt for boiling
- 4 tbsp unsalted butter
- 6 cloves garlic, finely minced
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 0.25 tsp red pepper flakes (optional)
- Salt and pepper to taste
- 0.25 cup reserved pasta water
- Fresh parsley, finely chopped (for garnish)
- Extra Parmesan cheese (for garnish)
Instructions
- Begin by patting the beef cubes dry with a paper towel; this step is crucial for ensuring a good sear when cooking. Season the beef cubes generously with kosher salt, freshly cracked black pepper, and garlic powder. Letting the meat rest at room temperature for about 20–30 minutes not only enhances the flavor but ensures that it cooks evenly when seared.
- While the beef is resting, bring a large pot of salted water to a boil. Add the linguine and cook until it reaches an al dente texture, usually about 8 to 10 minutes. Remember to stir occasionally to prevent the pasta from sticking together. When ready, reserve about ¼ cup of the pasta water—this will help loosen the sauce later. Drain the linguine and set it aside.
- In a cast iron skillet or a heavy pan, heat up 1 tablespoon of olive oil along with 1 tablespoon of butter over medium-high heat. Once the butter has melted and begins to foam, add the seasoned beef cubes to the skillet. Sear each side for about 2–3 minutes, or until they are beautifully browned. It’s okay if each piece has a slightly different level of caramelization; this adds character to the dish. Once seared, remove the beef from the pan and set it aside to rest.
- In the same skillet where you seared the beef, reduce the heat to medium. Add the remaining 4 tablespoons of butter and the minced garlic, sautéing for 1–2 minutes until the garlic becomes fragrant. Stirring constantly is key here to prevent the garlic from burning. After this, pour in the heavy cream, and give the mixture a good stir. Allow it to simmer gently, scraping up the flavorful browned bits from the bottom of the pan, as these bits carry a wealth of flavor!
- Once the cream has started to simmer, gradually stir in the shredded mozzarella and grated Parmesan cheese until both are fully melted and incorporated into a smooth, velvety sauce. If the sauce appears thick, gradually add some of the reserved pasta water to thin it according to your desired consistency. Use salt and pepper to adjust the seasoning, ensuring the sauce is deliciously flavorful.
- Add the drained linguine into the creamy sauce, tossing gently to ensure every strand is evenly coated. The sauce will cling beautifully to the pasta, creating a luxurious texture that is simply irresistible.
- To plate, twirl the linguine onto each dish, creating a lovely nest of pasta. Stack the seared beef cubes on top of the linguine and spoon additional sauce over everything. To finish, sprinkle with finely chopped parsley and more grated Parmesan cheese for an extra touch. Serve immediately while hot, and enjoy the delightful symphony of flavors and textures.
Notes
Make sure to rest the beef after searing to allow the juices to redistribute—this will keep it tender.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
Nutrition
- Calories: 850 kcal
- Sodium: 950 mg
- Protein: 46 g