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Garlic Butter Steak Cheesy: Decadent 1-Pan Dinner

Garlic Butter Steak Cheesy
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A quick and easy recipe for tender garlic butter steak served over cheesy linguine in a rich four-cheese sauce. This dish is perfect for a weeknight meal that tastes like a restaurant-quality experience.

Ingredients

Scale
  • 2 (8 oz) ribeye or sirloin steaks
  • 1 lb linguine pasta
  • 4 tbsp butter, divided
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup shredded Gruyère cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh parsley, chopped

Instructions

  1. Cook linguine according to package instructions. Drain and set aside.
  2. Pat steaks dry and season generously with salt and pepper.
  3. Heat 2 tbsp butter in a large skillet over medium-high heat until hot.
  4. Cook steaks for 3-5 minutes per side for medium-rare, basting with butter during the last minute.
  5. Transfer steaks to a plate and let rest for at least 5 minutes.
  6. In the same skillet, melt the remaining 2 tbsp butter over medium heat.
  7. Add minced garlic and sauté for about 30 seconds until fragrant.
  8. Pour in heavy cream and bring to a gentle simmer.
  9. Reduce heat to low and gradually stir in Parmesan, mozzarella, cheddar, and Gruyère cheeses until smooth and creamy.
  10. Toss the cooked linguine into the cheese sauce, coating every strand.
  11. Slice the rested steak against the grain.
  12. Serve the cheesy linguine topped with steak slices.
  13. Garnish with fresh parsley and drizzle with any remaining garlic butter from the steak plate.

Notes

  • Ensure steaks are at room temperature for even cooking.
  • Save pasta water to adjust sauce consistency if needed.
  • Grate your own cheese for the smoothest sauce.
  • Add cheese to the sauce over low heat to prevent separation.
  • Slice steak against the grain for maximum tenderness.

Nutrition

Find it online: https://quizsavor.com/garlic-butter-steak-cheesy/

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