Name: Garlic Butter Steak Fettuccine
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 pound steak (such as sirloin or ribeye, thinly sliced against the grain); 12 ounces fettuccine; 4 tablespoons unsalted butter (divided); 4 cloves garlic (minced); 1 teaspoon kosher salt (plus more to taste); 1/2 teaspoon freshly ground black pepper (plus more to taste); 2 tablespoons olive oil or additional butter (if needed for searing)

Description

Thinly sliced steak is quickly seared in butter and garlic then tossed with cooked fettuccine for a straightforward, flavorful dish emphasizing bold beef and aromatic notes. Minimal ingredients make this ideal for using up steak with just a brief pan cook and pasta boil. Ready in under 25 minutes for weeknight ease.

Cultural Background

This dish represents a modern fusion blending Italian pasta traditions with American steakhouse flavors. Fettuccine al burro, a simple Roman preparation of pasta with butter and cheese dating back centuries and popularized in the early 20th century by Alfredo di Lelio, provides the pasta foundation.[[1]](https://en.wikipedia.org/wiki/Fettuccine_Alfredo) Garlic butter searing draws from French compound butter techniques and U.S. steakhouse practices, creating a quick home-cook favorite that pairs seared beef with comforting carbs rather than a strictly traditional regional recipe.[[2]](https://cheffrecipes.com/garlic-butter-steak-and-noodles-recipe/)

Recipe Info

PREP TIME: 10 minutes
COOK TIME: 15 minutes
TOTAL TIME: 25 minutes
SERVINGS: 4
DIFFICULTY: Easy

Ingredients

1 pound steak (such as sirloin or ribeye, thinly sliced against the grain)
12 ounces fettuccine
4 tablespoons unsalted butter (divided)
4 cloves garlic (minced)
1 teaspoon kosher salt (plus more to taste)
1/2 teaspoon freshly ground black pepper (plus more to taste)
2 tablespoons olive oil or additional butter (if needed for searing)

Instructions

Bring a large pot of heavily salted water to a boil. Cook the fettuccine according to package directions until al dente, about 10-12 minutes. Reserve 1/2 cup pasta water, then drain the pasta and set aside.
While the pasta cooks, pat the thinly sliced steak dry with paper towels and season generously on both sides with the salt and pepper. Let it sit at room temperature for a few minutes if time allows.
Heat a large skillet over medium-high heat. Add 2 tablespoons of the butter and the olive oil (or extra butter). Once hot and shimmering, add the steak slices in a single layer without crowding the pan. Sear for 1-2 minutes per side until a deep brown crust forms and the internal temperature reaches 130-135°F for medium-rare (adjust for desired doneness; do not overcook to keep it tender).
Reduce the heat to medium-low. Add the remaining 2 tablespoons of butter and the minced garlic to the same skillet. Cook, stirring constantly, for 30-60 seconds until the garlic is fragrant and lightly golden but not browned.
Add the drained fettuccine to the skillet along with a splash of the reserved pasta water. Toss everything vigorously for 1-2 minutes to coat the pasta evenly in the garlic butter and steak juices, adding more pasta water if needed for a silky consistency. Return the seared steak slices to the pan and toss gently to combine and warm through.
Taste and adjust seasoning with additional salt and pepper if desired. Serve immediately while hot.

Tips

- Pat the steak very dry before seasoning to ensure a proper sear and avoid steaming; overcrowding the pan will also prevent browning, so cook in batches if necessary.
- Avoid overcooking the garlic, which turns bitter quickly—remove the pan from heat if it starts to darken too fast.
- For substitutions, use any pasta shape on hand or add a pinch of red pepper flakes for heat if available in your pantry.

Nutrition

Calories: 650
Protein: 42g
Carbs: 52g
Fat: 32g