Ingredients:

  • 1 pound (450g) sirloin steak, about 1 inch thick (or ribeye, New York strip)
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • 1 pound (450g) pasta (fettuccine, linguine, or pappardelle recommended)
  • 4 quarts (4 liters) water
  • 1 tablespoon salt
  • 6 tablespoons (85g) unsalted butter
  • 4 cloves garlic, minced
  • ½ cup (120ml) beef broth (low sodium)
  • ¼ cup (60ml) heavy cream
  • ¼ cup (30g) grated Parmesan cheese, plus more for garnish
  • 2 tablespoons chopped fresh parsley, plus more for garnish
  • Salt and pepper to taste

Instructions:

  1. Pat steak dry, season generously with salt, pepper, garlic powder, and smoked paprika.
  2. Bring salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  3. Heat olive oil in a large skillet over medium-high heat until smoking hot. Sear steak for 3-4 minutes per side for medium-rare (adjust based on desired doneness – use thermometer for accuracy). Remove from skillet and let rest for at least 5 minutes before slicing against the grain.
  4. In the same skillet (after removing steak), melt butter over medium heat. Add garlic and cook until fragrant (about 30 seconds). Pour in beef broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in heavy cream and Parmesan cheese. Season with salt and pepper to taste.
  5. Add cooked pasta to the sauce and toss to coat. Add reserved pasta water if needed to adjust consistency. Slice steak thinly and arrange over pasta. Garnish with fresh parsley and extra Parmesan cheese. Serve immediately.