Creamy Steak Pasta Recipe

Fill up a pot with water and bring to a boil

Preheat a pan to medium-high heat. Once preheated, add oil to the pan. Place the steak gently in the pan and cook for 2 1/2 minutes on each side for perfect medium rare.

After flipping it over and cooking for 2 1/2 minutes on the second side, reduce the heat to medium and add at least 1/3 of the stick of butter to the pan to baste.

Baste the butter with a spoon, flipping the hot butter over the steak on each side for 30 seconds. Place on a wired rack to rest for 10 minutes.

Immediately add the pasta to the boiling water after finishing the steak. Add salt to taste and follow package instructions to cook until Al dente.

Remove the butter from the steak pan carefully and dry off as much as you can with a paper towel, or use a new pan for the pasta sauce.

On medium-low heat, add 1-2 TBSP of butter to the pan to melt then add the minced garlic. Cook for 20-30 seconds and add the lemon juice to deglaze the pan.

Add the heavy cream and whisk. Then, add the red pepper flakes, parsley, and dash of black pepper. Cook for 3-4 minutes until it started to bubble slowly and thicken up.

Once it has thickened up after 4 minutes or so, cut the heat and add freshly grated parmesan to the sauce and stir to melt.

Add the drained pasta to the sauce and toss to coat.

Slice the rested steak into thinner slices and place on top of the pasta and enjoy.