Garlic Butter Steak and Noodles Recipe

Few dishes embody the spirit of indulgence and hearty satisfaction quite like garlic butter steak and noodles. This combination of tender, juicy steak seared to perfection and rich, buttery noodles infused with garlic is more than just a meal — it’s an experience. It unites the bold, savory flavors of a steakhouse entrée with the comforting, carb-loaded depth of a pasta dish, resulting in something that feels both luxurious and deeply familiar.

Garlic butter steak and noodles is not a recipe born from tradition in the way that many classic regional dishes are. Instead, it’s a contemporary favorite — one that has emerged from the creativity of home cooks and restaurant chefs alike who seek to blend simplicity with flavor, elegance with ease. At its core, the dish is a fusion of two universally beloved elements: perfectly cooked steak and a rich pasta base. It doesn’t require complicated techniques or hard-to-find ingredients, but it delivers big on taste, aroma, and presentation.

The beauty of this dish lies in its versatility. It can be a quick weeknight dinner, a romantic meal for two, or the centerpiece of a dinner party. It can be elevated with fine cuts of meat, artisanal pasta, and fresh herbs, or made more rustic with pantry staples and whatever cut of beef happens to be on hand. The garlic butter acts as the great equalizer — tying the dish together with its lush, savory warmth.

Garlic, in particular, plays a pivotal role. Its transformative flavor — sharp when raw, mellow and sweet when cooked — is central to the dish’s appeal. Combined with butter, it creates a sauce that is both simple and decadent. Add seared steak, and you have a flavor profile that’s rich, savory, and satisfying. Pair it with noodles — from fettuccine to egg noodles to spaghetti — and it becomes a complete, well-rounded plate.

The cultural influences of garlic butter steak and noodles are broad, borrowing from American steakhouse tradition, Italian pasta craftsmanship, and even Asian-style noodle stir-fries, depending on the interpretation. Some versions lean into umami with soy sauce or mushrooms, while others embrace European elements like Parmesan cheese and fresh herbs. What remains consistent across interpretations is the indulgent quality and the layered texture — crisp seared meat, silky noodles, and a deeply flavorful sauce.

In this comprehensive guide, we’ll explore every aspect of making garlic butter steak and noodles: from selecting the right cut of beef and mastering the pan-sear technique, to building a garlic butter sauce that complements the meat without overpowering it. You’ll find step-by-step instructions, pro tips, variations for every dietary preference, and guidance on how to present the dish beautifully. Whether you’re a seasoned cook or a beginner looking to impress, this recipe has the potential to become a staple in your rotation.

Before we dive into the ingredients and cooking methods, let’s take a brief look at the history and evolution of steak and pasta pairings, and why this dish has earned its place at the modern dinner table.

Detailed Instructions: Garlic Butter Steak and Noodles

Ingredients (Serves 4)

For the Steak:

• 1.5 to 2 pounds steak (ribeye, New York strip, sirloin, or filet mignon are excellent choices)

• 1 tablespoon olive oil

• 2 teaspoons kosher salt

• 1 teaspoon freshly ground black pepper

• 1 teaspoon paprika (optional, adds color and depth)

• 1 tablespoon butter (for basting)

For the Garlic Butter Sauce:

• 5 tablespoons unsalted butter

• 6 cloves garlic, finely minced or grated

• 1 tablespoon fresh thyme, minced (or 1 teaspoon dried thyme)

• 1 teaspoon lemon juice

• 1/4 cup beef broth (or pasta water for lighter flavor)

• Salt and pepper to taste

• Optional: 1 tablespoon chopped parsley for garnish

For the Noodles:

• 12 oz fettuccine, linguine, egg noodles, or pasta of choice

• Salt for pasta water

• 1 tablespoon butter (for coating noodles post-drain)

Equipment Needed

• Cast iron skillet or heavy-bottomed sauté pan (for steak)

• Large pot (for noodles)

• Medium sauté pan or saucepan (for garlic butter sauce)

• Tongs

• Meat thermometer (optional but recommended)

• Sharp chef’s knife and cutting board

• Colander or strainer

• Mixing bowls (optional, for resting and tossing pasta)

Step-by-Step Cooking Instructions

Step 1: Prepare and Season the Steak

1. Bring steak to room temperature: Let the steak sit out for 30–45 minutes before cooking. This promotes even cooking and a better sear.

2. Pat the steak dry with paper towels. Moisture on the surface will interfere with browning.

3. Season generously on both sides with kosher salt, pepper, and paprika (if using). Press the seasoning into the meat.

Tip: For extra flavor, dry-brine your steak by salting it and refrigerating uncovered for 1–2 hours (or overnight).

Step 2: Cook the Pasta

1. Bring a large pot of well-salted water to a rolling boil.

2. Add the noodles and cook until al dente, according to the package directions.

3. Before draining, reserve 1 cup of pasta water. This can be used later to help emulsify the sauce.

4. Drain the pasta and toss with 1 tablespoon butter to keep it from sticking. Set aside.

Step 3: Sear the Steak

1. Heat a cast iron skillet or heavy pan over medium-high heat until it’s very hot (you should see faint wisps of smoke).

2. Add 1 tablespoon olive oil and swirl to coat the pan.

3. Place steak in the pan and do not move it for at least 2–3 minutes. This forms the crust.

4. Flip and sear the other side for another 2–3 minutes. For thicker cuts (1.5–2 inches), sear the edges briefly as well.

5. Reduce heat to medium. Add 1 tablespoon butter and baste the steak by tilting the pan and spooning the melted butter over the top.

6. Cook to your desired doneness: Rare: 120–125°F~5 min total. Medium: 135–140°F~7–8 min total. Well: 155°F+~10+ min total

7. Transfer steak to a cutting board and let rest for 10 minutes. This allows juices to redistribute.

Tip: Never skip resting. Cutting into hot steak causes it to lose moisture, resulting in dryness.

Step 4: Make the Garlic Butter Sauce

1. In a medium sauté pan or the same skillet (wiped clean), melt 5 tablespoons butter over medium heat.

2. Add minced garlic and sauté until fragrant — about 1–2 minutes. Be careful not to brown or burn the garlic.

3. Add thyme, stir for another 30 seconds.

4. Pour in beef broth or pasta water and bring to a simmer. Let it reduce slightly, about 2–3 minutes.

5. Stir in lemon juice, a pinch of salt, and pepper. Taste and adjust as needed.

Optional additions at this stage:

• A splash of white wine for acidity

• A dash of red chili flakes for heat

• Grated Parmesan for richness

Step 5: Combine Noodles with Sauce

1. Add the drained noodles directly to the pan with the garlic butter sauce.

2. Toss to coat evenly, using tongs or a pasta fork. If the mixture feels dry, add a splash of reserved pasta water.

3. Taste and adjust seasoning. Garnish with fresh parsley or extra black pepper, if desired.

Step 6: Slice and Serve the Steak

1. Slice the rested steak against the grain into thin strips or bite-sized pieces.

2. Plate the noodles, either family-style or individually.

3. Arrange steak slices on top or beside the noodles.

4. Spoon any remaining garlic butter sauce from the pan over the meat and pasta.

Tip: For an elegant touch, drizzle with a touch of finishing oil or sprinkle with shaved Parmesan or sea salt flakes before serving.

Optional Garnishes & Sides

• Grated or shaved Parmesan cheese

• Toasted breadcrumbs for crunch

• Lemon zest for brightness

• Roasted vegetables (e.g., asparagus, mushrooms)

• Simple side salad with balsamic vinaigrette

• Garlic bread or crusty French loaf