One Pot Creamy Spicy Garlic Butter Steak & Pasta

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Succulent bites of tender steak seared to perfection, smothered in a creamy, spicy garlic butter sauce, and nestled into perfectly cooked pasta — this one pot wonder is as comforting as it is indulgent. It’s the kind of meal that feels like a restaurant favorite, yet it comes together easily in your own kitchen without needing multiple pans or fancy techniques. Rich, bold, and irresistibly creamy, this dish will quickly earn a spot in your weekly rotation.

The fusion of creamy garlic butter and steak juices creates a silky sauce that coats every spiral of pasta, while a kick of spice adds a delightful contrast to the richness. Whether you’re planning a cozy dinner for two or feeding a hungry crowd, this dish strikes the perfect balance between luxurious and approachable. It’s dinner made impressive, without the fuss.

Why You’ll Love This One Pot Creamy Spicy Garlic Butter Steak & Pasta

• Combines juicy steak with comforting creamy pasta — the best of both worlds
• One pot means minimal cleanup
• Rich, spicy, and full of garlic butter flavor
• Impressive enough for date night, simple enough for weeknights
• Customizable heat level and protein options

Preparation Phase & Tools to Use (In this headline mention the essential Tools and Equipment, also the importance of Each Tool)

To make this dish efficiently, you’ll want to start with a heavy-bottomed skillet or Dutch oven — this is essential for even heat distribution and getting that golden sear on your steak. A sharp chef’s knife is key for cutting your steak into uniform, bite-sized cubes, ensuring even cooking. You’ll also need a wooden spoon or silicone spatula to stir the sauce and pasta gently without scratching your pot. A cutting board, tongs, and a colander for draining the pasta (if cooked separately) round out your toolkit. These tools help streamline the cooking process and ensure everything turns out just right.

Preparation Tips

Let your steak rest at room temperature for about 20 minutes before cooking — this helps it sear properly and retain its juices. Season it generously with salt and pepper right before it hits the pan. When searing the steak, avoid overcrowding the pan; work in batches if needed to get a good crust. Use freshly minced garlic for the boldest flavor, and don’t skimp on the butter — it’s the base of your creamy, spicy sauce. Cook the pasta just until al dente so it can soak up the sauce without getting mushy. Taste as you go and adjust heat or seasoning to your liking for the perfect balance.

Ingredients for this One Pot Creamy Spicy Garlic Butter Steak & Pasta

• 1 lb (450g) sirloin steak, cut into bite-sized cubes
• Salt and freshly ground black pepper, to taste
• 2 tbsp olive oil
• 4 tbsp unsalted butter, divided
• 6 cloves garlic, minced
• 1/2 tsp red pepper flakes (adjust to taste)
• 1 small onion, finely diced
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 2 cups low-sodium beef broth
• 1 cup heavy cream
• 8 oz (225g) rotini or fusilli pasta (or any short pasta)
• 1/2 cup grated Parmesan cheese
• 1 tbsp chopped fresh parsley (for garnish)
• Optional: a squeeze of lemon juice or splash of white wine for added brightness

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Step 1: Season and Sear the Steak

Pat the steak dry with paper towels and season generously with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add steak cubes in a single layer, searing on all sides until browned (about 2-3 minutes per side). Work in batches if needed to avoid overcrowding. Remove steak and set aside.

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Step 2: Build the Garlic Butter Base

Lower the heat to medium and add 2 tablespoons of butter to the same skillet. Stir in the minced garlic, red pepper flakes, and onion. Sauté for 2–3 minutes, until fragrant and softened. Add paprika and garlic powder and stir to combine, letting the spices bloom for about 30 seconds.

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Step 3: Deglaze and Add Liquids

(Optional: deglaze the pan with a splash of white wine or a squeeze of lemon juice for brightness.) Pour in the beef broth and heavy cream. Stir well, scraping up any browned bits from the bottom of the pan — this is where the flavor lives.

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Step 4: Add Pasta and Simmer

Add the uncooked pasta directly to the pan and bring the mixture to a gentle boil. Reduce heat to low, cover, and let it simmer for about 10–12 minutes (or according to pasta package directions), stirring occasionally to prevent sticking.

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Step 5: Finish with Cheese and Steak

Once the pasta is al dente and the sauce has thickened, stir in the remaining 2 tablespoons of butter and grated Parmesan cheese until melted and creamy. Return the seared steak (along with any juices) to the pan and toss everything gently to coat in the sauce.

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Step 6: Garnish and Serve

Taste and adjust seasoning as needed. Garnish with chopped parsley and serve hot. For an extra touch, add a final drizzle of garlic butter or freshly grated Parmesan on top. Enjoy immediately for best texture and flavor.

Notes

This dish is all about layering flavors, so take your time searing the steak properly — it’s the foundation of the recipe. Use real butter and fresh garlic for the best aroma and taste. The heat level is easily adjustable depending on your preference; you can add more red pepper flakes or even a dash of hot sauce. Letting the pasta simmer in the sauce infuses it with deep flavor and creates a rich, velvety coating without needing extra cream or cheese.

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Watch Out for These Mistakes While Cooking

• Overcrowding the Pan: This prevents the steak from browning properly. Always sear in batches if necessary.
• Boiling the Cream Too Hard: High heat can cause cream to curdle. Keep it to a gentle simmer.
• Overcooking the Pasta: Since it continues to cook in the sauce, pull it off the heat just at al dente.
• Undersalting the Water (if boiling pasta separately): Underseasoned pasta will dull the flavor of the final dish.
• Adding Cheese Too Early: Parmesan should be stirred in once heat is reduced to prevent clumping or stringy texture.

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Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of milk or broth to loosen the sauce. Avoid microwaving at high power as it may dry out the steak and thicken the sauce too much. Freezing is not recommended due to the cream-based sauce which can separate upon thawing.

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Estimated Nutrition

Serving Size: 1 generous bowl (based on 4 servings)

• Calories: 650 kcal
• Protein: 35g
• Carbohydrates: 45g
• Fat: 38g
• Saturated Fat: 18g
• Cholesterol: 135mg
• Sodium: 600mg
• Fiber: 2g
• Sugar: 3g

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Frequently Asked Questions

Can I use a different cut of steak?

Yes, ribeye or New York strip work well. Just make sure it’s a tender cut for best results.

Can I make this dish less spicy?

Absolutely. Just reduce or omit the red pepper flakes and skip any optional hot sauce.

What if I don’t have heavy cream?

You can substitute with half-and-half, or use whole milk with a bit of extra butter.

Can I use pre-cooked pasta?

It’s better to cook the pasta in the sauce for full flavor absorption, but in a pinch, you can stir in cooked pasta and simmer briefly.

What pasta shape works best?

Short shapes like rotini, fusilli, or penne hold the creamy sauce well.

Can I add vegetables?

Yes! Sautéed mushrooms, spinach, or roasted bell peppers make great additions.

How do I make it more garlicky?

Add an extra 2 cloves of garlic or a bit of garlic paste during the sautéing step.

Can I double this recipe?

Yes, just make sure to use a large enough pot and adjust simmering time slightly.

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Conclusion

One Pot Creamy Spicy Garlic Butter Steak & Pasta is a flavor-packed comfort food dream that brings steakhouse elegance to your kitchen without the mess. Perfect for a cozy night in or impressing guests, it combines the richness of garlic butter, the boldness of spice, and the indulgence of creamy pasta in every forkful. With minimal dishes and maximum flavor, it’s bound to become a go-to favorite.

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