Description
This Cajun Garlic Butter Steak over Creamy Parmesan Linguine is a flavorful and satisfying dish combining perfectly seared, seasoned steaks with a rich, creamy Parmesan pasta. Ready in just 30 minutes, it’s an impressive yet easy meal that brings together bold Cajun spices and smooth garlic butter sauce for a delightful dinner experience.
Ingredients
Scale
Steak
- 2 steaks (ribeye, strip, or sirloin), about 1 inch thick
- 2 tablespoons Cajun seasoning
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 3 tablespoons butter, divided
- 4 cloves garlic, minced
Pasta and Sauce
- 8 ounces linguine pasta
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- ½ cup reserved pasta water (from cooking linguine)
- 2 tablespoons chopped parsley (optional garnish)
Instructions
- Prepare and Season Steaks: Pat the steaks dry with paper towels. Season both sides generously with Cajun seasoning, salt, and pepper to enhance flavor.
- Heat Butter and Oil: In a large skillet over medium-high heat, add 1 tablespoon of butter along with the olive oil. Allow to heat until the butter melts and the oil shimmers.
- Sear Steaks: Place the steaks in the hot skillet and sear for 3-4 minutes on each side, or until they reach your preferred level of doneness. Remove steaks from skillet and let them rest to retain juices.
- Cook Linguine: In a pot of salted boiling water, cook linguine until al dente, following package instructions. Before draining, reserve ½ cup of the pasta cooking water and then drain the pasta completely.
- Sauté Garlic: In the same skillet used for the steaks, reduce heat to medium. Add the remaining 2 tablespoons of butter and sauté minced garlic for about 1 minute until fragrant.
- Make Cream Sauce: Pour in the heavy cream and stir continuously until the mixture begins to simmer gently.
- Add Parmesan and Adjust Sauce: Stir in the freshly grated Parmesan cheese and cook until melted and smooth. If the sauce is too thick, thin it gradually with the reserved pasta water until desired consistency is achieved.
- Toss Linguine in Sauce: Add the drained linguine to the skillet with the sauce. Toss and cook together for 1-2 minutes to ensure the pasta is thoroughly coated and heated through.
- Slice and Serve: Slice the rested steaks against the grain for tenderness. Serve the sliced steak atop the creamy Parmesan linguine and garnish with chopped parsley if desired for a fresh finish.
Notes
- For best results, use high-quality steaks such as ribeye or strip steak.
- Adjust Cajun seasoning based on your preferred spice level.
- Reserving pasta water is key to adjusting the sauce’s consistency without thinning the flavor.
- Letting the steak rest after cooking helps keep it juicy and tender.
- Feel free to add a splash of white wine to the cream sauce for extra depth.
