Of course! Here is a recipe for a fantastic and satisfying meal: Garlic Butter Steak Bites with Creamy Parmesan Shells. This dish combines juicy, seared steak with a rich, luxurious pasta for a restaurant-quality experience at home.
Garlic Butter Steak Bites & Creamy Parmesan Shells
This recipe is broken down into two parts: cooking the steak bites and making the pasta. They come together quickly, so it’s best to have all your ingredients prepped before you start.
Why You’ll Love This Recipe:
· Two-in-One Meal: A complete, decadent dinner with protein and carbs.
· Quick and Impressive: Perfect for a date night or a special weeknight dinner.
· Restaurant-Quality Flavor: The garlic butter sauce and creamy parmesan pasta feel indulgent and luxurious.
· Customizable: Easy to adjust the doneness of the steak and the cheesiness of the pasta.
Part 1: Garlic Butter Steak Bites
Ingredients for Steak Bites:
· 1.5 lbs (680g) sirloin steak or ribeye, cut into 1-inch cubes
· 2 tbsp olive oil
· 4 tbsp butter
· 4-5 cloves garlic, minced
· 1 tbsp fresh thyme leaves (or 1 tsp dried)
· 1 tsp smoked paprika (optional, for depth)
· Salt and freshly ground black pepper to taste
· Fresh parsley, chopped (for garnish)
Instructions for Steak Bites:
- Prep the Steak: Pat the steak cubes completely dry with paper towels. This is crucial for getting a good sear. Season generously with salt, pepper, and smoked paprika.
- Sear the Steak: Heat olive oil in a large cast-iron or stainless steel skillet over medium-high heat until it’s very hot and shimmering. Add the steak bites in a single layer, ensuring they are not crowded (work in batches if needed).
- Cook: Sear for 1-2 minutes without moving to get a brown crust. Then, toss and continue cooking for another 2-4 minutes for medium-rare to medium doneness. Remove the steak bites to a plate and set aside.
- Make the Sauce: Reduce the heat to low. In the same skillet, melt the butter. Add the minced garlic and thyme, and cook for 30-60 seconds until fragrant. Be careful not to burn the garlic.
- Combine: Return the steak bites and any accumulated juices to the skillet. Toss to coat them in the garlic butter sauce. Garnish with fresh parsley. Keep warm.
Part 2: Creamy Parmesan Shells (Pasta)
Ingredients for Pasta:
· 12 oz (340g) medium pasta shells (conchiglie) or small pasta of choice
· 2 tbsp butter
· 2 cloves garlic, minced
· 1 cup heavy cream
· 1 cup freshly grated Parmesan cheese, plus more for serving
· Salt and white pepper to taste
· Pinch of ground nutmeg (optional, but highly recommended)
Instructions for Pasta:
- Cook Pasta: Bring a large pot of generously salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining. Drain the pasta.
- Make the Sauce: While the pasta cooks, melt 2 tbsp butter in a large saucepan or Dutch oven over medium heat. Add the garlic and cook for 1 minute until fragrant.
- Create Base: Pour in the heavy cream and bring to a gentle simmer. Let it cook for 2-3 minutes to slightly thicken.
- Cheese It Up: Reduce the heat to low. Gradually whisk in the grated Parmesan cheese until it’s completely melted and the sauce is smooth.
- Season: Season the sauce with a pinch of nutmeg, salt, and white pepper. If the sauce is too thick, add a splash of the reserved pasta water to thin it to your desired consistency.
- Combine: Add the drained pasta to the sauce and toss until every shell is coated beautifully.
To Serve:
Spoon a generous portion of the creamy parmesan shells onto each plate or bowl. Top with a heap of the garlic butter steak bites, making sure to drizzle all that amazing pan sauce over everything. Garnish with extra chopped parsley and a sprinkle of Parmesan cheese.
Chef’s Notes & Tips:
· The Pasta Water is Gold: The starchy water helps the creamy sauce emulsify and stick to the pasta, preventing it from becoming greasy or clumpy.
· High Heat for Steak: Get that skillet screaming hot before adding the steak. This ensures a beautiful brown crust instead of steaming the meat.
· Grate Your Own Cheese: For the creamiest sauce, always grate your own Parmesan cheese from a block. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
· Don’t Crowd the Pan: Crowding the steak will steam it instead of sear it. Cook in batches for the best result.
· Rest the Steak: Letting the steak bites rest for a few minutes after cooking allows the juices to redistribute, keeping them tender.
· Add Greens: For a pop of color and nutrition, stir a couple of handfuls of fresh spinach or baby arugula into the hot pasta sauce just before adding the pasta. It will wilt perfectly.
Enjoy your incredibly delicious and impressive homemade meal