Garlic Butter Steak with Cheesy Herb Pasta: A Perfect Flavor Pairing

Serving: Serve this dish with a simple green salad or roasted vegetables on the side. A glass of red wine like Cabernet Sauvignon or Merlot would complement the flavors perfectly.
Storage: Leftovers can be stored in an airtight container in the refrigerator for 2-3 days. To reheat, warm in the microwave or on the stovetop with a splash of milk or cream to loosen up the sauce.
Variants:
Steak Variants: Substitute ribeye or strip steaks with filet mignon, sirloin, or even flank steak for a different texture.
Vegetarian Pasta: For a vegetarian version, omit the steak and add sautéed mushrooms, spinach, or roasted tomatoes for extra flavor.
Spicy Garlic Butter Steak: Add crushed red pepper flakes to the garlic butter for a subtle heat.
Herb Variations: Swap out the rosemary for thyme, sage, or oregano for different herbal profiles in both the steak and pasta.
FAQ:
Q: How do I cook the steak to my desired doneness?

Rare: 2-3 minutes per side (120°F/49°C).
Medium-rare: 4-5 minutes per side (130°F/54°C).
Medium: 6 minutes per side (140°F/60°C).
Medium-well: 7-8 minutes per side (150°F/66°C).
Well done: 9+ minutes per side (160°F/71°C). Always let the steak rest before slicing.
Q: Can I use different types of pasta?
Yes! Fettuccine, spaghetti, penne, or rigatoni all work well with this creamy, cheesy sauce.

Q: Can I make this dish ahead of time?
While the steak is best cooked fresh, you can prepare the cheesy herb pasta ahead of time and reheat it when ready to serve. Just be sure to store it in an airtight container.

This Garlic Butter Steak with Cheesy Herb Pasta is a satisfying, flavorful dish that combines two favorites into one delicious meal. The tender steak paired with the creamy pasta creates the perfect balance of textures and flavors, making it a true culinary delight.