Ingredients:

  • 1 ½ lbs (680g) Sirloin steak, about 1 inch thick
  • 2 tablespoons (30ml) Olive oil
  • 1 teaspoon (5g) Sea salt
  • ½ teaspoon (2.5g) Black pepper, freshly ground
  • 1 tablespoon (15g) Unsalted butter
  • 2 cloves Garlic, minced
  • 1 sprig Fresh rosemary
  • 1 lb (454g) Pasta (e.g., Fettuccine, Linguine, or Penne)
  • 4 quarts (3.8L) Water
  • 1 tablespoon (15g) Salt, for pasta water
  • 2 tablespoons (30g) Unsalted butter
  • 2 cloves Garlic, minced
  • 1 cup (240ml) Heavy cream
  • ½ cup (120ml) Reserved pasta water
  • 1 cup (100g) Parmesan cheese, finely grated
  • ½ teaspoon (2.5g) Black pepper, freshly ground
  • ¼ teaspoon (1.25g) Salt
  • Fresh parsley, chopped (optional)
  • Extra Parmesan cheese, for grating (optional)

Instructions:

  1. Cook pasta according to package directions in heavily salted boiling water until al dente. Reserve pasta water before draining and set aside.
  2. Pat steak dry with paper towels. Season generously with salt and pepper.
  3. Heat olive oil in a large skillet over high heat until smoking hot. Sear steak for 3-4 minutes per side for medium-rare, adjusting cooking time depending on desired doneness. Add butter, garlic, and rosemary during the last minute of cooking, basting the steak with the melted butter.
  4. Remove steak from skillet and let rest for at least 5 minutes before slicing against the grain into thin strips.
  5. In the same skillet, melt butter over medium heat. Add garlic and sauté until fragrant (about 30 seconds). Pour in heavy cream and bring to a simmer. Reduce heat to low and stir in Parmesan cheese, salt, and pepper. Simmer, stirring constantly, until sauce thickens slightly (about 2-3 minutes). Add reserved pasta water as needed to adjust consistency.
  6. Add cooked pasta and sliced steak to the Parmesan sauce. Toss to coat evenly. Garnish with fresh parsley and extra Parmesan cheese, if desired. Serve immediately.