Ingredients
– 1 pound of steak (ribeye or sirloin works great)
– 8 ounces of pasta (fettuccine or spaghetti)
– 1/2 cup of unsalted butter
– 4-5 cloves of garlic, minced
– 1 teaspoon of dried Italian herbs (like oregano or basil)
– Salt and pepper, to taste
– Fresh parsley, chopped (for garnish)
– Grated Parmesan cheese (optional, but highly recommended)
Equipment Needed
– Large pot for boiling pasta
– Large skillet or frying pan
– Tongs
– Knife and cutting board
– Measuring cups and spoons
Step-by-Step Instructions
First, start by bringing a large pot of salted water to a boil. Toss in your pasta and cook it according to the package instructions until al dente. I like to keep it slightly firm so it can soak up all that buttery goodness later. While the pasta is cooking, heat a skillet over medium-high heat and add a bit of olive oil to the pan. Once it’s hot, season your steak with salt, peppper, and a sprinkle of herbs, then place it in the pan. The sizzle is music to my ears! I usually cook it for about 3-4 minutes per side, depending on how well done you like it. (See the next page below to continue steps…)