Garlic Butter Steak Bites & Shell Pasta
Ingredients
For the Steak:
- 1 lb (450g) Sirloin or Ribeye: Cut into 1-inch cubes.
- 2 tbsp Olive Oil: For a high-heat sear.
- Salt & Black Pepper: To taste.
- 1/2 tsp Paprika: For color and a hint of warmth.
For the Pasta & Sauce:
- 8 oz (250g) Shell Pasta (Conchiglie): Or any short pasta.
- 4 tbsp Unsalted Butter: The base of the glossy sauce.
- 4 cloves Garlic: Minced or finely pressed.
- 1 tsp Fresh Thyme: (Or 1/2 tsp dried thyme).
- 1/4 cup Pasta Water: Reserved from the boiling pot.
- Optional: Red pepper flakes for heat and fresh parsley for garnish.
Instructions
1. Boil the Pasta
Bring a large pot of salted water to a boil. Cook the shell pasta according to the package instructions until al dente.
Important: Before draining, scoop out about 1/2 cup of the starchy pasta water and set it aside. Drain the rest.
2. Sear the Steak Bites
Pat the steak cubes dry with a paper towel (this ensures a good crust). Season generously with salt, pepper, and paprika.
- Heat olive oil in a large skillet over high heat until shimmering.
- Add steak bites in a single layer. Sear for 2 minutes without moving them to get a brown crust, then toss and cook for another 1-2 minutes.
- Remove the steak from the pan and set aside on a plate.
3. Make the Garlic Butter Sauce
Lower the heat to medium. In the same skillet, add the butter. Once melted, add the minced garlic and thyme.
- Sauté for about 1 minute until the garlic is fragrant (don’t let it brown/burn).
- Pour in the reserved pasta water to deglaze the pan, scraping up any browned bits from the steak.
4. Combine and Serve
Add the cooked pasta shells and the seared steak bites (including any juices on the plate) back into the skillet.
- Toss everything together for 1-2 minutes until the sauce thickens slightly and coats every shell.
- Garnish with extra thyme or parsley.
