Beef and Garlic Butter Pasta offers a refined balance of rich, seared beef and glossy garlic-infused butter coating al dente pasta. The dish elevates simple pantry ingredients into a restaurant-worthy plate with bright parsley and a squeeze of lemon to cut the richness. For a complementary take on beef with Asian notes, see this beef and broccoli inspiration that contrasts savory profiles with crisp vegetables.
Why Make This Recipe
- Effortless Yet Elegant: Quick caramelization of thinly sliced beef turns an everyday meal into a sophisticated dinner.
- Minimal Ingredients: Butter, garlic, pasta, and quality beef deliver maximum flavor with few components.
- Impressive Flavor: Browned beef, nutty butter, and bright citrus create layered taste and silky texture.
What lifts this version above ordinary garlic-butter pastas is the attention to technique: a hot pan for a flavorful crust, deglazing to capture fond, and finishing with cold butter for a glossy emulsion that clings to each strand.
Ingredients
Base
- 12 oz (340 g) pasta (linguine or fettuccine)
- 12 oz (340 g) beef (sirloin or flank), thinly sliced against the grain
- 2 tbsp olive oil (for searing)
Sauce
- 6 tbsp unsalted butter, divided (room temperature butter for easier emulsification)
- 4–6 large garlic cloves, finely minced (use more for assertive aroma)
- 1 small shallot, finely chopped
- 1/3 cup dry white wine or beef stock (to deglaze)
- Zest and juice of 1 lemon (juice to taste)
- 2 tbsp fresh parsley, finely chopped
Topping
- 1/3 cup freshly grated Parmesan or Pecorino
- Salt and freshly ground black pepper, to taste
- Optional: pinch of red pepper flakes, extra parsley for garnish
Precision notes: use room temperature butter, season beef just before searing, and finely chop fresh herbs for even distribution.
How to Make Beef and Garlic Butter Pasta:
- Bring a large pot of salted water to a vigorous boil and cook the pasta to one minute shy of al dente. Reserve 1 cup pasta water, then drain. The pasta should feel firm with a tender bite.
- Pat the beef slices dry and season lightly with salt and pepper. Heat a large skillet over medium-high heat with olive oil until shimmering. Sear the beef in batches until well-browned but still slightly pink inside (about 1–2 minutes per side). Remove and rest on a warm plate. Tip: do not crowd the pan—browning, not steaming, builds flavor.
- Reduce heat to medium. Add 2 tablespoons of butter and the shallot; sweat until translucent and fragrant. Add the garlic and cook until just aromatic and pale gold—avoid browning to keep garlic sweet.
- Deglaze the pan with wine or stock, scraping the fond with a wooden spoon to dissolve concentrated brown bits. Let the liquid reduce by half so it thickens slightly and becomes glossy. Mini-tip: deglazing captures concentrated beef flavor.
- Lower heat to medium-low. Stir in the remaining butter, one tablespoon at a time, whisking to create a silky emulsion. Add lemon zest and juice to brighten the sauce; it should coat the back of a spoon.
- Return the beef to the skillet along with drained pasta. Toss constantly, adding reserved pasta water a few tablespoons at a time until the sauce clings to the strands and reaches a silky, slightly glossy consistency. Add chopped parsley and grated cheese; toss to combine. Taste and adjust seasoning. Pro chef note: for deeper braising ideas and slow-roast techniques, consult beef brisket delicious recipes and cooking tips.
- Plate immediately while hot and glossy. The beef should be tender, the pasta evenly coated, and the sauce shimmering.
How to Serve Beef and Garlic Butter Pasta:
Serve on warmed plates for a polished look. Twirl portions into neat nests, place beef slices artfully atop, and finish with a light drizzle of extra-virgin olive oil or a few drops of aged balsamic for contrast. Scatter microgreens or finely chopped parsley and a dusting of freshly grated Parmesan. Offer lemon wedges on the side for a final bright lift.
How to Store Beef and Garlic Butter Pasta:
Cool quickly to room temperature within an hour. Transfer to an airtight container and refrigerate up to 2 days. To preserve texture, add a splash of stock or water when reheating and warm gently over low heat, stirring to revive the emulsion. Avoid microwave overheating—reheat on the stove to keep beef tender and sauce glossy.
Tips to Make Beef and Garlic Butter Pasta:
- Dry beef thoroughly for a better sear and concentrated crust.
- Reserve pasta water—it helps bind butter and cheese into a cohesive sauce.
- Add cold butter at the end off the heat to emulsify and produce a silky finish.
- Use fresh lemon to brighten, adding small amounts until the balance suits your palate.
Variation (if any):
- Upgrade with shaved truffles or a drizzle of truffle oil for an opulent finish.
- Replace beef with thinly sliced duck breast or seared scallops for an alternative protein.
- Fold in roasted cherry tomatoes or wilted spinach for color and acidity.
- Serve on individual shallow bowls for an intimate, restaurant-style presentation.
FAQs
How do I choose the best cut of beef for this pasta?
Choose a tender, quick-sear cut such as sirloin, flank, or skirt. Slice thinly against the grain for tenderness and fast cooking.
Can I make this dish ahead of time?
You can prep components (slice beef, mince garlic, cook pasta slightly underdone) ahead. Finish searing and assemble sauce just before serving for best texture.
Is there a vegetarian version that keeps the same richness?
Yes—swap beef for roasted mushrooms or seared king oyster “scallops” and use vegetable stock. Finish with butter and Parmesan for comparable mouthfeel.
Conclusion
Beef and Garlic Butter Pasta strikes a sophisticated balance between rustic searing and refined finishing—silky butter, aromatic garlic, and bright lemon elevate simple ingredients into something notable. Its approachable technique makes it suitable for weeknight elegance or a small dinner party. For a related take on garlic-butter beef from a different kitchen, see Garlic Butter Beef Pasta | 12 Tomatoes. Share your plating ideas and adjustments in the comments, and tell us: How would you make this dish your own?
Print
Beef and Garlic Butter Pasta
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A refined balance of rich, seared beef and glossy garlic-infused butter coating al dente pasta, elevated with bright parsley and a squeeze of lemon.
Ingredients
- 12 oz (340 g) pasta (linguine or fettuccine)
- 12 oz (340 g) beef (sirloin or flank), thinly sliced against the grain
- 2 tbsp olive oil (for searing)
- 6 tbsp unsalted butter, divided (room temperature butter for easier emulsification)
- 4–6 large garlic cloves, finely minced
- 1 small shallot, finely chopped
- 1/3 cup dry white wine or beef stock (to deglaze)
- Zest and juice of 1 lemon (juice to taste)
- 2 tbsp fresh parsley, finely chopped
- 1/3 cup freshly grated Parmesan or Pecorino
- Salt and freshly ground black pepper, to taste
- Optional: pinch of red pepper flakes, extra parsley for garnish
Instructions
- Bring a large pot of salted water to a vigorous boil and cook the pasta to one minute shy of al dente. Reserve 1 cup pasta water, then drain.
- Pat the beef slices dry and season lightly with salt and pepper. Heat a large skillet over medium-high heat with olive oil until shimmering. Sear the beef in batches until well-browned but still slightly pink inside (about 1–2 minutes per side). Remove and rest on a warm plate.
- Reduce heat to medium. Add 2 tablespoons of butter and the shallot; sweat until translucent and fragrant.
- Add the garlic and cook until just aromatic and pale gold—avoid browning to keep garlic sweet.
- Deglaze the pan with wine or stock, scraping the fond with a wooden spoon to dissolve concentrated brown bits. Let the liquid reduce by half so it thickens slightly and becomes glossy.
- Lower heat to medium-low. Stir in the remaining butter, one tablespoon at a time, whisking to create a silky emulsion.
- Add lemon zest and juice to brighten the sauce; it should coat the back of a spoon.
- Return the beef to the skillet along with drained pasta. Toss constantly, adding reserved pasta water a few tablespoons at a time until the sauce clings to the strands and reaches a silky, slightly glossy consistency.
- Add chopped parsley and grated cheese; toss to combine. Taste and adjust seasoning.
- Plate immediately while hot and glossy, with beef slices artfully atop, and finish as desired.
Notes
Use room temperature butter for easier emulsification. Adding cold butter off the heat produces a silky finish. Reserve pasta water to help bind the sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 75mg