🍽️ Steakhouse Flavor, Weeknight Ease: An Introduction
This recipe for Ultimate Garlic Butter Steak Bites with Creamy Farfalle Pasta brings a restaurant-quality meal straight to your dining table with surprisingly little effort. It’s the perfect two-part harmony: tender, perfectly seared beef cubes drenched in a savory garlic butter sauce, paired alongside a luscious, cheesy bow tie pasta that is designed to soak up every drop of flavor. The contrast between the rich, buttery steak and the comforting, creamy pasta is irresistible, making this a spectacular meal for a date night, a special occasion, or a simple, indulgent family dinner. This comprehensive guide will ensure your steak is tender and your pasta sauce is flawlessly smooth and rich.
📝 Ingredients You’ll Need (Building the Perfect Plate)
We organize the ingredients by component to keep the preparation simple and efficient.
For the Garlic Butter Steak Bites:
- 2 lbs Sirloin, Ribeye, or Filet Mignon, cut into 1-inch cubes.
- 2 tablespoons Olive Oil.
- 4 tablespoons Unsalted Butter.
- 4 cloves Garlic, minced.
- 1 teaspoon Dried Thyme or Rosemary.
- 1/2 teaspoon Salt.
- 1/4 teaspoon Black Pepper.
- 1 tablespoon Fresh Parsley, chopped (for garnish).
For the Creamy Farfalle Pasta:
- 1 box (16 ounces) Farfalle Pasta (Bow Ties).
- 2 tablespoons Butter.
- 2 tablespoons All-Purpose Flour.
- 1 cup Chicken Broth (low sodium).
- 1 cup Heavy Cream (or Half-and-Half).
- 1/2 cup Grated Parmesan Cheese.
- 1/4 cup Shredded White Cheddar or Gruyère Cheese (for maximum melt).
- 1/2 teaspoon Garlic Powder.
- Pinch of Red Pepper Flakes (optional, for a slight warmth).
- Salt and Black Pepper, to taste.
🔪 Step-by-Step Cooking Instructions (Mastering the Components)
The key to timing this dinner perfectly is starting the pasta first, then focusing on the quick-cooking steak.
1. Cook the Farfalle Pasta
- Cook the farfalle pasta according to package directions until it is al dente (tender but still firm to the bite).
- Before draining, reserve 1 cup of the starchy pasta water. This water is liquid gold for making a smooth, creamy sauce.
- Drain the pasta and set it aside while you prepare the sauce.
2. Prepare the Creamy Cheese Sauce
- In a large, deep skillet or pot, melt 2 tablespoons of butter over medium heat.
- Whisk in the flour and cook for 1 minute to create a roux, cooking out the raw flour taste.
- Slowly pour in the chicken broth, whisking constantly to ensure the mixture is smooth and lump-free. Bring it to a simmer and let it thicken slightly.
- Stir in the heavy cream and let the mixture warm through, but do not boil.
- Reduce the heat to low and gradually stir in the Parmesan cheese, shredded white cheddar, garlic powder, and red pepper flakes (if using). Continue stirring until the cheese is completely melted and the sauce is uniform and velvety.
- If the sauce is too thick, thin it with a tablespoon of the reserved pasta water at a time until the desired consistency is achieved. Season with salt and pepper.
3. Sear the Steak Bites
- Pat the steak cubes completely dry with paper towels; this is crucial for getting a hard, dark sear. Season them generously with the salt and black pepper.
- Heat the olive oil in a separate large skillet (cast iron works best) over medium-high heat until it is smoking hot.
- Add the steak cubes in a single layer, ensuring you don’t overcrowd the pan. Cook in batches if necessary for a proper sear.
- Sear the steak for 1-2 minutes per side until a deep brown crust forms. These cook very quickly.
4. Finish the Steak with Garlic Butter
- Once the steak is seared on all sides, reduce the heat to medium-low.
- Add the 4 tablespoons of butter, the minced garlic, and the thyme/rosemary to the pan.
- As the butter melts, continuously tilt the pan and spoon the hot, garlicky butter over the steak bites for about 30-60 seconds. This basting process infuses them with incredible flavor.
- Remove the steak bites immediately and set them aside.
5. Combine and Serve
- Add the drained farfalle pasta directly to the skillet with the cheese sauce. Toss gently to fully coat the pasta.
- Transfer the creamy pasta to a large serving platter or individual plates, arranging it neatly to one side (as seen in the image).
- Arrange the hot, garlic butter steak bites next to the pasta.
- Drizzle any remaining garlic butter from the steak pan over both the steak and the pasta.
- Garnish the entire dish with fresh chopped parsley and, if desired, a pinch of red pepper flakes for visual flair. Serve immediately.
⭐ Pro Tips and Recipe Variations (Enhancing Your Meal)
- Steak Tenderness: Always cut against the grain when dicing your steak if you are using a less tender cut like sirloin. For the best tenderness, use Filet Mignon or Ribeye.
- The Sear is Key: Do not move the steak bites when they first hit the hot pan. Let them sit undisturbed for the full 90 seconds to develop that rich, dark crust. A hot pan is the secret.
- Mushroom Sauce Variation: For a classic steakhouse flavor, sauté 1 cup of sliced cremini mushrooms in the pasta sauce skillet after the initial butter/flour roux step and cook them until they are softened before adding the liquids.
- Vegetable Boost: Toss in 1 cup of blanched broccoli florets or peas into the creamy pasta during the final mixing step for a hint of green and added nutrition.
- Reserved Pasta Water: If you forget to reserve the pasta water, a mix of chicken broth and a teaspoon of cornstarch can mimic the starchy thickening power.