Spicy Garlic Butter Steak with Cheddar Cream Rotini

This Spicy Garlic Butter Steak with Cheddar Cream Rotini is pure comfort food with a bold twist. Imagine tender, seared steak bites drenched in a garlicky, buttery glaze with a gentle kick of chili, nestled atop rotini pasta tossed in a rich cheddar cream sauce. It’s a match made in dinner heaven.

Rooted in the hearty satisfaction of Southern and American steakhouse cooking, this dish blends the rustic charm of cast iron-seared steak with a pasta sauce that’s creamy, cheesy, and just indulgent enough. The rotini holds the sauce in every spiral, creating a flavorful bite every time. Perfect for cozy evenings, special dinners, or just when you’re craving something rich and satisfying, this dish brings steakhouse flair straight to your kitchen.

Ingredients Overview

This recipe combines two standout elements: spicy garlic butter steak and cheddar cream rotini. Here’s a closer look at the key ingredients that make each component shine.

For the Spicy Garlic Butter Steak:

• Ribeye or Sirloin Steak: Look for well-marbled cuts around 1-inch thick. Ribeye brings more fat and flavor, while sirloin is leaner but still tender.

• Fresh Garlic: Sliced or minced garlic infuses the butter and oil with deep aroma and warmth.

• Unsalted Butter: Creates that rich, silky coating for the steak, helping the garlic and spices meld beautifully.

• Olive Oil: Prevents the butter from burning and helps sear the steak evenly.

• Crushed Red Pepper Flakes: Adds a gentle, lingering heat. Adjust based on your spice preference.

• Kosher Salt & Freshly Cracked Black Pepper: Essential for seasoning steak deeply and enhancing the umami.

For the Cheddar Cream Rotini:

• Rotini Pasta: Its spiraled shape captures the cheese sauce in every bite. Penne or cavatappi work too.

• Sharp Cheddar Cheese: The stronger the cheddar, the better the flavor. Pre-shredded cheese can work, but block cheese melted from fresh gives the silkiest result.

• Heavy Cream: Provides the luxurious texture for the sauce. Half-and-half is a lighter alternative.

• Garlic Powder & Onion Powder: Layers of flavor that echo the garlic butter steak without overpowering.

• Dijon Mustard (optional): Adds a mild tang and depth to the cream sauce.

• Salt & White Pepper: Balance the creamy richness without making it too salty.

Ingredient Tips & Variations:

• Gluten-Free Option: Use gluten-free pasta and double-check seasonings for hidden gluten.

• Dairy-Free Substitution: Swap cheddar for a plant-based cheese, and use full-fat coconut milk or cashew cream instead of heavy cream.

• Protein Swap: Boneless chicken thighs or shrimp work beautifully in place of steak for a lighter version.

Step-by-Step Instructions

This dish comes together in under an hour, with layered textures and flavors in every bite. Here’s how to bring it to life:

1. Cook the Pasta

Bring a large pot of salted water to a boil and cook rotini according to package directions until al dente. Reserve ½ cup of pasta water, then drain and set aside.

2. Sear the Steak

Pat steak pieces dry with paper towels. This helps create a deep, flavorful crust. Season generously with salt and pepper.

Heat olive oil in a cast iron skillet over medium-high heat. When shimmering hot, add steak in a single layer. Let it sear undisturbed for 2 minutes before flipping.

Continue cooking for another 2–3 minutes, depending on desired doneness. Remove steak from skillet and set aside to rest.

3. Make the Garlic Butter

Reduce heat to medium. In the same skillet, add butter and garlic. Stir constantly until garlic is fragrant and lightly golden — about 30–45 seconds. Add red pepper flakes and a pinch of salt. Return the steak to the skillet and toss to coat in the butter mixture. Set aside, covered loosely.

4. Prepare the Cheddar Cream Sauce

In a saucepan over medium heat, add heavy cream. Once warm, whisk in cheddar cheese gradually, stirring constantly to melt.

Add garlic powder, onion powder, Dijon mustard (if using), and white pepper. Simmer gently until the sauce is smooth and velvety.

Add a splash of reserved pasta water if the sauce feels too thick.

5. Combine the Pasta

Toss cooked rotini into the cheddar cream sauce and mix until every piece is coated. Taste and adjust seasoning if needed.

6. Plate and Finish

Spoon creamy rotini into bowls or plates, then top generously with spicy garlic butter steak. Drizzle any extra garlic butter over the top.

Finish with cracked pepper and a light sprinkle of parsley or chives if desired.

Tips, Variations & Substitutions

Cooking Tips:

• Dry the steak: Moisture on the surface prevents a good sear. Use paper towels for best results.

• Don’t overcrowd the pan: If needed, cook the steak in batches.

• Shred cheese fresh: Pre-shredded cheese contains anti-caking agents that may make the sauce gritty.

Flavor Variations:

• Smoky Twist: Add a pinch of smoked paprika to the garlic butter for a deeper flavor.

• Mushroom Add-On: Sauté mushrooms in the skillet after the steak for extra umami.

• Green Boost: Fold in wilted spinach or steamed broccoli to the pasta.

Dietary Substitutions:

• Low-Carb/Keto: Swap rotini for spiralized zucchini or shirataki noodles.

• Lactose-Free: Use lactose-free cream and cheddar alternatives.

• Mild Version: Skip the red pepper flakes and use sweet paprika instead.

Serving Ideas & Occasions

This Spicy Garlic Butter Steak with Cheddar Cream Rotini is ideal for cozy nights in, date night dinners, or even celebratory family meals.

Serve it with:

• Garlic Bread or Herbed Focaccia for soaking up extra sauce.

• Crisp Caesar Salad or arugula with lemon vinaigrette for balance.

• Red Wine Pairing: Try a bold Cabernet Sauvignon or a rich Syrah.

It’s also a great dish to prep for a weekend dinner party — the cream sauce holds well, and the steak can be seared just before serving for that fresh-from-the-skillet experience.

Nutritional & Health Notes

While indulgent, this dish offers a satisfying balance of protein, fats, and carbs. The steak brings in iron, B-vitamins, and protein, while the cheese and cream contribute calcium and richness.

For a lighter version:

• Use half-and-half instead of heavy cream.

• Incorporate steamed vegetables into the pasta for added fiber.

• Reduce the cheese slightly and supplement with nutritional yeast for flavor.

One serving (based on a four-person yield) averages around 650–750 calories, depending on portion size and ingredients used. Pair it with a side salad to make it more nutrient-dense and portion-conscious.

FAQs

Q1: Can I make this ahead of time?

A1: Yes, you can cook the pasta and prepare the cheddar cream sauce ahead of time. Store them separately in airtight containers. The steak is best seared fresh for flavor and texture, but it can be sliced and marinated a few hours ahead.

Q2: What steak cut works best for this recipe?

A2: Ribeye is the top choice for its fat and flavor. Sirloin is leaner and more affordable, while NY strip works if you prefer a firmer bite. Cut into even, bite-sized pieces for quick cooking.

Q3: Can I use a different type of pasta?

A3: Absolutely. Penne, cavatappi, or even shells work well with cheddar cream sauce. Rotini is preferred because it traps more sauce, but any short pasta shape will do.

Q4: Is this recipe too spicy for kids?

A4: The spice level is moderate. To make it kid-friendly, reduce or omit the red pepper flakes and serve with grated cheese on top to balance heat.

Q5: How do I reheat leftovers without drying out the steak?

A5: Reheat the pasta and steak separately. For steak, use a skillet over low heat with a touch of butter. For pasta, add a splash of milk or cream while reheating to loosen the sauce.

Q6: Can I freeze the leftovers?

A6: The cheddar cream sauce may separate slightly when thawed, but it’s still usable. Reheat gently while stirring. Freeze the steak and pasta separately in airtight containers for up to 2 months.

Q7: What’s a good vegetarian alternative?

A7: Swap steak for pan-seared portobello mushrooms or crispy tofu bites. Both pair well with garlic butter and cheddar sauce, offering a meaty texture without the meat.

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