Spicy Garlic Butter Steak with Cheddar Cream Rotini – Bold, Buttery & Ultra Satisfying

Spicy garlic butter steak with cheddar cream rotini is a crave-worthy dinner that combines bold, seared steak with a rich, cheesy pasta sauce, finished with a kick of heat and loads of garlic. Imagine tender slices of pan-seared steak bathed in spicy garlic butter, nestled beside creamy rotini tossed in a sharp cheddar cheese sauce — it’s indulgent, savory, and incredibly satisfying.

This dish brings steakhouse-level comfort to your own kitchen in under 45 minutes. The garlic butter melts into the steak’s seared crust, while the rotini’s ridges soak up every drop of creamy cheddar goodness. It’s a perfect meal for date nights, weekend indulgence, or when you’re just craving something big-flavor and comforting.

Ingredients Overview

For the Steak:

• Sirloin or Ribeye Steak: Well-marbled, flavorful, and perfect for pan-searing. Slice against the grain after cooking for the most tender texture.

• Garlic: Smashed or minced — melted into the butter for an aromatic steak finish.

• Butter: Adds richness and carries flavor — use unsalted so you can control the seasoning.

• Red Pepper Flakes or Hot Sauce: For spice — adjustable to your heat preference.

• Salt & Pepper: Essential for seasoning the steak generously.

For the Cheddar Cream Rotini:

• Rotini Pasta: Spiral shape holds onto sauce beautifully. Penne or shells work as substitutes.

• Cheddar Cheese: Sharp cheddar melts into a bold, flavorful sauce. Freshly shredded melts best.

• Heavy Cream or Half-and-Half: For a luscious, velvety base. Use whole milk for a lighter version.

• Garlic (again): Enhances the cheese sauce with savory warmth.

• Butter & Flour: Combined to form a quick roux that thickens the sauce.

• Milk: Combines with the cream for a smooth, creamy consistency.

• Mustard Powder or Dijon (Optional): Adds subtle tang and balances richness.

Step-by-Step Instructions

1. Cook the Pasta

Bring a large pot of salted water to a boil. Cook rotini according to package directions until al dente. Drain and set aside, reserving ½ cup of the pasta water.

2. Season & Sear the Steak

Pat the steak dry with paper towels and season generously with salt and cracked black pepper.

Heat a heavy skillet (cast iron preferred) over medium-high heat. Add a splash of oil and sear the steak for 3–4 minutes per side for medium-rare, or longer to desired doneness.

During the last minute, reduce heat to low and add butter, minced garlic, and red pepper flakes. Baste the steak with the melted garlic butter. Remove steak from pan and rest for 5–10 minutes.

3. Make the Cheddar Cream Sauce

In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute until bubbling and golden.

Slowly whisk in milk and cream, stirring constantly to avoid lumps. Simmer for 2–3 minutes until thickened slightly.

Stir in garlic, shredded cheddar, and a pinch of mustard powder or Dijon if using. Stir until the cheese is fully melted and the sauce is smooth. Add a splash of pasta water if needed to thin the sauce.

4. Toss the Rotini

Add cooked rotini to the cheese sauce and toss gently to coat. Taste and adjust salt and pepper as needed. Keep warm.

5. Slice the Steak

Slice the rested steak thinly against the grain. Pour any remaining garlic butter from the pan over the top.

6. Plate and Serve

Spoon the cheddar cream rotini onto plates or bowls. Top with slices of spicy garlic butter steak. Garnish with chopped parsley, cracked pepper, or extra red pepper flakes if desired.

Tips, Variations & Substitutions

• Make It Spicier: Add a drizzle of chili oil or sriracha to the cheese sauce.

• Creamy + Tangy: Stir a tablespoon of cream cheese or sour cream into the sauce for extra richness.

• Add Veggies: Mix in sautéed spinach, roasted cherry tomatoes, or steamed broccoli to balance the richness.

• Low-Carb Option: Serve steak over roasted cauliflower or zucchini noodles and drizzle with the cheddar sauce.

• Cheese Variations: Mix cheddar with Gruyère, gouda, or Monterey Jack for a new flavor profile.

• Protein Swap: Try with grilled chicken, shrimp, or blackened salmon instead of steak.

Serving Ideas & Occasions

This dish is a complete meal but also perfect for:

• Date Night Dinners: Rich, comforting, and impressive.

• Weekend Treats: Satisfying without being too complex.

• Game Day Eats: Serve in bowls for a high-protein, cheesy crowd-pleaser.

• Special Occasions: Pair with wine and a crisp salad for a restaurant-style dinner at home.

Pair with:

• Crisp Caesar or arugula salad

• Garlic bread or focaccia

• Roasted asparagus or green beans

• Glass of red wine (Cabernet, Syrah) or bold IPA

Nutritional & Health Notes

This is a rich, indulgent dish — full of protein, calcium, and bold flavor. To lighten it up:

• Use half-and-half or whole milk instead of cream

• Choose leaner cuts of steak like sirloin

• Add greens or roasted vegetables

• Use a smaller portion of pasta and increase steak or veg

You can also make it gluten-free by using GF pasta and a cornstarch slurry instead of roux for the sauce.

FAQs

Q1: Can I use pre-shredded cheese?

Freshly shredded cheese melts smoother and avoids clumping. Pre-shredded cheese contains anti-caking agents, but it can work in a pinch.

Q2: What’s the best steak cut for this recipe?

Sirloin, ribeye, or NY strip are ideal for flavor and tenderness. Skirt steak or flank steak also work well if sliced thinly after cooking.

Q3: Can I make this ahead?

You can make the cheese sauce and cook the steak in advance, but cook the pasta fresh before serving for best texture. Reheat gently with a splash of milk or broth.

Q4: Can I use another pasta?

Yes. Penne, shells, cavatappi, or even elbow macaroni all work well — just choose one that holds sauce.

Q5: How do I avoid grainy cheese sauce?

Melt cheese slowly on low heat and avoid boiling after the cheese is added. Use fresh cheese for best results.

Q6: How spicy is this dish?

Mild to moderate depending on how much red pepper or hot sauce you use. Adjust to your spice preference.

Q7: What wine goes well with this?

A bold red like Cabernet Sauvignon, Syrah, or even a peppery Zinfandel pairs well with the richness of the steak and cheese.

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