Direction

1. Remove the steak(s) 30-45 minutes before cooking. Let them warm up.
2. Cook the pasta in salted boiling water until al dente. Follow the instructions on its packaging. Reserve ½ cup to ¾ cup of the water before draining. Drain in a colander, drizzle with a little olive oil to prevent sticking and set aside.
3. Cook the steak(s). You may cook it in a cast iron skillet on the stovetop, on the grill or broil it. Cook it to the doneness you’d like (I aim for 5-10 degrees below my ideal temperature because it will continue cooking), then remove it from the pan and let it sit while you make the sauce. This is very important so that the juices don’t run out when you cut into it.
4. Heat the butter in a high-sided skillet over medium heat.
5. When the butter bubbles, add the garlic, cooking until fragrant and lightly colored, about 1-2 minutes.
6. Lower the heat to low, and pour in the cream and milk. Add the grated parmesan cheese, and stir until smooth and creamy, about 4-5 minutes.
7. Give the sauce a taste, and add extra salt and pepper, if necessary.
8. Add the pasta to the sauce, and toss until coated. Use the reserved pasta water if the sauce is not adhering to the pasta.
9. Serve the pasta in bowls, then top with the sliced steak.
10. Garnish with parsley, and enjoy immediately.
11. If you’ve tried this recipe, come back and let us know how it was!