If you have a steak loving child or husband this is sure to please! I made this one night when we were bored with the same ‘ol dinners and it was a huge hit.
You can use a different type of steak if you prefer, but this is Cam’s favorite. We use Gluten Free Pasta, but I think it would be really good with egg noodles!
If we have mushrooms I usually add them in when I start the sauce (after removing the meat) Cam loves mushrooms, but the kids do not so sometimes I add them and sometimes I don’t.
Strip Steak (NY Strip) 2
6 T butter (divided)
Pasta of Choice (I usually use spaghetti, but I was taking this to the farm for lunch so I used Penne)
Coarse Garlic Salt
Parmesan Cheese (for a garnish at the end)
Ok, lets get started!
Cook your pasta according to package.
I had quite a bit of fat to trim off our steak you can skip this step if your cut doesn’t have a ton of fat. Cut your steak into bite size pieces. After I had all the fat trimmed and steak cut I added 2 T of butter to a hot cast iron skillet. Once the butter was melted I sprinkled a tiny bit of the coarse garlic salt onto the melted butter and added my steak to the butter+garlic.
Cook steak in butter on one side 2-3 minutes. Flip with tongs and sprinkle with a tiny sprinkle of the garlic salt. Cook 2-3 minutes on the other side. Remove from heat. Drain juice from cast iron and save in a bowl.
While meat rests add 3 T back to skillet, add a bit more garlic salt to melted butter and 1/4 cup of your reserved beef juice from cooking the steak. You can add onions and mushrooms at this point too if you prefer.
Simmer juice for 2 minutes. Scoop pasta in a pan. (I like to use my Pampered Chef stone baking pan with a lid when transferring food to the farm. ) Top pasta with steak and drizzle your sauce over pasta and steak. Add a dusting of parmesan cheese and you are set to go!