Description
Savor the rich flavors of tender Cajun-seasoned steak served over a bed of creamy Parmesan linguine. This indulgent dish combines the perfect sear of ribeye or sirloin steak with a luscious garlic butter and Parmesan cream sauce, creating a comforting yet sophisticated meal ready in just 30 minutes. Ideal for a special weeknight dinner or a weekend treat.
Ingredients
Scale
Steak and Seasoning
- 1 pound Ribeye or Sirloin steak (Flank steak can substitute if sliced thinly against the grain)
- 2 tablespoons Cajun Seasoning (store-bought or homemade)
- 2 tablespoons Olive Oil (for searing the steak)
- Salt and Cracked Black Pepper, to taste
Pasta and Sauce
- 8 ounces Linguine Pasta (Fettuccine can be used as an alternative)
- 1 cup Heavy Cream (for a luscious, creamy texture)
- 4 tablespoons Unsalted Butter (use salted butter if adjusting salt levels elsewhere)
- 4 cloves Fresh Garlic, minced (for the sauce)
- 1 cup Parmesan Cheese, freshly grated (for best results)
Garnish
- Parsley, chopped, to taste (optional)
Instructions
- Season the Steak: Generously rub the Cajun seasoning all over the steak, making sure the seasoning is evenly distributed on both sides. Let the steak rest at room temperature for about 10 minutes to allow the flavors to penetrate.
- Sear the Steak: Heat the olive oil in a large skillet over medium-high heat until shimmering. Place the steak in the skillet and sear for 3 to 4 minutes on each side until it develops a rich brown crust. Remove the steak from the skillet and let it rest for 5 minutes to retain the juices.
- Cook the Pasta: Meanwhile, bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions, generally 8 to 10 minutes, until al dente. Reserve a small cup of pasta water before draining.
- Make the Sauce: In the same skillet used for the steak, reduce the heat to medium and add the unsalted butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant but not browned. Pour in the heavy cream and let it simmer gently for 2 to 3 minutes, stirring occasionally.
- Add the Parmesan: Gradually whisk the freshly grated Parmesan cheese into the cream sauce until it melts completely and the sauce becomes smooth and creamy. If the sauce becomes too thick, loosen it with some of the reserved pasta water until the desired consistency is reached.
- Toss the Pasta: Add the drained linguine into the creamy Parmesan sauce, tossing well to coat every strand evenly with the sauce.
- Slice and Serve: Slice the rested steak thinly against the grain to maximize tenderness. Plate the creamy Parmesan linguine onto serving dishes, top with the sliced steak, and garnish with chopped fresh parsley if desired. Season with additional salt and cracked black pepper if needed, and serve immediately.
Notes
- For a spicier kick, increase the amount of Cajun seasoning or add a pinch of cayenne pepper to the steak seasoning.
- Use freshly grated Parmesan cheese for the best melting quality and flavor.
- Allowing the steak to rest after searing is crucial to keep it juicy and tender.
- Reserved pasta water is great for adjusting the sauce consistency without diluting flavor.
- Flank steak is a suitable alternative but must be sliced thinly against the grain to avoid toughness.
- Parsley garnish adds a fresh color contrast and slight herbaceous flavor but is optional.
