Instructions
1. Prepare the Steak
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Pat the steak dry with paper towels. Season generously on all sides with kosher salt and cracked black pepper.
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Let the steak sit at room temperature for about 20 minutes to ensure even cooking.
2. Sear the Steak
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Heat a large, heavy‑bottomed skillet (cast iron works well) over medium‑high heat until very hot. Add the olive oil and swirl to coat.
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Carefully place the steak in the skillet in a single layer; do not crowd the pan.
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Cook undisturbed for 3–4 minutes, until a deep golden crust forms. Flip and cook for another 2–3 minutes for medium‑rare, or longer to your desired doneness.
3. Rest the Steak
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Transfer the steak to a plate or cutting board and loosely tent with foil. Let rest for 5–10 minutes while you prepare the sauce and noodles.
4. Cook the Noodles
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Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions until al dente.
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Drain the noodles, reserving about ½ cup of the starchy pasta water.
5. Make the Garlic Butter Sauce
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Reduce the skillet heat to medium. Add the butter to the pan with the steak drippings.
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Once melted, add the minced garlic and cook for 1–2 minutes, stirring constantly, until fragrant but not browned. Scrape up any browned bits from the bottom of the pan.
6. Combine Noodles and Sauce
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Add the drained noodles directly to the skillet. Toss to coat evenly in the garlic butter.
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If the sauce seems too thick, add a splash of the reserved pasta water and toss again until glossy.
7. Slice and Finish
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Slice the rested steak across the grain into thin strips.
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Add the steak and any accumulated juices back to the skillet. Gently toss everything together.
8. Serve
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Sprinkle with fresh parsley or dill. Serve immediately while the noodles are hot and the steak is tender.
You Must Know (Key Tips)
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Let the steak rest – This allows juices to redistribute, keeping every slice tender and moist.
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Reserve pasta water – A little starchy water adds silkiness to the sauce and helps it cling to the noodles.
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Slice against the grain – Cutting across the muscle fibers ensures each bite is melt‑in‑your‑mouth tender.
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Don’t crowd the pan – Searing in a single layer gives you a proper crust; cook in batches if needed.
Variations & Add‑Ins
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Vegetables: Add sliced mushrooms, asparagus, or baby spinach to the garlic butter sauce.
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Heat: Stir in red pepper flakes or a drizzle of sriracha with the garlic.
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Cheesy finish: Sprinkle with freshly grated Parmesan before serving.
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Extra richness: Finish with a squeeze of lemon juice to balance the butter.
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