Creamy Butter Steak and Pasta
Ingreadient
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1 (10 ounce) strip steak
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salt and freshly ground black pepper to taste
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3 tablespoons unsalted butter
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1 small shallot, finely diced
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2 cloves garlic, minced
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6 ounces fettuccine noodles
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5 ounces garlic and herb cream cheese
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1/4 cup whipping cream
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1 tablespoon lemon juice
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1 tablespoon minced fresh parsley
Direction
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Let steak rest at room temperature for 15 to 20 minutes. Pat steak dry with paper towels. Season with salt and pepper on both sides.
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Heat a cast-iron skillet over high heat until very hot. Add butter, and immediately reduce heat to medium-low.
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Sear steak for 3 to 4 minutes per side for medium-rare [135 degrees F (57 degrees C) internal temperature]. During the last minute of cooking, add shallot and garlic to the pan. Tilt the pan and spoon the melted butter and shallot mixture over the steak repeatedly.
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Remove the steak to a cutting board; do not wipe out the skillet. Tent steak loosely with foil, and let rest for 5 to 7 minutes.
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Meanwhile, bring a large pot of salted water to a boil. Add fettuccine and cook until tender with a bite, 8 to 10 minutes. Reserve 1/2 cup pasta water, drain the pasta, and set aside.
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In the same cast iron skillet over medium heat, whisk in cream cheese and heavy cream until smooth. Gradually add reserved pasta water, starting with 1/4 cup and adding more as needed to achieve a creamy, pourable consistency. Stir in lemon juice, taste, and adjust seasoning with salt and pepper.
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Add cooked fettuccine to the sauce, tossing to coat evenly. If the sauce thickens too much, add more pasta water to loosen it.
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Divide the cooked fettuccine between 2 plates. Sliced steak across the grain and place on top of pasta. Sprinkle with minced parsley; season with salt and pepper.
