Savory garlic butter beef has become my ultimate weeknight hero, the kind of meal that transforms a busy evening into a cozy, restaurant-worthy experience right at home. I remember the first time I tried making it; the aroma of sizzling garlic and butter filling my kitchen was intoxicating, a promise of deliciousness to come. This simple yet elegant garlic butter beef recipe delivers incredibly tender beef strips bathed in a rich, garlicky butter sauce, all tossed with perfectly cooked linguine. It’s the kind of comforting, flavorful dish that makes you forget about the long day, and it’s ideal for busy evenings. Let’s get cooking!
Why You’ll Love This Savory Garlic Butter Beef
This dish is a winner for so many reasons. It’s incredibly flavorful, with that irresistible combination of savory beef and rich garlic butter.
- Unbeatable Flavor: The garlic butter infusion creates a depth of taste that’s truly satisfying.
- Quick Prep: You can have this ready in about 30 minutes, making it perfect for busy weeknights.
- Budget-Friendly: Using sirloin or flank steak makes it an affordable way to enjoy a steak dinner.
- Family-Approved: Even picky eaters love the tender beef and comforting pasta.
- Easy Garlic Butter Beef: It’s genuinely simple to prepare, even for novice cooks.
- Healthy-ish: Packed with protein from the beef and you can add extra veggies for a more balanced meal.
- Versatile: This easy garlic butter beef can be customized with your favorite herbs and spices.
Ingredients for Savory Garlic Butter Beef
Gathering the right ingredients is key to unlocking the amazing flavor of this savory garlic butter beef. For the best results in this garlic butter steak recipe, start with good quality sirloin or flank steak, sliced thinly against the grain to ensure tenderness. You’ll also need 12 oz linguine and salt for the pasta water. The star of the show, besides the beef, is the sauce: 6 tbsp butter and 8 cloves garlic, minced are essential for that classic garlic butter flavor. We’ll also use 2 tbsp olive oil for searing, 1/4 cup dry white wine or beef broth for deglazing, and a splash of 1 tbsp Worcestershire sauce for depth. Don’t forget 1 tsp fresh thyme leaves (or 1/2 tsp dried), 1/4 tsp red pepper flakes for a hint of heat, and 1/2 cup freshly grated parmesan cheese for that creamy, savory finish.
How to Make Savory Garlic Butter Beef
Ready to create this incredible dish? Follow these simple steps for a delicious garlic butter beef skillet meal.
- Step 1: Start by bringing a large pot of generously salted water to a rolling boil. Cook 12 oz linguine according to the package directions until it’s perfectly al dente. Before draining, reserve about 1/2 cup of the starchy pasta water – this is liquid gold for our sauce! Drain the pasta and set it aside.
- Step 2: While the pasta cooks, prepare your beef. Pat the 1.5 lbs sirloin steak or flank steak slices very dry with paper towels. This is crucial for a good sear! Season both sides generously with 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, and a good pinch of salt and freshly cracked black pepper.
- Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Once shimmering hot, add the seasoned beef in a single layer. Don’t overcrowd the pan; work in batches if necessary. Sear the beef for about 2-3 minutes per side until it’s beautifully golden brown and just cooked through. Remove the seared beef from the skillet and set it aside on a plate.
- Step 4: Lower the heat to medium. Add 6 tbsp butter to the same skillet. Let it melt and get slightly foamy. Toss in the 8 cloves garlic, minced, and sauté for 1-2 minutes until it’s incredibly fragrant and just beginning to turn golden. Be careful not to burn the garlic!
- Step 5: Deglaze the pan by pouring in 1/4 cup dry white wine (or beef broth) and 1 tbsp Worcestershire sauce. Let this mixture bubble and reduce slightly for about a minute, scraping up any browned bits from the bottom of the pan – that’s where so much flavor is! Stir in 1 tsp fresh thyme leaves (or 1/2 tsp dried) and the optional 1/4 tsp red pepper flakes.
- Step 6: Add the cooked linguine directly into the skillet with the garlic butter sauce. Toss everything together gently to coat every strand of pasta with that luscious sauce. This is a key step in how to make garlic butter beef delicious.
- Step 7: Return the seared beef to the skillet along with any juices that have collected on the plate. Pour in 1/4 cup heavy cream and toss everything together until the beef is heated through and coated in the sauce.
- Step 8: Sprinkle in the 1/2 cup freshly grated parmesan cheese. Continue tossing until the sauce becomes wonderfully silky and coats the pasta and beef beautifully. If the sauce seems a little too thick, add a splash of the reserved pasta water to reach your desired consistency. This simple step helps achieve that perfect garlic butter beef flavor profile.
- Step 9: Taste and adjust the seasoning if needed. Remove the skillet from the heat and garnish generously with 2 tbsp fresh parsley, chopped.
- Step 10: Serve your amazing garlic butter beef immediately with fresh lemon wedges and extra parmesan cheese on the side. Enjoy this fantastic way of how to make garlic butter beef!
Pro Tips for the Best Savory Garlic Butter Beef
Want to elevate your garlic butter beef game? I’ve picked up a few tricks that make all the difference.
- Always slice your beef thinly against the grain. This is non-negotiable for tender results.
- Don’t overcrowd the skillet when searing the beef. This ensures a beautiful golden-brown crust instead of steaming the meat.
- Use fresh garlic; it’s a game-changer for the sauce’s flavor.
- Reserve that starchy pasta water! It’s the secret to a silky, emulsified sauce that clings perfectly to the linguine.
What’s the secret to perfect Savory Garlic Butter Beef?
The real secret to the best garlic butter beef is in the details: searing the beef properly for a rich crust, using fresh garlic and good quality butter, and creating a pan sauce that’s both rich and balanced with wine and Worcestershire. And, of course, using that pasta water! For more tips on cooking techniques, you can explore basic cooking techniques.
Can I make Savory Garlic Butter Beef ahead of time?
Yes! You can slice and season the beef up to 24 hours ahead of time and store it in the fridge. The garlic butter sauce can also be prepared a day in advance and gently reheated before tossing with the pasta and beef.
How do I avoid common mistakes with Savory Garlic Butter Beef?
A common pitfall is overcooking the beef – sear it quickly and remove it. Another mistake is not reserving pasta water; it’s essential for sauce consistency. Finally, avoid burning the garlic; cook it gently until fragrant, not brown. Learning about food safety can help prevent common cooking errors.
Best Ways to Serve Savory Garlic Butter Beef
This delicious garlic butter beef is fantastic on its own, but it also shines as a versatile garlic butter beef main course. For a complete meal, consider serving it alongside a crisp green salad with a light vinaigrette to cut through the richness. Another wonderful garlic butter beef side dish option is steamed or roasted asparagus or broccoli – the simple vegetables complement the robust flavors perfectly. You could also serve it with crusty bread to soak up any extra garlic butter sauce. It’s truly a dish that satisfies on every level! For more serving ideas, check out these meal planning tips.
Nutrition Facts for Savory Garlic Butter Beef
Let’s talk about what you’re getting with each delicious serving of this savory garlic butter beef. It’s a hearty meal that balances richness with satisfying nutrients.
- Calories: Approx. 600-700
- Fat: Approx. 35-45g
- Saturated Fat: Approx. 15-20g
- Protein: Approx. 30-40g
- Carbohydrates: Approx. 40-50g
- Fiber: Approx. 2-3g
- Sugar: Approx. 3-5g
- Sodium: Approx. 500-700mg
Nutritional values are estimates and may vary based on specific ingredients used. For more information on nutritional guidelines, consult a registered dietitian.
How to Store and Reheat Savory Garlic Butter Beef
Leftovers of this delightful savory garlic butter beef are a treasure, and storing them properly ensures you can enjoy this delicious meal again. Once cooled, transfer any remaining garlic butter beef to an airtight container. It will keep well in the refrigerator for about 3 to 4 days. For longer storage, you can freeze portions of this simple savory garlic butter beef for up to 3 months. When you’re ready to enjoy your leftovers, the best way to reheat is gently. You can warm it in a skillet over low heat, adding a splash of cream or reserved pasta water to loosen the sauce. Alternatively, a microwave works too; just heat in short bursts, stirring occasionally, until warmed through. This makes enjoying this flavorful dish easy throughout the week!
Frequently Asked Questions About Savory Garlic Butter Beef
What is savory garlic butter beef?
Savory garlic butter beef is a dish featuring tender strips of beef, typically pan-seared, and coated in a rich, aromatic sauce made from butter, minced garlic, and often enhanced with ingredients like white wine, Worcestershire sauce, and herbs. It’s usually served with pasta, like linguine, making it a complete and satisfying meal that’s packed with flavor.
Why is garlic butter beef popular?
The popularity of garlic butter beef stems from its incredible flavor profile and ease of preparation. The combination of savory beef and the decadent, aromatic garlic butter sauce is universally appealing. It’s a dish that feels luxurious and restaurant-quality but can be made at home with relatively simple ingredients and techniques, making it a go-to for busy weeknights and special occasions alike. Discover more about popular beef dishes.
Can I use a different cut of beef for this recipe?
Absolutely! While sirloin or flank steak are excellent choices for this garlic butter beef recipe due to their tenderness and ability to be sliced thinly, you can also use ribeye or even tenderloin if you want to splurge. Just ensure you slice whatever cut you choose thinly against the grain for the best texture.
Is this garlic butter beef recipe spicy?
This particular garlic butter beef recipe includes optional red pepper flakes for a subtle kick, but it’s not inherently spicy. If you prefer a milder flavor, simply omit the red pepper flakes. If you enjoy more heat, feel free to add a pinch more or even a dash of cayenne pepper to your garlic butter sauce.
Variations of Savory Garlic Butter Beef You Can Try
Once you master the basic savory garlic butter beef, you’ll find it’s incredibly versatile! Don’t hesitate to play around with different flavors and additions. For a heartier meal, try adding sautéed vegetables. Incorporating garlic butter beef with mushrooms is a fantastic idea; the earthy mushrooms soak up that delicious sauce beautifully. Another popular addition is garlic butter beef onions; caramelized onions add a wonderful sweetness and depth that complements the garlic butter flavor perfectly. You could also switch up the herbs, perhaps using fresh rosemary or basil instead of thyme. For a spicier kick, increase the red pepper flakes or add a pinch of cayenne. If you want to make it a lighter meal, serve the beef and sauce over zucchini noodles or cauliflower rice instead of pasta.
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Savory Garlic Butter Beef: Sensational 30-Minute Meal
- Total Time: 30 minutes
- Yield: 4-6 servings 1x
- Diet: Vegetarian
Description
This savory garlic butter beef recipe features tender beef strips coated in a rich garlic butter sauce, tossed with linguine. It’s a quick and easy weeknight meal that tastes like restaurant-quality comfort food.
Ingredients
- 12 oz linguine
- Salt for pasta water
- 1.5 lbs sirloin steak or flank steak, sliced thin against the grain
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- Salt
- Freshly cracked black pepper
- 2 tbsp olive oil
- 6 tbsp butter
- 8 cloves garlic, minced
- 1/4 cup dry white wine or beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp fresh thyme leaves or 1/2 tsp dried
- 1/4 tsp red pepper flakes (optional)
- 1/2 cup freshly grated parmesan cheese
- 1/4 cup heavy cream
- 2 tbsp fresh parsley, chopped
- Lemon wedges for serving
- Extra parmesan for serving
Instructions
- Bring a large pot of generously salted water to a boil. Cook linguine according to package directions until al dente. Reserve 1/2 cup pasta water before draining. Set aside.
- Pat the beef slices dry with paper towels. Season both sides with garlic powder, onion powder, smoked paprika, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add beef in a single layer (work in batches if needed) and sear for 2-3 minutes per side until golden brown. Remove beef and set aside.
- In the same skillet, reduce heat to medium. Add butter and let it melt. Add minced garlic and cook for 1-2 minutes until fragrant.
- Pour in the wine (or broth) and Worcestershire sauce. Let it bubble for about 1 minute. Add thyme and red pepper flakes.
- Add the cooked linguine to the skillet and toss to coat with the garlic butter sauce.
- Add the beef back to the pan along with any accumulated juices. Pour in the heavy cream and toss everything together.
- Add parmesan cheese and continue tossing until the sauce is silky. Add reserved pasta water a little at a time if needed.
- Taste and adjust seasoning. Remove from heat and sprinkle with fresh parsley.
- Serve immediately with lemon wedges and extra parmesan.
Notes
- Slice beef against the grain for maximum tenderness.
- Do not overcook the beef.
- Use fresh garlic for best flavor.
- Ensure your pan is hot before adding the beef for a good sear.
- Beef can be sliced and seasoned up to 24 hours ahead.
- Garlic butter sauce can be made ahead and gently reheated.
- Leftovers keep for 2-3 days and can be reheated gently with a splash of cream or pasta water.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Seared and Tossed
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 600-700
- Sugar: Approx. 3-5g
- Sodium: Approx. 500-700mg
- Fat: Approx. 35-45g
- Saturated Fat: Approx. 15-20g
- Unsaturated Fat: Approx. 20-25g
- Trans Fat: Approx. 1-2g
- Carbohydrates: Approx. 40-50g
- Fiber: Approx. 2-3g
- Protein: Approx. 30-40g
- Cholesterol: Approx. 100-150mg
