Garlic Butter Steak & Broccoli Penne

Oh my goodness, you have to try this Garlic Butter Steak & Broccoli Penne—it's my go-to dish when I want something fancy but don't want to spend all night in the kitchen. I first made this years ago when I was desperate to impress some friends with minimal effort, and guess what? They thought I was some kind of gourmet chef! The magic is in that rich garlic butter sauce that coats every bite of tender steak and penne, with just enough crisp-tender broccoli to make you feel virtuous. And the best part? It comes together in just 30 minutes, feeds four hungry people (or two with tasty leftovers), and only dirties one pan. Honestly, it's the perfect weeknight hero—packed with flavor, quick to make, and balanced enough that you don't need to fuss with sides. Just trust me on this one.

Now, I know what you're thinking—steak and pasta? But hear me out. The juicy, garlicky steak bites play so nicely with the toothsome penne, and the broccoli isn't just there for color (though it does make the dish look gorgeous). It adds this fresh crunch that cuts through the richness. Whether you're cooking for date night or just need something hearty after a long day, this dish delivers every single time. And if you're worried about the steak, don't be—even if you usually overcook it (no judgment here!), the butter and garlic make sure it stays delicious. Ready to fall in love with your new favorite pasta? Let's do this!

Why You’ll Love Garlic Butter Steak & Broccoli Penne

Listen, I’m not exaggerating when I say this dish checks ALL the boxes. It’s the kind of meal that makes you feel like you’ve got your life together—even if your kitchen is a disaster zone five minutes before serving. Here’s why it’s about to become your new favorite:

• Crazy good flavor: Garlic butter. Need I say more? It’s rich, savory, and coats every single bite.
• One-pan wonder: Minimal cleanup? Yes, please! You’ll use the same pan for everything.
• Balanced meal magic: Protein from the steak, carbs from the pasta, veggies from the broccoli—all in one bowl.
• Weeknight lifesaver: Done in 30 minutes flat, even if you’re moving at a snail’s pace.
• Crowd-pleaser: Kids, spouses, picky in-laws—they’ll all ask for seconds.

A Perfect Meal for Any Occasion

I’ve served this at everything from Tuesday night dinners to casual dinner parties, and it never fails. Want to impress someone? Throw this together with a glass of red wine and watch their eyes light up. Feeding hungry kids after soccer practice? They’ll devour it (broccoli and all—shocking, I know). The beauty is in the versatility—it feels fancy but requires zero fuss.

Quick and Easy to Make

Here’s the truth: if you can boil pasta and cook steak (and yes, even if you usually overcook it), you can make this. The steps are stupid simple, and the timing is forgiving. Forget slaving over the stove—this is the kind of meal you can pull off while simultaneously scrolling through your phone or helping with homework. Multitasking wins!

Ingredients You’ll Need for Garlic Butter Steak & Broccoli Penne

Alright, let’s talk ingredients—simple, straightforward, and nothing too fussy, I promise. Here’s what you’ll need to make this garlicky, buttery dream come true:

• 12 oz penne pasta – The perfect shape for holding onto all that garlic butter sauce. If you don’t have penne, any short pasta works.
• 1 lb steak (sirloin, ribeye, or your favorite cut) – Cut into bite-sized pieces. Pro tip: Let the steak sit at room temp for 10 minutes before cooking—it’ll brown better.
• Salt and black pepper – To taste. Don’t be shy with seasoning the steak!
• 2 tablespoon olive oil – For searing the steak. Extra virgin is great, but regular works too.
• 4 tablespoon butter – The star of the show. Unsalted is best so you can control the saltiness.
• 5 cloves garlic, minced – Fresh is key here. No jarred stuff if you can help it!
• 2 cups broccoli florets – Cut them small so they cook quickly. Frozen works in a pinch, but fresh is crisper.
• ½ cup grated Parmesan cheese – Freshly grated melts better than the pre-shredded kind.
• Optional: Crushed red pepper flakes or chopped parsley for a little kick or freshness.

Key Ingredients and Their Roles

Now, let’s geek out for a sec about why these ingredients matter. That garlic and butter combo? It’s the heart and soul of the dish—creamy, fragrant, and just rich enough without being heavy. The steak adds a juicy, meaty bite that makes this feel indulgent (and keeps everyone full). And the broccoli isn’t just for color—it brings a fresh crunch that balances everything out. Oh, and that Parmesan? It melts into the sauce, making it silky and salty in the best way. Trust me, every ingredient has a job here, and they all work together like a little flavor symphony.

Step-by-Step Instructions for Garlic Butter Steak & Broccoli Penne

Okay, let’s get cooking! I promise this is easier than it looks—just follow these steps, and you’ll have a restaurant-worthy dish in no time. Don’t stress if things aren’t perfect; the garlic butter makes everything taste amazing, even if you "mess up."

1. Cook the pasta: Bring a large pot of salted water to a boil (it should taste like the sea!). Add the penne and cook according to the package directions, but aim for al dente—usually about 1 minute less than the suggested time. Drain it, but don’t rinse! That starchy water helps the sauce cling later.
2. Season the steak: While the pasta cooks, pat your steak pieces dry with a paper towel (this helps them brown better). Sprinkle generously with salt and pepper—like, really go for it. Steak needs love!
3. Sear the steak: Heat olive oil in a large skillet over medium-high heat. When it’s shimmering (test with a drop of water—if it sizzles, you’re good), add the steak in a single layer. Don’t crowd the pan! Cook for 3-4 minutes until browned, flip, and cook another 2-3 minutes for medium-rare. Remove to a plate—it’ll finish cooking later, so don’t overdo it now.
4. Garlic butter time: In the same skillet (keep those tasty browned bits!), melt the butter over medium heat. Add the minced garlic and stir for about 1 minute until fragrant—don’t let it burn, or it’ll turn bitter. Your kitchen will smell insane right now.
5. Cook the broccoli: Toss in the broccoli florets and stir to coat in the garlic butter. Cook for 3-4 minutes until bright green and tender-crisp. If you like it softer, cover the pan for a minute to steam it.
6. Bring it all together: Return the steak (and any juices!) to the pan. Add the cooked pasta and Parmesan cheese. Toss everything gently but thoroughly—you want every bite coated in that glorious sauce. Taste and add more salt or pepper if needed.
7. Serve it up: Dish it out hot, garnished with a sprinkle of red pepper flakes or fresh parsley if you’re feeling fancy. And maybe an extra dusting of Parmesan—because why not?

Cooking the Pasta Perfectly

Here’s the thing about pasta—it keeps cooking even after you drain it, so undercook it slightly in the pot. I always fish out a piece a minute early and bite into it; if there’s a tiny bit of resistance in the center, it’s perfect. And for the love of garlic butter, don’t rinse it! That starch is your sauce’s best friend.

Preparing the Steak and Broccoli

Steak fear? I get it. Just remember: high heat, don’t move it around too much, and let it develop a nice crust. If you’re unsure about doneness, cut into one piece—it’ll cook a bit more when you add it back later. As for the broccoli, keep it crisp! Nobody likes mushy broccoli. A quick sauté in the butter is all it needs.

Combining Everything in the Pan

This is where the magic happens. Toss everything gently—you don’t want to break the pasta or smash the broccoli. If the sauce seems too thick, add a splash of the pasta cooking water to loosen it up. And don’t skimp on the Parmesan—it melts into the butter and creates this silky, salty sauce that’s just… *chef’s kiss*.

Variations for Garlic Butter Steak & Broccoli Penne

Okay, here’s where things get fun—because this dish is basically a blank canvas for your cravings. Don’t have broccoli? No problem. Want to spice it up? Let’s go! Here are some of my favorite twists to keep things exciting:

• Swap the veg: Try asparagus (cut into 1-inch pieces), green beans, or even zucchini. Just adjust cooking time—asparagus takes about the same as broccoli, but zucchini cooks faster.
• Kick up the heat: Add a pinch of red pepper flakes with the garlic, or stir in a spoonful of chili paste at the end. My husband loves it with a drizzle of sriracha!
• Herb it up: Toss in fresh basil, thyme, or rosemary with the garlic for an herby vibe. Or finish with a handful of arugula for a peppery bite.
• Cheese swap: Not a Parmesan fan? Try crumbled feta or goat cheese for a tangy twist.
• Protein shuffle: Use shrimp or chicken instead of steak—just adjust cooking times (shrimp cooks in 2-3 minutes!).

Dietary Adjustments

Got dietary needs? We’ve got options! For gluten-free, use your favorite GF pasta (I love brown rice penne). Dairy-free? Skip the Parmesan and use vegan butter or olive oil—it’s still delicious. Want to go lower-carb? Swap the pasta for zucchini noodles (just sauté them at the end until tender). And if you’re watching sodium, go easy on the salt and use low-sodium Parmesan. See? Everyone gets to enjoy the garlic butter magic!

Serving and Storage Tips for Garlic Butter Steak & Broccoli Penne

Alright, let’s talk about making this dish look as good as it tastes—and what to do with those glorious leftovers (if you have any!). First rule of serving? Get it on the table FAST. This dish is best piping hot, when the butter is still glistening and the Parmesan is all melty. I like to use shallow bowls—they show off the ingredients better than deep plates. And don’t forget a big serving spoon for maximum pasta-tossing action!

Presentation Ideas

A little garnish goes a long way here. Sprinkle on some fresh chopped parsley for a pop of color, or go wild with extra Parmesan shavings. If you’re serving guests, a drizzle of good olive oil right at the end makes it look fancy without any extra work. And for a fun touch, serve with lemon wedges—the bright acidity cuts through the richness beautifully.

Storing and Reheating

Leftovers? Lucky you! Store them in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or broth to the pan—it’ll revive the sauce and keep the pasta from drying out. Microwave works too (cover with a damp paper towel to trap steam), but stir halfway through. Pro tip: If the steak seems tough, slice it thinner before reheating. And no, I don’t recommend freezing this one—the broccoli gets sad and the pasta turns mushy. Better to just enjoy it fresh or refrigerated!

Helpful Notes for Garlic Butter Steak & Broccoli Penne

Before you dive in, here are my tried-and-true tips to make sure your dish turns out absolutely killer every single time. First off—don’t even think about using pre-minced garlic from a jar. Fresh garlic makes ALL the difference here—it’s sweeter, more fragrant, and won’t leave that weird aftertaste. And about the steak: if you’re nervous about overcooking it, pull it from the pan when it’s just shy of your desired doneness—it’ll finish cooking when you toss everything together at the end. Oh, and if you’re watching calories? Swap half the butter for olive oil (sacrilege, I know, but still tasty!).

Expert Tips for Best Results

For the best steak, I lean toward ribeye (fat = flavor!) or sirloin (lean but still tender). Skip tougher cuts like flank steak—they need longer cooking. As for the broccoli? Cut florets small and uniform so they cook evenly. And here’s my secret: if your broccoli stems are thick, peel them with a veggie peeler first—they’ll be tender, not woody. Lastly, always reserve a cup of pasta water before draining! It’s your insurance policy if the sauce needs loosening up.

Frequently Asked Questions About Garlic Butter Steak & Broccoli Penne

I get it—you’ve got questions, and I’ve got answers! Here are the ones I hear most often (and my brutally honest takes):

Can I Make This Dish Ahead of Time?

Short answer: Yes, but with a catch. You can prep components ahead—cook the pasta (toss with a little oil to prevent sticking), chop the steak and broccoli, even mince the garlic. But for best results, cook and assemble right before serving. If you must store leftovers, keep them separate: pasta in one container, steak and broccoli in another. Reheat gently with a splash of water to revive the sauce.

What Steak Cut Works Best?

Ribeye is my MVP—it’s marbled with fat that melts into buttery goodness. Sirloin’s a great budget-friendly option (still tender if you don’t overcook it). Skip chewy cuts like flank or skirt steak—they need longer cooking. Pro tip: If using filet, sear it whole first, then slice—it’s too delicate to cube raw!

Can I Use Frozen Broccoli?

Absolutely! Just thaw and pat it dry first, or it’ll steam instead of sauté. Frozen works in a pinch, but fresh gives that perfect crisp-tender bite.

What Other Pasta Shapes Work Well?

Rigatoni, fusilli, or farfalle are all great—anything with nooks to catch the sauce. Avoid long pasta like spaghetti (it’s a steak-and-butter wrestling match).

Final Thoughts on Garlic Butter Steak & Broccoli Penne

Listen, if there’s one recipe I could convince every single person to try, it’s this one. Garlic Butter Steak & Broccoli Penne is the ultimate "looks fancy but secretly easy" dish—the kind that makes you feel like a kitchen rockstar with minimal effort. It’s got everything: juicy steak, tender pasta, crisp broccoli, and that dreamy garlic butter sauce that ties it all together. Whether you’re cooking for one, feeding a crowd, or just need a quick win on a chaotic weeknight, this dish delivers every. single. time. And the best part? It’s endlessly adaptable—swap ingredients, tweak the spice level, make it your own. So go ahead, grab that skillet, and let the garlic butter magic happen. And when you do? Tag me or drop a comment—I want to hear how much you love it (because trust me, you will). Happy cooking, friends!

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