Description
This Creamy Cajun Butter Tender Steak Pasta Skillet combines tender, juicy ribeye or sirloin steak with a rich and flavorful creamy Cajun sauce tossed with penne pasta. Perfectly seasoned with Cajun spices and smoked paprika, the dish balances bold spices with creamy Parmesan and garlic butter for a comforting yet spicy skillet meal ready in just 35 minutes.
Ingredients
Scale
Steak
- 1 lb ribeye or sirloin steak
- 1 tbsp Cajun seasoning
- Salt and pepper, to taste
Pasta and Sauce
- 8 oz penne pasta
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 tsp smoked paprika
Garnish
- 1 tbsp chopped fresh parsley (optional)
Instructions
- Season the steak: Generously season the ribeye or sirloin steak with Cajun seasoning, salt, and pepper on both sides to infuse bold flavors.
- Sear the steak: Heat a skillet over medium-high heat and sear the steak for a few minutes on each side until it’s nicely browned and cooked to your preferred doneness. Remove the steak from the skillet and let it rest to retain its juices.
- Cook the pasta: In a pot of boiling salted water, cook the penne pasta until al dente. Drain the pasta, reserving 1/4 cup of the pasta cooking water for the sauce.
- Sauté garlic: In the same skillet used for the steak, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to burn it.
- Add spices: Stir in the Cajun seasoning and smoked paprika into the butter and garlic mixture to build a robust base for the sauce.
- Make the cream sauce: Pour in the heavy cream, bringing it to a gentle simmer to slightly thicken the sauce.
- Add Parmesan cheese: Stir in the grated Parmesan cheese until it melts completely and the sauce becomes creamy and smooth.
- Toss pasta in sauce: Add the cooked penne pasta to the skillet and toss well to coat in the creamy Cajun sauce. If the sauce is too thick, add the reserved pasta water a little at a time to reach your desired consistency.
- Slice and serve the steak: Slice the rested steak into strips and arrange it on top of the pasta. Drizzle any steak juices from resting over the dish for extra flavor.
- Garnish and serve: Sprinkle chopped fresh parsley over the skillet for a fresh, herby finish and serve immediately while hot.
Notes
- Use ribeye for a more tender, juicy steak; sirloin is a leaner and more affordable option.
- Adjust Cajun seasoning to your preferred spice level for more or less heat.
- Do not overcook the steak to maintain tenderness; use a meat thermometer if unsure (medium rare is about 135°F).
- Reserve pasta water as it helps loosen the sauce without diluting flavor.
- The dish is best served immediately to enjoy the creamy sauce at its peak.
