Name: Creamy Butter Steak and Pasta
Prep time: 10 min
Cook time: 25 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 1 (10 ounce) strip steak, at room temp; Salt and pepper, to taste; 3 tablespoon unsalted Butter; 1 small shallot, finely diced; 2 cloves minced garlic; 6 ounces fettuccine noodles; 5 ounce Garlic and Herb cream cheese; 1/4 cup whipping cream; 1 tablespoon lemon juice, optional; 1 tablespoon minced fresh parsley

1 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.

2 Heat a cast-iron skillet over high heat until very hot. Add butter, and immediately reduce heat to medium-low.

3 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.

4 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.

5 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.

6 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.

7 Add cooked fettuccine to the sauce, tossing to coat evenly. If the sauce thickens too much, add more pasta water to loosen it.

8 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.