Garlic Butter Basted Sirloin Steak with Creamy Parmesan Linguine

1.Remove the steaks from the refrigerator at least 30 minutes before cooking. Pat them completely dry with paper towels and season generously on all sides with salt and pepper.

2.Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Reserve 1 cup (240 ml) of the starchy pasta water before draining the pasta.

3.While the pasta cooks, prepare the sauce. Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet or saucepan over medium heat. Add the minced garlic and sauté for 30-60 seconds until fragrant (do not let it brown).

4.Pour in the heavy cream and bring the mixture to a gentle simmer. Reduce the heat to low and stir in the grated Parmesan cheese and nutmeg (if using). Stir until the cheese is fully melted and the sauce is smooth. Season with salt and pepper, then keep the sauce warm over very low heat.

5.Heat a separate heavy-bottomed skillet (cast iron preferred) over high heat until smoking hot. Add 1 tbsp olive oil. Carefully place the seasoned steaks in the skillet and sear for 3-4 minutes per side for a medium-rare crust.

6.Reduce the heat to medium-low. Add the remaining 2 tbsp butter, the smashed garlic cloves, and the thyme/rosemary sprigs to the skillet. Tilt the pan slightly and use a large spoon to continuously baste the melted garlic butter over the steaks for 1-2 minutes.

7.Remove the steaks from the pan and place them on a cutting board. Tent loosely with foil and let them rest for 5-10 minutes. This is crucial for retaining the juices.

8.Toss the drained linguine directly into the Parmesan cream sauce. Add the reserved pasta water, starting with 60 ml, and toss vigorously until the sauce emulsifies and coats the pasta beautifully. Add more pasta water if the sauce is too thick.

9.Slice the rested steaks against the grain. Divide the creamy Parmesan pasta between two plates. Top the pasta with the sliced steak and drizzle any remaining garlic butter and pan juices over the meat and pasta. Garnish with fresh chopped parsley and extra grated Parmesan.