Ingredients:

  • 1.5 lbs Sirloin steak, cut into 1-inch cubes
  • 2 tbsp Neutral high-smoke point oil (Avocado or Grapeseed)
  • 3 tbsp Unsalted butter
  • 4 cloves Garlic, smashed and minced
  • 1 tsp Smoked paprika
  • Kosher salt and cracked black pepper to taste
  • 12 oz Twisted pasta (Fusilli, Gemelli, or Cavatappi)
  • 1.5 cups Heavy whipping cream
  • 1 cup Freshly grated Parmesan cheese
  • 2 tbsp Cajun seasoning
  • 1/2 tsp Onion powder
  • 1/4 cup Reserved starchy pasta water
  • 1 tbsp Fresh parsley, chopped
  • 1 tsp Red pepper flakes
  • 1 tsp Fresh lemon juice

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Cook the twisted pasta until it is just under al dente (usually 8 minutes). Reserve 1/4 cup of starchy pasta water before draining.
  2. Pat the sirloin cubes dry with paper towels. Season with kosher salt, cracked black pepper, and smoked paprika.
  3. Heat oil in a large cast iron skillet over high heat until shimmering. Add steak bites in a single layer (work in batches if necessary) and sear for 2 minutes per side until a mahogany crust forms.
  4. Reduce heat to medium. Add unsalted butter and minced garlic to the skillet. Baste the steak bites in the melting garlic butter for 1 minute, then remove steak from the pan and set aside.
  5. In the same skillet, pour in the heavy whipping cream, Cajun seasoning, and onion powder. Simmer for 3-4 minutes, scraping up the browned bits (fond) from the bottom of the pan.
  6. Whisk in the freshly grated Parmesan cheese and reserved pasta water. Stir until the sauce is emulsified and velvety.
  7. Toss the cooked pasta and steak bites back into the sauce until every twist is coated. Finish with fresh parsley, red pepper flakes, and a squeeze of lemon juice.