Cajun Garlic Butter Steak over Creamy Parmesan Linguine

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If you’re craving a bold, comforting dinner that feels like restaurant-quality indulgence without leaving your kitchen, this Cajun Garlic Butter Steak over Creamy Parmesan Linguine will hit all the right notes. The spice-kissed crust on the steak pairs perfectly with the rich, velvety cheese sauce that hugs every strand of linguine. It’s the kind of dish that turns weeknight meals into special occasions.

The best part? This recipe strikes a balance between ease and elegance. The Cajun seasoning brings heat and flavor to a beautifully seared steak, while garlic butter and a creamy parmesan base make the pasta irresistibly silky. Whether you’re cooking for two or feeding a hungry family, this dish delivers satisfaction in every bite.

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What Kind of Steak Should I Use?

For this recipe, a thick-cut steak like ribeye, New York strip, or sirloin works best. These cuts sear beautifully and remain juicy inside, even with a Cajun crust. A well-marbled cut offers more flavor, but if you’re looking for a leaner option, sirloin still delivers tenderness without excess fat. Make sure to let the steak rest before slicing so you retain all those flavorful juices.

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Ingredients for the Cajun Garlic Butter Steak over Creamy Parmesan Linguine

Steak
The star of the show! A well-marbled steak creates that juicy bite and pairs well with bold Cajun spices.

Cajun Seasoning
Adds spicy, smoky depth to the steak. You can use store-bought or mix your own with paprika, cayenne, garlic powder, and herbs.

Butter
Essential for searing the steak and making that luscious garlic butter sauce.

Garlic
Freshly minced garlic enhances the butter and builds the flavor foundation for the pasta sauce.

Heavy Cream
Gives the parmesan sauce its rich, velvety texture.

Parmesan Cheese
Freshly grated is best for that nutty, creamy finish in the pasta sauce.

Linguine Pasta
A sturdy noodle that holds the sauce well without getting mushy.

Olive Oil
Used alongside butter for searing and to prevent burning during the steak cook.

Salt & Pepper
To taste, and to enhance the natural flavors of each component.

Parsley or Fresh Herbs (optional)
For garnish and a pop of color and freshness.

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How To Make the Cajun Garlic Butter Steak over Creamy Parmesan Linguine

Step 1: Season and Sear the Steak

Pat your steak dry and coat both sides generously with Cajun seasoning, salt, and pepper. In a hot skillet, melt butter with olive oil and sear the steak for 3-4 minutes per side for medium-rare, depending on thickness. Once seared to your desired doneness, remove it from the pan and let it rest for 10 minutes before slicing.

Step 2: Boil the Linguine

While the steak rests, cook the linguine in a pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the rest.

Step 3: Make the Garlic Butter Sauce

In the same skillet used for the steak, lower the heat and add more butter. Stir in freshly minced garlic and let it gently sizzle until fragrant, about 1 minute. Pour in the heavy cream and stir until the mixture begins to simmer.

Step 4: Add the Parmesan

Add freshly grated parmesan cheese to the skillet and stir until fully melted and combined. If the sauce feels too thick, add a bit of the reserved pasta water to loosen it up.

Step 5: Toss in the Pasta

Add the drained linguine to the sauce, tossing gently to coat every strand. Let it simmer for 1-2 minutes so the pasta absorbs some of the creamy goodness.

Step 6: Assemble and Serve

Slice the rested steak against the grain into thick, juicy strips. Plate the linguine and top it with the sliced Cajun steak. Finish with a sprinkle of fresh parsley and an extra dash of Cajun seasoning if you like it spicy.

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How to Serve and Store Cajun Garlic Butter Steak over Creamy Parmesan Linguine

This dish shines when served immediately. The steak is juicy, the pasta sauce is silky, and everything tastes freshly blended. Plate the linguine first, allowing it to pool with sauce, then layer your Cajun steak slices over the top. Finish with chopped parsley or a crack of black pepper for a little extra flair.

To store leftovers, transfer them to an airtight container and refrigerate for up to 3 days. The pasta may thicken as it sits, so when reheating, add a splash of cream or milk to bring the sauce back to life. Reheat gently on the stovetop or in the microwave in 30-second intervals, stirring in between.

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Frequently Asked Questions

How spicy is this Cajun steak pasta?

That depends on the Cajun seasoning you use. Some blends are mild, while others pack a serious punch. Adjust the amount to suit your spice preference.

Can I use a different cut of meat?

Absolutely. Flank steak or flat iron also works well here, just keep an eye on cooking times since thinner cuts cook faster.

Is there a substitute for heavy cream?

You can use half-and-half for a lighter version, but the sauce won’t be quite as rich. Coconut cream also works for a dairy-free alternative with a slight twist.

What’s the best way to slice the steak?

Always slice against the grain. This shortens the muscle fibers and ensures your steak is tender and easy to chew.

Can I make this ahead of time?

The steak can be seasoned and even seared ahead, then stored in the fridge. Reheat gently and slice just before serving to preserve flavor and texture.

What sides go well with this dish?

Try roasted broccoli, garlic bread, or a crisp Caesar salad to round out the meal.

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Want More Pasta Ideas with a Kick?

If you loved this Cajun Garlic Butter Steak over Creamy Parmesan Linguine, here are some other bold and creamy pasta recipes you should try next:

• Lemon Garlic Butter Chicken Bites with Savory Parmesan Linguine for a bright citrusy spin.
• Garlic Parmesan Beef Spaghetti Pasta loaded with cozy, savory richness.
• One Skillet Cheesy Spicy Garlic Butter Steak Pasta for an easy skillet version with extra cheesy flair.
• Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta when you want creamy comfort food.
• Cajun Ranch Shrimp and Sausage Pasta Skillet for a surf-and-turf twist with major Southern flavor.

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And let me know in the comments how yours turned out. Did you add mushrooms? Swap in fettuccine instead of linguine? Try a different cheese?

Your kitchen creativity always inspires me, and I love seeing your versions. Got a question? Drop it below and let’s chat!

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