An elegant creamy pasta dish paired with tender and juicy slices of steak. Steak is seasoned and seared on the skillet, then combined with perfectly al dente noodles tossed in a rich butter parmesan cream sauce.
Optional (but ideal): Let steaks rest in room temperature for ~30 minutes.
Cook linguine according to package directions. Once cooked, drain and set aside. Toss in olive oil to prevent sticking.
When the steaks are ready to cook, pat steaks dry and generously season with salt and pepper on both sides.
Heat skillet with cooking oil over medium-high heat. Once hot, place the steaks on skillet. Allow steaks to sear for a couple of minutes without moving them. Once the bottom is golden brown, flip it.
Flip the steak. Add butter, garlic, and rosemary to the skillet. Lower the heat to medium/medium-low.
Use a spoon to scoop melted butter and drizzle over the steaks a few times.
Use a meat thermometer to check the temperature in the thickest part of the steaks. Remove the steaks from the skillet once they reach desired doneness: Rare 120-125℉, Medium-Rare 130-135℉, Medium 140-145℉, Medium-well 150-155℉, Well Done 160+℉.
Place on a plate and tent with foil. Keep the pan drippings in the skillet.
Using the same skillet, add butter, flour, and garlic to the pan drippings. Stir until flour is completely mixed in.
Add heavy cream and chicken broth. Bring to a boil and lower to simmer for a few minutes. Whisk to smooth out the sauce. Sauce should slowly thicken. Once it reaches desired thickness, taste to see if salt and pepper are needed.
Add the pasta and parmesan cheese to the skillet. Toss to fully coat in the sauce. Remove from heat and divide pasta into ~3 serving plates.
Slice the steaks that were resting from earlier. Place sliced steaks onto each pasta serving.