

Garlic Butter Steak Bites & Creamy Roasted Garlic Truffle Pasta
An indulgent meal featuring garlic butter steak bites paired with creamy roasted garlic truffle pasta, perfect for impressing guests or treating yourself.
Ingredients
Method
Preparation
- Preheat your oven to 400°F (200°C).
- Cut the top off the head of garlic, exposing the cloves.
- Drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until golden and soft.
- Let it cool slightly, then squeeze out the roasted garlic and mash it into a paste.
Cooking the Pasta
- Bring a large pot of salted water to a boil.
- Cook the pasta until al dente, according to package instructions.
- Drain and set aside, reserving 1/2 cup of pasta water.
Making the Truffle Garlic Cream Sauce
- In a medium saucepan, melt 2 tbsp butter over low heat.
- Add the mashed roasted garlic and stir for about 30 seconds, until fragrant.
- Pour in heavy cream, followed by Parmesan cheese, salt, and black pepper.
- Stir until the cheese melts into a silky, creamy sauce.
- Drizzle in truffle oil and mix well.
- Toss the cooked pasta into the sauce, adding a splash of reserved pasta water if needed for extra creaminess.
Cooking the Steak Bites
- Heat 1 tbsp olive oil in a cast iron skillet over medium-high heat.
- Add steak cubes in a single layer (cook in batches if needed).
- Sear for 2-3 minutes per side, until browned and crispy on the edges.
- Reduce heat to low, add 2 tbsp butter and minced garlic, and toss the steak bites until coated in garlicky goodness.
- Remove from heat and garnish with fresh parsley.
Serving
- Divide the creamy roasted garlic truffle pasta onto plates.
- Top with juicy garlic butter steak bites.
- Sprinkle extra Parmesan and fresh parsley for a final touch.
- Serve immediately.
Nutrition
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat pasta in a pan over low heat with a splash of cream or milk. Reheat steak bites quickly in a hot pan with a bit of butter—avoid microwaving, or they’ll get tough.