If you’re craving a restaurant-worthy dinner without leaving your kitchen, this Cajun Garlic Butter Steak over Creamy Parmesan Linguine will absolutely hit the spot. Perfectly seared steak coated in bold Cajun spices, finished with a rich garlic butter sauce, and perched atop a silky bed of parmesan linguine—this dish is indulgent, comforting, and bursting with flavor.

Whether you’re celebrating something special or simply treating yourself after a long day, this hearty dinner brings together bold Southern flavors with creamy Italian comfort. It’s a fusion that works effortlessly and impresses every time. Plus, it all comes together in under an hour.

What Cut of Steak Should I Use?

For maximum tenderness and flavor, go for ribeye, New York strip, or sirloin. These cuts have enough marbling to stay juicy while searing, and they pair beautifully with Cajun seasoning. Just make sure to bring the steak to room temperature before cooking to ensure even doneness.

Ingredients for the Cajun Garlic Butter Steak over Creamy Parmesan Linguine

Steak: Ribeye, sirloin, or NY strip give you that perfect sear and richness.

Cajun Seasoning: Adds smoky, spicy depth to every bite—feel free to use homemade or your favorite blend.

Garlic: Freshly minced garlic infuses both the butter and pasta sauce with incredible aroma.

Butter: Use unsalted so you can control the seasoning. This is key to building that luscious garlic butter base.

Heavy Cream: Creates the creamy, dreamy texture in the parmesan sauce.

Parmesan Cheese: Freshly grated gives the sauce its signature nutty, salty richness.

Linguine: Flat and thick enough to hold the creamy sauce well.

Olive Oil: Helps sear the steak and enhances the flavor.

Salt & Pepper: Essential for seasoning at every stage.

Parsley & Red Pepper Flakes: For garnish and a pop of color and heat.

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

Step 1: Season and Sear the Steak

Start by patting your steak dry and seasoning both sides generously with Cajun seasoning, salt, and pepper. Heat olive oil in a cast-iron skillet over medium-high heat until shimmering. Sear the steak for about 3-4 minutes per side (for medium-rare), or until it reaches your preferred doneness. Transfer to a plate and let it rest.

Step 2: Prepare the Pasta

While the steak cooks, bring a large pot of salted water to a boil. Cook the linguine until al dente according to the package instructions. Drain and set aside, reserving 1/2 cup of pasta water.

Step 3: Make the Garlic Butter

In the same skillet used for the steak, lower the heat to medium and add the butter. Once melted, stir in the minced garlic and cook for about 1-2 minutes until fragrant. Be careful not to let it burn.

Step 4: Build the Creamy Parmesan Sauce

To the garlic butter, pour in the heavy cream and bring to a gentle simmer. Stir in the freshly grated parmesan cheese and reserved pasta water, mixing until the sauce is smooth and slightly thickened. Taste and adjust salt and pepper as needed.

Step 5: Combine Pasta and Sauce

Add the cooked linguine directly into the skillet with the parmesan cream sauce. Toss to coat evenly and let it cook for another minute to help the pasta absorb the flavor.

Step 6: Slice and Serve

Slice the rested steak into strips. Plate the creamy parmesan linguine and arrange the steak on top. Spoon over any extra garlic butter from the pan, then garnish with chopped parsley and a sprinkle of red pepper flakes.

Serving and Storing This Cajun Garlic Butter Steak over Creamy Parmesan Linguine

This dish is best served immediately while the steak is juicy and the pasta is hot and creamy. Pair it with a crisp green salad or roasted asparagus for a balanced plate. If you want to elevate it even further, serve with warm garlic bread to scoop up every bit of that luscious sauce.

To store leftovers, let everything cool completely, then place in an airtight container. Refrigerate for up to 3 days. When reheating, add a splash of cream or milk to loosen the sauce and gently warm over the stove or in the microwave.

Frequently Asked Questions

Can I use a different cut of steak?

Yes, you can substitute with flank steak or filet mignon, though cooking times may vary. Stick to well-marbled cuts for the best flavor.

Is there a way to make this less spicy?

Definitely. You can reduce the amount of Cajun seasoning or use a milder blend. Skip the red pepper flakes garnish if you’re heat-sensitive.

Can I use a different pasta?

Absolutely. Fettuccine or tagliatelle are great alternatives, as they also hold creamy sauces well.

What if I don’t have heavy cream?

You can use half-and-half or a mix of milk and cream cheese for a lighter version, though the texture will be slightly different.

Can I make this ahead of time?

You can prep the steak and sauce components a day ahead, but it’s best to cook the pasta fresh. Reheat everything together with a splash of cream for best results.

How do I know when my steak is done?

Use a meat thermometer—130°F for medium-rare, 140°F for medium. Let it rest for 5–10 minutes before slicing.

Want More Pasta Dinner Ideas?

If you loved this Cajun Garlic Butter Steak over Creamy Parmesan Linguine, here are a few more pasta favorites that bring big flavor and creamy comfort:

These dishes each put a unique spin on comfort food classics—and they’re perfect for any day you want something that feels cozy yet elevated.

📌 Save this recipe to your Pinterest dinner board so it’s easy to find next time the craving hits: Life with Jam on Pinterest

Tried this recipe? Let me know how yours turned out in the comments! Did you go heavy on the garlic? Or add mushrooms to the sauce?

I love seeing your twists and hearing what worked for you. Feel free to ask questions too—let’s make every dinner better together.

Cajun Garlic Butter Steak over Creamy Parmesan Linguine

Author: Jam Scott
Total Time: 45 minutes
Yield: 4 servings

Print Recipe

Description

This Cajun Garlic Butter Steak over Creamy Parmesan Linguine is a rich and flavorful dinner that blends bold Southern spice with Italian creamy comfort. Perfectly seared Cajun steak sits atop a bed of buttery parmesan linguine, making it an easy yet impressive meal for weeknights or special occasions.

Instructions

1. Pat steaks dry with a paper towel and season both sides with Cajun seasoning, salt, and black pepper.

2. Heat olive oil in a cast-iron skillet over medium-high heat. Sear steaks for 3–4 minutes on each side, or until desired doneness. Remove and let rest.

3. Meanwhile, bring a pot of salted water to a boil. Cook linguine until al dente. Drain, reserving 1/2 cup of pasta water.

4. In the same skillet used for the steak, reduce heat to medium. Add butter and let it melt. Stir in minced garlic and cook for 1–2 minutes until fragrant.

5. Pour in heavy cream and stir. Bring to a gentle simmer. Add parmesan cheese and reserved pasta water. Stir until smooth and thickened.

6. Add cooked linguine to the skillet and toss to coat evenly in the sauce. Let it simmer for 1 minute.

7. Slice rested steak into strips. Plate the pasta and top with sliced steak. Spoon over extra garlic butter sauce.

8. Garnish with parsley and red pepper flakes. Serve immediately.