Soy Butter Steak Garlic Spaghetti
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Thick-cut sirloin seared at high heat, then glazed in soy sauce and butter, forms the base of this steak pasta.
Read more
The fond left in the pan gets deglazed with soy sauce and butter, then emulsified with pasta water into a thin, shiny coating that clings to each strand without turning greasy. Generous garlic browned in olive oil beforehand builds a deep, roasted-garlic base that runs through the entire sauce, and tsuyu -- a Japanese seasoning concentrate made from kombu and bonito -- adds the round umami depth of dashi without any extra steps. The steak is best cooked to medium-rare and sliced against the grain before laying over the pasta; resting the meat first keeps the juices from running out when cut. Black pepper and sliced scallions cut through the richness at the end. The full cook time is about 20 minutes, and pasta water volume controls the final sauce consistency.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Season 180g beef sirloin with salt and 0.5 teaspoon pepper.
Rest at room temperature for 10 minutes to ensure even cooking.
- 2Finish
Cook 180g spaghetti in salted boiling water for 1 minute less than the package time.
Reserve 1 cup pasta water.
- 3Control
Heat 1.5 tablespoons olive oil in a very hot pan over high heat.
Sear the steak for 2 minutes per side, then remove and rest for 5 minutes.
- 4Control
In the same pan melt 25g unsalted butter.
Add 5 sliced garlic cloves and 70g sliced onion. Saute over medium heat for 3 minutes until sweet and fragrant.
- 5Control
Add 1.5 tablespoons soy sauce and 1 tablespoon tsuyu.
Stir-fry for 30 seconds, then add pasta water and bring to a boil. Add the spaghetti and toss over high heat for 1 minute to coat.
- 6Finish
Slice the rested steak to 1cm thickness.
Arrange on top of the pasta and scatter 2 tablespoons sliced green onion to finish.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Sirloin glazed in soy sauce and butter tops an oil-based garlic spaghetti base.
- Finish cue
- Slice the rested steak to 1cm thickness.
- Avoid this
- Do not reduce soy sauce too long; emulsify quickly with pasta water.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
35min, 10 ingredients
Category median
35min, 9 ingredients
Based on 109 recipes
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