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Sweet and Spicy Garlic Steak Pasta
Alysse

Sweet and Spicy Garlic Steak Pasta

A restaurant-quality dish featuring tender, pan-seared steak and silky pasta tossed in an addictively complex sweet and spicy garlic sauce. It perfectly balances savory umami, sweet honey, and spicy Gochujang for a meal that's both comforting and exciting. It's designed to impress but is straightforward enough for a weeknight dinner.
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Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 2
Course: Dinner, Main Course
Cuisine: American, Asian Fusion
Ingredients Method Notes

Ingredients
  

For the Pan-Seared Steak:
  • 1.5 lbs Sirloin or Ribeye Steak
  • 1 tbsp Olive Oil or Avocado Oil
  • Coarse Salt and freshly cracked Black Pepper
For the Sweet & Spicy Garlic Sauce:
  • 4-6 cloves Garlic minced
  • 1 large Shallot finely diced
  • 2-3 tbsp Gochujang Korean Chili Paste
  • 2 tbsp Honey
  • 4 tbsp low-sodium Soy Sauce
  • 1 tbsp Rice Vinegar
  • 1 tsp Toasted Sesame Oil
  • 2 tbsp Unsalted Butter
For the Pasta and Garnish:
  • 1 lb Spaghetti or Rigatoni
  • ½ cup reserved Pasta Water
  • Freshly chopped Parsley or thinly sliced Green Onions
  • 1 tsp Toasted Sesame Seeds

Method
 

  1. Cook Pasta: Boil pasta in salted water until al dente. Reserve 1 cup of pasta water before draining.
  2. Prep: While pasta cooks, whisk together Gochujang, honey, soy sauce, rice vinegar, and sesame oil in a small bowl. Pat steak dry and season generously with salt and pepper.
  3. Sear Steak: Heat olive oil in a large cast-iron or stainless steel skillet over high heat until shimmering. Sear steak for 3-5 minutes per side for medium-rare (130−135∘F), or until desired doneness. Transfer to a cutting board and let it rest for 10 minutes.
  4. Build Sauce: Reduce skillet heat to medium. Sauté shallot until softened (2-3 mins), then add garlic until fragrant (30-60 secs). Pour in the sauce mixture, scraping the bottom of the pan to release browned bits (fond). Simmer for 1-2 minutes.
  5. Combine: Reduce heat to low and melt the butter into the sauce. Add the drained pasta and toss, adding splashes of reserved pasta water until the sauce is silky and clings to the noodles.
  6. Finish: Slice the rested steak thinly against the grain. Add the steak and any accumulated juices to the skillet with the pasta. Toss to combine.
  7. Serve: Divide among four bowls. Garnish with fresh parsley and toasted sesame seeds. Serve immediately.

Notes

  • Dry Brine Tip: For an extra tender and flavorful steak, season it with salt and let it sit at room temperature for at least 40 minutes before cooking.
  • Resting is Crucial: Do not skip resting the steak. It's the most important step for ensuring a juicy result.
  • Pasta Water is Key: The starchy water helps emulsify the sauce, creating the perfect silky texture.
  • Storing: For best results, store leftover steak and sauced pasta in separate airtight containers in the refrigerator for up to 4 days.