A bold and creamy weeknight dinner, this Cajun Garlic Butter Steak over Creamy Parmesan Linguine is the kind of comforting dish that turns heads and satisfies cravings. Perfectly seared Cajun-rubbed steak slices rest atop a rich bed of linguine smothered in a creamy garlic-Parmesan sauce. With every bite, you get spicy charred crust, juicy beef, and the velvety warmth of cheese-laden pasta.

This dish balances heat with richness, making it a standout for both casual family dinners and indulgent date nights. It only looks fancy—but it comes together with pantry staples and a skillet. Once you try it, it’ll likely earn a repeat spot in your dinner rotation.

Why You’ll Love This Cajun Garlic Butter Steak over Creamy Parmesan Linguine

Bold Cajun Flavor: The steak gets its smoky, spicy edge from a quick rub with Cajun seasoning before being seared to perfection.
Ultra Creamy Sauce: The Parmesan cream sauce is luxurious without being overly heavy.
Simple, Elegant Presentation: Sliced steak on pasta looks restaurant-ready but is weeknight-easy.
Customizable: You can adjust the spice level or use your favorite cut of steak.
Comfort Food Goals: Creamy, cheesy, buttery, spicy—all in one forkful.

Preparation Phase & Tools to Use

To make this dish smooth and stress-free, having the right tools is key:

Cast Iron or Heavy Skillet: Crucial for getting a good sear on the steak. It retains high heat evenly, giving you that crusty, caramelized exterior.
Pasta Pot: A large, deep pot makes boiling the linguine easier and prevents sticking.
Tongs: Great for flipping steak without piercing it and letting out juices.
Whisk: Helps emulsify the sauce and keep it silky smooth.
Microplane or Grater: Freshly grated Parmesan melts better and adds more flavor.

Preparation tip: bring your steak to room temperature before searing and always salt your pasta water generously. These small steps build maximum flavor.

Ingredients for the Cajun Garlic Butter Steak over Creamy Parmesan Linguine

Ribeye or New York Strip Steak: A tender, marbled cut perfect for high-heat searing.
Cajun Seasoning: Adds smoky, spicy depth and forms a flavorful crust on the steak.
Unsalted Butter: Used for pan-searing and making the garlic butter base.
Garlic Cloves: Freshly minced garlic infuses the butter with deep, savory richness.
Heavy Cream: Essential for creating a rich, silky sauce that clings beautifully to pasta.
Parmesan Cheese: Freshly grated Parmesan melts into the sauce for that nutty, cheesy finish.
Linguine Pasta: Its flat shape helps scoop up all the creamy sauce in every bite.
Salt and Cracked Black Pepper: Brings out the natural flavors of the ingredients.
Fresh Parsley (optional): For a pop of color and fresh finish.

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

Step 1: Season and Sear the Steak

Pat steak dry and season both sides generously with Cajun seasoning. Heat a cast iron skillet over medium-high heat, add a tablespoon of butter, and sear the steak for 3–4 minutes on each side until a crust forms and the internal temp reaches your preferred doneness. Set aside to rest.

Step 2: Boil the Pasta

While the steak cooks, boil linguine in salted water according to package directions. Reserve 1 cup of pasta water before draining.

Step 3: Make the Garlic Butter Base

In the same skillet, reduce heat to medium and add another tablespoon of butter along with minced garlic. Sauté until fragrant, about 1 minute.

Step 4: Create the Creamy Parmesan Sauce

Pour in the heavy cream and whisk until it begins to simmer. Stir in grated Parmesan, whisking until melted and the sauce is smooth. If needed, add a splash of reserved pasta water to loosen it.

Step 5: Toss Pasta and Slice Steak

Add cooked linguine to the sauce, tossing to coat. Slice the rested steak against the grain into strips.

Step 6: Assemble and Serve

Plate the pasta, lay steak slices on top, and drizzle any pan juices over. Garnish with chopped parsley and an extra sprinkle of Parmesan.

Serving and Storing Your Cajun Steak Pasta

Serve this dish immediately while the steak is juicy and the sauce is velvety. It pairs beautifully with a crisp side salad or roasted asparagus. For extra indulgence, warm garlic bread helps soak up the sauce.

Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of cream or milk to restore the sauce’s creamy texture. Avoid microwaving the steak, as it can overcook easily.