Garlic Butter Strip Steak Recipe with 3 Irresistible Sides

Name: Garlic Butter Strip Steak Recipe with 3 Irresistible Sides
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 strip steaks (8 oz each); 4 tbsp unsalted butter; 4 cloves garlic, minced; 1 cup orzo pasta; 1/2 cup heavy cream; 1/4 cup grated parmesan cheese; 1 tsp truffle oil; 1 lb green beans, trimmed; 2 tbsp olive oil; Salt and pepper to taste

Garlic Butter Strip Steak with Truffle Alfredo Orzo and Parmesan Green Beans

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You know those dinners that feel like a fancy restaurant meal but come together in your own kitchen? That’s exactly what this garlic butter strip steak with truffle alfredo orzo and parmesan green beans is all about. I first made this for a date night years ago, and let me tell you – the way that garlic butter pools around the perfectly seared steak while the truffle-kissed orzo and crispy green beans soak up all those juices? Absolute magic. It’s become my go-to when I want something indulgent yet surprisingly simple. The best part? Everything cooks in about the same time, so you’re not juggling a million pans while your steak gets cold.

Why You’ll Love This Garlic Butter Strip Steak with Truffle Alfredo Orzo and Parmesan Green Beans

Oh, where do I even start with why this dish is a total winner? Here’s why it’s become my secret weapon for impressing without stressing:

Restaurant-quality at home: That garlic butter basted steak? The truffle-kissed orzo? It feels luxe, but it’s totally doable on a weeknight.
Everything cooks together: While the steak rests, the orzo soaks up the pan drippings, and the green beans roast—timing that just *works*.
Flavors that sing: Rich, garlicky, creamy, with that crispy parm on the beans? Every bite balances perfectly.
Flexible fancy: Dress it up for date night or keep it cozy for solo indulgence—it always hits the spot.

Trust me, one bite and you’ll be hooked.

Ingredients for Garlic Butter Strip Steak with Truffle Alfredo Orzo and Parmesan Green Beans

Here’s everything you’ll need to make this showstopper meal. I’ve grouped them so you can shop and prep efficiently – no last-minute “Oops, forgot the garlic!” moments in my kitchen (well, maybe sometimes…).

For the Steak:

2 strip steaks (8 oz each), about 1-inch thick – look for nice marbling
4 tbsp unsalted butter – the real deal, please!
4 cloves garlic, minced – fresh is best here
Salt and freshly ground black pepper – to taste

For the Truffle Alfredo Orzo:

1 cup orzo pasta – that rice-shaped pasta that cooks up so creamy
1/2 cup heavy cream – makes the sauce luxuriously rich
1/4 cup grated parmesan cheese – freshly grated melts better
1 tsp truffle oil – start with this, add more to taste

For the Parmesan Green Beans:

1 lb fresh green beans, ends trimmed – crisp and bright green
2 tbsp olive oil – good quality for roasting
1/4 cup grated parmesan – for that crispy topping
Salt and pepper – to taste

See? Simple ingredients that pack a flavor punch when combined. Now let’s get cooking!

Equipment You’ll Need

No fancy gadgets required here—just a few trusty tools you probably already have:

A heavy skillet (cast iron is perfect for that steak sear)
Medium saucepan (for the orzo)
Baking sheet (those green beans need their space)
Tongs (for flipping and basting that gorgeous steak)

That’s it! Now let’s make some magic.

How to Make Garlic Butter Strip Steak with Truffle Alfredo Orzo and Parmesan Green Beans

Okay, here’s where the magic happens! I’ll walk you through each step so everything comes together perfectly. The key is timing – we’ll get that steak resting while the orzo soaks up all the good flavors and the green beans crisp up. Ready? Let’s do this!

Preparing the Garlic Butter Strip Steak

First things first – that glorious steak. Pat your steaks dry (this helps get that perfect crust) and season generously with salt and pepper. Heat your skillet over medium-high until it’s nice and hot – I test by flicking a drop of water; if it sizzles immediately, we’re good.

Sear the steaks for 4-5 minutes per side without moving them – this builds that beautiful brown crust. When you flip, add the butter and garlic. Now the fun part – tilt the pan and use a spoon to baste the steaks with that garlicky butter continuously for about a minute. Oh, the aroma!

Remove the steaks when they reach 125°F for medium-rare (or your preferred doneness) and let them rest on a plate. This keeps them juicy when we slice them later. Don’t you dare clean that pan – we’re using those delicious drippings next!

Cooking the Truffle Alfredo Orzo

While the steak cooks, get your orzo boiling in salted water according to package directions. Drain it when it’s al dente – we want some bite left.

Now, back to that steak pan with all the garlic butter goodness. Keep it over medium heat and pour in the heavy cream. Let it bubble gently for 2-3 minutes until it thickens slightly. Stir in the parmesan until it melts into a creamy sauce, then add the truffle oil – start with 1 tsp and taste. Truffle can be strong, so add more if you’re feeling fancy!

Toss in the cooked orzo and stir until every grain is coated in that luxurious sauce. The orzo will drink up all those steak pan flavors – trust me, this is next-level delicious.

Roasting the Parmesan Green Beans

While everything else is happening, preheat your oven to 400°F. Toss the green beans with olive oil, salt, and pepper on a baking sheet. Spread them out in a single layer – overcrowding makes them steam instead of roast.

Roast for about 15 minutes, giving them a shake halfway through. When they’re bright green with some crispy brown spots, pull them out and immediately sprinkle with parmesan – the residual heat will melt it slightly while keeping some crispy bits.

Now just slice that rested steak against the grain, plate everything up, and prepare for compliments. The garlic butter steak juices mingling with the truffle orzo and crispy green beans? Absolute perfection!

Tips for Perfect Garlic Butter Strip Steak with Truffle Alfredo Orzo and Parmesan Green Beans

After making this dish more times than I can count, here are my can’t-miss tips:

Rest that steak! Those 5 minutes let the juices redistribute – cut too soon and they’ll all run out on your plate.
Truffle oil is potent – start with 1 tsp in the orzo, then taste. You can always add more, but you can’t take it out!
Fresh green beans matter – they roast up crisp-tender, while frozen ones turn mushy.
Underseason early – the parmesan adds saltiness, so go light at first.

Follow these and you’re golden!

Serving Suggestions

This dish shines all on its own, but if you want to take it next-level, here’s how I like to serve it:

Wine: A bold Cabernet for the steak or a buttery Chardonnay to match the creamy orzo
Bread: Crusty baguette for soaking up every last drop of that truffle alfredo
Salad: Simple arugula with lemon vinaigrette cuts through the richness

Really though? Just grab a fork and dive in – it’s that good.

Storage and Reheating Instructions

Got leftovers? Lucky you! Store the steak, orzo, and green beans separately—the steak stays juicier that way. For reheating, gently warm the steak in a skillet over low heat (no microwave, please!). Add a splash of cream to the orzo when reheating to bring back that creamy texture. The green beans? Honestly, I love them cold straight from the fridge—that parmesan gets extra crispy!

Nutritional Information

Okay, let’s talk numbers – but first, my standard disclaimer: these are rough estimates based on typical ingredients. Your exact nutrition will vary depending on brands, exact measurements, and whether you go back for seconds (no judgment here!). Here’s the scoop per serving:

Calories: 850 – It’s a hearty meal, after all!
Protein: 50g – Thanks to that gorgeous strip steak
Carbohydrates: 45g – Mostly from that dreamy orzo
Fiber: 6g – Those green beans doing good work
Sugar: 4g – Just the natural stuff
Fat: 55g – Hey, flavor comes from somewhere (25g saturated)

Remember, nutrition is about balance. This meal packs quality protein, complex carbs, and veggies – plus, let’s be real, pure deliciousness counts for something too!

Frequently Asked Questions

Q1. Can I use a different cut of steak?
Absolutely! While strip steak is my favorite for this recipe, ribeye or filet mignon work beautifully too. Just adjust cooking times based on thickness – thinner cuts will cook faster. The key is choosing a well-marbled cut that can stand up to that garlic butter baste.

Q2. How can I substitute the truffle oil?
If you’re not a truffle fan or can’t find it, try a mix of extra virgin olive oil and a pinch of porcini mushroom powder. Or just skip it – the alfredo orzo will still be rich and delicious with parmesan and garlic butter flavors.

Q3. Can I make this gluten-free?
Yes! Simply swap the orzo for gluten-free pasta (rice-shaped if you can find it). Check that your parmesan is gluten-free too (some brands use anti-caking agents that contain gluten). The steak and green beans are naturally GF.

Q4. How do I know when the steak is done?
I swear by my instant-read thermometer – 125°F for medium-rare, 135°F for medium. No thermometer? Use the finger test: press the meat – if it feels like the fleshy part of your palm below the thumb when you touch thumb to middle finger, that’s medium-rare.

Q5. Can I prep any components ahead?
You can trim green beans and grate parmesan in advance, but I don’t recommend pre-cooking anything. The magic is in serving everything fresh – that crispy green bean texture and creamy just-made orzo can’t be replicated after sitting! The whole dish comes together so quickly anyway.