Perfect Pan-Seared Halal Steak with Creamy Garlic Parmesan Spaghetti

Ingredients (2 servings)

For the Steak:

• 2 halal steaks (ribeye, sirloin, or filet, about 200–250g each)

• 1–2 tablespoons olive oil

• 2 cloves garlic, smashed

• 1–2 sprigs fresh rosemary or thyme

• Salt and black pepper, to taste

• 1 tablespoon butter

For the Creamy Garlic Parmesan Spaghetti:

• 200g spaghetti

• 2 tablespoons butter

• 3 cloves garlic, minced

• 200ml heavy cream (or cream + milk mix)

• 50g grated Parmesan cheese

• Salt and black pepper, to taste

• Fresh parsley, chopped, for garnish

Instructions

1. Cook the Pasta

1. Boil spaghetti in salted water until al dente.

2. Drain, reserving ¼ cup pasta water. Set aside.

2. Cook the Steak

1. Pat steaks dry and season generously with salt and pepper.

2. Heat olive oil in a heavy skillet (cast iron preferred) over medium-high heat.

3. Once hot, add steaks and sear 3–4 minutes per side (for medium-rare; adjust for thickness).

4. Add smashed garlic, rosemary/thyme, and butter.

5. Spoon melted butter over the steak for extra flavor (basting).

6. Remove steaks and let rest for 5 minutes.

3. Make the Creamy Garlic Parmesan Sauce

1. In the same pan (with steak drippings), melt butter.

2. Add minced garlic and sauté 1 minute until fragrant.

3. Pour in heavy cream, stirring to combine.

4. Add Parmesan cheese and stir until melted and smooth.

5. Toss in cooked spaghetti; add reserved pasta water if needed to loosen the sauce.

6. Season with salt and black pepper.

4. Serve

1. Plate the creamy spaghetti.

2. Slice the steak against the grain and place on top.

3. Garnish with chopped parsley and extra Parmesan if desired.