Welcome to a truly delightful meal that combines the best of both worlds! This [Pan-Seared Halal Steak with Creamy Garlic Parmesan Spaghetti recipe features a perfectly cooked, tender halal steak alongside luscious, garlicky spaghetti coated in a rich Parmesan cream sauce. It's an elegant yet surprisingly simple dish that promises to impress your taste buds and become a new family favorite.
📜 Ingredients
For the Halal Steak:
2 (8-ounce) halal beef steaks (such as ribeye, sirloin, or New York strip), about 1-inch thick
1 tablespoon olive oil
2 tablespoons unsalted butter (halal)
2 cloves garlic, smashed
1 sprig fresh rosemary or thyme (optional)
1 teaspoon sea salt, plus more to taste
½ teaspoon black pepper, plus more to taste
For the Creamy Garlic Parmesan Spaghetti:
8 ounces spaghetti or linguine
1 tablespoon olive oil
4 cloves garlic, minced
1 ½ cups heavy cream (halal)
½ cup grated Parmesan cheese (halal-certified), plus extra for serving
½ teaspoon salt
¼ teaspoon black pepper
¼ cup reserved pasta water
2 tablespoons fresh parsley, chopped, for garnish
📝 Instructions
- Prepare the Steak: Pat the halal steaks very dry with paper towels. Season generously on both sides with sea salt and black pepper.
- Sear the Steak: Heat 1 tablespoon of olive oil in a heavy-bottomed pan or cast-iron skillet over high heat until it's shimmering and just starting to smoke. Carefully place the steaks in the hot pan. Sear for 2-3 minutes per side for a beautiful crust.
- Baste the Steak: Reduce the heat to medium. Add the butter, smashed garlic, and rosemary/thyme (if using) to the pan. Tilt the pan slightly and, using a spoon, continuously baste the melted butter and aromatics over the steaks for another 2-4 minutes, flipping once, until your desired doneness is reached (e.g., 130-135°F for medium-rare).
- Rest the Steak: Remove the steaks from the pan and let them rest on a cutting board for at least 5-10 minutes before slicing. This is crucial for juicy results!
- Cook the Spaghetti: While the steak rests, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve ¼ cup of pasta water before draining.
- Make the Cream Sauce: In the same pan (or a clean one if preferred) used for the steak, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- Combine and Finish: Pour in the heavy cream, salt, and pepper. Bring to a gentle simmer, then reduce heat to low. Stir in the Parmesan cheese until melted and smooth. Add the cooked and drained spaghetti to the sauce.
- Emulsify: Add the reserved pasta water, a tablespoon at a time, if the sauce is too thick, tossing until the spaghetti is beautifully coated and creamy.
- Serve: Slice the rested steak against the grain into desired thickness. Plate the creamy garlic Parmesan spaghetti next to the sliced steak. Garnish with fresh chopped parsley and an extra sprinkle of Parmesan cheese.
💡 Chef's Tips
- Steak Doneness: For a perfect medium-rare steak, aim for an internal temperature of 130-135°F (54-57°C) before resting. Remember the temperature will rise a few degrees as it rests.
- Cheese Choice: Always use a halal-certified Parmesan cheese to ensure it's free from animal rennet or other non-halal derivatives. Many brands now offer this!
