Creamy Garlic Parmesan Steak Penne Pasta with Cajun Seasoning

Cajun steak

• 1½ lb (680 g) flank steak or sirloin, about 1 inch (2.5 cm) thick, patted dry
• 1 tbsp olive oil
• 2 tsp Cajun seasoning
• ½ tsp garlic powder
• ½ tsp black pepper
• ¼ tsp kosher salt

Pasta

• 12 oz (340 g) penne
• 1 tbsp kosher salt, for the pasta water

Creamy Cajun Parmesan sauce

• 2 tbsp unsalted butter
• 5 garlic cloves, minced
• ½ cup (120 ml) chicken broth
• 1½ cups (360 ml) heavy cream
• 2 tsp Cajun seasoning
• ½ tsp smoked paprika
• ¼ tsp red pepper flakes
• 1 cup (100 g) freshly grated Parmesan, from a block, plus extra to serve
• 1 cup (240 ml) pasta cooking water, reserved, you will use about ½ cup

To finish

• 2 tbsp chopped fresh parsley
• ¼ tsp Cajun seasoning, for dusting
• ¼ tsp red pepper flakes, for dusting

1. Season the steakPat the steak very dry. Rub it with the olive oil, Cajun seasoning, garlic powder, pepper and salt. Leave it on the counter for 20 minutes.The steak is evenly coated in a deep red-brown rub.⏱ 20 min timer
2. Boil the penneBoil the penne in 4 quarts (4 L) of water with the salt, 1 minute short of the package time (usually 9 to 10 minutes). Scoop out 1 cup (240 ml) of the cooking water, then drain without rinsing.The penne is firm in the center, because it finishes cooking in the sauce.⏱ 9 min timer
3. Sear the steakHeat a heavy 12-inch skillet over high heat until it just starts to smoke. Cook the steak 4 to 5 minutes per side, until it reads 130 to 135°F (54 to 57°C) in the thickest part. Move it to a board and rest 10 minutes. Do not wipe the skillet.A dark, charred crust outside and a pink center when sliced.⏱ 5 min timer, per side
4. Build the sauceLower the heat to medium and melt the butter in the same skillet. Cook the garlic 30 seconds, then pour in the broth and scrape up the browned bits. Stir in the cream, Cajun seasoning, paprika and red pepper flakes. Simmer gently 3 to 4 minutes.The sauce is pale orange and just thick enough to coat the back of a spoon.⏱ 4 min timer
5. Melt in the Parmesan and tossTurn the heat to low. Whisk in the Parmesan a handful at a time until smooth. Add the penne and ¼ cup (60 ml) of the pasta water, then toss 1 to 2 minutes, adding more water a splash at a time. Taste and add salt if needed.The sauce is silky, glossy and clinging to every penne tube.
6. Slice and plateSlice the rested steak about ½ inch (1 cm) thick against the grain and stir any juices into the pasta. Pile the pasta into wide shallow bowls, fan the steak slices on one side, then scatter the parsley and dust with a pinch of Cajun seasoning and red pepper flakes.Rosy slices with a dark crust sit on creamy tan penne speckled with green and red.

• Slice against the grain. Cut the rested steak about ½ inch (1 cm) thick across the long muscle lines so every slice stays tender.
• Grate the Parmesan yourself. Pre-shredded cheese has anti-caking starch that can make the sauce grainy. Add it off the heat, a handful at a time.
• Fix the sauce with pasta water, not more cream. It loosens the sauce without making it heavier, and the sauce thickens as it stands.
• Taste before you salt. Cajun blends vary a lot in saltiness, and the Parmesan and broth add salt too.
• Homemade Cajun blend: mix 2 tsp smoked paprika, 1 tsp each garlic powder, onion powder and dried oregano, ½ tsp each dried thyme, cayenne and black pepper, and 1 tsp salt. Use 4 tsp for this recipe.
• Scaling: The servings buttons change the ingredient list. Step text keeps the original 4-serving amounts, and the pasta water stays the same up to 8 servings.

Nutrition is an estimate per serving. Penne is wheat pasta, so this is not gluten-free as written.

Easy swaps

Other steak cuts: sirloin, strip or ribeye all work. Cook to 130 to 135°F (54 to 57°C) for medium-rare and adjust the time to the thickness.

Chicken instead of steak: season the same way and cook boneless thighs 5 to 6 minutes per side to at least 165°F (74°C), then slice.

Less heat: use 1 tsp Cajun seasoning in the sauce and skip the red pepper flakes. More heat: add ¼ tsp cayenne to the sauce.

Lighter sauce: replace ½ cup (120 ml) of the cream with whole milk and keep the simmer gentle so it doesn’t split.

Gluten-free: use gluten-free penne and follow its package time, since it cooks differently.

Other pasta: rigatoni, ziti or cavatappi hold the sauce just as well.

Storage and reheating

Fridge: keep the pasta and the sliced steak in separate airtight containers for 3 to 4 days.

Reheat: warm the pasta in a skillet over low heat with a splash of milk or broth, stirring until creamy again. Warm the steak just 30 to 45 seconds so it stays pink.

Freezer: not recommended for the pasta, because the cream sauce can split when thawed.