• 1/4 teaspoon red pepper flakes (optional, for a hint of heat)
For Garnish:
• Fresh parsley, chopped
• Additional grated Parmesan cheese
Instructions:
1. Prepare the Steak:
• Selection and Preparation: Choose a high-quality sirloin steak, approximately 1 inch thick. Pat the steak dry with paper towels to ensure a good sear.
• Seasoning: Season both sides of the steak evenly with 1 teaspoon of salt and 1 teaspoon of freshly ground black pepper. Allow the steak to sit at room temperature for about 15 minutes. This helps in even cooking.
2. Cook the Pasta:
• Boiling Water: Fill a large pot with water, adding a generous amount of salt (about 1 tablespoon) to season the pasta during cooking. Bring the water to a rolling boil.
• Cooking Pasta: Add the linguine to the boiling water, stirring occasionally to prevent sticking. Cook according to the package instructions until al dente. This typically takes about 8-10 minutes.
• Reserving Pasta Water: Before draining, carefully scoop out about 1 cup of the pasta cooking water and set it aside. This starchy water will be useful later to adjust the sauce consistency.
• Draining Pasta: Drain the pasta in a colander but do not rinse it. The surface starch helps the sauce adhere better.
3. Sear the Steak:
• Heating the Pan: In a large, heavy-bottomed skillet (preferably cast iron) over medium-high heat, add 1 tablespoon of olive oil. Heat the oil until it shimmers but does not smoke.
• Cooking the Steak: Carefully place the seasoned steak into the hot skillet. Let it sear undisturbed for about 3-4 minutes on the first side to develop a deep brown crust. Flip the steak and cook for an additional 3-4 minutes on the second side for medium-rare doneness. Adjust the cooking time to achieve your preferred level of doneness:
