• Rare: 120–125°F (49–52°C)
• Medium Rare: 130–135°F (54–57°C)
• Medium: 140–145°F (60–63°C)
• Medium Well: 150–155°F (65–68°C)
• Well Done: 160–165°F (71–74°C)
• Resting the Steak: Once cooked to your liking, transfer the steak to a cutting board. Tent it loosely with aluminum foil and let it rest for at least 5 minutes. Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
4. Prepare the Garlic Butter Sauce:
• Melting Butter: In the same skillet used for the steak, reduce the heat to medium and add 2 tablespoons of unsalted butter. As the butter melts, use a wooden spoon or spatula to scrape up any browned bits (fond) from the bottom of the pan. These bits are packed with flavor and will enhance the sauce.
• Sautéing Garlic: Add the finely minced garlic to the melted butter. Sauté for about 1 minute, stirring constantly, until the garlic becomes fragrant and slightly golden. Be cautious not to let the garlic brown too much, as it can become bitter.
• Adding Cream: Slowly pour in the 1/2 cup of heavy cream, stirring continuously to combine it with the garlic and butter mixture. Bring the sauce to a gentle simmer.
• Incorporating Cheese: Gradually add the 1/4 cup of grated Parmesan cheese to the sauce, stirring until the cheese melts smoothly into the mixture. This will help thicken the sauce and add depth of flavor.
• Seasoning the Sauce: Add 1/2 teaspoon of salt, 1 teaspoon of freshly ground black pepper, and 1/4 teaspoon of red pepper flakes if you desire a subtle spicy kick. Stir well to ensure the seasonings are evenly distributed.
5. Combine Pasta and Sauce:
• Adding Pasta to Sauce: Add the drained linguine to the skillet with the garlic butter sauce. Using tongs, toss the pasta gently to coat each strand evenly with the sauce.
• Adjusting Consistency: If the sauce appears too thick or if the pasta seems dry, gradually add some of the reserved pasta water, a few tablespoons at a time, until you reach the desired consistency. The starchy pasta water helps to loosen the sauce while ensuring it clings well to the pasta.
6. Slice the Steak:
