Sear the steak: Season your striploin generously with salt and pepper. Make sure the steak is at room temperature for a good sear. Heat oil over medium-high heat until you see wisps of smoke, then add the steak in a single layer. Sear 2–3 minutes per side until a deep crust forms. Check the internal temperature if needed, then transfer the steak to rest. (WATCH VIDEO BELOW)
Deglaze with melted butter: Add butter to the bottom of the skillet and let it melt, scraping up all those browned bits—the key to big, rich flavor.
Cook the aromatics: Stir in the diced onion and minced garlic. Cook over medium heat for about 5 minutes until fragrant and softened.
Build the flavor: Add tomato paste, garlic powder, and smoked paprika. Cook 2–3 minutes to deepen the flavor. If you like, splash in a touch of white wine or beef broth to enhance the sauce even more.
Make it creamy: Pour in the heavy cream. If it’s thin, mix in a flour slurry off heat to avoid clumps. Return to a gentle simmer—this is where the creamy sauce starts to come together.
Let it thicken: Simmer 5–10 minutes until silky. Stir in the al dente fusilli, adding a splash of reserved pasta water if needed to loosen the sauce.
Combine the sauce and pasta: Let everything simmer for another 5 minutes so the tender pasta absorbs all that garlic-butter goodness.
Finish & serve: Turn off the heat and stir in parsley and shredded Parmesan cheese. Slice your juicy steak and place it right on top of the pasta. Serve immediately for the best texture. (WATCH VIDEO BELOW)
