Linguine Steak Sauce Recipe

Bring 4 liters (about 4 quarts) of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt and 1 tablespoon olive oil. Add 12 oz linguine and cook until al dente according to package instructions (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside, tossing lightly with a touch of olive oil to prevent sticking.

While the pasta water heats, pat the 1 lb steak dry with paper towels. Season both sides with 1 teaspoon kosher salt and 1 teaspoon black pepper.

Heat a heavy skillet or cast-iron pan over high heat until very hot (2–3 minutes). Add 1 tablespoon neutral oil and swirl. Place the steak in the pan and sear without moving for 2–3 minutes until a dark brown crust forms. Flip and sear the other side 2 minutes. Add 1 tablespoon unsalted butter to the pan and baste the steak for 30–45 seconds.

Remove the steak to a cutting board and rest for 6–8 minutes. After resting, slice thinly against the grain into bite-size strips. Keep warm while you finish the sauce.

In the same skillet used for the steak, lower heat to medium and add 1 tablespoon olive oil. If there are significant brown bits (fond) and >1 tablespoon fat, spoon off excess, leaving about 1 tablespoon to flavor the sauce.

Roast/Caramelize Onions & Mushrooms

Add the sliced 1 medium yellow onion and 8 oz sliced mushrooms to the pan. Season lightly with 1/2 teaspoon salt. Cook, stirring occasionally, until onions are deeply softened and mushrooms have released their liquid and are browned, about 8–10 minutes. Scrape browned bits from the bottom of the pan as they form.

Add the 3 minced garlic cloves and cook 30–45 seconds until fragrant, being careful not to burn the garlic.

Deglaze with Wine

Increase heat to medium-high and pour in 1 cup dry white wine to deglaze. Use a wooden spoon to scrape all browned bits from the pan. Let the wine reduce by about half, 3–4 minutes.

Build the Steak Sauce

Lower heat to medium and add 1 cup house steak sauce and 1 cup low-sodium beef stock. Stir in 1 teaspoon Worcestershire sauce, 1 teaspoon Dijon mustard, and 1 teaspoon fresh thyme leaves. Bring to a simmer and let the sauce reduce gently for 6–8 minutes until slightly thickened. Taste and adjust seasoning with up to 1 teaspoon salt and 1 teaspoon pepper as needed.

Finish the Sauce (Mount with Butter)

Remove the pan from the heat and whisk in 2 tablespoons cold unsalted butter, one piece at a time, to give the sauce a glossy finish and round out the flavors.

Return the drained linguine to the pot or a large sauté pan over low heat. Add 1–2 ladlefuls of the sauce plus a splash of reserved pasta water (start with 2–3 tablespoons) and toss to coat the pasta evenly. Add more sauce or pasta water to reach your desired sauciness.

Arrange the sliced steak over the bed of linguine and spoon additional sauce, mushrooms, and onions over the top.

Garnish with 2 tablespoons chopped fresh parsley, 2 tablespoons grated Parmesan if using, and a light squeeze (about 1/2 lemon) of lemon for brightness if desired. Serve immediately.