Thick, juicy steak glazed in a sticky honey garlic sauce, paired with tender rotini pasta—this recipe is pure indulgence. The seared beef locks in flavor while the glossy, garlicky glaze caramelizes around each slice. Tossed with perfectly al dente rotini, it becomes a hearty and mouthwatering meal fit for weeknight comfort or a dinner party showstopper.

What makes this dish irresistible is the harmony between sweet and savory. The honey-based glaze clings to the steak, balancing its rich umami depth with a pop of sweetness. Add the chewy bite of rotini, and every forkful delivers layers of flavor that keep you going back for more.

Ingredients for this Sticky Honey Garlic Steak & Rotini Recipe

1 lb steak (ribeye or sirloin recommended), at room temperature
10 oz rotini pasta
2 tbsp olive oil
4 garlic cloves, minced
1/4 cup soy sauce
1/3 cup honey
1 tbsp rice vinegar
1 tsp sesame oil (optional)
1/2 tsp black pepper
Salt to taste
Chopped parsley or green onions for garnish

Step 1: Cook the Rotini

Bring a large pot of salted water to a boil. Add the rotini and cook according to the package directions until al dente. Drain, toss with a little olive oil to prevent sticking, and set aside.

Step 2: Sear the Steak

While the pasta cooks, pat your steak dry with paper towels. Season both sides with salt and black pepper. Heat 1 tablespoon of olive oil in a heavy skillet over medium-high heat. Once hot, sear the steak for about 3-4 minutes per side, depending on thickness and desired doneness. Remove from the skillet and let it rest.

Step 3: Make the Honey Garlic Sauce

In the same skillet, reduce the heat to medium. Add the minced garlic and cook until fragrant, about 30 seconds. Stir in soy sauce, honey, rice vinegar, and sesame oil. Let the sauce simmer for 2-3 minutes, stirring often until it thickens slightly.

Step 4: Slice and Glaze the Steak

Thinly slice the rested steak against the grain. Return the slices to the skillet and toss them in the honey garlic sauce, ensuring each piece is well coated. Let everything simmer together for another minute.

Step 5: Combine and Serve

Add the cooked rotini to the skillet and toss to combine. Serve warm, garnished with chopped parsley or green onions for a fresh, vibrant touch.

Frequently Asked Questions

How can I make the sauce thicker?

Simmer the sauce a little longer before adding the steak. If needed, add a slurry of cornstarch and water (1 tsp each) to speed up thickening.

Can I use a different type of pasta?

Absolutely. Penne, fettuccine, or even spaghetti will work well. Just ensure it’s cooked al dente for the best bite.

What cut of steak works best?

Ribeye or sirloin are great choices due to their marbling and tenderness. Flank steak can work too if sliced thinly.

Is this dish spicy?

No, the base recipe is sweet and savory. You can add red pepper flakes or a dash of sriracha if you prefer heat.

Can I prepare this ahead of time?

Yes. You can make the sauce and cook the pasta ahead. Sear the steak fresh when you’re ready to serve for best results.

How do I keep the steak tender?

Let the steak rest after searing before slicing, and always cut against the grain. Avoid overcooking to maintain juiciness.