I can still remember the first time I made this Sticky Honey Garlic Steak & Rotini recipe. It was a chilly Friday evening, and I wanted something that would feel indulgent without keeping me in the kitchen for hours. I had some rotini pasta in the pantry and a gorgeous sirloin waiting in the fridge. With a few tweaks and a bold honey garlic glaze, what came together was pure magic.
The steak turns out perfectly seared on the outside, yet juicy and tender on the inside, coated in a glossy, sticky sauce that’s bursting with sweet, salty, and umami notes. The rotini does more than just carry the flavors—its ridges catch every bit of that mouthwatering sauce, creating a dish that’s satisfying with every single bite. I kept tweaking the recipe over the months until it became one of my most requested meals by family and friends.
What I love most about this dish is how it feels like a restaurant-quality meal made right at home. There’s something so comforting yet elegant about steak paired with pasta, especially when the flavors sing like they do here. If you’re craving more ideas like this, take a peek at my Creamy Ground Beef Alfredo Pasta or the savory Cheesesteak Tortellini in Rich Provolone Sauce—both are weeknight wins just like this one.
Why You’ll Love This Sticky Honey Garlic Steak & Rotini Recipe
This recipe is a blend of comfort and bold flavor. The honey garlic sauce coats the steak in a thick, sweet-savory glaze that caramelizes beautifully in the pan. When combined with perfectly cooked rotini, you get the ideal harmony of textures—tender meat and bouncy pasta. It’s versatile, too: dress it up for date night or keep it casual for a family dinner.
What makes it even better is how quickly it comes together. It uses everyday ingredients, yet delivers extraordinary taste. If you’re someone who loves steak dinners with a twist or pasta dishes with a punch, this one’s for you. Stay tuned for the step-by-step below!
How to Make the Sticky Honey Garlic Steak & Rotini Recipe
Step 1: Prepare the Steak
Start with a well-marbled sirloin or ribeye steak, about 1 inch thick. Pat it dry with paper towels, then season both sides with salt, black pepper, and a light dusting of garlic powder. Let it rest at room temperature for 20 minutes.
Step 2: Make the Honey Garlic Sauce
In a small bowl, mix 1/3 cup honey, 1/4 cup soy sauce, 3 minced garlic cloves, 1 tablespoon rice vinegar, and 1 teaspoon cornstarch. Stir well until the cornstarch dissolves. Set it aside.
Step 3: Cook the Rotini
Boil a large pot of salted water. Add rotini pasta and cook according to the package directions until al dente. Drain and toss lightly in olive oil to prevent sticking. Reserve about 1/4 cup of the pasta water.
Step 4: Sear the Steak
Heat a cast-iron skillet over high heat. Add a tablespoon of oil. Once hot, place the steak in the pan and sear for 3-4 minutes per side for medium rare, or to your desired doneness. Remove and let it rest.
Step 5: Make the Sticky Sauce in the Skillet
Lower the heat to medium. Using the same skillet, pour in the honey garlic mixture. Stir continuously as it begins to bubble and thicken, about 2-3 minutes.
Step 6: Slice and Combine
Thinly slice the steak against the grain. Return the steak slices to the skillet with the sauce. Toss to coat. Add the cooked rotini and reserved pasta water. Toss everything together until evenly coated and heated through.
Recipe Variations and Possible Substitutions
You can easily swap the steak for grilled chicken breast or even shrimp for a lighter variation. For a vegetarian version, try seared portobello mushrooms or extra-firm tofu, still coated in the sticky sauce.
Instead of rotini, use penne, rigatoni, or egg noodles—any pasta with ridges or curl to hold that gorgeous sauce. Add heat with crushed red pepper flakes or a splash of sriracha in the sauce.
Fresh herbs like chopped parsley or cilantro make great garnishes, while sesame seeds can add a nutty crunch. If you’re gluten-free, use tamari instead of soy sauce and a gluten-free pasta of your choice.
Serving and Pairing Suggestions
This Sticky Honey Garlic Steak & Rotini dish stands beautifully on its own, but you can absolutely take it up a notch with a few smart sides. I love serving it with roasted asparagus or green beans, simply seasoned and blistered to contrast the sweetness of the sauce. A crisp arugula salad with lemon vinaigrette is also a fresh, peppery complement.
For drinks, pair it with a bold red wine like a cabernet sauvignon or a chilled glass of ginger ale if you’re keeping it casual. The balance of sweet and savory lends itself to pairing well with citrus-forward beverages, too.
Storage and Reheating Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb more of the sauce over time, making it even more flavorful. When reheating, add a splash of water or broth and warm it in a skillet over medium heat until hot.
If microwaving, cover loosely and heat in 1-minute intervals, stirring between each, to avoid drying out the steak. Avoid freezing if possible, as the texture of the steak and pasta may change.
Frequently Asked Questions
How can I tell when my steak is done?
Use a meat thermometer for accuracy. Medium rare is about 130°F, medium is around 140°F. Let it rest before slicing to retain juices.
Can I make the sauce in advance?
Yes! You can mix and refrigerate the honey garlic sauce up to 3 days ahead. Just stir well before using.
What cut of steak works best?
Sirloin and ribeye are top choices for tenderness and flavor. Flank steak also works if sliced thinly against the grain.
Can I use a different type of pasta?
Absolutely. Penne, bowties, or even fettuccine can be used. Just make sure it holds sauce well.
How do I make it spicier?
Add chili flakes, sriracha, or a diced Thai chili to the sauce while it simmers. Adjust to your heat preference.
Related Recipe You’ll Like
If you enjoyed the bold flavors of this Sticky Honey Garlic Steak & Rotini recipe, you’ll definitely want to check out my Stovetop Creamy Ground Beef Pasta. It’s creamy, hearty, and super easy to pull together on a busy night. Another one of my personal favorites is the Creamy Beef and Shells Recipe, which brings that velvety texture you crave.
And don’t miss the Cheesy Baked Tortellini with Meat Sauce if you’re into cheesy, baked comfort food. All these recipes bring out the savory, satisfying qualities of pasta and meat in unique and delicious ways.
Save and Share This Recipe for Later
Loved this recipe? Make sure to pin it to your Pinterest board so you can always come back to it! Sharing is caring, especially when it involves something this mouthwatering. Send it to a friend, post it on your cooking Facebook group, or save it to your recipe app. The more you share it, the more love goes around—and this Sticky Honey Garlic Steak & Rotini deserves all the love!
Sticky Honey Garlic Steak & Rotini Recipe
Sticky Honey Garlic Steak & Rotini is a mouthwatering, easy-to-make dinner that features perfectly seared steak slices drenched in a rich, glossy honey garlic glaze. This flavorful main course is served over al dente rotini pasta, which clings beautifully to the sticky sauce. It's a restaurant-quality dish you can prepare in under 45 minutes, making it perfect for weeknights or casual entertaining. Combining sweet, savory, and umami notes, this recipe is ideal for steak lovers and pasta fans looking for a bold new twist.
Ingredients
- 1 lb sirloin or ribeye steak (1 inch thick)
- Salt and black pepper, to taste
- 1/2 tsp garlic powder
- 1 tbsp oil (canola or olive)
- 8 oz rotini pasta
- 1/3 cup honey
- 1/4 cup soy sauce
- 3 garlic cloves, minced
- 1 tbsp rice vinegar
- 1 tsp cornstarch
- 1/4 cup reserved pasta water
- Optional garnish: chopped parsley or sesame seeds
Instructions
- Pat the steak dry and season both sides with salt, pepper, and garlic powder. Let it rest at room temperature for 20 minutes.
- In a bowl, whisk together honey, soy sauce, minced garlic, rice vinegar, and cornstarch until smooth. Set aside.
- Cook rotini in salted boiling water until al dente. Drain, toss lightly in olive oil, and reserve 1/4 cup of pasta water.
- Heat oil in a skillet over high heat. Sear the steak for 3–4 minutes per side. Remove and rest for 5 minutes.
- In the same skillet over medium heat, pour in the honey garlic sauce. Stir until thickened, about 2–3 minutes.
- Slice the steak thinly against the grain and return it to the skillet. Toss to coat in the sauce.
- Add the cooked rotini and reserved pasta water. Toss well to combine and heat through.
- Garnish with parsley or sesame seeds if desired. Serve immediately.
Notes
- For best results, use a well-marbled steak like ribeye or sirloin.
- To make it spicy, add chili flakes or a splash of sriracha to the sauce.
- Gluten-free? Use tamari instead of soy sauce and gluten-free pasta.
- Leftovers taste even better the next day! Store in an airtight container for up to 3 days.
