Steak Creamy Pasta (Printable Version)
Seared steak comes together with silky garlic-Parmesan cream over soft noodles for an ultra-comforting dinner.
# What You'll Need:
→ Steak & Pasta
01 -
Freshly ground black pepper, for taste
02 -
Salt, as much as you'd like
03 -
2 tablespoons olive oil
04 -
340 g of pasta (your go-to shape like fettuccine, penne, or spaghetti)
05 -
2 ribeye or sirloin steaks, boneless (about 170 g each)
→ Creamy Garlic Parmesan Sauce
06 -
15 g fresh parsley or basil for finishing (or both if you want!)
07 -
Freshly cracked black pepper, as needed
08 -
Pinch of salt, toss in as needed
09 -
0.5 teaspoon red pepper flakes, crushed (spice it up if you feel like it!)
10 -
120 ml beef broth, totally optional if you want a bigger hit of flavour
11 -
50 g Parmesan, grated (plus more if you're feeling cheesy)
12 -
120 ml heavy cream
13 -
4 garlic cloves, chopped up
14 -
2 tablespoons of butter, unsalted
# Steps to Follow:
01 -
Spoon out the pasta and steak onto plates. Top off with a shower of fresh parsley or basil, and go wild with some extra Parmesan if you like. Eat right away for best flavor.
02 -
Pop the drained pasta into the pan and stir around with the creamy sauce so everything’s coated. If things seem dry, splash in some pasta water you saved. Toss in the sliced steak, give it a quick mix so it's warmed up.
03 -
Take the skillet and lower the heat to medium. Throw in that last bit of oil and all your butter. Add the chopped garlic and let it sizzle just till it smells good, about a minute or two. If beef broth’s in your plan, add it now and let bubble a few minutes. Stir in the heavy cream, wait for a gentle bubble, then whisk in cheese and cook until thick, about 3 or 4 minutes. Finish off with red pepper flakes, salt, and black pepper as you like.
04 -
While your pasta's boiling, set a big skillet on medium-high, glug in 1 tablespoon oil. Dry your steaks with a paper towel, sprinkle plenty of salt and pepper all over. Let them cook 4–5 minutes on each side or adjust for your favorite doneness. Set cooked steaks on a plate and wait 5 minutes before slicing them up thinly against the direction of the grain.
05 -
Fill a large pot with water, sprinkle in some salt, and bring it to a boil. Drop in your pasta and cook it till it’s firm but done—usually 8 to 10 minutes. Scoop out 120 ml of the pasta water before draining, then set the pasta aside.
# Additional Notes:
01 -
Steaks turn out juiciest if you let them come to room temp before searing and rest a few minutes before you cut them.
02 -
Keep some of that pasta water handy. It’s a lifesaver if your sauce turns out too thick.
03 -
Pop leftovers in a sealed container and keep in the fridge for up to three days. Warm up with a splash of milk or cream so the sauce stays creamy. Don’t freeze—it won’t be the same.