Steak Pasta
Get ready to elevate your pasta night with this indulgent Steak Pasta recipe, a harmonious blend of tender, seared beef and creamy Parmesan sauce that’s pure comfort food heaven. Featuring perfectly cooked ribeye or sirloin steak, al dente pasta, and a luscious garlic cream sauce, this dish combines the savory richness of a steakhouse dinner with the ease of a pasta favorite. Finished with a sprinkle of fresh parsley and optional red pepper flakes for a hint of heat, every bite bursts with layered flavors. Ideal for weeknight dinners or special occasions, this hearty meal comes together in under 45 minutes and is sure to impress. Perfectly balanced with protein, carbs, and a velvety texture, Steak Pasta will quickly become a go-to in your recipe repertoire.
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Recipe Information
Ingredients
- 12 ounces Ribeye or sirloin steak
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 cloves Garlic cloves
- 1 cup Heavy cream
- 1 cup Grated Parmesan cheese
- 12 ounces Pasta (fettuccine or penne)
- 2 tablespoons Fresh parsley (chopped)
- 0.5 teaspoons Red pepper flakes (optional)
- as needed for boiling pasta Water
Instructions
Season the steak on both sides with salt and black pepper. Let it rest at room temperature for 10 minutes.
In a large pot, bring water to a boil, add a pinch of salt, and cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the steak.
Sear the steak for 3-4 minutes on each side for medium-rare, or adjust the time based on your preferred doneness. Remove the steak, let it rest on a cutting board, and cover with aluminum foil.
Reduce the skillet heat to medium and add the remaining 1 tablespoon of olive oil and butter. Mince the garlic and sauté it in the butter and oil mixture until fragrant, about 1 minute.
Slowly pour in the heavy cream and reserved pasta water, stirring constantly. Simmer the cream sauce for 3-4 minutes, then stir in the grated Parmesan cheese until smooth.
Slice the rested steak into thin strips or bite-sized pieces.
Add the cooked pasta to the skillet with the cream sauce and toss to coat evenly. Stir in the red pepper flakes if you like some heat.
Gently fold in the sliced steak and sprinkle the chopped parsley over the top.
Serve immediately, garnished with extra Parmesan cheese if desired.
Nutrition Facts
Calories |
3123 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.5 g | 304% | |
| Saturated Fat | 119.8 g | 599% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 4075 mg | 177% | |
| Total Carbohydrate | 110.3 g | 40% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 3.9 g | ||
| Protein | 134.7 g | 269% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1110 mg | 85% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1375 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
