Steak with Garlic Parmesan Pasta

This indulgent dish combines juicy steak with rich, creamy pasta in a luscious garlic-Parmesan sauce, perfect for impressing guests or treating yourself. The contrast between tender sliced steak and silky pasta creates a restaurant-quality meal right in your own kitchen.

I first made this steak and pasta combination for a date night at home when I wanted something impressive without spending hours in the kitchen. It has since become our special occasion go-to that feels like dining out but at a fraction of the cost.

Ingredients

• 2 boneless ribeye or sirloin steaks: about 6 oz each choose well-marbled cuts for the best flavor and tenderness
• 12 oz pasta: spaghetti fettuccine or penne work beautifully to capture the creamy sauce
• 2 tablespoons olive oil: use a good quality oil for better flavor development
• 2 tablespoons butter: adds richness and helps create a silky sauce
• Salt and black pepper to taste: be generous with seasoning the steak
• ½ teaspoon crushed red pepper flakes: adds a pleasant warmth that balances the cream
• 4 cloves garlic minced: fresh is far superior to pre-minced for this recipe
• ½ cup heavy cream: creates the luxurious base of the sauce
• ½ cup grated Parmesan cheese: use freshly grated for best melting properties
• ½ cup beef broth: enhances the meaty flavor throughout the dish
• ¼ cup fresh basil or parsley chopped: brightens the rich flavors

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of generously salted water to a rolling boil. Add your pasta of choice and cook until al dente according to package directions usually 8 to 10 minutes. Be sure to reserve ½ cup of starchy pasta water before draining this secret ingredient helps create a silky sauce that clings to every strand.

Cook the Steak:

While pasta cooks heat a tablespoon of olive oil in a large skillet over medium high heat until shimmering. Pat steaks completely dry with paper towels this ensures a perfect sear then season liberally with salt and pepper. Place steaks in the hot pan and let them cook undisturbed for 4 to 5 minutes before flipping. Cook another 4 to 5 minutes for medium rare or longer if preferred. Transfer to a cutting board and let rest for a full 5 minutes so juices redistribute throughout the meat.

Make the Sauce:

In the same skillet where you cooked the steak reduce heat to medium and add remaining olive oil and butter capturing all those flavorful browned bits from the steak. Add the minced garlic and sauté until golden and fragrant about 1 to 2 minutes watching carefully to prevent burning. Pour in beef broth and use a wooden spoon to scrape up any caramelized bits from the bottom of the pan. Allow liquid to reduce slightly for 2 to 3 minutes then pour in the heavy cream. Bring to a gentle simmer before whisking in the Parmesan cheese until completely melted and the sauce coats the back of a spoon. Season with red pepper flakes salt and pepper testing as you go.

Combine and Finish:

Add the drained pasta directly to the skillet with the sauce and toss thoroughly using tongs to coat every strand. If the sauce seems too thick add a splash of the reserved pasta water until you reach your desired consistency. Slice the rested steak thinly against the grain and gently fold into the pasta just long enough to warm through but not cook further.

Serve:

Transfer to warmed plates garnish generously with fresh herbs and an extra sprinkle of Parmesan cheese. The vibrant herbs not only add color but also cut through the richness of the dish with their fresh flavor.

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The real secret to this recipe is allowing the steak to rest before slicing. My first attempt I rushed this step and all those flavorful juices ended up on the cutting board instead of in my dish. Taking those five minutes of patience makes all the difference in keeping the meat tender and juicy.

Perfect Pairings

This rich pasta dish pairs beautifully with a simple arugula salad dressed with lemon and olive oil. The peppery greens and bright acidity cut through the creaminess of the pasta creating a balanced meal. For wine lovers a medium bodied red like Merlot or Sangiovese complements the beef while having enough acidity to stand up to the creamy sauce.

Customizing Your Dish

The beauty of this recipe lies in its flexibility. For a lighter version substitute half and half for heavy cream or even use milk mixed with a teaspoon of cornstarch. Different protein options work well too chicken breasts or shrimp can replace the steak for equally delicious results. For a vegetable boost consider adding sautéed mushrooms spinach or cherry tomatoes to the sauce before tossing with pasta.

Mastering the Steak

The key to restaurant quality results is starting with room temperature steaks. Take them out of the refrigerator 30 minutes before cooking. For perfect doneness use a meat thermometer reading 130°F for medium rare 140°F for medium. Remember the temperature will rise about 5 degrees while resting. Choose a heavy bottomed skillet preferably cast iron for the best sear and avoid overcrowding the pan which causes steaming instead of searing.

Storage and Reheating

While best enjoyed fresh this dish can be refrigerated for up to three days in an airtight container. To reheat add a splash of cream or milk to a skillet over low heat then gently warm the pasta stirring occasionally. For best results keep any leftover steak separate and add it just at the end of reheating to prevent overcooking. The pasta sauce may thicken when chilled so have extra liquid on hand to reach your desired consistency.

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Recipe FAQs

→ What cut of steak works best for this dish?

Ribeye and sirloin are recommended for their flavor and tenderness, but you can also use strip steak, flank steak (sliced very thinly), or even tenderloin if you prefer. The key is choosing a cut with good marbling that can be cooked quickly at high heat.

→ Can I substitute the heavy cream with something lighter?

Yes, you can substitute half-and-half or a mixture of milk and cream cheese for a lighter option. For dairy-free alternatives, try full-fat coconut milk or cashew cream, though these will alter the flavor profile slightly.

→ What's the best pasta shape to use?

Long pasta shapes like fettuccine, linguine, or spaghetti work wonderfully as they coat well with the creamy sauce. Tubular pasta such as penne or rigatoni are also excellent choices as they capture sauce inside. Choose based on personal preference – the recipe is flexible!

→ How can I ensure my steak is cooked perfectly?

For best results, bring steaks to room temperature before cooking and pat them completely dry. Use a hot pan to achieve a good sear. For medium-rare (recommended), cook until internal temperature reaches 130-135°F (54-57°C), then rest for 5 minutes before slicing against the grain.

→ How can I make this dish ahead of time?

You can prepare components separately: cook pasta until slightly underdone, rinse with cool water, and toss with a bit of oil. Prepare the sauce and refrigerate separately. Cook and slice the steak. When ready to serve, reheat the sauce, add a splash of cream or pasta water to refresh it, then combine with pasta and warm through before adding the steak.

→ What sides pair well with this dish?

Since this is a rich main course, lighter sides work best. Try a simple green salad with vinaigrette, steamed asparagus, roasted Brussels sprouts, or garlic bread to soak up the delicious sauce. A crisp Caesar salad also makes an excellent complement.