Steak and Creamy Garlic Pasta (Print Version)
Tender sliced steak meets al dente pasta tossed in a luscious garlic-Parmesan cream sauce for an indulgent homemade dinner.
# Ingredients:
→ Meats
01 -
2 boneless ribeye or sirloin steaks (about 6 oz each)
→ Pasta
02 -
12 oz pasta (spaghetti, fettuccine, penne, or your choice)
→ Fats
03 -
2 tablespoons olive oil
04 -
2 tablespoons butter
→ Seasonings
05 -
Salt and black pepper to taste
06 -
½ teaspoon crushed red pepper flakes (optional)
→ Sauce
07 -
4 cloves garlic, minced
08 -
½ cup heavy cream
09 -
½ cup grated Parmesan cheese (plus extra for topping)
10 -
½ cup beef broth (optional for depth)
→ Garnish
11 -
¼ cup fresh basil or parsley, chopped
# Steps to Follow:
01 -
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8–10 minutes. Drain the pasta, reserving ½ cup of the pasta water, and set aside.
02 -
While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Pat steaks dry, season generously with salt and pepper. Sear steaks for 4–5 minutes per side (medium-rare), or longer to your preferred doneness. Transfer to a plate and let rest for 5 minutes. Slice thinly against the grain.
03 -
In the same skillet, reduce heat to medium and add the remaining olive oil and butter. Stir in minced garlic and sauté for 1–2 minutes until fragrant. Pour in beef broth (if using), and let it simmer for 2–3 minutes. Add the heavy cream and bring to a gentle simmer. Whisk in Parmesan cheese until the sauce thickens (about 3–4 minutes). Season with red pepper flakes, salt, and black pepper to taste.
04 -
Add the cooked pasta to the skillet and toss with the creamy sauce. Use reserved pasta water as needed to loosen the sauce. Stir in sliced steak just before serving to warm through.
05 -
Garnish with fresh basil or parsley and a sprinkle of extra Parmesan. Serve hot with garlic bread or a crisp green salad.
# Additional Notes:
01 -
Storage Instructions: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or microwave. Add a splash of cream or milk to refresh the sauce. Freezing is not recommended, as creamy sauces may separate upon thawing.