Description
A hearty and indulgent meal featuring juicy seared steaks served over creamy garlic Parmesan pasta. This dish combines tender ribeye or sirloin steaks with a luscious, cheesy sauce infused with garlic and fresh herbs, making it the perfect comforting dinner that comes together in just 30 minutes.
Ingredients
Scale
Steak
- 2 boneless ribeye or sirloin steaks (about 6 oz each)
- 2 tablespoons olive oil
- Salt and black pepper to taste
Pasta
- 12 oz pasta (spaghetti, fettuccine, penne, or your choice)
Sauce
- 2 tablespoons butter
- 4 cloves garlic, minced
- ½ cup heavy cream
- ½ cup grated Parmesan cheese (plus extra for topping)
- ½ cup beef broth (optional for depth)
- ½ teaspoon crushed red pepper flakes (optional)
Garnish
- ¼ cup fresh basil or parsley, chopped
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8-10 minutes. Reserve ½ cup of pasta water before draining the pasta.
- Sear the steaks: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the steaks generously with salt and black pepper. Sear the steaks for 4-5 minutes on each side until they reach medium-rare doneness. Remove from heat and let the steaks rest before slicing.
- Prepare the sauce: In the same skillet, reduce the heat to medium. Add butter and minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream and grated Parmesan cheese, whisking continuously until the sauce thickens and is smooth. Optionally, add beef broth and crushed red pepper flakes to deepen the flavor and add a bit of heat.
- Toss pasta with sauce: Add the cooked pasta to the skillet with the creamy sauce. Toss to coat fully, adding reserved pasta water as needed to reach the desired sauce consistency.
- Combine steak and pasta: Slice the rested steaks thinly and gently fold them into the pasta and sauce mixture. Mix just before serving to maintain the flavor and temperature of the steak.
- Garnish and serve: Sprinkle chopped fresh basil or parsley over the plated dish and add extra Parmesan cheese if desired. Serve immediately while hot.
Notes
- Use ribeye for a more tender and flavorful steak, or sirloin for leaner meat.
- Reserve pasta water carefully to help loosen and emulsify the sauce.
- Adjust seasoning with salt and pepper at the end as needed.
- For a lighter version, substitute half-and-half for heavy cream, though the sauce will be less rich.
- Leftover steak can be refrigerated and added to other dishes or sandwiches for up to 3 days.
