
This hearty steak and creamy garlic parmesan pasta combines tender, juicy beef with a rich, indulgent sauce that clings beautifully to al dente pasta. It's the ultimate comfort food that feels like dining at a high-end steakhouse but can be made right in your own kitchen.
I first made this recipe when trying to recreate my favorite steakhouse pasta at home. What started as an experiment quickly became our go-to special occasion meal—though it's simple enough that we don't save it just for celebrations anymore!
Ingredients
- Ribeye or sirloin steaks: Quality matters here as the steak is the star. Look for good marbling which ensures tenderness and flavor
- Pasta: Any shape works but ribbons like fettuccine catch the sauce beautifully
- Olive oil: Use a good quality oil for searing the steak to develop a gorgeous crust
- Butter: Creates the silky base for your sauce and adds richness
- Fresh garlic: Provides aromatic depth that powdered simply cannot match. Use fresh cloves for best flavor
- Heavy cream: The foundation of the luxurious sauce. Full-fat delivers the best texture
- Parmesan cheese: Freshly grated melts more smoothly than pre-packaged versions
- Beef broth: Adds savory depth to the sauce. Choose low-sodium so you can control saltiness
- Fresh herbs: Brightens the rich dish with color and freshness
Step-by-Step Instructions
- Cook the Pasta:
- Bring a large pot of water to a rolling boil, then add a generous amount of salt until it tastes like seawater. This seasons the pasta from within as it cooks. Add your pasta of choice and stir occasionally to prevent sticking. Cook until just al dente, usually 1-2 minutes less than package directions. Before draining, reserve some starchy pasta water to adjust the sauce consistency later.
- Prepare the Steak:
- Remove steaks from refrigerator 20-30 minutes before cooking to allow them to come to room temperature for more even cooking. Pat completely dry with paper towels to ensure a perfect sear. Season liberally with salt and freshly ground black pepper on both sides, pressing the seasonings into the meat. Heat a large skillet until very hot before adding oil to prevent sticking.
- Sear the Steak:
- Add olive oil to the hot skillet and place steaks carefully away from you to avoid oil splatters. Let them cook undisturbed for 4-5 minutes until a deep brown crust forms. Flip once and cook another 4-5 minutes for medium-rare. For medium, add an additional minute per side. Transfer to a cutting board and tent loosely with foil to rest, allowing juices to redistribute throughout the meat.
- Create the Sauce Base:
- Without cleaning the skillet, reduce heat to medium and add butter and remaining olive oil. Once butter melts, add minced garlic and cook until fragrant but not browned, about 60-90 seconds. The fond from the steak adds incredible flavor to your sauce. If using, pour in beef broth and use a wooden spoon to scrape up all those flavorful browned bits from the pan.
- Develop the Cream Sauce:
- Pour in the heavy cream and bring to a gentle simmer, not a full boil which could cause separation. When the mixture begins to thicken slightly, add the Parmesan cheese in batches, stirring constantly until completely melted and incorporated. The sauce should coat the back of a spoon but still flow easily. Add red pepper flakes if desired for a subtle heat that cuts through the richness.
- Combine Components:
- Add drained pasta directly to the sauce and toss thoroughly with tongs to coat every strand. If the sauce seems too thick, add small amounts of reserved pasta water until you reach your desired consistency. The starch in the water helps the sauce adhere to the pasta. Slice the rested steak thinly against the grain and either mix into the pasta or arrange on top.
- Finish and Serve:
- Plate generous portions while still hot, making sure each serving gets plenty of steak slices. Garnish with fresh basil or parsley and additional grated Parmesan. Serve immediately for the best texture and flavor experience.

The ribeye is truly what makes this dish special in my kitchen. I learned from an Italian chef friend that the rendered fat from a good quality steak infuses the sauce with a depth that's impossible to replicate with leaner cuts. My husband once proclaimed this better than our anniversary dinner at the expensive steakhouse downtown that's when I knew this recipe was a keeper!
Frequently Asked Questions
- → What cut of steak is best for this dish?
You can use boneless ribeye or sirloin steaks for a tender and flavorful result.
- → Can I use a different type of pasta?
Yes, feel free to use any pasta such as spaghetti, fettuccine, or penne based on your preference.
- → How can I make the sauce thicker?
Ensure the Parmesan cheese is fully incorporated and allow the sauce to simmer longer for a thicker consistency.
- → What can I substitute for beef broth?
You can use chicken broth, vegetable broth, or simply omit it for a lighter flavor.
- → How do I store leftovers?
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of water or cream.