Steak and Creamy Garlic Pasta (Print Version)
# Ingredients:
→ Steak & Pasta
01 -
2 boneless ribeye or sirloin steaks (about 6 oz each)
02 -
12 oz pasta (spaghetti, fettuccine, penne, or your choice)
03 -
2 tablespoons olive oil
04 -
Salt and black pepper to taste
→ Sauce
05 -
2 tablespoons butter
06 -
4 cloves garlic, minced
07 -
1/2 cup heavy cream
08 -
1/2 cup grated Parmesan cheese (plus extra for topping)
09 -
1/2 cup beef broth (optional for depth)
10 -
1/2 teaspoon crushed red pepper flakes (optional)
11 -
Salt and pepper to taste
12 -
1/4 cup fresh basil or parsley, chopped (for garnish)
# Instructions:
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 1/2 cup of the pasta water, and set aside.
02 -
While 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.
# Notes:
01 -
Refrigerate leftovers in an airtight container for up to 3 days.