Description
A delicious and hearty meal featuring tender seared steaks paired with creamy garlic Parmesan pasta. This easy-to-make dish combines perfectly cooked ribeye or sirloin steaks with a rich, flavorful pasta sauce that blends heavy cream, garlic, and Parmesan cheese for a satisfying dinner perfect for any occasion.
Ingredients
Scale
Steak
- 2 boneless ribeye or sirloin steaks (about 6 oz each)
- 2 tablespoons olive oil
- Salt and black pepper to taste
Pasta and Sauce
- 12 oz pasta (spaghetti, fettuccine, penne, or your choice)
- 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: Boil a large pot of salted water and cook the pasta until al dente, typically 8-10 minutes depending on pasta type. Reserve ½ cup of the pasta water before draining to adjust the sauce consistency later.
- Sear the Steaks: Heat olive oil in a large skillet over medium-high heat. Season the steaks generously with salt and black pepper. Sear each steak for 4-5 minutes per side for medium-rare doneness. Once cooked, remove the steaks and allow them to rest before slicing.
- Prepare the Sauce: Lower the skillet heat to medium. Add butter and minced garlic to the skillet and sauté until fragrant, about 1-2 minutes. Pour in the heavy cream and sprinkle in the grated Parmesan cheese, whisking continuously until the sauce thickens. Optionally, add beef broth and crushed red pepper flakes for additional flavor complexity.
- Combine Pasta and Steak: Toss the cooked pasta into the creamy sauce, gently mixing to coat. Add reserved pasta water a little at a time to reach your desired sauce consistency. Stir in sliced steak just before serving.
- Garnish and Serve: Sprinkle chopped fresh basil or parsley over the top for a burst of freshness and color. Serve the dish hot with extra Parmesan cheese if desired.
Notes
- Resting the steaks after cooking ensures the juices redistribute for optimal tenderness.
- Reserve some pasta water to loosen the sauce if it becomes too thick.
- Use freshly grated Parmesan for the best flavor and smoother melting.
- Adjust crushed red pepper flakes according to your preferred spice level or omit completely.
- This recipe works well with a variety of pasta shapes; choose your favorite.
