Steak and Creamy Garlic Parmesan Pasta Recipe
A delicious and indulgent recipe combining perfectly seared ribeye or sirloin steak with pasta tossed in a creamy garlic Parmesan sauce. This dish offers a rich and comforting meal with tender steak slices layered over pasta coated in a luscious, cheesy sauce infused with garlic and fresh herbs, perfect for a restaurant-quality dinner at home.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
For the Steak & Pasta:
- 2 boneless ribeye or sirloin steaks (about 6 oz each)
- 12 oz pasta (spaghetti, fettuccine, penne, or your choice)
- 2 tablespoons olive oil
- Salt and black pepper to taste
For the 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)
- Salt and black pepper to taste
- ¼ cup fresh basil or parsley, chopped (for garnish)
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. Drain the pasta, reserving ½ cup of the pasta water, and set aside.
- Cook the Steak: While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Pat the steaks dry and season generously with salt and black pepper. Sear steaks for 4–5 minutes per side for medium-rare, or longer to your preferred doneness. Transfer the steaks to a plate and let rest for 5 minutes. Then slice thinly against the grain.
- Make the Sauce: In the same skillet, reduce the heat to medium and add the remaining olive oil and butter. Stir in the minced garlic and sauté for 1–2 minutes until fragrant. Pour in the beef broth if using, and let it simmer for 2–3 minutes. Add the heavy cream and bring to a gentle simmer. Whisk in the grated Parmesan cheese until the sauce thickens, about 3–4 minutes. Season with crushed red pepper flakes, salt, and black pepper to taste.
- Combine and Finish: Add the cooked pasta to the skillet and toss with the creamy garlic Parmesan sauce. Use the reserved pasta water as needed to loosen the sauce to your desired consistency. Stir in the sliced steak just before serving to warm it through.
- Serve: Garnish with fresh chopped basil or parsley and a sprinkle of extra Parmesan cheese. Serve hot with garlic bread or a crisp green salad for a complete meal.
Notes
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat gently on the stovetop or microwave, adding a splash of cream or milk to refresh the sauce if it has thickened or separated.
- Freezing is not recommended as the creamy sauce may separate upon thawing.
