When it comes to comfort food that feels sophisticated enough for a romantic evening yet simple enough for a Friday night treat, steak and pasta recipes are unrivaled. This dish is the ultimate hybrid of luxury and coziness. There is something undeniably magical about the pairing of a savory, crusty sear on a ribeye and the glossy, rich texture of pasta coated in a homemade garlic parmesan sauce.

While many home cooks are intimidated by cooking premium cuts of beef indoors, this recipe simplifies the process into a single-pan method. We utilize the “fond”—those delicious brown bits stuck to the bottom of the skillet after searing the beef—to build a sauce that is bursting with deep, meaty flavor. Whether you are looking for steak and pasta recipes Italian style or just a decadent meal to end the week, this creamy garlic version is sure to become a staple in your kitchen.

Why Steak and Pasta Pair Perfectly

A common question among home cooks is: Do steak and pasta go together? The answer is a resounding yes. The richness of the beef pairs beautifully with starch. Just as you might enjoy a baked potato with your steak, pasta serves as a vehicle for the sauce and a textural contrast to the meat.

Creamy steak pasta is particularly popular because the fat in the cream balances the lean muscle of the steak, creating a harmonious bite. While we focus here on a white sauce, those preferring steak and pasta recipes tomato based often utilize balsamic glaze or roasted cherry tomatoes to cut through the richness with acidity.

Ingredients

• 1 lb Ribeye, Sirloin, or New York Strip steak (room temperature)
• Kosher salt and freshly cracked black pepper (or Montreal Steak Seasoning)
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter, divided
• 8-10 oz pasta (Penne, Fettuccine, or Rigatoni)
• 1 small shallot, finely minced
• 3-4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup reserved starchy pasta water
• Fresh parsley, chopped
• Optional: Sun-dried tomatoes or Boursin cheese for sauce variation

Instructions

1. Prep the Meat: Take the steak out of the refrigerator 30 minutes before cooking to reach room temperature. Pat strictly dry with paper towels to ensure a good crust, then season generously with salt and pepper.
2. Boil the Pasta: Boil a large pot of salted water. Cook the pasta to al dente. Reserve 1/2 cup of ‘liquid gold’ pasta water before draining.
3. The Sear: Heat a cast-iron skillet or heavy-based pan over high heat until very hot. Add olive oil. Sear the steak for 3-4 minutes per side. In the final minute, add 2 tablespoons of butter and baste the meat.
4. Rest the Meat: Remove the steak from the pan and let it rest on a cutting board for at least 5-10 minutes. Do not clean the pan; leave the rendered fat and browned bits (fond) for the sauce.
5. Aromatics: Reduce heat to medium. Add the remaining 2 tablespoons of butter, minced shallots, and garlic to the skillet. Sauté briefly until fragrant, scraping up the fond from the bottom of the pan.
6. Simmer: Pour in the heavy cream and simmer for 3-5 minutes until slightly reduced and thickened. Stir in the freshly grated Parmesan cheese until smooth.
7. Toss: Add the cooked pasta to the sauce, tossing to coat. Splash in reserved pasta water as needed to loosen the sauce and create a glossy finish.
8. Serve: Slice the rested steak against the grain. Serve the pasta topped with the steak slices and garnish with fresh parsley.

Choosing Your Ingredients

The Best Steak for Pasta

What is the best steak for pasta? For simple steak and pasta recipes, you want a cut that is tender enough to be eaten in slices without requiring a steak knife at the table.

• Ribeye: Offers the most marbling and flavor, making it the top choice for indulgence.
• New York Strip: A great balance of tenderness and beefy flavor.
• Sirloin: A leaner, more budget-friendly option that works great for steak bites and pasta recipes.

Regardless of the cut, beef is a powerhouse of nutrition. The Role of Protein in Your Diet is essential for muscle repair, making this a satisfying meal for active lifestyles. If you love hearty beef dishes, you might also enjoy our robust steak and beans and onions recipe, which utilizes similar searing techniques.

The Pasta and Aromatics

What pasta sauce goes with steak? While a marinara can work, creamy garlic steak pasta is the gold standard. We use heavy cream, shallots, and plenty of garlic. Beyond the flavor, the Health Benefits of Fresh Garlic are well documented, but here, its primary job is providing the aromatic backbone that cuts through the heavy cream.

Wine Pairing for Date Night

To truly elevate this dish for a special occasion, the right wine is crucial. This recipe is rich in fats from the heavy cream and steak marbling, requiring a wine with enough tannins and acidity to cleanse the palate.

• Cabernet Sauvignon: The classic choice. Its bold tannins cut through the fat of the ribeye.
• Malbec: Offers a fruit-forward profile that complements the caramelized sear on the beef.
• Chardonnay (Oaked): If you prefer white wine, a buttery Chardonnay can stand up to the creamy parmesan sauce.

How to Guarantee Tender Steak & Glossy Sauce (Pro-Tips)

To ensure your steak pasta Jamie Oliver style dish is restaurant quality, follow these troubleshooting tips:

1. Slice Against the Grain: This is the most critical step. Look for the direction the muscle fibers run and slice perpendicular to them. This shortens the fibers, making every bite tender.
2. Room Temperature Dairy: To prevent your sauce from “breaking” (separating into oil and milk solids), let your heavy cream sit out while you prep. Adding cold cream to a hot pan can shock it.
3. The “Liquid Gold”: Never skip reserving the pasta water. The starch in this water is the secret emulsifier that binds the oil and cream to the pasta, creating that professional glossy finish.

Dietary Variations

We know that dietary needs vary, but that shouldn’t stop you from enjoying steak and pasta recipes.

• Dairy-Free: Substitute the heavy cream for full-fat coconut milk (the canned variety) or a cashew cream blend. Swap butter for olive oil or vegan butter.
• Gluten-Free: Use high-quality brown rice pasta or chickpea pasta. Be mindful that gluten-free pasta releases more starch, so use the reserved pasta water sparingly.

Variations and Serving Suggestions

If you want to switch things up, there are many ways to alter steak and pasta recipes:

• Spicy steak pasta recipes: Add a teaspoon of red chili flakes when sautéing the garlic.
• Vegetable Add-ins: Stir in spinach or mushrooms during the sauce-making phase.
• Side Dishes: To balance the richness, serve this with a fresh side. Our black bean and corn relish provides a zesty, acidic contrast that cleanses the palate.

For dessert or a fun after-dinner treat, why not try a mexican candy shot? It’s a fun way to end a heavy meal. Alternatively, if you are planning your menu for warmer months and find this dish too heavy, browse our collection of 50 fresh and light summer recipes for seasonal inspiration.

Frequently Asked Questions

steak and pasta recipe

C. Sophie

Craving luxury? This is one of the best steak and pasta recipes featuring seared ribeye and a rich garlic parmesan sauce. Ready in 30 mins!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Dinner

Cuisine Italian-American

Servings 2 Servings

Calories 850 kcal

Ingredients

  

• 1 lb Ribeye Sirloin, or New York Strip steak (room temperature)
• Kosher salt and freshly cracked black pepper or Montreal Steak Seasoning
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter divided
• 8-10 oz pasta Penne, Fettuccine, or Rigatoni
• 1 small shallot finely minced
• 3-4 cloves garlic minced
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup reserved starchy pasta water
• Fresh parsley chopped
• Optional: Sun-dried tomatoes or Boursin cheese for sauce variation

Instructions

 

• Take the steak out of the refrigerator 30 minutes before cooking to reach room temperature. Pat strictly dry with paper towels to ensure a good crust, then season generously with salt and pepper.
• Boil a large pot of salted water. Cook the pasta to al dente. Reserve 1/2 cup of ‘liquid gold’ pasta water before draining.
• Heat a cast-iron skillet or heavy-based pan over high heat until very hot. Add olive oil. Sear the steak for 3-4 minutes per side. In the final minute, add 2 tablespoons of butter and baste the meat.
• Remove the steak from the pan and let it rest on a cutting board for at least 5-10 minutes. Do not clean the pan; leave the rendered fat and browned bits (fond) for the sauce.
• Reduce heat to medium. Add the remaining 2 tablespoons of butter, minced shallots, and garlic to the skillet. Sauté briefly until fragrant, scraping up the fond from the bottom of the pan.
• Pour in the heavy cream and simmer for 3-5 minutes until slightly reduced and thickened. Stir in the freshly grated Parmesan cheese until smooth.
• Add the cooked pasta to the sauce, tossing to coat. Splash in reserved pasta water as needed to loosen the sauce and create a glossy finish.
• Slice the rested steak against the grain. Serve the pasta topped with the steak slices and garnish with fresh parsley.

Notes

Calories: 850 kcal | Total Fat: 58g | Saturated Fat: 32g | Cholesterol: 180mg | Sodium: 920mg | Carbohydrates: 48g | Protein: 42g

Keyword steak and pasta recipes