steak and pasta recipe
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!
Servings 2 Servings
Calories 850kcal
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