Steak Creamy Garlic Parmesan Pasta (Print-Friendly Format)
Seared steak meets luscious garlic-Parmesan cream over tender pasta for a rich, comforting main course.
# Required Ingredients:
→ Steak & Pasta
01 -
2 boneless ribeye or sirloin steaks (approximately 170 g each)
02 -
340 g pasta (spaghetti, fettuccine, penne, or preferred variety)
03 -
2 tablespoons olive oil
04 -
Salt, to taste
05 -
Freshly ground black pepper, to taste
→ Creamy Garlic Parmesan Sauce
06 -
2 tablespoons unsalted butter
07 -
4 cloves garlic, minced
08 -
120 ml heavy cream
09 -
50 g grated Parmesan cheese (plus extra for serving)
10 -
120 ml beef broth (optional, for enhanced flavour)
11 -
0.5 teaspoon crushed red pepper flakes (optional)
12 -
Salt, to taste
13 -
Freshly ground black pepper, to taste
14 -
15 g fresh basil or parsley, chopped (for garnish)
# How to Make It:
01 -
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8 to 10 minutes. Reserve 120 ml of cooking water, drain pasta, and set aside.
02 -
As pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Pat steaks dry, season generously with salt and black pepper. Sear steaks for 4 to 5 minutes per side for medium-rare, or adjust to preferred doneness. Transfer to a plate, rest for 5 minutes, then slice thinly against the grain.
03 -
Reduce skillet heat to medium. Add remaining olive oil and butter. Sauté minced garlic for 1 to 2 minutes until fragrant. Pour in beef broth if desired; simmer for 2 to 3 minutes. Add heavy cream and bring sauce to a gentle simmer. Whisk in Parmesan cheese, cooking until sauce thickens, about 3 to 4 minutes. Season with crushed red pepper flakes, salt, and black pepper to taste.
04 -
Add cooked pasta to the skillet and gently toss to coat with the creamy sauce. Use reserved pasta water as needed to adjust consistency. Stir in sliced steak just before serving so it warms through.
05 -
Plate the pasta and steak. Garnish with fresh basil or parsley and a generous sprinkle of additional Parmesan cheese. Serve immediately.
# Additional Information:
01 -
For optimal results, allow steaks to reach room temperature before searing and let them rest before slicing to maintain juiciness.
02 -
Reserve some pasta cooking water to adjust the cream sauce consistency as needed.
03 -
Leftovers may be refrigerated in an airtight container for up to 3 days; reheat gently with a splash of cream or milk to revive the sauce. Freezing is not recommended.