Description
Grilled Steak with Creamy Pasta
Ingredients
:
For the Steak:
2 Ribeye Steaks (or any preferred cut)
1 tbsp Olive Oil
Salt and Black Pepper (to taste)
1 tbsp Fresh Parsley (chopped, for garnish)
For the Creamy Pasta:
8 oz Linguine Pasta
2 tbsp Butter
1 cup Heavy Cream
1/2 cup Parmesan Cheese (grated)
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
Salt and Black Pepper (to taste)
Instructions
:
Prepare the Steak:
Season the ribeye steaks generously with salt and black pepper on both sides. Heat olive oil in a grill pan or outdoor grill over medium-high heat.
Grill the steaks for about 4-5 minutes on each side (for medium-rare), or cook to your desired level of doneness. Remove from heat and let the steaks rest for a few minutes before slicing.
Cook the Pasta:
Bring a large pot of salted water to a boil and cook the linguine according to the package instructions until al dente. Drain the pasta and set aside.
Make the Creamy Sauce:
In the same pan used for the steak (or another skillet), melt butter over medium heat. Add the heavy cream, garlic powder, and onion powder, stirring frequently until the sauce thickens (about 5 minutes).
Stir in the grated Parmesan cheese and season with salt and black pepper to taste.
Assemble the Dish:
Toss the cooked linguine pasta into the creamy sauce and mix until the pasta is well coated.
Slice the rested steak into thin strips and place on top of the creamy pasta.
Garnish and Serve:
Sprinkle with fresh chopped parsley for a burst of color and flavor. Serve hot and enjoy your indulgent meal!
A Flavorful Combination!
This grilled steak paired with creamy pasta is the perfect combination of savory and indulgent flavors. The richness of the creamy sauce complements the tenderness of the steak, making every bite a treat.
Bon Appétit!
Step-by-Step Guide
Follow this detailed sequence for a perfectly synchronized meal where both components finish at the same time. First, bring your salted pasta water to a boil. While it heats, season your steaks and let them come to room temperature. Start grilling your steaks only after the pasta water is boiling and you’ve added the linguine. As the pasta cooks and the steaks grill, you can prepare your sauce ingredients (measure cream, grate cheese). When the steaks are done, remove them to rest and immediately start the creamy sauce in the same pan. Drain the pasta just as the sauce finishes thickening. This timing ensures everything is hot and ready for assembly.
Serving Suggestions
Plate this hearty dish in wide, shallow bowls to contain the creamy sauce. For a complete meal, serve with a simple arugula salad dressed with lemon vinaigrette to cut through the richness. Garlic bread is a classic pairing for mopping up any extra sauce. For a wine pairing, choose a bold red like Cabernet Sauvignon to match the steak, or a creamy Chardonnay to complement the pasta sauce.
How-to Summary
To create Grilled Steak with Creamy Pasta: Season and grill steaks to desired doneness, then let rest. Boil linguine until al dente. In a skillet, make a sauce by melting butter, adding cream and seasonings, thickening it, and finishing with Parmesan. Toss the pasta in the sauce, top with sliced steak, and garnish with parsley.
Frequently Asked Questions
Can I use a different cut of steak? Absolutely. While ribeye is flavorful and tender, sirloin, strip steak (New York strip), or filet mignon are excellent choices. Adjust cooking time based on thickness.
How can I make the sauce less heavy? Substitute half the heavy cream with whole milk or half-and-half. For a dairy-free version, use full-fat coconut milk and nutritional yeast instead of Parmesan.
My sauce broke or became grainy. What happened? This usually occurs if the heat is too high, causing the fat to separate. Use medium heat and stir constantly. If it breaks, remove from heat and whisk in a tablespoon of cold butter or cream until re-emulsified.
How long should I let the steak rest? Let it rest for at least 5-7 minutes. This allows the juices to redistribute throughout the meat, ensuring a juicy, flavorful steak instead of one that bleeds out on the plate.
Can I prepare any part ahead of time? You can measure all ingredients and grate the cheese ahead. For best results, cook all components fresh. The sauce is best served immediately as it can thicken too much upon standing.
Common Mistakes to Avoid
- Overcooking the Steak: Use a meat thermometer for accuracy: 135°F for medium-rare, 145°F for medium.
- Using Pre-Grated Parmesan: Pre-grated cheese contains anti-caking agents that prevent it from melting smoothly. Always grate fresh Parmesan for a silky sauce.
- Skipping Pasta Water: Before draining, reserve a cup of starchy pasta water. If your sauce becomes too thick, add a splash to loosen it perfectly.
- Cutting the Steak Immediately: Slicing the steak right off the grill releases all the precious juices. Always rest it first.
- Underseasoning the Sauce: Sauce ingredients are mild. Taste and season aggressively with salt and pepper at the end to make the flavors pop.
Conclusion
Mastering this Grilled Steak with Creamy Pasta dish is about balancing technique and timing. By following the step-by-step guide and heeding the common pitfalls, you can consistently create a restaurant-quality, indulgent meal at home. The key lies in the harmony of a perfectly cooked, juicy steak and a luxuriously smooth, Parmesan-laced sauce coating al dente pasta. It’s a satisfying combination that is sure to become a favorite for special occasions or whenever a truly comforting meal is in order.