Description
Steak with Creamy Pasta
Ingredients:
For the Steak:
2 ribeye steaks (or your preferred cut)
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried thyme
Salt and pepper to taste
1 tablespoon butter
For the Pasta:
8 oz fettuccine or your preferred pasta
1 tablespoon salt (for the pasta water)
For the Creamy Sauce:
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 tablespoons butter
1 clove garlic (minced)
Salt and pepper to taste
Fresh parsley (for garnish)
Instructions:
Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and set aside.
Prepare the Steak:
Season the steaks with garlic powder, thyme, salt, and pepper.
Heat olive oil in a skillet over medium-high heat. Sear the steaks for about 4-5 minutes on each side (or to your desired doneness). Remove the steaks from the skillet and let them rest.
After resting, slice the steak thinly.
Make the Creamy Sauce:
In the same skillet, melt the butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
Add the heavy cream and bring to a simmer. Stir in the Parmesan cheese and cook for 2-3 minutes until the sauce thickens.
Season with salt and pepper to taste.
Combine:
Add the cooked pasta to the skillet with the creamy sauce and toss until well coated.
Top the pasta with the sliced steak and drizzle with extra sauce from the skillet.
Serve:
Garnish with fresh parsley and serve immediately.
Enjoy:
Enjoy this delicious combination of perfectly cooked steak and creamy pasta!
This dish is rich, savory, and the perfect comfort meal with tender steak and creamy pasta. Enjoy every bite!
Step-by-Step Guide
Follow this detailed guide for a seamless cooking experience. First, gather all ingredients and equipment. Begin by boiling water for the pasta—this is your foundation. While it heats, season the steaks generously. Once the pasta is cooking, start searing the steaks in a hot skillet to develop a flavorful crust. After removing the steaks to rest, immediately start the sauce in the same pan to capture all the delicious browned bits. Finally, combine the al dente pasta with the sauce, slice the rested steak, and assemble. This sequential method ensures every component is hot and perfectly timed for serving.
Serving Suggestions
Plate this hearty dish for maximum appeal. Serve the creamy pasta directly onto warm plates or a large platter, then artfully arrange the sliced steak on top. For a restaurant-quality finish, drizzle any remaining sauce over the steak and garnish with fresh parsley. This meal pairs beautifully with a simple side salad dressed with a sharp vinaigrette to cut through the richness, or with roasted asparagus or garlic bread. A full-bodied red wine, like a Cabernet Sauvignon, complements the savory steak perfectly.
How-to Summary
In brief: Cook pasta in salted water. Season and pan-sear steaks until desired doneness, then let rest. In the same skillet, make a sauce by sautéing garlic in butter, adding cream and Parmesan until thickened. Toss pasta in the sauce, top with sliced steak, garnish, and serve immediately.
Frequently Asked Questions
Can I use a different cut of steak?
Absolutely. While ribeye is flavorful and tender, sirloin, strip steak, 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.
Why is it important to let the steak rest?
Resting allows the juices to redistribute throughout the meat. Slicing it immediately will cause those flavorful juices to end up on the cutting board instead of in your dish.
My sauce seems too thin. How can I thicken it?
Let it simmer a bit longer to reduce. You can also create a slurry with 1 teaspoon of cornstarch and 1 tablespoon of cold water, then whisk it into the simmering sauce.
Can I prepare any components ahead of time?
You can cook the pasta ahead, toss it with a little oil to prevent sticking, and refrigerate. The steak can be seasoned ahead. However, the sauce is best made fresh, and the steak should be cooked just before serving.
Common Mistakes to Avoid
- Overcooking the Pasta: Cook only to al dente, as it will continue to soften slightly when tossed in the hot sauce.
- Not Salting the Pasta Water Enough: The water should taste like the sea. This is your primary chance to season the pasta itself.
- Slicing the Steak Immediately: Always let it rest for at least 5-7 minutes to ensure it stays juicy.
- Using Pre-Grated Parmesan: Pre-grated cheese often contains anti-caking agents that can make your sauce grainy. Grate a block of Parmesan fresh for a smooth, creamy result.
- Crowding the Skillet: When searing the steak, ensure the skillet is not overcrowded. This prevents steaming and ensures a proper, caramelized crust.
Conclusion
This steak with creamy pasta recipe is a masterclass in creating a luxurious, satisfying meal at home. By following the detailed steps and avoiding common pitfalls, you can achieve a perfect balance of tender, juicy steak and a rich, velvety sauce that clings to every strand of pasta. It’s a versatile dish that’s impressive enough for a dinner party yet simple enough for a weeknight indulgence. Remember to use quality ingredients, master your timing, and don’t skip the resting period for the steak. With these elements in place, you’re guaranteed a restaurant-quality result that will become a cherished favorite.