Here’s a rich and satisfying steak pasta recipe — tender beef, creamy sauce, and perfectly cooked pasta 🍝🥩✨
🧂 Ingredients
For the steak:
- 12–16 oz (340–450 g) steak (ribeye, sirloin, or filet), sliced thinly against the grain
- Salt and black pepper
- 1–2 tbsp olive oil
For the pasta:
- 12 oz (340 g) pasta (fettuccine, penne, or your choice)
- Salt (for pasta water)
For the sauce:
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ tsp crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 2 tbsp fresh parsley, chopped
👩🍳 Instructions
- Cook the pasta:
- Boil pasta in salted water until al dente.
- Reserve ½ cup pasta water, then drain and set aside.
- Cook the steak:
- Season steak slices with salt and pepper.
- Heat olive oil in a skillet over medium-high heat.
- Sear steak slices for 2–3 minutes per side (for medium-rare; adjust for preferred doneness).
- Remove steak and set aside, tented with foil.
- Make the sauce:
- In the same skillet, melt butter and sauté onion until soft, about 3–4 minutes.
- Add garlic and cook 30 seconds until fragrant.
- Pour in heavy cream, bring to a gentle simmer.
- Stir in Parmesan until melted and smooth.
- Add red pepper flakes, salt, and pepper to taste.
- Combine pasta and steak:
- Add cooked pasta to the sauce, tossing to coat.
- Add a splash of reserved pasta water if sauce is too thick.
- Stir in cooked steak slices and heat through for 1–2 minutes.
- Serve:
- Garnish with chopped parsley and extra Parmesan.
- Serve hot with garlic bread or a side salad.
🌟 Tips
- For extra flavor, marinate steak for 30 minutes in olive oil, garlic, and herbs before cooking.
- You can add mushrooms, spinach, or sun-dried tomatoes for variety.
- Using fresh pasta makes the dish even more luxurious.
If you want, I can give a creamy garlic butter version that’s even more decadent and restaurant-style. Do you want that?
