Ingredients
For the Steak:
- 2 (8-10 ounce) steaks (Ribeye, New York Strip, or Sirloin), about 1-inch thick
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Creamy Garlic Parmesan Pasta:
- 1 pound pasta (linguine, fettuccine, or spaghetti)
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for garnish
- 1/4 cup pasta water, reserved
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- 2 tablespoons chopped fresh parsley, for garnish
Let’s Talk Steak: Choosing Your Cut
Okay, bestie, let’s get real about steak. You’ve got options, and the right choice can make or break this dish. For a truly decadent experience, I highly recommend a Ribeye. Its marbling is going to give you that melt-in-your-mouth tenderness. But if you’re looking for something a little leaner, a New York Strip is a fantastic choice. And don’t underestimate a good Sirloin – it’s a budget-friendly option that can still deliver amazing flavor. Just remember to choose steaks that are about 1-inch thick for even cooking.
Mastering the Perfect Sear
The key to an incredible steak? A good sear! Getting that beautiful crust is all about heat and patience. Make sure your pan is screaming hot before you even think about adding the steak. I prefer using a cast iron skillet because it distributes heat evenly and retains it well, but any heavy-bottomed pan will do. Pat your steaks dry with paper towels before seasoning – this is crucial for getting a good sear. Moisture is the enemy!Step-by-Step Instructions
Preparing the Steak:
- Prep the Steak: Pat the steaks dry with paper towels. In a small bowl, combine salt, pepper, and dried thyme. Season both sides of the steaks evenly with the mixture.
- Sear the Steak: Heat olive oil in a large cast-iron skillet over high heat until shimmering. Add the steaks to the hot skillet, ensuring they aren’t overcrowded. Sear for 3-4 minutes per side, until a dark crust forms.
- Add Butter and Garlic: Reduce heat to medium. Add butter and minced garlic to the skillet. Tilt the skillet and spoon the melted butter over the steaks for another 2-3 minutes per side, or until the internal temperature reaches your desired level of doneness. (Use a meat thermometer for accuracy! 130-135°F for medium-rare, 135-140°F for medium).
- Rest the Steak: Remove the steaks from the skillet and place them on a cutting board. Tent with foil and let rest for at least 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Cooking the Pasta:
- Cook the Pasta: While the steak is resting, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
Making the Creamy Garlic Parmesan Sauce:
- Sauté the Garlic: In the same skillet you cooked the steak in (don’t worry about wiping it out, those steak bits add flavor!), melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes, until fragrant. Be careful not to burn the garlic! Burnt garlic is a flavor-killer.
- Add Cream and Parmesan: Pour in heavy cream and bring to a simmer. Reduce heat to low and stir in Parmesan cheese until melted and smooth.
- Combine Pasta and Sauce: Add the drained pasta to the skillet with the sauce. Toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Season: Season with salt and pepper to taste.
Bringing It All Together:
- Slice the Steak: Slice the rested steak against the grain into thin strips.
- Serve: Divide the pasta among plates. Top with sliced steak and garnish with fresh parsley and extra Parmesan cheese.
- Enjoy!: Get ready for a flavor explosion!
Pro Tips for Pasta Perfection
Alright, let’s talk pasta. Nobody wants a clumpy, sticky mess. The secret is in the sauce (literally!). Don’t be afraid to use that reserved pasta water. It’s liquid gold! The starch in the water helps the sauce cling to the pasta, creating a silky-smooth texture. Also, remember to cook your pasta al dente. It should have a slight bite to it. Overcooked pasta will turn to mush in the sauce, and we definitely don’t want that. If you’re in the mood for more pasta variations, check out this Philly Cheese Steak Pasta recipe!Garlic: Don’t Be Shy!
Garlic is the heart and soul of this creamy pasta sauce. Don’t be afraid to use a generous amount! I usually go for at least four cloves, but if you’re a true garlic lover, you can even add more. Just remember to mince it finely so it cooks evenly and doesn’t overpower the dish. And, as I mentioned earlier, watch it closely while it’s sautéing. Burnt garlic is bitter and unpleasant.Variations and Substitutions
Want to put your own spin on this dish? Go for it! You could add some sautéed mushrooms or spinach to the pasta for extra veggies. Or, if you’re feeling adventurous, try adding a pinch of red pepper flakes for a little heat. If you’re short on time, you can even use pre-cooked steak. Just make sure to warm it up before adding it to the pasta. For a lighter meal, try using Stovetop Creamy Ground Beef Pasta Dinner and top with vegetables. And if you’re a big fan of creamy garlic flavors, you should definitely try this Creamy Garlic Tomato Pasta!Wine Pairing Suggestions
You’ve got a delicious meal on your hands, now let’s talk wine! A bold Cabernet Sauvignon or a Merlot would pair perfectly with the rich steak and creamy pasta. The tannins in the red wine will cut through the richness of the dish, creating a balanced and satisfying experience. If you prefer white wine, a Chardonnay with a touch of oak would also be a good choice.Storing and Reheating Leftovers
If you’re lucky enough to have leftovers (highly unlikely!), store the steak and pasta separately in airtight containers in the refrigerator. The steak is best enjoyed within 2-3 days, while the pasta can last for up to 4 days. When reheating the pasta, add a splash of milk or cream to prevent it from drying out. You can reheat the steak in a skillet over medium heat or in the microwave, but be careful not to overcook it.More Steak Inspiration
If you’re craving more steak recipes, you might be interested in trying this Garlic Butter Steak or these Garlic Butter Steak Bites. Both are quick, easy, and packed with flavor! If you love pasta and garlic, you will adore this Creamy Parmesan Garlic Pasta.Final Thoughts: Your Culinary Triumph Awaits!
This Steak And Creamy Garlic Parmesan Pasta is more than just a recipe; it’s an experience. It’s the perfect dish for a special occasion, a romantic date night, or just a cozy night in. So, gather your ingredients, put on some music, and get ready to create a culinary masterpiece. You’ve got this!What are the best steak cuts to use for this recipe, and which is the most budget-friendly?
The recipe recommends Ribeye for tenderness, New York Strip for a leaner option, and Sirloin as a budget-friendly choice. Sirloin is the most budget-friendly.
Why is it important to pat the steaks dry before searing?
Patting the steaks dry with paper towels before searing is crucial for getting a good sear. Moisture is the enemy of a good crust.
What’s the trick to preventing the pasta sauce from becoming clumpy?
The secret is to use the reserved pasta water. The starch in the water helps the sauce cling to the pasta, creating a silky-smooth texture.
How should I store and reheat the steak and pasta leftovers?
Store the steak and pasta separately in airtight containers in the refrigerator. The steak is best enjoyed within 2-3 days, while the pasta can last for up to 4 days. When reheating the pasta, add a splash of milk or cream to prevent it from drying out.
Steak and Creamy Garlic Parmesan Pasta
Indulge in a restaurant-quality meal at home with this recipe for steak and creamy garlic parmesan pasta. Perfectly seared steak is paired with a rich, garlic-infused parmesan sauce tossed with your favorite pasta for an unforgettable culinary experience.
Ingredients
Equipment
Method
- Pat the steaks dry with paper towels. In a small bowl, combine salt, pepper, and dried thyme. Season both sides of the steaks evenly with the mixture.
- Heat olive oil in a large cast-iron skillet over high heat until shimmering. Add the steaks to the hot skillet, ensuring they aren’t overcrowded. Sear for 3-4 minutes per side, until a dark crust forms.
- Reduce heat to medium. Add butter and minced garlic to the skillet. Tilt the skillet and spoon the melted butter over the steaks for another 2-3 minutes per side, or until the internal temperature reaches your desired level of doneness. (Use a meat thermometer for accuracy! 130-135°F for medium-rare, 135-140°F for medium).
- Remove the steaks from the skillet and place them on a cutting board. Tent with foil and let rest for at least 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
- While the steak is resting, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
- In the same skillet you cooked the steak in (don’t worry about wiping it out, those steak bits add flavor!), melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes, until fragrant. Be careful not to burn the garlic!
- Pour in heavy cream and bring to a simmer. Reduce heat to low and stir in Parmesan cheese until melted and smooth.
- Add the drained pasta to the skillet with the sauce. Toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Season with salt and pepper to taste.
- Slice the rested steak against the grain into thin strips.
- Divide the pasta among plates. Top with sliced steak and garnish with fresh parsley and extra Parmesan cheese.
- Serve immediately and enjoy!
Notes
For best results, use a cast iron skillet for searing the steak. Don’t be afraid to add more garlic to the sauce if you’re a garlic lover. Reserve pasta water is key to a creamy sauce. Store steak and pasta separately in airtight containers in the refrigerator for up to 3-4 days. Reheat pasta with a splash of milk or cream to prevent it from drying out.
