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Steak and Creamy Garlic Parmesan Pasta

Juicy seared ribeye or sirloin rested, thinly sliced against the grain, and stirred into a rich one-skillet garlic Parmesan cream sauce with al dente pasta for a restaurant-quality dinner in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 670
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless ribeye or sirloin steaks approximately 6 oz each; patted completely dry before seasoning
  • 1 tbsp olive oil for searing steak
  • salt and black pepper generous seasoning on both sides of steak
  • 12 oz spaghetti, fettuccine, or penne cook 1 to 2 minutes under package al dente time
  • 1 tbsp olive oil for sauce base
  • 2 tbsp unsalted butter for sauce base
  • 4 cloves garlic minced
  • 0.5 cup beef broth optional but strongly recommended for depth; deglaze the fond before adding cream
  • 0.5 cup heavy cream
  • 0.5 cup freshly grated Parmesan cheese grated fresh from block; plus extra for serving
  • 0.5 tsp crushed red pepper flakes optional
  • 0.5 cup reserved pasta water starchy cooking water for adjusting sauce consistency
  • 0.25 cup fresh basil or parsley chopped, for garnish

Equipment

  • large skillet
  • Large pot for pasta
  • whisk
  • Instant read thermometer
  • Microplane or fine grater for Parmesan
  • Cutting board and sharp knife for slicing steak

Method
 

  1. Cook pasta in salted boiling water until al dente, 1 to 2 minutes under package time. Reserve 1/2 cup pasta water before draining. Drain and set aside.
  2. Pat steaks completely dry on all surfaces. Season generously with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Sear steaks without moving for 4 to 5 minutes per side for medium-rare (130 to 135°F internal). Transfer to a warm plate and rest for 5 minutes before slicing thinly against the grain.
  3. Reduce heat to medium. Add remaining olive oil and butter to the same skillet. Add minced garlic and sauté for 1 to 2 minutes, stirring constantly, until fragrant but not browned.
  4. If using beef broth, pour it in and scrape the fond from the bottom of the pan immediately. Simmer for 2 to 3 minutes until slightly reduced. Pour in the heavy cream and bring to a gentle simmer.
  5. Whisk in the Parmesan in two additions until the sauce is smooth and thickened, about 3 to 4 minutes. Add red pepper flakes if using. Taste for seasoning.
  6. Add the drained pasta and toss to coat. Add reserved pasta water a tablespoon at a time if the sauce is too thick.
  7. Add the sliced steak and all collected plate juices. Toss gently over low heat for 30 to 60 seconds until warmed through. Do not cook further.
  8. Serve immediately garnished with fresh basil or parsley and additional Parmesan.

Notes

Storage: Store in an airtight container for up to 3 days. Add a splash of broth before reheating over medium-low heat with gentle stirring. Does not freeze well. Substitutions: New York strip, flank steak, or tenderloin replace ribeye or sirloin. Chicken or shrimp substitute for a non-steak version. Half-and-half for a lighter sauce; extend simmer time. Add sautéed mushrooms at the garlic stage for extra depth. Pro tips: Always rest the steak for 5 minutes before slicing. Add all plate juices to the sauce. Use beef broth for maximum sauce depth. Add steak at the very end over low heat only to warm through.