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Steak and Creamy Garlic Parmesan Pasta

Juicy seared steak and a rich garlic Parmesan cream sauce tossed with pasta for a satisfying dinner ready 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: 820
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless ribeye or sirloin steaks approximately 6 oz each
  • 2 tablespoon olive oil divided
  • salt and black pepper to taste
  • 12 oz pasta spaghetti, fettuccine, or penne
  • 2 tablespoon butter
  • 4 cloves garlic minced
  • 0.5 cup beef broth optional, for added depth
  • 0.5 cup heavy cream
  • 0.5 cup Parmesan cheese freshly grated, plus extra for serving
  • 0.5 teaspoon crushed red pepper flakes optional
  • 0.25 cup fresh basil or parsley chopped, for garnish

Equipment

  • large pot
  • large skillet
  • tongs
  • whisk
  • cutting board

Method
 

  1. Bring a large pot of generously salted water to a boil. Cook pasta until al dente, 8 to 10 minutes. Reserve 1/2 cup pasta water before draining. Set pasta aside.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Pat steaks dry, season with salt and pepper, and sear 4 to 5 minutes per side for medium-rare. Transfer to a plate and rest for 5 minutes, then slice thinly against the grain.
  3. Reduce heat to medium. Add remaining olive oil and butter to the skillet, scraping up any browned bits. Add minced garlic and cook 1 to 2 minutes until fragrant.
  4. If using beef broth, pour it in and simmer for 2 to 3 minutes. Stir in heavy cream and bring to a gentle simmer.
  5. Whisk in freshly grated Parmesan until the sauce thickens, about 3 to 4 minutes. Season with red pepper flakes, salt, and pepper to taste.
  6. Toss the drained pasta into the skillet. Add a splash of reserved pasta water as needed to loosen the sauce to your preferred consistency.
  7. Gently fold in sliced steak just before serving to warm through. Garnish with fresh herbs and extra Parmesan. Serve hot.

Notes

Storage: Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium-low heat with a splash of water or broth. Substitutions: Swap steak for chicken (165F internal temp) or shrimp. Use half-and-half for a lighter sauce. For a vegetarian version, omit steak and broth, use vegetable broth, and add sauteed mushrooms. Pro tip: Always rest the steak at least 5 minutes before slicing to keep the juices in the meat.