Description
A rich and flavorful Creamy Garlic Parmesan Steak Pasta featuring seared sirloin or ribeye steaks tossed in a luscious garlic and Parmesan cream sauce, served over perfectly cooked pasta and garnished with fresh herbs for an indulgent and satisfying meal.
Ingredients
Scale
Steak and Pasta
- 2 boneless steaks (sirloin or ribeye)
- 12 oz pasta of your choice
- Salt & pepper, to taste
Sauce
- 2 tbsp olive oil
- 2 tbsp butter
- 4 garlic cloves, minced
- ½ cup beef broth (or white wine)
- ½ cup heavy cream
- ½ cup Parmesan cheese, grated
- ¼ tsp red pepper flakes (optional)
Garnish
- Chopped parsley or basil for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain the pasta, reserving a small amount of pasta water, then set aside.
- Sear the Steak: Season both sides of the steaks generously with salt and pepper. Heat olive oil in a skillet over medium-high heat. Add steaks and cook for about 4–5 minutes per side for medium-rare, or until desired doneness. Remove steaks from the skillet and let them rest for a few minutes before slicing thinly against the grain.
- Build the Sauce: In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and sauté until fragrant, about 1 minute. Pour in beef broth or white wine to deglaze the pan, scraping up any browned bits from the steak. Stir in heavy cream and grated Parmesan cheese, continuing to cook until the sauce thickens to a creamy consistency. Add red pepper flakes if desired for a hint of heat.
- Toss Pasta: Add the cooked pasta to the sauce in the skillet, tossing well to coat. If the sauce is too thick, add a splash of reserved pasta water to loosen it and help it cling to the noodles evenly.
- Finish & Serve: Add the sliced steak back into the skillet, gently stirring to combine with the pasta and sauce. Serve immediately, garnished with chopped parsley or basil and extra Parmesan cheese if desired.
Notes
- Use a meat thermometer to check steak doneness: 130-135°F for medium-rare.
- Pasta water helps to emulsify the sauce and keep it silky.
- Substitute heavy cream with half-and-half for a lighter sauce, but it may be less rich.
- For a dairy-free option, omit Parmesan and cream or use plant-based alternatives.
- Resting the steak after cooking ensures juicy, tender slices.
