Description
This Beef Steak Pasta recipe combines perfectly seared steak with creamy Parmesan sauce and al dente pasta for a comforting and elegant meal. Ideal for a quick yet impressive dinner, it features tender slices of steak tossed with fettuccine or penne in a rich, garlicky cream sauce enhanced with fresh parsley and a touch of red pepper flakes for a subtle kick.
Ingredients
Scale
Pasta
- 8 oz fettuccine or penne pasta
- Salt for boiling water
Steak
- 8 oz beef steak (ribeye, sirloin, or flank)
- Salt & pepper, to taste
- 1 tsp garlic powder (optional)
- 1 tbsp olive oil
Sauce
- 2 tbsp unsalted butter
- 3 garlic cloves, minced
- 1 cup heavy cream (or coconut cream for dairy-free)
- ½ cup freshly grated Parmesan
- ¼ tsp red pepper flakes (optional)
- ½ cup reserved pasta water
Garnish
- Fresh parsley, chopped
- Extra Parmesan for serving
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the fettuccine or penne pasta and cook until al dente according to package instructions, usually about 8-10 minutes. Before draining, reserve ½ cup of the pasta water to use later in the sauce, then drain the pasta thoroughly.
- Sear Steak: Season the steak evenly on both sides with salt, pepper, and garlic powder if using. Heat the olive oil in a skillet over medium-high heat until shimmering. Add the steak and sear for 2 to 3 minutes on each side to develop a nice crust. Remove the steak from the pan and let it rest for a few minutes before slicing it thinly against the grain.
- Make Sauce: In the same skillet, reduce heat to medium and melt the unsalted butter. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned. Pour in the heavy cream and sprinkle in the red pepper flakes if using. Allow the sauce to simmer gently for 2 to 3 minutes to thicken slightly.
- Finish Sauce: Stir the freshly grated Parmesan cheese into the cream sauce, mixing continuously until it melts completely and the sauce becomes smooth and creamy.
- Combine: Add the cooked pasta back into the skillet with the sauce. Pour in the reserved pasta water a little at a time to loosen the sauce and help it coat the pasta evenly. Toss everything together gently to combine.
- Add Steak: Fold the sliced steak into the pasta and sauce mixture, and warm it through for about 1 minute over low heat, ensuring the steak stays tender and juicy.
- Garnish: Remove the skillet from heat. Sprinkle the chopped fresh parsley and additional Parmesan cheese over the pasta. Serve immediately while warm for the best flavor and texture.
Notes
- You can substitute heavy cream with coconut cream for a dairy-free version.
- Choose ribeye, sirloin, or flank steak depending on your preference and budget.
- Resting the steak after searing helps retain juices and makes slicing easier.
- Adjust red pepper flakes according to your tolerance for spice.
- Reserved pasta water adds starch to the sauce, helping it cling better to the pasta.
- For a thicker sauce, simmer a bit longer before adding Parmesan.
