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Steak Pasta is a restaurant worthy meal that combines the indulgence of a seared ribeye with the comfort of creamy pasta, perfect for both cozy dinner parties and romantic date nights. Ready in just 30 minutes, this dish balances simplicity with depth of flavor, a great option when you’re looking to impress at the table with minimal effort.

Slices of seared ribeye steak over creamy penne pasta in a light gray bowl photographed from the top.

Achieving the perfect balance of flavors in this dish hinges on a few key steps: searing the ribeye steaks to develop a rich, golden-brown crust, cooking the pasta to al dente in salted water, and blending these with a creamy, parmesan-infused sauce. It’s all about turning a few high quality ingredients into something extraordinary. Share this meal with someone special or a circle of close friends, and you’re guaranteed an unforgettable dining experience, long remembered beyond the last bite.

Ingredients You Need to Make Steak Pasta

Steak Pasta Ingredients on a granite surface.
  • Short Pasta: Look for a pasta shape that can easily scoop up and hold the sauce, such as penne or fusilli. Their surfaces and hollows are perfect for capturing every bit of the creamy, flavorful sauce
  • Ribeye Steak: Choose steaks with good marbling as this fat melts during cooking, adding to the steak’s flavor and tenderness. Aim for steaks that are 1¼ to 1 ½ inches thick for optimal searing.
  • Avocado Oil: Opt for a high smoke point oil like avocado oil, which is ideal for searing at high temperatures without burning.
  • Butter: Choose a high-fat content butter, which tends to splatter less during cooking, ideal for creating a smoother, richer sauce without the mess.
  • Garlic: Fresh garlic is best for the most robust flavor. Choose cloves that are plump and have tight, unbroken skins.
  • Heavy Cream: For the creamiest sauce, choose a heavy cream with a high fat content. 
  • Parmesan Cheese: Grate the cheese freshly from a block for the best flavor and melting properties. Pre-grated cheese often contains anti-caking agents that can affect the sauce’s smoothness.
  • Parsley: Fresh parsley should look vibrant green without any yellowing or wilting. 
  • Kosher Salt: The coarser grains of kosher salt are easier to pinch and sprinkle, offering better control over seasoning.
  • Black Pepper: Freshly ground black pepper adds a more pronounced flavor than pre-ground. 

4 Recipe Tips

  1. Prep the Steak Early: Allow the steak to come to room temperature for about 20-30 minutes before cooking. This helps the steak cook evenly and develop a perfect sear.
  2. Reserve Pasta Water: Keep some of the pasta cooking water before draining. Its starchiness is key for adjusting the sauce’s consistency to your liking.
  3. Sear Steak Undisturbed: When searing the steak, before basting with butter (more on that below), resist the urge to move it around. Letting it cook undisturbed helps to create a beautiful, flavorful crust.
  4. Let the Steak Rest: After cooking, let the steak rest for 5-10 minutes before slicing. This allows the juices to redistribute, so that every slice is moist and flavorful.
Slices of seared ribeye steak over creamy penne pasta in a light gray bowl photographed from the top close up.

Mastering the Butter Baste for Perfect Steak

Basting your steak in sizzling butter is one of those kitchen tricks that feels a bit like alchemy. As you spoon that golden liquid over the steak, it not only bastes it with flavor but also helps to cook it more evenly. The butter browns along with the meat, adding a nutty richness that deepens the steak’s natural flavors. This method, simple yet transformative, ensures each slice is juicy, tender, and crusted with a hint of caramelization. It’s a small step with a big impact.

showing how to butter baste a steak
Watch the recipe video to see this in action!

Recipe Options

  • Pasta Alternatives: Swap short pasta like penne or fusilli with rigatoni or farfalle.
  • Steak Choices: Choose flank or New York strip steak as alternatives to ribeye for a leaner option or different flavor profiles.
  • Butter Substitute: Try using ghee instead of butter for basting to add a nutty flavor and higher smoke point.
  • Garlic Alternative: Substitute minced shallots for garlic to offer a milder, slightly sweeter taste in the sauce.
  • Cheese Varieties: Use Pecorino Romano or Grana Padano cheese instead of Parmesan for a slightly different but equally delicious flavor.
  • Herb Choices: Add fresh basil or thyme instead of parsley for a different herbaceous note in the final dish.
  • Spice It Up: For a kick, incorporate a pinch of red pepper flakes into the sauce to add a subtle heat.

How to Store and Reheat

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat, adding a splash of water or milk to loosen the sauce if needed. Avoid freezing as it can change the pasta and sauce’s texture.

Serve With

More Delicious Pasta Recipes

How to Make Steak Pasta

Start by cooking pasta in boiling, salted water until al dente, then drain, saving some pasta water for later. As the pasta cooks, season steaks with salt and pepper and sear them in a hot, oiled cast iron skillet until a golden-brown crust forms on both sides, then lower the heat and baste with butter until they reach medium rare. Let the steaks rest before slicing them against the grain.

In the same skillet, melt additional butter, add garlic until fragrant, then mix in heavy cream and simmer until slightly thickened. Stir in parmesan cheese until melted.

Combine the creamy sauce with the pasta, adjusting the consistency with the reserved pasta water, and season as needed. Serve the pasta topped with steak slices, additional parmesan, and parsley if desired.

Recipe Video

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Steak Pasta

5 from 3 votes
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Course: Main Course
Cuisine: Italian
Calories: 817
Servings: 4 people
This dish pairs succulent steak with perfectly cooked pasta in a rich, parmesan cream sauce, transforming simple ingredients into an extraordinary meal with minimal fuss, ideal for any occasion.


  • 8 ounces penne pasta or other short pasta, like fusilli
  • 16 ounces ribeye steak 2 8-ounce steaks, 1 1/4 to 1 1/2-inches thick
  • kosher salt and freshly ground black pepper to taste
  • 1 tablespoon avocado oil or other high heat oil
  • 3 tablespoons butter divided
  • 2 large garlic cloves minced
  • 1 cup heavy cream
  • 2 ounces grated parmesan cheese plus more for serving
  • chopped fresh parsley for garnish, optional


  • Cook pasta in a large pot of boiling, salted water until firm to the bite (al dente). Drain, reserving 1 cup of pasta water.
  • Meanwhile, thoroughly pat steaks dry and season on both sides with salt and pepper.
  • Heat oil in a large cast iron skillet over medium-high heat until very hot and swirl to coat; add steaks in a single layer and sear on first side until golden-brown crust forms, 3 to 5 minutes. Flip and cook until crust has formed on other side, 3 to 4 minutes more. Reduce heat to medium and add 1 tablespoon of the butter; tilt pan and spoon sizzling butter over steaks until the internal temperature reads 130-135°F on an instant read thermometer for medium rare (Recipe Note #1). Transfer steaks to cutting board and tent with foil; let stand 5-10 minutes until it reaches your desired doneness. Slice across the grain in 1/2 to 1-inch slices.
  • To a clean skillet, heat remaining 2 tablespoons butter over medium heat and stir until sizzling. Add garlic and stir until fragrant, about 30 seconds. Add heavy cream and bring to simmer; cook and stir until thickened slightly, about 3 minutes. Add parmesan cheese; cook and stir until cheese has melted.
  • Add drained pasta to cream mixture in skillet; cook and stir until heated through, adding reserved pasta water a tablespoon at a time as needed to loosen the sauce. Season to taste with salt and pepper. Transfer to individual pasta bowls or to platter and top with steak slices. Garnish with more parmesan cheese and parsley if desired and serve.


  1. Final steak temperature after resting: 145°F for medium-rare, 160˚F for medium, 170˚F for well done.


Calories: 817kcal | Carbohydrates: 46g | Protein: 36g | Fat: 54g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 0.3g | Cholesterol: 171mg | Sodium: 394mg | Potassium: 521mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1277IU | Vitamin C: 1mg | Calcium: 190mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating


  1. David @ Spiced says:

    5 stars
    Oh this sounds and looks SO good, Marissa! I might grill the steaks since the weather is getting nicer here. I’m thinking this would be a good Friday or Saturday night meal!

    1. Marissa Stevens says:

      I think you and Laura will love this, David!

  2. Adriaan Veldhuisen says:

    5 stars
    This is a great and easy-to-follow recipe, it is also a delicious meal. Thank you very much. We LOVED it!

    1. Marissa Stevens says:

      I love to hear this, Adriaan! Thank you for letting me know.

  3. Ben | Havocinthekitchen says:

    5 stars
    Oh my goodness – this steak already looks phenomenal on its own; so succulent and beautifully cooked. But combined with a creamy pasta, that’s a heavenly meal!

    1. Marissa Stevens says:

      Aww…thanks so much, Ben!

  4. Mimi Rippee says:

    Yep. I would really enjoy this meal.

    1. Marissa Stevens says:

      Thanks, Mimi!