Steak Pasta
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.
Servings: 4 people
Ingredients
- 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
Instructions
- 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.
Video
Notes
- Final steak temperature after resting: 145°F for medium-rare, 160˚F for medium, 170˚F for well done.
Nutrition
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
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