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Steak Pasta

This steak pasta has sliced pan seared steak served over saucy garlic parmesan pasta. It feels special enough for a date-night dinner, but the cooking flow is simple enough to make at home.

Prep Time15

Cook Time30

Total Time45

Course: Dinner, Main Course

Servings:

Calories: 892kcal

Author: Davinah

Ingredients

For the steak

1 ½ lb Boneless Ribeye Steak or New York strip steak
1 tbsp Olive Oil
1 tbsp Steak Seasoning click for recipe
1 tbsp Butter

For the Pasta

12 ounces Fettuccine or linguine
1 tbsp Natural Ancient Sea Salt for pasta water

For the Garlic Parmesan Sauce

3 tbsp Butter
6 cloves Garlic minced
2 tbsp all-purpose flour
2 cups heavy cream or half-and-half
1 cup Parmesan Cheese freshly grated, I get this from the refrigerated section in the market
½ tsp Black Pepper
½ tsp Natural Ancient Sea Salt
¼ tsp Red Pepper Flakes

For garnish

Fresh parsley chopped
Additional parmesan cheese

Instructions

Decide how you want your steak cooked: If you like your steak rare or medium-rare, you can usually finish it completely on the stovetop. If you want your steak cooked to medium, medium-well, or well done, preheat the oven to 400°F now so it is ready after the steak sears.
Season the steak and start the pot for the pasta: Pat the steak dry with paper towels. Season both sides with steak seasoning. Let the steak sit at room temperature for about 20 minutes. While the steak sits, bring a large pot of salted water to a boil for the pasta, but do not add the pasta yet.
Sear the steak: Heat a cast iron skillet over medium-high heat until very hot, about 3 to 5 minutes. Add the olive oil. Carefully place the steak into the skillet. It should sizzle right away. If it does not, remove the steak, let the skillet heat a little longer, then add the steak back to the pan. Sear for 4 to 5 minutes per side for medium-rare, depending on thickness.
Butter baste the steak: During the final minute of searing, add 1 tablespoon of butter to the skillet and spoon the melted butter over the steak.
Finish the steak based on desired doneness: For rare or medium-rare steak, transfer the steak to a cutting board once it reaches your pull temperature. For medium, medium-well, or well-done steak, transfer the cast iron skillet with the steak to the preheated oven. Bake until the steak reaches your pull temperature.
Rest the steak: Transfer the steak to a cutting board and let it rest for 10 minutes before slicing.
Cook the pasta while the steak rests: Add the pasta to the boiling salted water and cook until al dente. Before draining, reserve 1 to 2 cups of pasta water. If the pasta finishes before the sauce is ready, drain it and toss it with a small drizzle of olive oil so it does not stick together.
Make the garlic parmesan sauce while the pasta cooks: Reduce the skillet heat to medium or medium-low. If the browned bits in the pan look too dark, wipe out the skillet first so the sauce does not taste bitter. Add 3 tablespoons of butter to the skillet. Stir in the minced garlic and cook for about 30 seconds, until fragrant.
Thicken the sauce: Whisk in the flour and cook for 1 minute. Slowly pour in the heavy cream while whisking continuously. Bring the sauce to a gentle simmer.
Add the parmesan: Reduce the heat to low. Add the parmesan cheese, salt, black pepper, and crushed red pepper flakes. Whisk until smooth and creamy. If the sauce becomes too thick, stir in a splash of reserved pasta water.
Toss the pasta in the sauce: Add the cooked pasta to the skillet and toss until coated in the creamy garlic parmesan sauce. If the pasta cooled slightly, let it warm in the sauce for about 1 minute. Add more reserved pasta water, a little at a time, until the sauce looks glossy and coats the noodles.
Slice the steak and serve: Slice the rested steak against the grain into thin strips. Pile the creamy pasta into serving bowls and top with the steak slices. Finish with parsley and extra parmesan cheese. Serve immediately.

Notes

Choose doneness first: Rare and medium-rare can usually finish on the stovetop. For medium or more, preheat the oven before searing.
Wait to cook the pasta: Start the water while the steak sits, then add the pasta once the steak is resting.
Save pasta water: It loosens the sauce and helps it coat the noodles.
Use freshly grated parmesan: It melts smoother and helps prevent a grainy sauce.
Slice the steak last: Let it rest, cut against the grain, and add it over the pasta so it stays juicy.

Nutrition