Description
A satisfying dish featuring tender steak and creamy garlic Parmesan pasta that elevates any dining experience.
Ingredients
- 2 boneless ribeye or sirloin steaks (about 6 oz each)
- 12 oz pasta (spaghetti, fettuccine, penne, or your choice)
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 2 tablespoons butter
- 4 cloves garlic, minced
- ½ cup heavy cream
- ½ cup grated Parmesan cheese (plus extra for topping)
- ½ cup beef broth (optional)
- ½ teaspoon crushed red pepper flakes (optional)
- ¼ cup fresh basil or parsley, chopped (for garnish)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8–10 minutes. Drain, reserving ½ cup pasta water.
- Cook the steak: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Season steak with salt and pepper, sear for 4–5 minutes per side for medium-rare. Let rest for 5 minutes before slicing.
- Make the sauce: In the same skillet, reduce heat, add remaining olive oil and butter. Sauté garlic for 1–2 minutes. If using, add broth and simmer for 2–3 minutes. Stir in heavy cream and bring to simmer. Whisk in Parmesan until thickened, about 3–4 minutes.
- Combine and finish: Toss cooked pasta with sauce, using reserved pasta water as needed. Stir in sliced steak.
- Serve: Garnish with fresh basil or parsley and extra Parmesan.
Notes
You can substitute steak for chicken or tofu. Adjust the garlic and cheese to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing and Stirring
- Cuisine: Italian