Steak Pasta with Creamy Garlic Parmesan Sauce
This steak pasta recipe brings together tender seared sirloin, wide fettuccine noodles, and a rich garlic parmesan cream sauce. Ready in under 40 minutes, it is perfect for busy weeknights or a special family dinner.
Equipment
- 1 Cast Iron Skillet or large heavy skillet
- 1 Large Pot for boiling pasta
- 1 Colander
- 1 Sharp Knife for slicing steak against the grain
- 1 Cutting Board
- 1 Tongs
- 1 Wooden Spoon or silicone spatula
Ingredients
For the Steak
- 1 lb sirloin or ribeye steak about 1 inch thick
- 1 tbsp olive oil for searing
- 1 tsp garlic powder
- 1 tsp salt or to taste
- 1/2 tsp black pepper freshly ground
- 1 tbsp butter for basting
For the Pasta and Sauce
- 12 oz fettuccine or pappardelle cooked al dente
- 4 cloves fresh garlic finely minced
- 1 cup heavy cream
- 1/2 cup beef broth low sodium preferred
- 3/4 cup parmesan cheese freshly grated
- 2 tbsp fresh parsley chopped, for garnish
- 1/4 tsp red pepper flakes optional
Instructions
- Season both sides of the steak with salt, pepper, and garlic powder. Let it sit at room temperature for 15 minutes before cooking.
- Boil a large pot of salted water. Cook the pasta until al dente according to package directions. Reserve one cup of pasta water before draining.
- Heat olive oil in a cast iron skillet over high heat until the oil shimmers. Place the steak in the pan and do not move it.
- Sear the steak for 3 to 4 minutes per side. Add butter in the last minute and tilt the pan to baste the meat continuously.
- Transfer the steak to a cutting board and let it rest for at least 5 minutes before slicing. This keeps the juices inside the meat.
- Reduce the skillet heat to medium. Add minced garlic to the same pan and cook for 60 seconds until fragrant.
- Pour in the beef broth and scrape up all the browned bits from the bottom of the pan. Those bits build your sauce flavor.
- Add the heavy cream and stir to combine. Let the sauce simmer for 3 to 4 minutes until it thickens slightly.
- Stir in the grated parmesan cheese until fully melted. Add reserved pasta water one tablespoon at a time if the sauce is too thick.
- Toss the cooked pasta directly into the sauce and stir to coat every strand evenly.
- Slice the rested steak thinly against the grain. Lay the slices over the pasta in the pan or directly into serving bowls.
- Garnish with fresh parsley and red pepper flakes. Serve the steak pasta immediately while hot.
Notes
For best results, use freshly grated parmesan and let the steak rest before slicing. Store leftovers in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of beef broth. Do not freeze the cream sauce as it will separate.