Steak and Creamy Garlic Parmesan (Print-Friendly Version)
Juicy steak, silky garlic-Parmesan sauce, and tender pasta come together for the ultimate savory indulgence.
# What You'll Need:
→ Steak and Pasta
01 -
2 boneless ribeye or sirloin steaks (approximately 170 g each)
02 -
340 g pasta (spaghetti, fettuccine, penne, or preferred variety)
03 -
2 tablespoons olive oil
04 -
Salt, to taste
05 -
Freshly ground black pepper, to taste
→ Sauce
06 -
2 tablespoons unsalted butter
07 -
4 garlic cloves, minced
08 -
120 ml heavy cream
09 -
60 g grated Parmesan cheese, plus extra for serving
10 -
120 ml beef broth (optional)
11 -
0.5 teaspoon crushed red pepper flakes (optional)
12 -
Salt, to taste
13 -
Freshly ground black pepper, to taste
14 -
20 g fresh basil or flat-leaf parsley, chopped (for garnish)
# How to Make It:
01 -
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8–10 minutes. Drain, reserving 120 ml of pasta water, and set aside.
02 -
While pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Pat steaks dry and season both sides with salt and black pepper. Sear steaks for 4–5 minutes per side for medium-rare or adjust to preferred doneness. Remove from the skillet and rest for 5 minutes, then slice thinly against the grain.
03 -
In the same skillet, heat remaining olive oil and butter over medium heat. Add minced garlic and sauté for 1–2 minutes until aromatic. Pour in beef broth if using and simmer for 2–3 minutes. Add heavy cream, bringing to a gentle simmer, and whisk in Parmesan until the sauce is smooth and slightly thickened, 3–4 minutes. Season with red pepper flakes, salt, and black pepper as desired.
04 -
Add cooked pasta to the skillet and toss to evenly coat with creamy sauce, adding reserved pasta water to adjust consistency as needed. Fold in sliced steak just before serving, allowing it to warm through.
05 -
Top with chopped basil or parsley and a sprinkle of additional Parmesan cheese. Serve immediately, accompanied by garlic bread or a fresh green salad if desired.
# Additional Tips:
01 -
Allow steaks to rest before slicing to preserve juiciness.
02 -
Leftovers may be refrigerated in an airtight container for up to 3 days. Reheat gently with a splash of cream or milk to refresh the sauce. Freezing is not recommended, as the sauce may separate upon thawing.