STEAK AND PASTA ULTIMATE DINNER

Imagine perfectly seared steak slices nestled amongst a bed of creamy, flavorful pasta – a truly decadent comfort meal that’s surprisingly easy to whip up. This Steak and Pasta recipe combines the best of both worlds, delivering a restaurant-worthy dish without the fuss, guaranteed to impress even the toughest critics. Get ready to experience a symphony of flavors that will have you saying, “Wow, I made *this*?”.

The Stars of the Show: Ingredients

For the Steak:

• 1.5 lbs Sirloin Steak (or your favorite cut), about 1-inch thick
• 2 tbsp Olive Oil
• 1 tbsp Butter
• 2 cloves Garlic, minced
• 1 tsp Dried Thyme
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

For the Pasta:

• 1 lb Pasta (Fettuccine, Linguine, or Penne work well)
• 4 tbsp Butter
• 2 cloves Garlic, minced
• 1/2 cup Heavy Cream
• 1/4 cup Grated Parmesan Cheese, plus more for serving
• 1/4 cup Fresh Parsley, chopped
• Salt and Pepper to taste

Essential Tools You’ll Need

• Large skillet or cast-iron pan
• Large pot
• Tongs
• Cutting board
• Sharp knife

Step-by-Step Instructions: Let’s Cook!

Getting Started: Prep is Key

1. Bring a large pot of salted water to a boil for the pasta.
2. While the water is heating, prepare the steak. Pat it dry with paper towels – this is crucial for a good sear! Season generously with salt, pepper, and dried thyme.
3. Mince the garlic for both the steak and the pasta sauce. Chop the fresh parsley.

Searing the Steak to Perfection

1. Heat the olive oil in a large skillet (cast iron is ideal) over medium-high heat until it’s shimmering.
2. Carefully place the steak in the hot skillet. Sear for 3-4 minutes per side for medium-rare, or longer depending on your desired doneness. Use a meat thermometer to ensure accuracy!
3. Add the butter and minced garlic to the skillet during the last minute of cooking. Tilt the pan and use a spoon to baste the steak with the garlic butter. This adds incredible flavor.
4. Remove the steak from the skillet and place it on a cutting board to rest for at least 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.

Cooking the Pasta

1. Once the water is boiling, add the pasta and cook according to package directions until al dente.
2. Reserve about 1 cup of pasta water before draining. You might need this to adjust the consistency of the sauce.
3. Drain the pasta and set aside.

Creating the Creamy Sauce

1. While the steak is resting and the pasta is cooking, prepare the sauce. In the same skillet you used for the steak (don’t wipe it out – all those delicious browned bits are flavor gold!), melt the butter over medium heat.
2. Add the minced garlic and cook for about 30 seconds, until fragrant. Be careful not to burn it!
3. Pour in the heavy cream and bring to a simmer.
4. Reduce the heat to low and stir in the grated Parmesan cheese. Continue stirring until the cheese is melted and the sauce is smooth and creamy.
5. Season with salt and pepper to taste. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.

Bringing It All Together

1. Slice the steak against the grain into thin strips.
2. Add the cooked pasta to the skillet with the creamy sauce. Toss to coat.
3. Gently fold in the sliced steak.
4. Stir in the fresh parsley.
5. Serve immediately, garnished with extra Parmesan cheese, if desired.

Tips for Steak and Pasta Perfection

Steak Selection and Preparation

Choosing the right cut of steak is important. Sirloin is a great option, but ribeye, New York strip, or even flank steak will work well. Make sure to pat the steak dry before searing to get a good crust. Don’t be afraid to season generously!

Pasta Choice

Fettuccine and linguine are classic choices for creamy sauces, but penne or rotini will also work. Use whatever you have on hand! Cooking the pasta al dente is key to preventing it from becoming mushy.

Don’t Overcook the Steak!

The biggest mistake people make with steak is overcooking it. Use a meat thermometer to ensure it reaches your desired level of doneness. Remember that the steak will continue to cook slightly as it rests.

Adjusting the Sauce

The sauce should be creamy and luscious. If it’s too thick, add a little pasta water to thin it out. If it’s too thin, simmer it for a few more minutes to reduce it. Taste and adjust the seasoning as needed.

Variations: Spice It Up!

• Spicy Steak and Pasta: Add a pinch of red pepper flakes to the sauce for a little heat.
• Mushroom Steak and Pasta: Sauté sliced mushrooms in the skillet before adding the garlic for an earthy flavor.
• Vegetable Steak and Pasta: Add roasted vegetables like bell peppers, zucchini, or broccoli to the pasta for extra nutrients and flavor.
• Steak Lasagna: Elevate a classic dish by incorporating steak! Use thinly sliced steak between layers of pasta, cheese, and sauce for a truly decadent experience.

Making it Easy: Dinner Stove Top Recipes Easy

This recipe is a fantastic choice for busy weeknights because it relies on simple stove top cooking. There’s no need to turn on the oven, which makes it quick and easy to prepare. Plus, cleanup is a breeze!

Catering to Everyone: Good Dinners For Picky Eaters

Even the pickiest eaters will love this Marry Me Shrimp Pasta adapted with steak! The creamy sauce and tender steak are sure to be a hit. You can also customize the dish by adding vegetables or omitting ingredients that your picky eaters don’t like.

More Easy Meat Recipes Quick

If you’re looking for other easy meat recipes that are quick to prepare, consider trying Cheesy Ground Beef Potato Casserole or even Chicken Alfredo Garlic Bread Bowls. For a hands-off approach, the Slow Cooker Garlic Butter Beef Bites are amazing.

Other Steak and Pasta Inspirations

Craving something different? Consider a Crockpot Cheesy Ranch Beef Pasta. It’s a flavor explosion! Or, for another creative twist, Philly Cheesesteak Pasta offers all the comfort of a cheesesteak in pasta form.

Storage and Reheating

Leftover Steak and Pasta can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over low heat, adding a splash of milk or cream if needed to loosen the sauce. You can also microwave it, but be careful not to overcook the steak.

Enjoy Your Delicious Creation!

This Steak and Pasta recipe is a guaranteed winner for any occasion. It’s easy to make, customizable, and incredibly delicious. So go ahead, impress your family and friends with this restaurant-quality meal that you can make right in your own kitchen. Happy cooking!

Steak and Pasta Ultimate Dinner

Amelia Chen-Morrison

This Steak and Pasta recipe offers a delightful combination of tender steak slices and creamy, flavorful pasta. It’s a restaurant-worthy dish that’s surprisingly easy to prepare at home, perfect for a satisfying and impressive meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine American

Servings 4

Calories 800 kcal

Equipment

• Large skillet or cast-iron pan
• Large pot
• Tongs
• Cutting board
• sharp knife
• Meat thermometer
• Spoon
• Paper towels

Ingredients

  

• 1.5 lbs Sirloin Steak or your favorite cut
• 2 tbsp Olive Oil
• 1 tbsp Butter for steak
• 2 cloves Garlic, minced for steak
• 1 tsp Dried Thyme
• ½ tsp Salt for steak
• ¼ tsp Black Pepper for steak
• 1 lb Pasta Fettuccine, Linguine, or Penne
• 4 tbsp Butter for pasta sauce
• 2 cloves Garlic, minced for pasta sauce
• ½ cup Heavy Cream
• ¼ cup Grated Parmesan Cheese, plus more for serving
• ¼ cup Fresh Parsley, chopped
• Salt to taste for pasta sauce
• Pepper to taste for pasta sauce

Instructions

 

• Bring a large pot of salted water to a boil for the pasta.
• While the water is heating, prepare the steak. Pat it dry with paper towels.
• Season the steak generously with salt, pepper, and dried thyme.
• Mince the garlic for both the steak and the pasta sauce. Chop the fresh parsley.
• Heat the olive oil in a large skillet (cast iron is ideal) over medium-high heat until shimmering.
• Carefully place the steak in the hot skillet. Sear for 3-4 minutes per side for medium-rare, or longer depending on your desired doneness. Use a meat thermometer to ensure accuracy.
• Add the butter and minced garlic to the skillet during the last minute of cooking. Tilt the pan and use a spoon to baste the steak with the garlic butter.
• Remove the steak from the skillet and place it on a cutting board to rest for at least 5-10 minutes.
• Once the water is boiling, add the pasta and cook according to package directions until al dente.
• Reserve about 1 cup of pasta water before draining.
• Drain the pasta and set aside.
• While the steak is resting and the pasta is cooking, prepare the sauce. In the same skillet you used for the steak (don’t wipe it out), melt the butter over medium heat.
• Add the minced garlic and cook for about 30 seconds, until fragrant.
• Pour in the heavy cream and bring to a simmer.
• Reduce the heat to low and stir in the grated Parmesan cheese. Continue stirring until the cheese is melted and the sauce is smooth and creamy.
• Season with salt and pepper to taste. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
• Slice the steak against the grain into thin strips.
• Add the cooked pasta to the skillet with the creamy sauce. Toss to coat.
• Gently fold in the sliced steak.
• Stir in the fresh parsley.
• Serve immediately, garnished with extra Parmesan cheese, if desired.

Notes

For a spicy version, add a pinch of red pepper flakes to the sauce. You can also add sautéed mushrooms or roasted vegetables like bell peppers, zucchini, or broccoli. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave. Adjust the sauce consistency with milk or cream if needed.