Steak and Pasta Ultimate Dinner
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.
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.