Steak Garlic Parmesan (Printer-Friendly Layout)
Tender steak, rich garlicky Parmesan cream, plus soft pasta join forces for a crave-worthy, super comforting bite.
# Ingredients You'll Need:
→ Pasta with Steak
01 -
Salt to your liking
02 -
Freshly cracked black pepper, adjust as you like
03 -
2 tablespoons olive oil
04 -
340 g of your favorite pasta shape (try penne, spaghetti, or fettuccine)
05 -
2 boneless ribeye or sirloin steaks (about 170 g each)
→ Creamy Sauce
06 -
20 g fresh parsley or basil, chopped for topping
07 -
A little more grated Parmesan for serving, plus 60 g for the sauce
08 -
Salt to taste
09 -
Dash of red pepper flakes, half a teaspoon (optional)
10 -
120 ml beef broth (if you want)
11 -
120 ml heavy cream
12 -
4 garlic cloves, chopped small
13 -
2 tablespoons unsalted butter
14 -
Freshly cracked black pepper, to taste
# Step-by-Step Instructions:
01 -
Scatter the fresh parsley or basil on top and give it another shake of Parmesan. Now's a good time to serve it up, maybe alongside crisp salad greens or garlic bread.
02 -
Fold the steak slices into the sauced pasta just before you eat, and let them heat up a bit. Add a splash of pasta water if you need to loosen the sauce, then give it all a final toss so everything is nicely coated.
03 -
Melt the rest of the olive oil with the butter in the same skillet over medium. Toss in the minced garlic and cook till it smells great, about a minute or two. Add beef broth now if you're using it, letting it simmer for a couple of minutes. Pour in cream, let it bubble gently, then mix in the Parmesan cheese and stir till smooth and creamy, about 3–4 minutes. Season with salt, pepper, and a sprinkle of chili flakes if you want some heat.
04 -
While you boil the pasta, warm 1 tablespoon olive oil in a big skillet over medium-high. Pat your steaks dry, salt, and pepper them, then toss them in for about 4 or 5 minutes each side (longer if you like it more done). Once done, let them hang out for 5 minutes before slicing against the lines of the meat, so they're nice and tender.
05 -
Bring a big pot of salted water to a rolling boil. Throw in the pasta and cook for 8-10 minutes till it's just tender but still has a little bite. Save 120 ml pasta water before you drain it all, then leave the pasta aside.
# Extra Tips and Tricks:
01 -
Cutting into steak right away makes it lose all those good juices, so give it a few minutes to rest before slicing.
02 -
Pop leftovers in an airtight box in the fridge for up to three days. Warm them gently with a splash of cream or milk to get the sauce smooth again. Don’t freeze; the sauce can go weird and split.