Description
Juicy, garlic-butter steak meets cheesy, garlicky pasta in this rich and satisfying Creamy Steak Pasta. With a silky Parmesan cream sauce, tender pasta, and seared steak slices, this dish is the ultimate comfort food for pasta and steak lovers alike.
Ingredients
- 1 tablespoon olive oil
- 2 rump steaks (about 1 lb / 450 g total)
- Salt and pepper, to taste
- 2 tablespoons butter
- 2 garlic cloves, finely chopped (for steak)
- 1 sprig rosemary
- 8 oz (250 g) pasta of choice
- 2 tablespoons butter (for sauce)
- 2 garlic cloves, finely chopped (for sauce)
- 1 teaspoon Italian seasoning
- 1/2 cup (125 ml) low-sodium chicken stock
- 1 cup (250 ml) heavy cream
- 1/3 cup Parmesan cheese, grated
- A handful of fresh parsley, roughly chopped
- Salt and black pepper, to taste
Instructions
- Season steaks with salt and pepper. Heat olive oil in a skillet over high heat, then sear steaks 3–4 minutes per side until browned.
- Add butter, garlic, and rosemary to the pan, basting steaks with melted butter. Cook to desired doneness, then remove and rest for 5 minutes before slicing thinly.
- Cook pasta in salted water until al dente, reserving 1–2 cups pasta water. Drain.
- In a skillet (use the same one as steak if large enough), melt butter over medium-low heat. Add garlic and cook 1 minute. Stir in Italian seasoning and chicken stock; simmer 1–2 minutes.
- Stir in cream and simmer until slightly thickened.
- Add pasta and sliced steak to the sauce. Stir in Parmesan cheese, adding reserved pasta water as needed for creaminess.
- Mix in parsley, adjust seasoning, and serve immediately with extra Parmesan.
Notes
- Let steak rest before slicing to retain juices.
- Use sirloin or ribeye as alternatives to rump steak.
- Add mushrooms or spinach for extra flavor and nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 615
- Sugar: 2g
- Sodium: 420mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 140mg
