Steak Boursin Pasta — Creamy Steak Pasta in 25 Minutes

Velvety Boursin cheese melts into a glossy sauce while a peppery sear on the steak gives every forkful contrast and depth. Steak Boursin Pasta is quick, indulgent, and built on a few smart techniques that lift it above run-of-the-mill weeknight pastas. I developed this version after testing it eight times to get the sauce texture right and to learn how much heat the steak needs to stay juicy without overcooking. This recipe uses straightforward timing and pantry-friendly ingredients so you can get a restaurant-quality plate in about 30 minutes. Read on for equipment notes, step-by-step instructions, and pro tips to make it reliably excellent every time.

Why this recipe works

Quick fond development: searing steak at high heat builds a fond that flavors the sauce without long braising.
Emulsified cream sauce: finishing Boursin with a bit of starchy pasta water yields a silky, clingy sauce.
Temperature control: resting the steak after sear prevents overcooking and keeps juices in the meat.
Simple acid lift: a squeeze of lemon keeps the sauce from feeling too heavy and brightens the herbs.
Tested timing: sear times and pasta cook time were tested to synchronize plating for hot, saucy results.

Ingredients Breakdown

340 g (12 oz) dried pasta (fusilli, penne, or fettuccine): provides surface for the cream to cling. Swap to whole-wheat for more fiber — expect firmer bite.
450 g (1 lb) sirloin or ribeye steak, 1–1.5 cm thick: sirloin gives good beef flavor with less fat; ribeye adds richness. Do not use very thin steaks — they overcook.
150 g (5 oz) Boursin cheese (garlic & herb): the star flavor and texture. You can substitute 150 g (5 oz) cream cheese plus 30 g (1 oz) grated Parmesan; flavor will be milder.
120 ml (1/2 cup) heavy cream: thins the Boursin to a sauce. Using milk will produce a looser, less rich sauce.
30 g (2 tbsp) unsalted butter and 1 tbsp olive oil (15 ml): the oil raises searing smoke point; butter finishes the sauce with silkiness.
3 cloves garlic, minced (9–12 g): aromatic backbone. Roast for a sweeter note, but raw-sautéed is brighter.
60 ml (1/4 cup) pasta water reserved: the starchy water emulsifies the sauce.
1 lemon, zested and juiced: brightens and balances fat.
Salt and freshly ground black pepper to taste: season in stages. Use Diamond Crystal kosher salt for scale; if using Morton’s, use about half the volume.
Fresh parsley or chives, chopped, 15 g (1/4 cup) packed: herbaceous finish.

Essential Equipment

Heavy skillet (10–12 inch / 25–30 cm) — stainless steel or cast iron for even, high-heat searing.
Large pot for boiling pasta (6–8 liters) to keep pasta from sticking.
Instant-read thermometer (optional) to check steak doneness — helps if you cook by temp rather than time.
Tongs and a slotted spoon to transfer steak and pasta.
Microplane or fine grater for lemon zest and Parmesan. If you lack a skillet large enough, use two smaller pans and time the searing so both steaks rest together.
If you don’t have Boursin, use a small bowl and whisk to combine cream cheese and garlic-herb seasoning before adding to the pan.

Step-by-step Instructions

Makes 4 servings. Prep 15 minutes, cook 15 minutes, total about 30 minutes. No inactive time beyond a brief rest for the steak.

Step 1: Bring pasta water to a boil

Fill a large pot with 4–5 liters (16–20 cups) water and bring to a rolling boil. Salt the water with 1 tbsp (18 g) kosher salt until it tastes like the sea. Add 340 g (12 oz) pasta and cook until just shy of al dente, about 8–10 minutes depending on shape; reserve 120 ml (1/2 cup) pasta water before draining.

Step 2: Season and sear the steak

Pat 450 g (1 lb) steak dry and season generously with salt and freshly ground black pepper. Heat 1 tbsp (15 ml) olive oil in a hot 10–12 inch (25–30 cm) skillet over medium-high heat until shimmering. Sear steak 2.5–3 minutes per side for medium-rare, depending on thickness, or until an instant-read thermometer reads 53°C (128°F). Transfer steak to a cutting board and rest 5–7 minutes.

Step 3: Sauté garlic and build the sauce

Reduce heat to medium and add 30 g (2 tbsp) butter to the same skillet; scrape up brown bits (fond). Add 3 cloves minced garlic and cook until fragrant, about 30–45 seconds. Pour in 120 ml (1/2 cup) heavy cream and bring to a gentle simmer for 1–2 minutes.

Step 4: Melt Boursin and emulsify

Lower heat and add 150 g (5 oz) Boursin cheese in chunks. Stir until melted, then whisk in 60–120 ml (1/4–1/2 cup) reserved pasta water to reach a glossy sauce that coats a spoon, about 1 minute. Do not boil vigorously — that can break the emulsion. Season with lemon zest and 1 tbsp (15 ml) lemon juice. Taste and adjust salt.

Step 5: Combine pasta and finish

Add drained pasta to the skillet and toss for 30–45 seconds so the sauce clings evenly. Stir in chopped parsley or chives. If sauce is too thick, add another splash (15–30 ml) pasta water.

Step 6: Slice steak and serve

Slice steak thinly across the grain and arrange over the pasta. Finish with a drizzle of olive oil and a grind of black pepper. Serve immediately while hot.

Expert Tips & Pro Techniques

Mistake to avoid: cooking steak straight from the fridge will cool the pan and prevent a proper sear. Bring it to room temperature for 20–30 minutes if possible.
Use the fond: after searing, deglaze the pan with cream (or a splash of wine first) and scrape the browned bits — they add concentrated meaty flavor to the sauce.
Emulsify with starch: reserve pasta water; the starch is the emulsifier that makes the sauce cling instead of sliding off the noodles.
Make-ahead: sear the steak and cool, then store in the fridge up to 24 hours. Warm slices briefly in the sauce just before serving to avoid overcooking during reheating.
Home pro trick: rest steak under a loose tent of foil for 5–7 minutes to let juices redistribute; slice just before plating so juices don’t run into the sauce.
Flavor boost: fold in 15 g (1 tbsp) finely grated Parmesan at the end for extra umami and a slightly thicker sauce.

Storage & Reheating

Refrigerator: transfer cooled leftovers to an airtight container and refrigerate for up to 3 days. Keep steak slices separate from pasta if you plan to reheat gently.
Freezer: this dish does not freeze well because cream sauces can separate. Avoid freezing; instead, freeze cooked steak (unsupported by sauce) for up to 3 months and combine with freshly made sauce later.
Reheating: reheat gently on the stovetop over low heat with a splash (15–30 ml / 1–2 tbsp) cream or milk to revive sauce, stirring until glossy, about 3–5 minutes. Microwaving can make the sauce grainy.

Variations & Substitutions

Gluten-free: use 340 g (12 oz) gluten-free pasta (1:1 volume). Cook time may vary; follow package directions and reserve extra pasta water. Texture will be slightly different.
Lighter version: swap 120 ml (1/2 cup) heavy cream for 120 ml (1/2 cup) whole milk + 30 g (2 tbsp) cornstarch slurry to thicken. Sauce will be lighter in mouthfeel.
Vegetarian: replace steak with 350 g (12 oz) roasted portobello slices or seared tofu; keep Boursin and cream. Roast mushrooms at 200°C (400°F) for 12–15 minutes until edges caramelize.
Pepper-forward: use a coarser grind of black pepper on the steak before searing for a pepper-crusted finish. Keep the rest of the recipe the same.
Seafood twist: substitute 500 g (1 lb) shrimp, sauté 2–3 minutes per side until opaque. Add shrimp at the end so they don’t overcook.

Serving Suggestions & Pairings

Serve with a simple green salad tossed in lemon vinaigrette to cut the richness.
Pair with roasted asparagus or green beans tossed with garlic and olive oil.
Wine pairing: a medium-bodied red like Pinot Noir or a crisp Chardonnay for contrast.
Garnish with extra chopped chives or a little grated Parmesan for a nutty finish. For a matching side recipe, try our creamy lemon chicken pasta for another saucy weeknight option.

Nutrition Information
Per serving (serving size: approx. 1/4 of the recipe; recipe makes 4 servings)

Calories: 860 kcal
Total Fat: 48 g
Saturated Fat: 22 g
Cholesterol: 150 mg
Sodium: 650 mg
Total Carbohydrates: 62 g
Dietary Fiber: 3 g
Sugars: 4 g
Protein: 42 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions
Q: Why did my pasta sauce separate or look grainy?
A: Overheating the cream or boiling the sauce can break the emulsion. Keep heat low when melting Boursin and add starchy pasta water to re-emulsify.

Q: Can I make this without dairy or Boursin?
A: Yes. For dairy-free, use a plant-based cream and a dairy-free garlic-herb cheese alternative. The sauce will be less rich and may need more seasoning.

Q: Can I double this recipe for a larger crowd?
A: Yes, you can double ingredients. Use a larger pot for pasta and a second skillet to sear extra steak so you don’t overcrowd the pan and lose the sear.

Q: Can I prepare components the night before?
A: You can sear the steak and make the sauce base the night before. Refrigerate separately and gently reheat, finishing with fresh pasta water and herbs just before serving.

Q: How long does leftover Steak Boursin Pasta keep in the fridge?
A: Stored in an airtight container, it will keep for up to 3 days. Reheat gently to avoid breaking the sauce.

Q: Why was my steak dry after searing?
A: Likely overcooked or the pan was too crowded. Sear on high heat briefly and rest the steak 5–7 minutes before slicing to keep juices inside.

Q: Can I use pre-grated cheese instead of fresh Boursin?
A: Pre-grated cheeses will not melt as smoothly. Use a creamy, spreadable cheese for the closest texture to Boursin.

Conclusion

This Steak Boursin Pasta is a fast way to get tender steak and a silky, herb-forward sauce on the table with minimal fuss. If you want a different take on creamy Boursin pasta for inspiration, see Creamy Boursin Pasta from The Dizzy Cook for a complementary style. For additional ideas that combine steak and pasta, check this easy steak pasta recipe at Don’t Go Bacon My Heart. Enjoy — and remember the two keys: a hot pan for the sear, and reserved pasta water to finish the sauce.