Description
A quick and foolproof dish featuring seared steak, pasta, and a rich garlic butter cream sauce, perfect for weeknight dinners.
Ingredients
Scale
- 500 g sirloin or ribeye steak
- 400 g dried pasta
- 60 g unsalted butter (4 tbsp)
- 15 ml olive oil (1 tbsp)
- 18 g minced garlic (6 cloves)
- 240 ml heavy cream (1 cup)
- 240 ml beef broth (1 cup)
- 60 g grated Parmesan (1/2 cup)
- 15 ml lemon juice (1 tbsp, optional)
- Kosher salt and black pepper to taste
- Chopped parsley (optional)
Instructions
- Pat the steak dry and season both sides with salt and pepper. Let rest at room temperature for 10 minutes.
- Bring a large pot of water to a boil and salt generously. Add pasta and cook until al dente, about 9–11 minutes. Reserve pasta water, then drain.
- Heat a heavy skillet over high heat, add olive oil and butter. Sear steak for 2–3 minutes per side until browned. Transfer to a cutting board to rest.
- Add remaining butter to the skillet, sauté minced garlic until fragrant. Pour in beef broth and heavy cream. Simmer for 4–5 minutes.
- Remove from heat, whisk in Parmesan and adjust sauce consistency with reserved pasta water. Toss in cooked pasta.
- Slice the steak against the grain, serve on top of pasta with chopped parsley and extra Parmesan.
Notes
Let the steak rest before slicing to keep it juicy. For a gluten-free option, use gluten-free pasta.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing and Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 1070
- Sugar: 4g
- Sodium: 820mg
- Fat: 74g
- Saturated Fat: 34g
- Unsaturated Fat: 40g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 4g
- Protein: 60g
- Cholesterol: 210mg