Description
Creamy Steak Pasta with velvety Boursin cheese and perfectly seared steak, all ready in just 30 minutes.
Ingredients
Scale
- 340 g (12 oz) dried pasta (fusilli, penne, or fettuccine)
- 450 g (1 lb) sirloin or ribeye steak, 1–1.5 cm thick
- 150 g (5 oz) Boursin cheese (garlic & herb)
- 120 ml (1/2 cup) heavy cream
- 30 g (2 tbsp) unsalted butter
- 1 tbsp (15 ml) olive oil
- 3 cloves garlic, minced (9–12 g)
- 60 ml (1/4 cup) pasta water reserved
- 1 lemon, zested and juiced
- Salt and freshly ground black pepper to taste
- Fresh parsley or chives, chopped, 15 g (1/4 cup) packed
Instructions
- Bring pasta water to a boil in a large pot and salt it. Cook pasta until just shy of al dente, about 8–10 minutes, reserving 120 ml (1/2 cup) pasta water before draining.
- Season the steak with salt and pepper. Heat the olive oil in a skillet and sear the steak for 2.5–3 minutes per side for medium-rare. Rest the steak for 5–7 minutes.
- Add butter to the skillet and sauté minced garlic until fragrant. Pour in the heavy cream and bring to a gentle simmer.
- Add Boursin cheese and reserved pasta water, stirring until melted and emulsified into a glossy sauce. Add lemon zest and juice, and adjust seasoning.
- Toss drained pasta in the skillet with the sauce until evenly coated. Stir in parsley or chives.
- Slice the rested steak and serve over the pasta, finishing with a drizzle of olive oil and black pepper.
Notes
For a lighter sauce, substitute heavy cream with milk and cornstarch. Steak can be prepped a day ahead for a quick meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 860
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 48 g
- Saturated Fat: 22 g
- Unsaturated Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 150 mg