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Creamy Garlic Parmesan Steak Pasta

Creamy Garlic Parmesan Steak Pasta Recipe

Description

Creamy Garlic Parmesan Steak Pasta is the perfect blend of tender, juicy steak and rich, velvety pasta. Ribeye steak cubes are seared to perfection and paired with a luscious garlic Parmesan cream sauce that clings to al dente rigatoni. A restaurant-quality dish made right in your own kitchen, this recipe is packed with bold flavors and ready in under an hour. Perfect for weeknight dinners or special occasions!

Ingredients

Scale

For the Steak:

  • 450 g Ribeye steak (approximately 2 steaks)
  • 1 tablespoon Paprika
  • 2 tablespoons Olive oil
  • 2 teaspoons Dried parsley
  • Salt & pepper to taste

For the Sauce:

  • 1 Onion, diced
  • 3 cloves Garlic, minced
  • 2 tablespoons Butter
  • ½ cup Chicken stock (120 ml)
  • ½ cup Double cream (120 ml)
  • ½ cup Parmesan cheese, grated (40 g)
  • ⅓ cup Fresh parsley, chopped (10 g)

For the Pasta:

  • 300 g Rigatoni
  • Salt for boiling water

Instructions

  • Prepare the Steak:
    • Season both sides of the ribeye steaks with paprika, dried parsley, salt, and pepper. Drizzle olive oil over the steak and rub it in evenly. Set aside to let the flavors infuse.
  • Sear the Steak:
    • Heat a large frying pan over high heat for 1 minute. Add the steaks and sear for 1 minute on each side.
    • Lower the heat slightly, add 1 tablespoon of butter, and baste the steak by spooning the melted butter over it for an additional minute.
    • Remove the steaks from the pan and let them rest for 5-10 minutes.
  • Cook the Pasta:
    • Boil a pot of salted water and cook the rigatoni until al dente, according to package instructions. Reserve 1 cup of pasta water before draining.
  • Make the Sauce:
    • In the same pan used for the steak, melt the remaining tablespoon of butter. Add the diced onion and cook over medium heat for 5 minutes, stirring occasionally.
    • Add the minced garlic and cook for 1 more minute until fragrant.
    • Stir in the chicken stock and double cream, cooking for 2-3 minutes. Add the grated Parmesan and stir until melted. Adjust the sauce consistency with reserved pasta water as needed.
  • Combine and Serve:
    • Toss the cooked rigatoni and chopped parsley in the sauce until evenly coated. Slice the rested steak into cubes and place on top of each serving. Garnish with extra parsley or Parmesan if desired.

Notes

  • Resting the Steak: Let the steak rest for 5-10 minutes after cooking to lock in its juices. Cover loosely with foil to keep it warm during this time.
  • Substitutions: Sirloin, strip steak, or even chicken can replace ribeye if preferred. For a vegetarian option, substitute steak with sautéed mushrooms or roasted vegetables.
  • Adjust Sauce Thickness: Use reserved pasta water to loosen the sauce to your liking, or let it simmer slightly longer for a thicker consistency.
  • Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of cream or milk to maintain the sauce’s creaminess.

Find it online: https://marirecipes.com/creamy-garlic-parmesan-steak-pasta-recipe/