Creamy Steak Pasta with Garlic Cream Sauce

Creamy Steak Pasta served in a matte ceramic bowl with a thick, glossy garlic cream sauce and seared steak strips.

Creamy Steak Pasta with Garlic Cream Sauce

Indulge in Creamy Steak Pasta featuring perfectly seared medium-rare steak strips over al dente noodles. Coated in a thick garlic cream sauce and garnished with fresh parsley, this 30-minute meal brings restaurant-quality luxury to your dinner table.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 people

Course: Dinner, Main Course

Cuisine: American, Italian-Fusion

Calories: 645

Ingredients Equipment Method Notes

Ingredients

The Foundation

1 lb Sirloin or Ribeye Steak 450g, cut into thin strips after resting
12 oz Fettuccine or Penne Pasta 340g, cooked al dente
2 tbsp Olive Oil 30ml, for searing

Garlic Cream Sauce

1.5 cups Heavy Cream 360ml
4 cloves Garlic 20g, minced
1 cup Parmesan Cheese 90g, freshly grated
2 tbsp Unsalted Butter 30g

Garnish

1/4 cup Fresh Parsley 10g, finely chopped
1 tsp Cracked Black Pepper 2g, freshly ground

Equipment

1 Heavy Skillet (Cast Iron preferred) Essential for a good steak sear.
1 Large Pasta Pot

Method

Prepare the Steak

Season steak with salt and pepper. Heat oil in a skillet over medium-high heat. Sear steak for 3-4 minutes per side until a dark brown crust forms and internal temperature reaches 130°F (54°C).
Remove steak from pan and let it rest for 8 minutes before slicing into thin strips against the grain.

Prepare the Sauce and Pasta

Cook pasta in salted water until al dente. Reserve 1/2 cup of pasta water before draining.
In the steak skillet, melt butter and sauté garlic for 1 minute. Add heavy cream and simmer for 5 minutes until thickened.
Whisk in parmesan until glossy. Toss in the pasta, adding reserved water if needed. Top with steak strips, parsley, and cracked black pepper.

Notes

Pull the steak at 130°F for a perfect medium-rare pink center.
Always grate your own parmesan to avoid a grainy sauce texture.