Creamy Steak Pasta (Print Version)
# Ingredients:
→ For the Steak
01 -
1 tablespoon olive oil
02 -
2 rump steaks (about 1 lb / 450 g total)
03 -
Salt and black pepper, to taste
04 -
2 tablespoons butter
05 -
2 garlic cloves, finely chopped
06 -
1 sprig rosemary
→ For the Pasta
07 -
8 oz (250 g) pasta
08 -
2 tablespoons butter
09 -
2 garlic cloves, finely chopped
10 -
1 teaspoon Italian seasoning
11 -
½ cup (125 ml) low-sodium chicken stock
12 -
1 cup (250 ml) heavy cream
13 -
⅓ cup Parmesan cheese, grated
14 -
A handful of fresh parsley, chopped
15 -
Salt and black pepper, to taste
# Instructions:
01 -
Season the steaks well with salt and pepper. Heat olive oil in a skillet over high heat. Sear the steaks for 3-4 minutes on each side until a brown crust forms.
02 -
Add butter, garlic, and rosemary to the skillet. Spoon the melted butter over the steaks and cook to your preferred doneness. Set aside and let rest for 5 minutes, then slice thinly.
03 -
Boil a large pot of salted water. Cook pasta according to package instructions until al dente. Reserve 1-2 cups of pasta water, then drain the pasta.
04 -
In the same skillet (or a new one), melt butter over medium-low heat. Add garlic and cook for 1 minute. Stir in Italian seasoning and chicken stock, then simmer for 1-2 minutes.
05 -
Pour in the heavy cream and let it simmer until slightly thickened. Stir in the Parmesan until melted and smooth.
06 -
Add the cooked pasta and sliced steak to the sauce. Toss to coat, adding some reserved pasta water if needed to loosen the sauce.
07 -
Stir in fresh parsley and season with salt and pepper. Serve hot with extra grated Parmesan on top, if desired.
# Notes:
01 -
Reserve pasta water to adjust sauce thickness as needed.
02 -
Use the same skillet from the steak for deeper flavor in the sauce.
03 -
Let the steak rest before slicing so juices don’t escape.