Garlic Parmesan Steak Pasta
This indulgent Garlic Parmesan Steak Pasta features tender, perfectly seasoned ribeye steak served over creamy rigatoni coated in a rich garlic parmesan sauce. Perfect for date nights, special occasions, or an elevated weeknight dinner, this dish combines the savory flavors of steak with the comforting creaminess of a parmesan sauce for an irresistible meal.
Servings: 4
Calories: 776kcal
Ingredients
For the Steak:
- 450 g ribeye steak approx. 2 steaks
- 1 tablespoon paprika
- 2 tablespoons olive oil
- 2 teaspoons dried parsley
- Salt and pepper to taste
For the Sauce and Pasta:
- 1 onion diced
- 3 cloves garlic minced
- 2 tablespoons butter divided
- ½ cup chicken stock 120 ml
- ½ cup double cream 120 ml
- Salt and pepper to taste
- ½ cup grated parmesan cheese 40 g
- ⅓ cup fresh parsley chopped (10 g)
- 300 g rigatoni
- ⅓ cup white wine optional, 75 ml
Instructions
Prepare the Ingredients
- Generously season both sides of the ribeye steaks with paprika, dried parsley, salt, and pepper. Drizzle with olive oil and rub the seasonings into the meat. Set aside to allow the flavors to penetrate.
- Finely dice the onion, mince the garlic, chop the fresh parsley, and grate the parmesan cheese.
Cook the Steak
- Heat a frying pan over high heat for about 1 minute.
- Place the steak in the hot pan and sear on high heat for 1 minute per side until browned.
- Add 1 tablespoon butter and spoon the melted butter over the steak for another minute.
- Remove the steaks from the pan and set aside to rest for at least 5-10 minutes.
Cook the Pasta
- While the steak rests, bring a large pot of salted water to a boil.
- Add the rigatoni and cook according to package instructions until al dente.
- Reserve some pasta water before draining the pasta.
Make the Sauce
- In the same pan used to sear the steak, add the remaining 1 tablespoon butter and sauté the diced onion over medium heat for 5 minutes until soft.
- Add the minced garlic and cook for 1 minute until fragrant.
- If using white wine, add it now to deglaze the pan, scraping up any browned bits. Let it simmer for 2 minutes.
- Stir in the chicken stock and double cream. Season with salt, pepper, and extra paprika if desired. Cook on medium-high heat for 2-3 minutes.
- Add the grated parmesan cheese and stir until melted. Reduce heat to a simmer. Adjust the sauce consistency with reserved pasta water if needed.
Combine and Serve
- Add the cooked rigatoni and chopped parsley to the sauce, stirring to coat the pasta evenly.
- Cut the rested steaks into cubes and place them on top of each serving of pasta.
- Serve immediately with extra parmesan cheese, if desired.
Notes
Resting the Steak: Let the steak rest for 5-10 minutes after cooking to allow the juices to redistribute evenly. Cover loosely with foil to keep warm.
Customizations: Swap rigatoni with penne, fettuccine, or your favorite pasta. You can also add spinach, mushrooms, or cherry tomatoes for extra flavor.
Wine Substitute: If you prefer to skip the wine, replace it with a splash of extra chicken stock for a similar depth of flavor.