Garlic Parmesan Steak Pasta
A hearty and comforting pasta dish with tender ribeye steak, creamy garlic parmesan sauce, and fresh herbs. Perfect for a cozy dinner that feels both indulgent and satisfying.
Servings: 4
Calories: 810kcal
Ingredients
For the Steak
- 450 g ribeye steak about 2 steaks
- 1 tbsp paprika
- 2 tbsp olive oil
- 2 tsp dried parsley
- Salt and pepper to taste
For the Sauce and Pasta
- 1 onion diced
- 3 cloves garlic minced
- 2 tbsp 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
- Season both sides of the ribeye steaks with paprika, parsley, salt, and pepper. Drizzle with olive oil and rub in well.
- Dice the onion, mince the garlic, chop the parsley, and grate the parmesan cheese.
Cook the steak
- Heat a frying pan over high heat for 1 minute. Add the steaks and sear each side for 1 minute to form a crust.
- Reduce heat slightly, add 1 tablespoon of butter, and spoon the melted butter over the steaks for another minute.
- Remove steaks from the pan and let them rest, loosely covered with foil, for 5–10 minutes.
Cook the pasta
- Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente according to package instructions.
- Reserve ½ cup of pasta water, then drain the pasta.
Make the sauce
- In the same pan used for the steaks, melt the remaining 1 tablespoon of butter over medium heat. Add onion and sauté for 5 minutes until softened.
- Add garlic and cook for 1 minute until fragrant. Deglaze with white wine, if using, scraping up browned bits. Simmer for 2 minutes.
- Stir in chicken stock and double cream. Season with salt and pepper, then let it simmer for 2–3 minutes.
- Gradually add parmesan, stirring until melted and smooth. If too thick, adjust with reserved pasta water, 1 tablespoon at a time.
Combine and serve
- Add rigatoni and chopped parsley to the sauce. Toss until evenly coated.
- Slice rested steaks into cubes or strips. Arrange over the pasta.
- Serve immediately with extra parmesan and parsley, if desired.