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A plate of creamy ribeye steak pasta with herbs

Classic Creamy Ribeye Steak Pasta

Indulge in a rich and satisfying dish featuring perfectly seared ribeye steak and al dente pasta tossed in a creamy Parmesan sauce.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Ribeye Steak 1-inch thick
  • 8 oz Pasta Fettuccine, linguine, or penne
  • 2 tablespoons Olive Oil
  • 2 cloves Garlic minced
  • 1/2 cup Beef Broth
  • 1 cup Heavy Cream
  • 1/4 cup Grated Parmesan Cheese plus more for serving
  • 2 tablespoons Fresh Parsley chopped
  • Salt and Freshly Ground Black Pepper to taste

Equipment

  • Large Skillet
  • Cutting Board
  • Large Pot

Method
 

Preparation
  1. Pat the ribeye dry, season with salt and pepper, and let it rest at room temperature for 30 minutes.
  2. Heat olive oil in a skillet over medium-high heat, then sear the ribeye for 3-4 minutes per side until desired doneness is reached.
  3. Remove the steak, let it rest for 5 minutes, then slice against the grain into thin strips.
Cooking
  1. Cook pasta according to package directions, reserving 1/2 cup of pasta water before draining.
  2. In the same skillet, sauté minced garlic for 30 seconds until fragrant.
  3. Add beef broth, scrape up browned bits, and bring to a simmer, then stir in heavy cream.
  4. Reduce heat to low, simmer for 2-3 minutes to thicken, then stir in Parmesan cheese until melted.
Finishing
  1. Add cooked pasta to the sauce, toss to coat, then stir in sliced ribeye and fresh parsley.
  2. Serve immediately with extra Parmesan and parsley.

Notes

Adjust spice levels to your preference. For a richer flavor, consider adding a splash of white wine to the sauce. Ensure the steak rests adequately to retain its juices and tenderness.