Easy Steak Pasta Recipe

This steak pasta recipe brings together perfectly seared ribeye, tender penne, and a glossy garlic cream sauce for a restaurant-quality meal that is surprisingly easy to make at home.

Prep Time 15

Cook Time 15

Resting time 10

Total Time 40

Equipment

Cast Iron Skillet
Meat Thermometer
Large Pot

Ingredients

▢ 8 ounces penne pasta or other short pasta, like fusilli
▢ 16 ounces ribeye steak 2 8-ounce steaks, 1 1/4 to 1 1/2-inches thick
▢ kosher salt and freshly ground black pepper to taste
▢ 1 tablespoon avocado oil or other high heat oil
▢ 3 tablespoons butter divided
▢ 2 large garlic cloves minced
▢ 1 cup heavy cream
▢ 2 ounces grated parmesan cheese plus more for serving
▢ chopped fresh parsley for garnish, optional

Instructions

Cook the Pasta and Prep the Steak

Bring a large pot of well-salted water to a boil and cook the penne until al dente. Drain the pasta, making sure to save at least 1 cup of the starchy pasta water to help build a silky sauce later.
While the pasta cooks, pat the steaks completely dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper so a proper crust can build.

Sear and Butter Baste the Steak

Heat the avocado oil in a large cast iron skillet over medium-high heat until it is very hot and shimmering. Swirl to coat the pan, lay the steaks in a single layer, and let them sear undisturbed for 3 to 5 minutes on the first side. Flip and cook the second side for 3 to 4 minutes more.
Lower the heat to medium and add 1 tablespoon of butter to the skillet. As the butter foams, tilt the pan and constantly spoon it over the steaks until the internal temperature reaches 130-135F for medium-rare on a meat thermometer.
Move the steaks to a cutting board, tent loosely with foil, and let them rest for 10 minutes so the juices settle back into the meat. Slice across the grain into 1/2 to 1-inch slices.

Build the Sauce

Keep the same skillet on the stove. If desired, add a splash of dry white wine or dry sherry to scrape up the browned bits from the bottom. Add the remaining 2 tablespoons of butter over medium heat and let it melt until sizzling.
Stir in the minced garlic and cook for about 30 seconds until fragrant and no longer raw. Pour in the heavy cream, bring to a gentle simmer, and keep stirring as the sauce thickens slightly over about 3 minutes.
Add the grated Parmesan cheese and stir until fully melted and smooth. The sauce should look glossy and coat the spoon.

Finish and Serve

Add the drained pasta to the skillet and toss until the noodles are heated through and coated in the cream sauce. If the sauce looks too thick, stir in the reserved pasta water a tablespoon at a time until it clings perfectly. Season with salt and pepper to taste.
Spoon the pasta into bowls, arrange the sliced steak on top, and finish with extra Parmesan and chopped parsley. For a restaurant touch, add a light drizzle of balsamic glaze right before serving.

Notes

Pro Tip: Always reserve at least 1 cup of starchy pasta water before draining. It is the secret to emulsifying the butter and heavy cream into a smooth, glossy sauce without it separating.

Storage Instructions: Store the cooked steak and creamy pasta in separate containers in the refrigerator. This prevents the steak from overcooking when you gently reheat the pasta on the stove over low heat with a splash of milk.

Technique: Pat your ribeye steaks completely dry with paper towels before searing. Removing surface moisture ensures a beautiful, savory crust rather than steaming the meat.

Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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