Go Back
A plate of creamy ribeye steak pasta with herbs

Creamy Ribeye Steak Pasta

This recipe features perfectly seared ribeye steak and al dente pasta tossed in a rich, creamy Parmesan garlic sauce. It's a decadent yet easy-to-make dish that's sure to impress.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Calories 750 kcal

Equipment

  • Paper towels
  • Large pot
  • Large skillet or cast-iron pan
  • Cutting board

Ingredients
  

Ribeye Steak

  • 1 lb Ribeye Steak about 1-inch thick

Pasta

  • 8 oz fettuccine or your preferred long pasta

Dairy & Cheese

  • 1 cup Heavy Cream
  • 1/2 cup Parmesan Cheese freshly grated, plus more for serving

Aromatics

  • 2-3 cloves Garlic minced

Fats

  • 2 tablespoons Butter
  • 1 tablespoon Olive Oil

Liquids

  • 1/4 cup Beef Broth (or white wine for extra flair)

Fresh Herbs

  • 2 tablespoons Fresh Parsley chopped, for garnish

Seasonings

  • Salt and Black Pepper To taste
  • Red Pepper Flakes A pinch, optional, for a little heat

Instructions
 

Cooking Instructions

  • Pat the ribeye steak dry and season generously with salt and pepper on both sides.
  • Cook pasta in boiling salted water until al dente, reserving ½ cup of pasta water before draining.
  • Sear the seasoned ribeye in a hot skillet with olive oil for 3-4 minutes per side for medium-rare.
  • Transfer the seared steak to a cutting board and let it rest for at least 5 minutes to ensure juiciness.
  • Melt butter in the same skillet on medium heat, then stir in minced garlic for 30 seconds until fragrant.
  • Deglaze the pan with beef broth, scraping up browned bits, and simmer for 1-2 minutes until slightly reduced.
  • Stir in heavy cream, bring to a gentle simmer for 2-3 minutes until thickened, then melt in Parmesan cheese.
  • Season the sauce with salt, pepper, and red pepper flakes if desired, then thinly slice the rested steak against the grain.
  • Add drained pasta to the creamy sauce, toss to coat evenly, and add reserved pasta water if needed to adjust thickness.
  • Fold in the sliced steak and chopped parsley, then serve immediately garnished with extra Parmesan and parsley.

Notes

For an extra touch of flavor, consider adding a splash of white wine when deglazing the pan. Always rest your steak to keep it tender and juicy. Adjust the amount of red pepper flakes to your preferred spice level, or omit them entirely if you prefer a milder dish.