Garlic Parmesan Steak Pasta
This indulgent Garlic Parmesan Steak Pasta features tender, perfectly seasoned ribeye steak atop creamy rigatoni tossed in a rich, velvety garlic parmesan sauce. Perfect for date nights, special occasions, or an elevated weeknight dinner, this dish is guaranteed to impress.
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 on each 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 and drain the rest.
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, and let it simmer for 2 minutes.
- Stir in the chicken stock and double cream. Season with salt, pepper, and paprika if desired, and cook on medium-high heat for 2-3 minutes.
- Add the grated parmesan cheese and stir until melted. Reduce 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.
Notes
Resting the Steak: Let the steak rest for 5-10 minutes after cooking. This ensures the juices redistribute evenly for a juicy, flavorful result. Cover loosely with foil to keep warm.
Customizations: Swap rigatoni with penne, fettuccine, or your preferred pasta. Add spinach, mushrooms, or cherry tomatoes for additional flavors.
Wine Substitute: If you don’t want to use wine, simply skip it or replace it with a splash of extra chicken stock.
Customizations: Swap rigatoni with penne, fettuccine, or your preferred pasta. Add spinach, mushrooms, or cherry tomatoes for additional flavors.
Wine Substitute: If you don’t want to use wine, simply skip it or replace it with a splash of extra chicken stock.