If you’re looking for a rich, hearty, and restaurant-quality meal that you can easily whip up at home, this Creamy Steak Pasta is it. Tender slices of seared steak tossed with a velvety Parmesan cream sauce and perfectly cooked pasta — this dish feels indulgent but is surprisingly simple to pull together. It’s ideal for date nights, family dinners, or any time you’re craving pure comfort with a little gourmet flair.
⭐ Why This Recipe Works:
Juicy, flavorful steak seared for maximum flavor.
Creamy, luxurious sauce without being heavy.
One pan for steak and sauce to lock in all the flavors.
Simple ingredients — nothing fancy, just smart technique.
🛒 Ingredients:
For the Steak:
12 oz ribeye, sirloin, or New York strip steak
1 tbsp olive oil
1 tbsp butter
Salt and black pepper (for seasoning)
1 tsp garlic powder
For the Pasta and Sauce:
8 oz fettuccine or penne pasta
2 tbsp butter
3 cloves garlic, minced
1 cup heavy cream
1/2 cup beef broth
1/2 cup grated Parmesan cheese
1 tsp Italian seasoning
1/2 tsp red pepper flakes (optional, for a little heat)
Fresh parsley, chopped (for garnish)
🔥 Step-by-Step Instructions
Step 1: Prep and Cook the Steak
Remove steak from the fridge 20 minutes before cooking to bring it closer to room temperature. This ensures even cooking.
Pat the steak very dry with paper towels. Season generously on both sides with salt, black pepper, and garlic powder.
Heat 1 tbsp olive oil and 1 tbsp butter in a large heavy skillet (preferably cast iron) over medium-high heat until shimmering hot.
Place the steak in the pan without moving it. Sear for 3–4 minutes per side to create a beautiful golden-brown crust.
(For medium-rare: Internal temperature should be about 130°F.)
Transfer steak to a plate and let it rest for 5–10 minutes.
Resting allows juices to redistribute for maximum tenderness.
After resting, slice thinly against the grain.
Step 2: Cook the Pasta
While the steak is resting, bring a large pot of water to a boil. Once boiling, generously season the water with salt — it should taste like the ocean.
(Pro Tip: Salting the water properly is crucial because it’s the only chance to season the pasta itself.)
Add 8 oz of fettuccine or penne pasta to the boiling water.
Cook the pasta according to the package instructions, stirring occasionally to prevent sticking, until it’s al dente — tender but still with a slight bite in the center.
Important:
Before draining, reserve about 1/2 cup of the pasta water.
This starchy water is liquid gold — it helps loosen the sauce later and binds it beautifully to the pasta.
Drain the pasta, but do not rinse it — you want to keep the surface starches that help the sauce cling better.
Set the drained pasta aside while you prepare the creamy sauce.
Step 3: Make the Creamy Sauce
In the same skillet you used for the steak, melt 2 tbsp butter over medium heat.
Add minced garlic and sauté for about 30 seconds until fragrant, stirring constantly — don’t let it brown.
Pour in 1 cup heavy cream and 1/2 cup beef broth, scraping up any flavorful browned bits from the bottom of the skillet.
Add 1 tsp Italian seasoning and 1/2 tsp crushed red pepper flakes (if using) to build flavor.
Simmer the sauce gently for 3–5 minutes until it starts to thicken slightly.
Stir in the Parmesan cheese, letting it melt smoothly into the sauce.
Step 4: Finish the Pasta
Stir in the Parmesan cheese until melted and creamy.
Toss in the cooked pasta, adding a little reserved pasta water as needed to loosen the sauce.
Add the sliced steak back into the skillet. Toss gently to coat everything in the creamy sauce.
Step 5: Serve
Plate the creamy steak pasta.
Garnish with fresh parsley and an extra sprinkle of Parmesan if desired.
Serve immediately while hot and luscious!
💬 Expert Tips for Perfect Creamy Steak Pasta:
Rest your steak: Always let it rest before slicing to keep it juicy.
Salt your pasta water: It’s the only chance you have to season the pasta itself.
Use good Parmesan: Freshly grated cheese melts smoother and tastes better.
Don’t overcook the pasta: Slightly firm pasta holds up better in creamy sauces.
🥰 Final Thoughts
This Creamy Steak Pasta feels like a restaurant-quality meal — but it’s easy enough for a weeknight and special enough for entertaining.
Juicy steak, rich creamy sauce, and tender pasta all come together in one unforgettable dish.
Make it once, and you’ll crave it again and again!
FAQs for your Creamy Steak Pasta recipe
What is the best cut of steak for Creamy Steak Pasta?
The best cuts are tender and flavorful — ribeye, sirloin, or New York strip work beautifully. They sear well and stay juicy when sliced thin for the pasta. Avoid tough cuts like flank or round unless you’re marinating them first.
Can I use a different type of pasta for this recipe?
Absolutely! While fettuccine and penne are traditional choices, you can use spaghetti, rigatoni, pappardelle, or even tagliatelle. Just make sure to cook it al dente so it holds up to the creamy sauce.
How do I prevent the cream sauce from curdling?
Always simmer the sauce gently — never let it boil rapidly. Boiling heavy cream can cause it to separate. Keep the heat at a medium-low level and stir frequently for a smooth, luxurious sauce. Can I make this Creamy Steak Pasta ahead of time?
It’s best enjoyed fresh for the perfect texture, but you can prepare the steak and sauce ahead and store them separately. When ready to serve, reheat gently, cook fresh pasta, and toss everything together.
What can I add to customize this dish?
You can easily customize Creamy Steak Pasta by adding sautéed mushrooms, spinach, sun-dried tomatoes, or even a sprinkle of blue cheese for extra richness. Feel free to get creative and make it your own!
⚡ Common Mistakes to Avoid When Making Creamy Steak Pasta
1. Not drying the steak properly:
If the steak surface is wet, it won’t sear — it’ll steam. Always pat your steak completely dry with paper towels before seasoning and cooking.
2. Overcooking the steak:
Steak can quickly turn tough if overcooked. Sear it hot and fast for juicy results, and remember that it continues cooking slightly while resting.
3. Boiling the cream sauce:
High heat can cause cream to separate and turn grainy. Simmer the sauce gently over medium-low heat for a smooth, luxurious texture.
4. Using pre-grated Parmesan:
Pre-shredded cheese contains anti-caking agents that prevent it from melting properly. Always use freshly grated Parmesan for the best melt and flavor.
5. Skipping the pasta water:
Reserved pasta water is key for adjusting sauce consistency and helping it cling to the pasta. Don’t forget to save some before draining!
📦 Storage + Reheating Tips
Storage:
Allow the pasta to cool completely.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating:
For best results, reheat gently on the stovetop over medium-low heat.
Add a splash of milk, cream, or reserved pasta water to loosen the sauce as it warms.
Stir frequently to keep the sauce creamy and prevent it from separating.
Avoid microwaving if possible, as it can overcook the steak and make the sauce greasy.
Creamy Steak Pasta
Equipment
- 1 Frying pan
Ingredients
For the Steak:
- 12 oz ribeye sirloin, or New York strip steak
- 1 tbsp olive oil
- 1 tbsp butter
- Salt and freshly cracked black pepper to season
- 1 tsp garlic powder
For the Pasta and Sauce:
- 8 oz fettuccine or penne pasta
- 2 tbsp butter for the sauce
- 3 cloves garlic minced
- 1 cup heavy cream
- 1/2 cup beef broth or chicken broth if needed
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp crushed red pepper flakes optional, for mild heat
- Fresh parsley finely chopped (for garnish)
Instructions
- Sear the Steak: Season steak and sear in butter and oil for 3–4 minutes per side. Rest and slice thinly.
- Cook the Pasta: Boil pasta until al dente. Reserve 1/2 cup pasta water. Drain.
- Make the Sauce: Melt butter, sauté garlic, then add cream and broth. Simmer until slightly thickened. Stir in Parmesan.
- Combine: Toss cooked pasta and sliced steak into the sauce. Add a splash of pasta water if needed.
- Serve: Garnish with parsley and extra Parmesan. Enjoy immediately!
Video
Leave a Reply