Description
Unlock culinary perfection with these juicy steak pasta recipes! Learn the secrets to achieving a melt-in-your-mouth steak that perfectly complements pasta and sauce, making for a restaurant-quality meal at home.
Ingredients
- Ribeye, New York Strip, or Sirloin steak (at least 1-inch thick)
- Salt
- Black pepper
- Avocado or canola oil
- Fettuccine, pappardelle, or penne pasta
- Garlic
- Heavy cream
- Parmesan cheese
- Butter
- Optional: Tomato sauce, mushrooms, herbs (parsley, thyme, rosemary), balsamic glaze, lemon juice
Instructions
- Bring steak to room temperature 30-40 minutes before cooking.
- Generously season steak with salt at least 40 minutes before cooking, or preferably overnight.
- Pat the steak completely dry with paper towels.
- Heat a heavy-bottomed skillet over high heat until smoking hot.
- Add oil with a high smoke point.
- Sear the steak for 2-3 minutes per side for medium-rare to medium. Use a meat thermometer to ensure desired internal temperature.
- Transfer the steak to a cutting board and let it rest for at least 10 minutes.
- Cook pasta according to package directions until al dente.
- Prepare your sauce. For a creamy garlic Parmesan sauce, sauté garlic in butter, then add heavy cream and Parmesan cheese. Simmer until thickened.
- Slice the rested steak against the grain into thin, even strips.
- Add the cooked pasta to the sauce and toss to coat.
- Gently fold in the sliced steak.
- Serve immediately, garnished with fresh herbs and a sprinkle of Parmesan cheese.
Notes
- Use high-quality steak and fresh ingredients for the best flavor.
- Don’t overcook the steak; use a meat thermometer.
- Season generously with salt and pepper.
- Fresh herbs can add a burst of freshness.
- Adjust sauce seasoning to taste; lemon juice can brighten a creamy sauce.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing, Boiling
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 650 Kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 150mg
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