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Best Steak Pasta Ever

This recipe delivers restaurant-quality steak pasta at home, featuring tender steak and perfectly coated noodles in a flavorful, creamy sauce. The key is searing the steak to perfection, resting it properly, and creating a rich sauce emulsified with Parmesan cheese and pasta water.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Sirloin or Ribeye steak, about 1 inch thick
  • 1 lb Fettuccine or Linguine pasta
  • 2 tbsp Olive Oil
  • 4 tbsp Butter, divided
  • 1 medium Shallot, finely chopped
  • 4 cloves Garlic, minced
  • ½ cup Dry Red Wine Cabernet Sauvignon or Merlot
  • 1 cup Beef Broth
  • ½ cup Heavy Cream
  • ½ cup Parmesan Cheese, freshly grated, plus more for serving
  • 2 sprigs Fresh Thyme
  • ¼ cup Fresh Parsley, chopped
  • Salt to taste
  • Black Pepper to taste

Equipment

  • large pot
  • colander
  • Large cast-iron skillet
  • Meat Thermometer
  • cutting board
  • Chef's knife
  • Measuring cups
  • Measuring spoons
  • tongs
  • wooden spoon or spatula

Method
 

  1. Pat the steak dry with paper towels. Season generously with salt and pepper. Let it sit at room temperature for at least 30 minutes.
  2. Cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  3. Heat 1 tbsp of olive oil and 2 tbsp of butter in a large cast-iron skillet over high heat until smoking hot. Sear the steak for 2-3 minutes per side for medium-rare, or adjust cooking time to your preferred doneness. Use a meat thermometer to ensure accuracy (130-135°F for medium-rare).
  4. Remove the steak from the skillet and let it rest for at least 10 minutes before slicing against the grain.
  5. In the same skillet, add the remaining 1 tbsp olive oil and 2 tbsp butter. Add the shallots and cook until softened, about 3 minutes. Add the garlic and cook for 1 minute more, until fragrant.
  6. Pour in the red wine and scrape up any browned bits from the bottom of the skillet. Let the wine reduce by half, about 5 minutes.
  7. Add the beef broth and thyme sprigs. Bring to a simmer and cook until slightly thickened, about 5 minutes.
  8. Stir in the heavy cream and Parmesan cheese. Simmer gently until the cheese is melted and the sauce is smooth, about 2 minutes. Season with salt and pepper to taste.
  9. Add the cooked pasta to the sauce and toss to coat. If the sauce is too thick, add a little pasta water to thin it out.
  10. Slice the rested steak thinly and arrange it over the pasta. Garnish with fresh parsley and more Parmesan cheese. Serve immediately.

Notes

For best results, use a high-quality steak like sirloin or ribeye. Dry brining the steak before cooking will help it retain moisture and develop a deeper flavor. Resting the steak is crucial for a tender and juicy result. Use freshly grated Parmesan cheese for the best flavor and texture in the sauce. If you don't have fresh thyme, you can substitute with dried thyme (about 1/2 teaspoon). Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.