Steak and Pasta
Steak and pasta are a classic pairing that creates a rich, satisfying meal. Whether creamy, tomato-based, or lightly dressed, the combination of juicy steak and well-cooked pasta delivers an indulgent and flavorful experience.
Equipment
- Grill or Skillet
- Pasta Pot
- Mixing Bowl
Ingredients
Steak and Seasoning
- 8 oz ribeye steak or sirloin, filet mignon
- 1 tsp salt to taste
- 1 tsp black pepper to taste
- 1 tbsp olive oil for cooking
Pasta and Sauce
- 12 oz fettuccine pasta or spaghetti, penne
- 1 cup heavy cream for Alfredo sauce
- 1 cup grated Parmesan cheese
- 2 tbsp butter
- 3 cloves garlic minced
- 1 tbsp fresh parsley chopped, for garnish
Instructions
- Cook the fettuccine pasta according to package instructions. Reserve about 1 cup of pasta water before draining.
- Season the steak with salt and pepper. Heat a skillet or grill over high heat and add olive oil.
- Cook the steak for 4-6 minutes per side for medium-rare. Let it rest for a few minutes before slicing thinly.
- In a large skillet, melt butter over medium heat and sauté the minced garlic until fragrant.
- Pour in the heavy cream and let it simmer for 5 minutes.
- Stir in the grated Parmesan cheese until it melts into a creamy sauce. If the sauce thickens too much, add a little reserved pasta water.
- Add the cooked pasta into the sauce and toss well to coat.
- Top with the sliced steak and garnish with fresh parsley before serving.
Notes
For a tomato-based variation, replace the cream with a marinara sauce. You can also try different steak cuts based on your preference.