Garlic Parmesan Steak Pasta
This indulgent and satisfying garlic parmesan steak pasta is the perfect dish with a rich, velvety sauce paired with tender, flavorful ribeye steak. This is a meal to remember!
Equipment
- 2 cutting boards
- 1 frying pan
- 1 Sharp knife
- 1 Large Pot
Ingredients
- 450 g Ribeye steak approximately 2 steaks
- 1 tablespoon Paprika
- 2 tablespoon Olive oil
- 2 teaspoon Dried parsley
- Salt
- Pepper
- 1 Onion diced
- 3 cloves Garlic minced
- 2 tablespoon butter
- ½ cup Chicken stock 120ml
- ½ cup Double cream 120ml
- Salt & pepper
- ½ cup Parmesan 40g, grated
- ⅓ cup Fresh parsley 10g, chopped
- 300 g Rigatoni
- ⅓ cup White wine (optional) 75ml
Instructions
Preparing the ingredients
- Start by generously seasoning both sides of the ribeye steaks with paprika, dried parsley, salt, and pepper. Drizzle with olive oil and rub the seasonings into the meat to ensure even coverage. Set aside to allow the flavors to penetrate the steak.450 g Ribeye steak, 2 tablespoon Olive oil, 2 teaspoon Dried parsley, Salt, Pepper, 1 tablespoon Paprika
- While the steaks rest, finely dice the onion, mince the garlic cloves, finely chop the fresh parsley, and grate the Parmesan cheese. Having everything prepped ahead of time will make the cooking process smoother.3 cloves Garlic, ½ cup Parmesan, ⅓ cup Fresh parsley, 1 Onion
Cooking the steak
- Heat a frying pan over high heat for about 1 minute to ensure it’s hot enough to sear the steaks properly.
- Place the steak on the frying pan and fry on high heat for 1 minute until browned, flip over and fry for 1 minute on the other side then add 1 tablespoon butter, spoon the butter over the steak for a further minute then set aside to rest.450 g Ribeye steak
- Add 1 tablespoon of butter to the pan and spoon the melted butter over the steaks for an additional minute.2 tablespoon butter
- Remove the steaks from the pan and set them aside to rest (cooking times may vary depending on pan and type of cooker as well as how pink you like your steak).
Making the pasta and the sauce
- Once the steaks have been set aside, bring the pasta to the boil by adding table salt to a pot of boiling water. Once the pot of water is boiling, add in the pasta and continue to boil300 g Rigatoni
- In the same pan used to sear the steaks, add a bit more butter. Sauté the diced onion over medium heat for about 5 minutes until soft. Add the minced garlic and cook for an additional minute until fragrant. If you are optionally adding white wine, add it at this point to deglaze the pan and simmer for a couple of minutes before the next step. At this point I also like to add some additional paprika.
- Add the chicken stock and double cream to the mixture with some salt and pepper and cook on medium-high heat for 2-3 minutes.½ cup Chicken stock, ½ cup Double cream, Salt & pepper
- Add the Parmesan to the sauce and stir together until melted, reduce to a simmer. Add pasta water as desired to loosen the sauce.
- Add in the pasta and chopped parsley, stirring to combine before cutting the steaks in to cubes to be placed on top of each serving of pasta
Video
Notes
Let the steaks rest for at least 5-10 minutes after cooking while you are cooking the sauce. This resting period allows the juices to redistribute evenly throughout the meat, ensuring every bite is juicy and packed with flavor. During this time, you can cover the steak loosely with foil to keep it warm.
Nutrition
Calories: 776kcalCarbohydrates: 57.9gProtein: 42.7gFat: 41.5gCholesterol: 156.2mgSodium: 483.1mgPotassium: 498.6mgFiber: 3.7gSugar: 4.7g
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