Description
This delicious Steak and Pasta recipe combines perfectly seared ribeye steaks with a creamy garlic Parmesan sauce tossed with spaghetti, creating a hearty and comforting meal perfect for any occasion.
Ingredients
Units
Scale
Pasta
- 16 ounces spaghetti or pasta of choice
- Salt as needed
Steak
- 2 ribeye steaks, about 8 ounces each
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 2 Tablespoons olive oil
Sauce
- 4 Tablespoons unsalted butter
- 6 garlic cloves, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup chicken stock
- 2 cups heavy cream
- 2 ounces cream cheese, cut into cubes
- 2 sprigs fresh thyme
- 1/8 teaspoon black pepper
- 1 cup grated parmesan cheese
- 2 Tablespoons minced parsley for garnish
Instructions
- Cook Pasta: Cook the pasta according to the package’s instructions. Be sure to reserve one cup of the pasta cooking water before draining to adjust sauce consistency later.
- Sear The Steaks: Pat the ribeye steaks dry with paper towels. Season both sides evenly with salt, black pepper, garlic powder, and dried thyme. Heat a large skillet over medium-high heat until it is smoking hot, which usually takes about 5 minutes. Add the olive oil, swirling to coat the pan thoroughly. Place the steaks in the skillet and cook for about 3 minutes on each side, or until they reach your preferred level of doneness. Refer to the steak cooking guide in notes to check temperature. Remove steaks from skillet, place on plate, and cover loosely with aluminum foil to keep warm.
- Make The Sauce: Reduce heat to medium and add the butter to the same skillet. Allow it to melt, then add the minced garlic and red pepper flakes if using. Stir and cook briefly for about 10 seconds, taking care not to burn the garlic. Pour in the chicken stock to deglaze the pan, scraping up any browned bits. Bring to a simmer, then add the heavy cream, cream cheese cubes, fresh thyme sprigs, and black pepper. Stir or whisk continuously until the cream cheese dissolves and the sauce thickens. The sauce should be thick enough to coat the back of a wooden spoon.
- Toss Pasta in Sauce: Add the drained pasta directly into the cream sauce, tossing to combine. If the pasta seems dry, gradually add reserved pasta water until desired consistency is achieved. Stir in the grated Parmesan cheese and continue tossing to combine. Taste and add a pinch of salt if needed.
- Serve: Slice the rested steaks thinly across the grain and arrange them over the creamy pasta. Garnish the dish with freshly minced parsley for a burst of color and freshness. Serve immediately for best taste.
Notes
- I highly recommend purchasing a block of Parmesan cheese and shredding it yourself for superior flavor and texture compared to pre-shredded varieties.
- Steak cooking temperature guide (use a meat thermometer for accuracy): Rare 120-130°F (49-54°C) – cool red center; Medium Rare 130-135°F (54-57°C) – warm red center; Medium 135-145°F (57-63°C) – warm pink center; Medium Well 145-155°F (63-68°C) – slightly pink center; Well Done 155°F+ (68°C+) – little or no pink.
Nutrition
- Serving Size: 1 serving
- Calories: 710
- Sugar: 2g
- Sodium: 450mg
- Fat: 45g
- Saturated Fat: 22g
- Unsaturated Fat: 20g
- Trans Fat: 0.3g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 130mg
