Description
This easy and delicious Steak Pasta recipe combines perfectly seared ribeye steak with a creamy garlic and herb Boursin cheese sauce, tossed with al dente tagliatelle and finished with Parmesan and fresh parsley. Ready in just 20 minutes, it’s a satisfying dish perfect for a quick weeknight dinner that feels indulgent yet simple to prepare.
Ingredients
Scale
Steak and Cooking
- 1x 285g/10oz Ribeye Steak, at room temperature
- 1 tbsp Vegetable Oil
- 1 heaped tbsp Unsalted Butter
Pasta
- 200g / 7oz Tagliatelle or other long-cut pasta (dry weight)
Sauce
- 2 small Shallots, finely diced
- 120ml / 1/2 cup zero salt Chicken Stock
- 1x 150g/5.3oz block Garlic & Herb Boursin Cheese, at room temperature
- 20g / 1/4 cup freshly grated Parmesan, plus more for serving
- 1 tbsp finely diced Fresh Parsley, plus more for serving
- Salt & Black Pepper, as needed
Instructions
- Prepare and Season Steak: Pat the ribeye steak dry thoroughly with paper towels to ensure a good sear. Generously season both sides with salt and black pepper to taste.
- Sear Steak: Heat a large cast-iron or heavy-based pan over high heat until piping hot, with wisps of smoke visible. Add vegetable oil and let it heat for 5-10 seconds. Place the steak in the pan and cook for approximately 2 minutes and 30 seconds on one side. Flip the steak, then add the butter and baste the steak by spooning melted butter over it for the last minute of cooking. Remove the steak to a plate and let it rest while you finish the dish. Lower the heat to medium.
- Cook Pasta: Add the pasta to salted boiling water and cook until al dente according to package directions. Do not drain the pasta yet; reserve some of the pasta water.
- Make Sauce: Add the diced shallots to the pan and fry until softened and golden, being careful not to burn them as the pan may still be hot. Pour in the zero salt chicken stock and stir in the room temperature Garlic & Herb Boursin cheese until fully melted. Stir in the freshly grated Parmesan and finely diced parsley. Add the resting juices collected from the steak plate. Bring the mixture to a gentle simmer, then reduce the heat to low.
- Toss Pasta in Sauce: Use tongs to transfer the cooked pasta directly from the pot into the pan with sauce, including some of the pasta water to help bind the sauce. Toss continuously until the sauce thickens and coats the pasta well. If the sauce becomes too thick, add more pasta water a little at a time. Adjust seasoning with salt and pepper if needed.
- Slice Steak and Serve: Very thinly slice the rested steak at a slight angle against the grain to preserve tenderness. Plate the sauced pasta and top with slices of steak. Garnish with extra Parmesan and fresh parsley if desired, then serve immediately and enjoy!
Notes
- Steak: The recipe uses a 10oz ribeye but any steak cut of your choice will work. Adjust cooking time based on thickness and desired doneness.
- Cooking Time for Steak: 2 minutes 30 seconds per side yields medium-rare for a 2.5 cm thick steak. Adjust accordingly.
- Stock: Zero salt chicken stock is preferred for better control over saltiness because the cheese adds salt.
- Sauce Consistency: The creamy sauce thickens quickly. Use reserved pasta water to thin it out if it becomes too thick.
- Calories: Nutritional values are estimated for two servings without extra Parmesan garnish.
Nutrition
- Serving Size: 1 serving (half recipe)
- Calories: 650 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 38 g
- Saturated Fat: 17 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 110 mg
