Garlic Parmesan Steak Pasta

Tender ribeye steak meets creamy rigatoni pasta in a rich, garlicky parmesan sauce. This decadent recipe is perfect for a special occasion or a comforting weeknight meal. With perfectly seared steak, a velvety sauce, and al dente pasta, this dish delivers bold flavors in every bite.

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Why You’ll Love This Recipe

• Rich & Indulgent: The garlic parmesan sauce is luxuriously creamy and packed with flavor.
• Restaurant-Quality Meal at Home: Impress family and guests with this elegant yet easy-to-make dish.
• Versatile & Customizable: Add mushrooms, spinach, or cherry tomatoes to enhance the flavors.
• Perfect for Steak Lovers: Tender, juicy ribeye steak adds a meaty richness that pairs beautifully with the creamy sauce.

Preparation Phase & Tools to Use

Essential Tools and Equipment

• Cast iron or stainless steel pan: Ensures a perfect sear on the steak.
• Large pot: For boiling the pasta.
• Tongs: Helps flip the steak without piercing it.
• Sharp knife: For slicing the steak cleanly.
• Cutting board: To let the steak rest and for chopping ingredients.
• Measuring cups and spoons: Ensures precise ingredient portions.
• Wooden spoon or spatula: For stirring the sauce.

Preparation Tips

• Let the steak rest before cooking to bring it to room temperature for even cooking.
• Use freshly grated parmesan cheese for a smoother, creamier sauce.
• Salt your pasta water generously for the best flavor.
• Reserve some pasta water to adjust the sauce consistency if needed.
• Rest the steak after cooking to retain its juices before slicing.

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Ingredients

For the Steak:

• 450 g ribeye steak (approx. 2 steaks)
• 1 tbsp paprika
• 2 tbsp olive oil
• 2 tsp dried parsley
• Salt and pepper, to taste

For the Sauce & Pasta:

• 1 onion, diced
• 3 cloves garlic, minced
• 2 tbsp butter, divided
• ½ cup (120 ml) chicken stock
• ½ cup (120 ml) double cream
• Salt and pepper, to taste
• ½ cup (40 g) grated parmesan cheese
• ⅓ cup (10 g) fresh parsley, chopped
• 300 g rigatoni pasta
• ⅓ cup (75 ml) white wine (optional)

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Step-by-Step Instructions

1. Prepare the Ingredients

• Season both sides of the ribeye steaks with paprika, dried parsley, salt, and pepper.
• Drizzle with olive oil and rub in the seasonings. Let the steak sit for at least 10 minutes (or up to 3 hours in the fridge) for better flavor.
• Dice the onion, mince the garlic, chop the parsley, and grate the parmesan cheese.

2. Cook the Steak

• Heat a frying pan over high heat for 1 minute.
• Place the steak in the pan and sear on high heat for 1 minute per side until browned.
• Add 1 tbsp butter and baste the steak by spooning the melted butter over it for another minute.
• Remove the steak from the pan and let it rest for 5-10 minutes.

3. Cook the Pasta

• Bring a large pot of salted water to a boil.
• Add rigatoni and cook according to the package instructions until al dente.
• Reserve ¼ cup of pasta water before draining.

4. Make the Garlic Parmesan Sauce

• In the same pan used for the steak, add 1 tbsp butter and sauté the onion over medium heat for 5 minutes.
• Add minced garlic and cook for 1 minute until fragrant.
• (Optional) Pour in white wine to deglaze the pan, scraping up any browned bits. Let it simmer for 2 minutes.
• Stir in chicken stock and double cream. Season with salt, pepper, and paprika if desired. Cook on medium-high heat for 2-3 minutes.
• Add grated parmesan cheese and stir until melted.
• Adjust the sauce consistency with reserved pasta water, if needed.

5. Combine and Serve

• Toss the cooked rigatoni and chopped parsley into the sauce, stirring well to coat.
• Slice the rested steak into cubes and place on top of the pasta.
• Serve immediately with extra parmesan cheese, if desired.

Serving Suggestions

This rich and creamy Garlic Parmesan Steak Pasta pairs well with a variety of sides to balance its bold flavors. Here are some great options:

1. Caesar Salad

A crisp romaine salad with parmesan, crunchy croutons, and a creamy Caesar dressing adds freshness and a slight tanginess to complement the creamy pasta.

2. Garlic Bread

A warm, crispy baguette brushed with garlic butter is perfect for soaking up any extra sauce.

3. Red Wine

A full-bodied red wine, such as Cabernet Sauvignon or Merlot, enhances the steak’s richness and pairs beautifully with the parmesan sauce.

4. Steamed Broccoli

A simple and healthy side that adds a fresh contrast to the creamy pasta. Lightly steaming the broccoli keeps it vibrant and crisp.

5. Sautéed Mushrooms

Earthy mushrooms bring an umami depth that pairs well with both steak and parmesan. Try using cremini or shiitake mushrooms for extra flavor.

6. Roasted Asparagus

Oven-roasted asparagus with olive oil, salt, and a squeeze of lemon brightens up the dish and adds a slight crunch.

7. Mashed Potatoes

For an ultra-indulgent meal, serve the pasta with a side of creamy mashed potatoes. The buttery texture complements the steak perfectly.

8. Lemon Butter Green Beans

A quick sauté with butter, garlic, and lemon juice creates a refreshing, slightly tangy side that balances the richness of the sauce.

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Recipe Tips for the Best Garlic Parmesan Steak Pasta

• Use high-quality steak: Ribeye provides the best flavor and tenderness, but sirloin or filet mignon are good alternatives.
• Let the steak come to room temperature before cooking: This ensures even cooking and better texture.
• Season generously: Salt and pepper enhance the natural flavors of both the steak and the sauce.
• Grate fresh parmesan cheese: It melts more smoothly into the sauce compared to pre-shredded cheese.
• Control the sauce consistency: If the sauce is too thick, add a little reserved pasta water to loosen it. If too thin, let it simmer for a few extra minutes.
• Taste and adjust seasonings before serving: Balancing the flavors ensures a perfect dish.

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Storage and Reheating Instructions

How to Store Leftovers

• Store in an airtight container in the refrigerator for up to 3 days.
• Avoid freezing, as the creamy sauce may separate and change texture.

How to Reheat

• Stovetop: Reheat over low heat in a pan, adding a splash of cream, milk, or chicken stock to refresh the sauce. Stir gently until warmed through.
• Microwave: Heat in 30-second intervals, stirring between each round, and add a little cream or milk if the sauce has thickened too much.

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FAQs

1. Can I use a different cut of steak?

Yes, sirloin, filet mignon, or New York strip are great alternatives to ribeye. Adjust the cooking time based on the thickness of the steak.

2. What pasta works best for this dish?

Rigatoni is ideal because its ridges hold onto the sauce well, but penne, fettuccine, or pappardelle are also good options.

3. Can I make this without wine?

Yes, substitute the white wine with chicken stock for a similar depth of flavor without the alcohol.

4. How can I make this dish spicier?

Add a pinch of red pepper flakes or cayenne pepper to the sauce for a bit of heat.

5. Can I use pre-shredded parmesan cheese?

It is not recommended, as pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly. Always use freshly grated parmesan for the best texture and flavor.

6. Can I make this dish ahead of time?

The steak is best cooked fresh, but you can prepare the sauce and pasta ahead of time and store them separately. Reheat gently and add freshly cooked steak before serving.

7. How do I prevent my steak from drying out?

Avoid overcooking and always let the steak rest before slicing. If reheating, do so gently over low heat.

8. What can I use instead of double cream?

You can substitute it with heavy cream or half-and-half for a slightly lighter version.

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Conclusion

Garlic Parmesan Steak Pasta is a luxurious yet simple dish that brings together tender, juicy steak with a creamy garlic parmesan sauce and perfectly cooked rigatoni. Whether you’re preparing it for a special occasion or an indulgent weeknight meal, this recipe delivers bold flavors and satisfying textures. Pair it with your favorite side dishes, follow the cooking tips for the best results, and enjoy a restaurant-quality meal at home.

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Common Mistakes to Avoid & How to Perfect the Recipe

1. Overcooking the Steak

For the best texture, cook the steak to medium-rare or medium. Overcooking results in a tough and chewy texture. Use a meat thermometer:

• Medium-rare: 57°C (135°F)
• Medium: 63°C (145°F)

2. Skipping the Resting Time

Allowing the steak to rest for at least 5-10 minutes after cooking ensures that the juices redistribute, keeping the meat tender and flavorful.

3. Not Saving Pasta Water

The reserved pasta water contains starch that helps emulsify the sauce, creating a smoother and creamier consistency. Add a little at a time if the sauce seems too thick.

4. Using Pre-Shredded Parmesan Cheese

Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly. Always use freshly grated parmesan for a creamy sauce.

5. Overheating the Cream Sauce

Cooking the cream sauce on too high heat can cause it to separate or curdle. Keep the heat on medium and stir continuously for a silky texture.

6. Undercooking or Overcooking the Pasta

For the best texture, cook the pasta al dente according to package instructions. It will absorb some of the sauce, so avoid overcooking to keep it from becoming mushy.

7. Using the Wrong Cut of Steak

Ribeye is the best choice for this dish due to its marbling and tenderness. However, if substituting, opt for sirloin, filet mignon, or New York strip for similar results.

8. Skipping the Deglazing Step

If using white wine, deglazing the pan is essential to lift all the flavorful browned bits from cooking the steak, which enhances the depth of the sauce. If avoiding alcohol, substitute with chicken stock for a similar effect.

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