Steak and Pasta

5 from 2 votes

Pasta tossed in a rich, creamy sauce, topped with perfectly seared and juicy steak. This Steak and Pasta is elegant enough for entertaining and easy enough for weeknights.

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: Western

Servings: servings

Author: Precious

Ingredients

Pasta

16 ounces spaghetti or pasta of choice
Salt as needed

Steak

2 ribeye steaks about 8 ounces per steak
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon dried thyme
2 Tablespoons olive oil

Sauce

4 Tablespoons unsalted butter
6 garlic cloves minced
½ teaspoon red pepper flakes for heat, optional
½ cup chicken stock
2 cups heavy cream
2 ounces cream cheese cut into cubes
2 sprigs fresh thyme
⅛ teaspoon black pepper
1 cup grated parmesan
2 Tablespoons minced parsley for garnish

Instructions

Cook Pasta

Cook the pasta according to the package's instructions. Reserve a cup of pasta water before draining.

Sear The Steaks

Pat dry the steaks with paper towels. Season both sides with salt, pepper, garlic powder, and dried thyme.
Heat a large skillet on medium-high heat until smoking hot. It takes about 5 minutes. Add the olive oil and swirl to ensure it coats the bottom of the pan. Add the seasoned steaks and cook for 3 minutes per side or until desired doneness. See the steak cooking guide in the recipe notes.
Transfer the steaks from the pan to a plate and cover with aluminum foil to keep warm.

Make The Sauce

Reduce the heat to medium, add the butter to the same skillet and let it melt. Add the minced garlic and pepper flakes (if using). Stir and let it cook in the butter for about 10 seconds. Do not burn the garlic.
Add the chicken stock to deglaze the pan. Bring to a simmer, then add the heavy cream, cream cheese, fresh thyme, and black pepper. Bring to a simmer, then stir or whisk to dissolve the cream cheese. Let it simmer while stirring from time to time until the sauce thickens and easily coats the back of a wooden spoon.
Add the pasta to the sauce and toss to combine, adding the reserved pasta water if it is too dry. Add the shredded parmesan and toss to combine. Continue to add pasta water if the pasta is dry. Taste the pasta and sprinkle on a pinch of salt if needed.
Slice the steak into thin slices against the grain and serve over the pasta. Garnish with fresh minced parsley if desired.

Notes

1. I highly recommend you buy your block of parmesan cheese and shred it. Way better quality than pre-shredded cheese!

2. Steak temperature cooking guide: Use a meat thermometer to achieve the desired doneness:

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