Can I use a different cut of steak for this recipe?

Absolutely! Ribeye, strip steak, or tenderloin all work wonderfully. Just adjust cooking times according to thickness and preferred doneness. Thinner cuts like skirt or flank steak also work well but cook much faster and should be sliced very thinly against the grain.

Is there a lighter alternative to heavy cream I can use?

You can substitute half-and-half or a mixture of milk and cream cheese for a lighter version, though the sauce won't be quite as rich. For a dairy-free option, full-fat coconut milk works surprisingly well, though it will add a subtle coconut flavor to the dish.

What's the best pasta shape for this recipe?

Medium-sized shapes like penne, fusilli, or farfalle work best as they catch the sauce in their nooks and crannies. Long pastas like fettuccine or tagliatelle are also excellent choices as the sauce clings beautifully to the strands.

My sauce separated or looks grainy – what happened?

This usually happens when cream-based sauces are heated too quickly or at too high a temperature. To fix it, remove from heat, add a splash of cold cream, and whisk vigorously. In the future, keep the heat medium-low when working with cream and avoid boiling the sauce.

Creamy Steak Pasta Recipe

Description

Creamy, indulgent, and bursting with flavor, this Creamy Steak Pasta recipe combines perfectly cooked steak slices with tender pasta coated in a rich, velvety sauce. Perfect for a hearty dinner or special occasion, this dish is easy to prepare yet delivers restaurant-worthy results right at home.

Ingredients

Units Scale

For the Steak

1 tablespoon olive oil
2 rump steaks (about 1 lb / 450 g total)
Salt and pepper, to taste
2 tablespoons butter
2 garlic cloves, finely chopped
1 sprig rosemary

For the Pasta

8 oz (250 g) pasta
2 tablespoons butter
2 garlic cloves, finely chopped
1 teaspoon Italian seasoning
1/2 cup (125 ml) low-sodium chicken stock
1 cup (250 ml) heavy cream
1/3 cup Parmesan, grated
A handful of fresh parsley, roughly chopped
Salt and freshly ground black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Steak
Season the rump steaks generously with salt and pepper. Heat olive oil in a large skillet over high heat. Add the steaks and sear for 3-4 minutes on each side, forming a golden-brown crust.
Infuse Steak with Aromatics
Add butter, garlic, and a sprig of rosemary to the skillet with the steaks. Spoon the melted butter over the steaks as they cook. Continue cooking to your preferred doneness. Remove the steaks from the skillet and allow them to rest for 5 minutes. Slice thinly.
Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1-2 cups of pasta water, then drain the pasta.
Make the Sauce Base
In the same skillet used for the steak (or a clean one if unavailable), melt the butter over medium heat. Add the chopped garlic and sauté for 1 minute until fragrant. Stir in the Italian seasoning, followed by the chicken stock. Simmer for 1-2 minutes.
Create the Creamy Sauce
Stir in the heavy cream and let the mixture simmer for a couple of minutes, allowing it to thicken slightly.
Combine Pasta and Steak
Add the cooked pasta to the skillet, along with the sliced steak. Stir in grated Parmesan cheese, tossing everything together thoroughly. Use reserved pasta water to adjust the sauce consistency if needed.
Finish and Serve
Sprinkle chopped parsley over the pasta for freshness and season with additional salt and pepper, if required. Serve immediately, garnished with extra Parmesan cheese, if desired.

Notes

For the best sear on your steak, ensure your skillet is extremely hot before adding the meat.
Swap Parmesan for Pecorino Romano for a sharper flavor.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of cream or pasta water if needed to loosen the sauce.
You can use other cuts of steak such as sirloin if rump steak is unavailable.

Nutrition

Serving Size: 1 Serving
Calories: 520kcal
Sugar: 2g
Sodium: 360mg
Fat: 31g
Saturated Fat: 15g
Unsaturated Fat: 13g
Trans Fat: 1g
Carbohydrates: 35g
Fiber: 2g
Protein: 27g
Cholesterol: 140mg