Garlic Parmesan Steak Pasta Recipe

Introduction

Garlic Parmesan Steak Pasta combines tender ribeye steak with a creamy, flavorful sauce and perfectly cooked rigatoni. This dish is a satisfying meal that’s simple enough for a weeknight but special enough to impress guests.

Ingredients

• 450 g ribeye steak (approximately 2 steaks)
• 1 tablespoon paprika
• 2 tablespoons olive oil
• 2 teaspoons dried parsley
• Salt
• Pepper
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tablespoons butter
• ½ cup chicken stock (120ml)
• ½ cup double cream (120ml)
• Salt & pepper, to taste
• ½ cup Parmesan, grated (40g)
• ⅓ cup fresh parsley, chopped (10g)
• 300 g rigatoni
• ⅓ cup white wine (optional, 75ml)

Instructions

1. Step 1: Generously season both sides of the ribeye steaks with paprika, dried parsley, salt, and pepper. Drizzle with olive oil and rub the seasonings into the meat. Set aside to let the flavors penetrate.
2. Step 2: While the steaks rest, dice the onion, mince the garlic, chop the fresh parsley, and grate the Parmesan. Prepare these ingredients ahead for a smooth cooking process.
3. Step 3: Heat a frying pan over high heat for about 1 minute to get it very hot. Place the steaks in the pan and sear for 1 minute on each side until browned.
4. Step 4: Add 1 tablespoon of butter to the pan, spoon the melted butter over the steaks for another minute, then remove the steaks and set them aside to rest.
5. Step 5: Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions until al dente. Drain and set aside.
6. Step 6: In the same pan used for the steaks, add the remaining butter and sauté the diced onion over medium heat for about 5 minutes until soft. Add the minced garlic and cook for 1 more minute until fragrant.
7. Step 7: If using, pour in the white wine to deglaze the pan. Simmer for a few minutes until slightly reduced. Optionally, add a pinch of paprika now.
8. Step 8: Stir in the chicken stock and double cream, season with salt and pepper, and cook on medium-high heat for 2–3 minutes until the sauce thickens slightly.
9. Step 9: Add the grated Parmesan to the sauce and stir until melted. Reduce the heat to a simmer. If the sauce is too thick, add some reserved pasta water to loosen it.
10. Step 10: Toss the cooked rigatoni and chopped fresh parsley into the sauce until well combined.
11. Step 11: Cut the rested steaks into cubes and place on top of the pasta before serving.

Tips & Variations

• For extra richness, finish the sauce with a splash of heavy cream instead of double cream.
• If you prefer a spicier kick, add some crushed red pepper flakes with the garlic.
• Use any short pasta such as penne or fusilli if rigatoni is unavailable.
• Letting the steak rest properly ensures it stays juicy when sliced.

Storage

Store leftover pasta and steak in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of cream or stock if the sauce thickens too much. Avoid microwaving to keep the steak tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, sirloin or strip steak can be used, but ribeye is preferred for its marbling and tenderness.

Is the white wine necessary?

No, the white wine is optional but adds a nice depth of flavor. You can substitute with extra chicken stock if you prefer.

Garlic Parmesan Steak Pasta Recipe

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★★★★★

4.8 from 67 reviews

Garlic Parmesan Steak Pasta is a decadent yet easy-to-make dish featuring tender ribeye steak seared to perfection and served over al dente rigatoni tossed in a creamy garlic Parmesan sauce. This recipe combines robust flavors from paprika-seasoned steak with a smooth, velvety sauce made with butter, double cream, chicken stock, and freshly grated Parmesan. Ideal for a comforting dinner, it delivers indulgence and satisfaction with every bite.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Italian-American

Ingredients

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Steak Seasoning and Meat

• 450 g Ribeye steak (approximately 2 steaks)
• 1 tablespoon Paprika
• 2 tablespoon Olive oil
• 2 teaspoon Dried parsley
• Salt, to taste
• Pepper, to taste

Vegetables and Herbs

• 1 Onion, diced
• 3 cloves Garlic, minced
• ⅓ cup Fresh parsley (10g), chopped

Sauce Ingredients

• 2 tablespoon Butter
• ½ cup Chicken stock (120ml)
• ½ cup Double cream (120ml)
• ½ cup Parmesan (40g), grated
• Salt & pepper, to taste
• ⅓ cup White wine (optional) (75ml)

Pasta

• 300 g Rigatoni

Instructions

1. Prepare the Steak Seasoning: Generously season both sides of the ribeye steaks with paprika, dried parsley, salt, and pepper. Drizzle with olive oil and rub the seasonings into the meat for even coverage. Set aside to let the flavors penetrate.
2. Prepare Vegetables and Cheese: While the steaks rest, finely dice the onion, mince the garlic, chop the fresh parsley, and grate the Parmesan cheese to have all ingredients ready for cooking.
3. Heat the Pan: Heat a frying pan over high heat for about 1 minute to ensure it is very hot, which helps achieve a good sear on the steak.
4. Cook the Steak: Place the steak in the hot pan and sear for 1 minute on each side until browned. Add 1 tablespoon butter and spoon it over the steak for an additional minute to add flavor and finish cooking. Remove the steak from the pan and set aside to rest, allowing juices to redistribute.
5. Boil the Pasta: In a pot of salted boiling water, cook the rigatoni according to package instructions until al dente. Drain and set aside, reserving some pasta water for the sauce.
6. Sauté Aromatics: In the same pan used for steak, add remaining butter and sauté the diced onion over medium heat for about 5 minutes until softened. Add minced garlic and cook for another minute until fragrant.
7. Deglaze and Build Sauce: Optionally add white wine to the pan to deglaze, scraping up any browned bits, and simmer for a couple of minutes. Stir in paprika if desired.
8. Add Liquids: Pour in chicken stock and double cream, season with salt and pepper, and cook over medium-high heat for 2-3 minutes until the sauce slightly thickens.
9. Add Cheese and Adjust Sauce: Stir in the grated Parmesan until melted and incorporated. Reduce heat to low and add reserved pasta water if needed to loosen the sauce to desired consistency.
10. Combine Pasta and Sauce: Add cooked rigatoni and chopped parsley to the sauce, stirring gently to combine and coat the pasta evenly.
11. Serve with Steak: Cut the rested steak into cubes. Plate the pasta and top with the steak cubes. Serve immediately and enjoy the rich flavors.

Notes

• Cooking times for steak may vary depending on thickness and preferred doneness; adjust searing times accordingly.
• White wine is optional but adds a nice depth of flavor when deglazing the pan.
• Reserve some pasta water before draining to adjust sauce consistency.
• Use freshly grated Parmesan for the best flavor and melting quality.
• Allow steak to rest to keep it juicy and tender before slicing.

Keywords: Garlic Parmesan Steak Pasta, Ribeye steak pasta, creamy steak pasta, rigatoni with steak, garlic pasta sauce, steak dinner recipe