Luxurious Beef Pasta Dish (Printable Format)

Tender slices of ribeye steak and pasta tossed in a rich, velvety sauce made with cream, Parmesan, and aromatic herbs - an indulgent meal that's surprisingly easy to prepare.

# What You'll Gather:

→ For the Steak

01 - 2 boneless ribeye steaks (or your preferred cut of steak)
02 - Salt and freshly ground black pepper, to taste
03 - 1 tablespoon olive oil (for cooking)

→ The Pasta

04 - 12 oz pasta (fettuccine, penne, or spaghetti work well)
05 - Salt (for the pasta water)

→ For Creamy Sauce

06 - 2 tablespoons unsalted butter
07 - 2 cloves garlic, minced
08 - 1 small onion, finely chopped
09 - 1 cup heavy cream (you can substitute with half-and-half or a dairy-free alternative)
10 - 1 cup beef broth (preferably low sodium)
11 - 1/2 cup grated Parmesan cheese (for extra richness)
12 - 1/4 teaspoon red pepper flakes (optional, for a bit of spice)
13 - 1 teaspoon dried Italian herbs (oregano, basil, thyme)
14 - Salt and freshly ground black pepper, to taste
15 - Fresh parsley, chopped (for garnish)

# Step-by-Step Instructions:

01 - Season the steaks with salt and freshly ground black pepper on both sides. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the steaks to the pan and cook for 4-5 minutes per side, or until your desired level of doneness is reached. For medium-rare, aim for an internal temperature of 130°F (54°C). Remove the steaks from the skillet and let them rest for 5 minutes before slicing against the grain into thin strips. Set aside.
02 - While the steaks are resting, bring a large pot of salted water to a boil. Add your pasta and cook according to the package directions until al dente (usually about 8-10 minutes). Once cooked, drain the pasta, reserving about 1/2 cup of the pasta cooking water. Set aside.
03 - In the same skillet you used to cook the steak, add the butter over medium heat. Once melted, add the minced garlic and chopped onion. Sauté for 2-3 minutes, or until the onion becomes soft and translucent. Pour in the heavy cream and beef broth. Stir to combine, scraping up any browned bits from the pan for extra flavor. Bring to a simmer and cook for 5-7 minutes, until it begins to thicken slightly.
04 - Stir in the grated Parmesan cheese, red pepper flakes (if using), and Italian herbs. Season with salt and pepper to taste. Continue to simmer for another 2-3 minutes, allowing the sauce to thicken to a creamy consistency.
05 - Add the cooked pasta to the creamy sauce, tossing gently to coat. If the sauce is too thick, add a bit of the reserved pasta water to loosen it up. Gently fold in the sliced steak, distributing it evenly throughout the pasta. Let everything warm through for 1-2 minutes.
06 - Divide the creamy steak pasta between plates, and garnish with fresh chopped parsley. Serve immediately while hot, with extra grated Parmesan cheese on the side, if desired.

# Important Tips:

01 - Use quality steak for the best flavor. Ribeye is preferred for its marbling, but sirloin or strip steak work well too.
02 - Don't overcook the steak. Use a meat thermometer to check doneness and always let it rest before slicing.
03 - The starchy pasta water helps loosen the sauce and bind it to the pasta.
04 - For more flavor, add sautéed mushrooms, spinach, or sun-dried tomatoes to the sauce.
05 - This pasta pairs well with a simple green salad or garlic bread.

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