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Creamy Steak Pasta Recipe

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4 from 3 reviews

This creamy steak pasta recipe combines tender rump steak with a luscious garlic and Parmesan cream sauce, served over perfectly cooked pasta. The steak is seared to caramelized perfection, then sliced and tossed with pasta in a rich sauce infused with rosemary, garlic, and Italian seasoning, making it a comforting and flavorful meal ready in just 35 minutes.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Ingredients

Steak and Cooking

  • 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

Pasta and Sauce

  • 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 cheese, grated
  • A handful of fresh parsley, roughly chopped
  • Salt and freshly ground black pepper to taste

Instructions

  1. Season and Sear the Steaks: Season your rump steaks generously with salt and pepper. Heat olive oil in a large skillet over high heat. Add the steaks and cook for 3-4 minutes per side until you see a brown crust forming.
  2. Add Butter, Garlic, and Rosemary: Add butter, finely chopped garlic, and a sprig of rosemary to the pan with the steaks. Spoon the melted butter over the steaks as they cook. Continue cooking until they reach your desired doneness. Remove the steaks from the skillet and let them rest for 5 minutes before slicing thinly.
  3. Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Before draining, reserve 1-2 cups of pasta water for later use.
  4. Prepare the Cream Sauce: In a skillet (the same one used for steak if large enough), melt 2 tablespoons of butter over medium-low heat. Add the finely chopped garlic and cook for 1 minute until fragrant.
  5. Add Seasoning and Stock: Stir in Italian seasoning, then add the low-sodium chicken stock. Let the mixture simmer for 1-2 minutes.
  6. Incorporate Heavy Cream: Pour in the heavy cream and continue simmering for a couple of minutes until the sauce begins to thicken lightly.
  7. Combine Pasta and Steak: Add the cooked pasta and sliced steak into the sauce. Stir in the grated Parmesan cheese. If the pasta looks too dry, add a small amount of the reserved pasta water to achieve a creamy consistency.
  8. Finish with Parsley and Seasoning: Mix in the freshly chopped parsley and season with additional salt and freshly ground black pepper to taste.
  9. Serve: Serve the creamy steak pasta immediately, optionally topping with extra freshly grated Parmesan cheese.

Notes

  • Letting the steak rest after cooking helps retain its juices for a tender bite.
  • Reserve pasta water to adjust sauce consistency and help it cling better to the pasta.
  • You can substitute rump steak with sirloin or ribeye for different flavors and textures.
  • Use freshly grated Parmesan for the best flavor and melting quality.
  • For a lighter option, substitute heavy cream with half-and-half, but the sauce will be less rich.

Find it online: https://allcookedup.com/creamy-steak-pasta-recipe/