Creamy Steak Pasta
This creamy steak pasta blends tender, juicy steak with a rich, silky sauce that coats every bite of pasta. Comforting yet elegant, it’s simple enough for any cook and versatile to suit your taste or pantry.
Equipment
- Skillet
- Large Pot
Ingredients
- 1 tbsp olive oil
- 2 rump steaks rump steak (about 1 lb / 450 g total)
- to taste salt and pepper
- 2 tbsp butter divided
- 2 cloves garlic finely chopped
- 1 sprig rosemary
- 8 oz pasta your choice
- 1 tsp Italian seasoning
- 1/2 cup low-sodium chicken stock
- 1 cup heavy cream
- 1/3 cup Parmesan grated
- a handful fresh parsley roughly chopped
Instructions
- Season the rump steaks generously with salt and pepper.
- Heat olive oil in a large skillet over high heat. Sear steaks for 3-4 minutes on each side until browned.
- Lower heat. Add 1 tbsp butter, garlic, and rosemary. Spoon butter over steaks as they finish cooking. Remove and let rest for 5 minutes before slicing thinly against the grain.
- Cook pasta in salted boiling water until al dente. Reserve 1-2 cups pasta water, then drain pasta.
- In the same skillet, melt remaining butter over medium-low heat. Sauté garlic until fragrant.
- Add Italian seasoning and chicken stock. Simmer 1-2 minutes. Pour in heavy cream and cook until sauce thickens.
- Stir in pasta, sliced steak, and Parmesan. Adjust sauce consistency with reserved pasta water.
- Mix in chopped parsley. Season with salt and pepper to taste. Serve immediately.
Notes
Feel free to add sautéed mushrooms, spinach, or bell peppers for extra flavor and nutrition.