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A plate of creamy ribeye steak pasta with herbs

Creamy Ribeye Steak Pasta

Indulge in a rich and creamy pasta dish featuring perfectly seared ribeye steak, tossed with fettuccine in a savory Parmesan cream sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 850 kcal

Equipment

  • Large Skillet
  • Cutting Board
  • Aluminum Foil
  • Large Pot

Ingredients
  

Main Ingredients

  • 1.5 lbs Ribeye Steak 1-inch thick
  • 12 oz Fettuccine or Tagliatelle
  • 2 tbsp Olive Oil
  • 3 Garlic minced
  • 1 Shallot finely diced
  • 0.5 cup Dry White Wine
  • 1.5 cups Heavy Cream
  • 0.5 cup Parmesan Cheese freshly grated, plus more for serving
  • 0.5 cup Beef Broth
  • 0.25 cup Fresh Parsley chopped
  • Salt and Freshly Ground Black Pepper to taste
  • 0.5 tsp Red Pepper Flakes optional

Instructions
 

Prepare and Cook the Steak

  • Season the ribeye steak with salt and pepper, then sear in a skillet with olive oil for 3-5 minutes per side until desired doneness is reached.
  • Remove the steak and let it rest on a cutting board, tented with foil.

Cook the Pasta

  • Boil salted water and cook fettuccine until al dente, reserving 1 cup of pasta water before draining.

Build the Cream Sauce

  • In the same skillet, sauté garlic and shallot, then deglaze with white wine.
  • Add beef broth, heavy cream, and red pepper flakes, simmering until thickened.
  • Stir in Parmesan cheese until smooth, then season with salt and pepper.

Combine and Serve

  • Slice the rested steak and add the drained pasta to the cream sauce, tossing to coat.
  • Adjust sauce consistency with reserved pasta water if needed, then fold in parsley.
  • Serve topped with sliced steak, extra Parmesan, and parsley.

Notes

For an extra kick, increase the amount of red pepper flakes. Freshly grated Parmesan cheese makes a big difference in the sauce quality.