steak pasta recipe
The Best steak pasta recipe
This recipe is perfect for any occasion—whether it’s a lazy Sunday dinner after a long week or a special family gathering where we want something hearty but not too complicated. The steak adds a depth of flavor that ground beef just can’t match, and the pasta soaks up all the juices like a sponge, making every bite moist and delicious. My kids love how it’s quick to make, and I love how it’s packed with protein and iron to keep everyone fueled. Plus, the red wine reduction isn’t just for show—it’s got antioxidants that make it a little healthier than plain marinara. It’s that kind of meal that feels like a treat but is actually good for you, and honestly, that’s what I’m all about. It’s the kind of dish that makes you feel like you’re doing something right, whether you’re feeding a crowd or just a few people at the table.
Steak & Garlic Pasta with Creamy Tomato Sauce
A rich, flavorful pasta dish featuring tender steak slices in a creamy tomato sauce, paired with al dente pasta and fresh herbs. This recipe is a must-try for any occasion.
🥘Ingredients
- 1.5 lbs sirloin steak (1.5-inch thick)
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
- 12 oz fettuccine or linguine
- 2 cups water
- ½ tsp salt
- 1 cup (240ml) heavy cream
- 1 cup (240ml) tomato sauce
- 2 cloves garlic, minced
- 1 tbsp butter
- 1 tbsp fresh parsley, chopped
- ½ tsp red pepper flakes (optional)
- Salt and black pepper to taste
👨🍳Directions
-
1
Preheat oven to 400°F (200°C). Season steak with salt, pepper, garlic powder, and smoked paprika. Heat 1 tbsp olive oil in a skillet over high heat. Sear steak for 3–4 minutes per side until browned. Transfer to a plate and let rest for 5 minutes. -
2
In the same skillet, add remaining olive oil and cook garlic for 30 seconds until fragrant. Pour in tomato sauce and simmer for 5 minutes. Stir in heavy cream, butter, and red pepper flakes. Simmer for another 3–4 minutes until slightly thickened. -
3
Cook pasta in salted boiling water until al dente (1–2 minutes less than package instructions). Drain, reserving ½ cup pasta water. Toss pasta with sauce, adding reserved pasta water if needed for creaminess. -
4
Slice steak thinly against the grain. Stir steak into the pasta, garnish with fresh parsley, and adjust seasoning if needed.
🔧Equipment
- Large skillet
- Pasta pot
- Wooden spoon
- Knife and cutting board
- Mixing bowl
- Fine-mesh strainer
📊Nutrition Facts (per serving)
📝Notes
- For extra richness, add a splash of white wine while cooking the sauce.
- Use a high-quality steak for best results.
- Substitute heavy cream with coconut milk for a lighter option.
- Garnish with grated Parmesan or a sprinkle of fresh basil for added flavor.
Watch Video Of How Steak & Garlic Pasta with Creamy Tomato Sauce Works
❓ Frequently Asked Questions About Steak & Garlic Pasta with Creamy Tomato Sauce
What is the best type of steak to use for this steak pasta recipe?
The best type of steak for this recipe is ribeye or sirloin, as they have a good balance of flavor and tenderness. Ribeye is particularly rich, while sirloin offers a slightly leaner option. If you prefer a more budget-friendly choice, you can also use flank steak, though it will require a bit more slicing to achieve even thickness.
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How do I ensure the steak is cooked perfectly without overcooking?
To cook the steak to medium-rare (130–135°F/54–57°C internal temp) without overcooking, follow these steps:
1. Preheat your pan to high heat and add a little oil or butter.
2. Sear the steak for 2–3 minutes per side for medium-rare (adjust timing based on thickness).
3. Use a meat thermometer to check doneness—remove when it reaches the desired temp.
4. Rest the steak for 5–10 minutes before slicing to retain juices.
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Can I substitute any of the ingredients in this recipe?
Yes, you can make some substitutions while keeping the dish delicious:
– Steak alternative: Use beef short ribs (for a richer, braised flavor) or chicken breast/thighs (for a lighter option).
– Pasta swap: Try penne rigate, fusilli, or even whole wheat pasta for variety.
– Sauce adjustments: If you dislike marinara, use a balsamic glaze, pesto, or garlic butter sauce instead.
– Cheese: Skip the mozzarella or use fontina or parmesan for a different texture.
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How should I prepare the steak before cooking?
Properly prepping the steak ensures a better sear and flavor:
1. Let it sit at room temperature for 30–60 minutes before cooking to avoid cold spots.
2. Pat it dry with paper towels to help it brown better.
3. Season generously with salt and pepper (or your preferred seasonings like garlic powder, rosemary, or smoked paprika).
4. Let it rest for 5 minutes after seasoning to allow the salt to penetrate.
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What tips can help avoid a dry steak in this dish?
Avoiding dry steak is key for a juicy steak pasta:
– Don’t overcrowd the pan—cook in batches if needed to maintain high heat.
– Use a good-quality pan (cast iron or stainless steel) to ensure proper searing.
– Don’t move the steak too much while cooking—let it develop a crust.
– Rest the steak before slicing—this helps redistribute juices.
– Use a reverse sear (for thicker cuts) by baking at a lower temp first, then searing.
– Avoid overcooking—steak should be pink in the center for medium-rare.
