Garlic Parmesan Steak Pasta
Garlic Parmesan Steak Pasta
Ingredients
For the Steak
- 1 1/2 pounds sirloin steak, about 1-inch thick
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons unsalted butter
For the Pasta and Sauce
- 12 ounces rigatoni, or other short pasta
- 1 tablespoon olive oil
- 1/2 cup yellow onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup dry white wine, or chicken broth
- 1 cup heavy cream
- 1 cup Parmesan cheese, freshly grated, plus more for garnish
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Pat the steak dry with paper towels. Season generously on both sides with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Heat a large, heavy-bottomed skillet or cast iron pan over medium-high heat until very hot, about 3-5 minutes.
⏱️ 5 min
- 2
Carefully place the seasoned steak in the hot pan. Sear for 3-4 minutes per side for medium-rare, or adjust cooking time to your desired doneness. During the last 2 minutes of cooking, add 2 tablespoons of unsalted butter to the pan. Tilt the pan and use a spoon to baste the steak with the melted, foamy butter.
⏱️ 8 min
- 3
Once cooked, remove the steak from the pan and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 10 minutes. This is crucial for juicy steak.
⏱️ 10 min
- 4
While the steak rests, bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
⏱️ 12 min
- 5
In the same skillet used for the steak (do not clean it), add 1 tablespoon of olive oil over medium heat. Add the chopped yellow onion and sauté for 3-5 minutes until softened and lightly translucent. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 7 min
- 6
Pour in the 1/2 cup of dry white wine (or chicken broth) to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let it simmer for 2-3 minutes until slightly reduced.
⏱️ 3 min
- 7
Stir in the 1 cup of heavy cream and bring the sauce to a gentle simmer. Reduce the heat to low and stir in 1 cup of freshly grated Parmesan cheese and 1/4 cup of chopped fresh parsley. Continue to stir until the cheese is melted and the sauce is smooth. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, or to taste.
⏱️ 5 min
- 8
Add the drained rigatoni directly to the sauce in the skillet. Toss thoroughly to coat the pasta evenly. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min
- 9
Slice the rested steak against the grain into bite-sized pieces.
⏱️ 2 min
- 10
Divide the pasta among serving bowls. Top each serving with the sliced steak pieces. Garnish with additional grated Parmesan cheese and fresh chopped parsley before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Parmesan Steak Pasta
For the Steak
- 1 1/2 pounds sirloin steak, about 1-inch thick
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons unsalted butter
For the Pasta and Sauce
- 12 ounces rigatoni, or other short pasta
- 1 tablespoon olive oil
- 1/2 cup yellow onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup dry white wine, or chicken broth
- 1 cup heavy cream
- 1 cup Parmesan cheese, freshly grated, plus more for garnish
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Pat the steak dry with paper towels. Season generously on both sides with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Heat a large, heavy-bottomed skillet or cast iron pan over medium-high heat until very hot, about 3-5 minutes.
⏱️ 5 min - 2
Carefully place the seasoned steak in the hot pan. Sear for 3-4 minutes per side for medium-rare, or adjust cooking time to your desired doneness. During the last 2 minutes of cooking, add 2 tablespoons of unsalted butter to the pan. Tilt the pan and use a spoon to baste the steak with the melted, foamy butter.
⏱️ 8 min - 3
Once cooked, remove the steak from the pan and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 10 minutes. This is crucial for juicy steak.
⏱️ 10 min - 4
While the steak rests, bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
⏱️ 12 min - 5
In the same skillet used for the steak (do not clean it), add 1 tablespoon of olive oil over medium heat. Add the chopped yellow onion and sauté for 3-5 minutes until softened and lightly translucent. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 7 min - 6
Pour in the 1/2 cup of dry white wine (or chicken broth) to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let it simmer for 2-3 minutes until slightly reduced.
⏱️ 3 min - 7
Stir in the 1 cup of heavy cream and bring the sauce to a gentle simmer. Reduce the heat to low and stir in 1 cup of freshly grated Parmesan cheese and 1/4 cup of chopped fresh parsley. Continue to stir until the cheese is melted and the sauce is smooth. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, or to taste.
⏱️ 5 min - 8
Add the drained rigatoni directly to the sauce in the skillet. Toss thoroughly to coat the pasta evenly. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min - 9
Slice the rested steak against the grain into bite-sized pieces.
⏱️ 2 min - 10
Divide the pasta among serving bowls. Top each serving with the sliced steak pieces. Garnish with additional grated Parmesan cheese and fresh chopped parsley before serving.
⏱️ 2 min