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A plate of creamy ribeye steak pasta with herbs

Classic Creamy Ribeye Steak Pasta

Indulge in this rich and satisfying pasta dish featuring perfectly seared ribeye steak and a luxurious, creamy Parmesan sauce, all tossed with your favorite pasta.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people
Calories 800 kcal

Equipment

  • large skillet or cast-iron pan
  • cutting board
  • foil
  • large pot

Ingredients
  

Main Ingredients

  • 1.5 lbs boneless ribeye steak about 1-inch thick
  • 1 tbsp olive oil
  • Salt to taste
  • Freshly ground black pepper to taste
  • 12 oz fettuccine (or tagliatelle, pappardelle)

For the Sauce

  • 2 tbsp unsalted butter
  • 2 garlic minced
  • 1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
  • 1.5 cups heavy cream
  • 1/2 cup grated Parmesan cheese plus more for serving
  • 1/4 cup fresh parsley chopped, for garnish
  • red pepper flakes (optional)

Instructions
 

Cooking Instructions

  • Pat the ribeye steak dry and season generously with salt and black pepper on all sides.
  • Heat olive oil in a large skillet over medium-high heat, then sear the seasoned ribeye for 3-4 minutes per side for medium-rare, adjusting cook time as desired.
  • Remove the steak, place it on a cutting board, and tent loosely with foil to rest for at least 10 minutes.
  • While the steak rests, cook pasta in salted boiling water until al dente, reserving 1 cup of pasta water before draining.
  • In the same skillet, melt butter over medium heat and sauté minced garlic for 1 minute until fragrant.
  • Pour in white wine, scrape up browned bits, and simmer to reduce by half for 2-3 minutes.
  • Stir in heavy cream, bring to a gentle simmer, then reduce heat and stir in Parmesan cheese until melted and smooth; season with salt, pepper, and red pepper flakes if desired.
  • Slice the rested ribeye against the grain into thin strips, then add the drained pasta to the sauce and toss to coat.
  • If the sauce is too thick, add reserved pasta water until desired consistency is reached, then gently fold in the sliced ribeye steak.
  • Garnish generously with fresh chopped parsley and extra grated Parmesan cheese before serving.

Notes

For extra flavor, consider marinating the steak for at least 30 minutes before searing. Make sure not to overcrowd the pan when searing the steak to ensure a good crust. The reserved pasta water is key to adjusting the sauce consistency, so don't forget to save it!