Go Back
A close-up of a serving of steak and parmesan pasta garnished with fresh herbs.

Classic Steak and Parmesan Pasta

This classic dish features perfectly seared steak and al dente pasta tossed in a rich, creamy Parmesan sauce, creating a decadent and satisfying meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people
Calories 750 kcal

Equipment

  • Large skillet or cast-iron pan
  • Cutting board
  • Foil
  • Pot (for pasta)

Ingredients
  

Steak

  • 1 lb sirloin, ribeye, or flank steak about 1-inch thick
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried Italian seasoning
  • Salt and freshly ground black pepper to taste

Pasta

  • 8 oz fettuccine or your preferred pasta shape

Sauce

  • 2 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 1/2 cup chicken or beef broth
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese plus more for serving
  • 1/4 cup chopped fresh parsley for garnish (optional)
  • red pepper flakes optional, for a little kick

Garnish

  • Fresh parsley and extra Parmesan cheese for serving

Instructions
 

Prepare the Steak

  • Pat the steak dry, rub with olive oil, and season generously with garlic powder, onion powder, Italian seasoning, salt, and pepper.

Sear the Steak

  • Heat a large skillet over medium-high heat until hot. Sear the seasoned steak for 3-5 minutes per side for medium-rare, then remove and let rest for 5-10 minutes, tented with foil.

Cook the Pasta

  • While the steak rests, cook the fettuccine al dente according to package directions, reserving about 1/2 cup of pasta water before draining.

Make the Sauce

  • In the same skillet, melt butter over medium heat, add minced garlic, and cook for 30 seconds. Pour in broth, bring to a simmer, and scrape up any browned bits.

Build the Creaminess

  • Reduce heat to low, stir in heavy cream, and warm for 1-2 minutes. Gradually add Parmesan cheese, stirring until melted and smooth, adding reserved pasta water if too thick; season with salt, pepper, and red pepper flakes.

Combine & Serve

  • Slice the rested steak against the grain, then add the drained pasta to the skillet with sauce and toss to coat. Serve immediately, topped with steak slices, fresh parsley, and extra Parmesan cheese.

Notes

For extra flavor, consider marinating the steak for at least 30 minutes before searing. Adjust seasoning to your preference.