This Creamy Steak Pasta brings the luxury of a steakhouse dinner right to your kitchen table in under 30 minutes. It features perfectly seared, butter-basted rump steak slices tossed with tender pasta in a rich garlic parmesan cream sauce.
With its velvety texture and robust savory flavors, this dish is an indulgent meal perfect for date night or a special weekend treat.
Recipe Details
- Flavor Profile: The dish is savory and rich, combining the meaty depth of seared steak with a luxurious sauce flavored with garlic, butter, rosemary, and salty Parmesan.
- Texture: Al dente pasta and tender, juicy strips of steak are coated in a smooth, thick cream sauce.
- Time: 10 minutes prep, 20 minutes cook time.
- Difficulty: Intermediate. The key is timing the steak to your preferred doneness while preparing the pasta.
What You’ll Need
To make this recipe, you will need a large pot for boiling the pasta and a large skillet (cast iron works beautifully) to sear the steaks and create the sauce. The ingredients pair a flavorful cut of beef with pantry staples like pasta, garlic, and dried herbs, plus heavy cream and cheese for the sauce.
Ingredient Notes
- Rump Steaks – This cut is known for its deep flavor. Cooking it quickly over high heat keeps it tender.
- Heavy Cream – This forms the base of the sauce, reducing down to coat the pasta without needing flour to thicken it.
- Parmesan – Freshly grated Parmesan cheese melts smoothly into the sauce and adds a salty, nutty kick.
- Rosemary – A fresh sprig of rosemary is added during the butter-basting step to infuse the steak with aromatic flavor.
- Garlic – You will use garlic in two stages: first to flavor the steak butter, and second to build the flavor base for the cream sauce.
- Pasta – Any shape works, but short shapes like penne or fusilli, or ribbons like fettuccine, hold the sauce well.
Add-ins and Substitutions
- Steak Cuts – If you can’t find rump steak, sirloin, ribeye, or New York strip are excellent substitutes.
- Vegetables – Sautéed mushrooms, spinach, or sun-dried tomatoes can be added to the sauce before the cream is poured in.
- Herbs – Fresh thyme can be substituted for the rosemary if you prefer a different herbal note.
How to Make Creamy Steak Pasta
- Sear the Steak: Season your rump steaks generously with salt and pepper. Heat the olive oil in a large skillet over high heat. Add the steaks and cook for 3-4 minutes per side until you see a brown crust.
- Butter Baste: Add the 2 tablespoons of butter, finely chopped garlic, and the rosemary sprig to the pan with the steaks. Once melted, spoon the butter over the steaks continuously. Cook until they are done to your liking. Remove the steaks from the pan and let them rest for 5 minutes before slicing them thinly.
- Cook Pasta: Bring a large pot of salted water to a boil, then cook your pasta according to the package directions until al dente. Crucial: Reserve 1-2 cups of starchy pasta water before draining the pasta.
- Start the Sauce: Melt the 2 tablespoons of butter in a skillet (it can be the same one you cooked the steak in if it is big enough; just wipe out any burnt bits, but keep the flavor).
- Sauté Aromatics: Add the chopped garlic and cook for 1 minute over medium-low heat. Stir in the Italian seasoning, then pour in the low-sodium chicken stock.
- Simmer Cream: Simmer for 1-2 minutes, then add the heavy cream and continue to simmer for a couple of minutes until the sauce starts to thicken.
- Combine: Add the cooked pasta to the pan together with the sliced steak, then stir in the grated Parmesan cheese.
- Adjust Consistency: If the pasta looks too dry, add a bit of the reserved pasta water to loosen the sauce and make it glossy.
- Finish: Add the chopped parsley and season with salt and pepper to taste.
- Serve: Serve the creamy steak pasta immediately, with a bit of extra freshly grated Parmesan on top if you like.
Pro Tip: Don’t skip resting the meat. Letting the steak sit for 5 minutes allows the juices to redistribute. If you slice it immediately, all the flavor will run out onto the cutting board instead of staying in the meat.
Recipe Tips
- Reserve Pasta Water: This is the secret to a restaurant-quality sauce. The starchy water helps emulsify the sauce and cream, allowing it to cling to the noodles.
- Room Temperature Steak: Take your steaks out of the fridge about 20 minutes before cooking. Cold steak hitting a hot pan can cook unevenly and toughen up.
- Don’t Overcook the Garlic: When starting the sauce, cook the garlic gently over medium-low heat. Burnt garlic will make the entire cream sauce taste bitter.
FAQs
- How do I know when the steak is done? Use an instant-read thermometer. For medium-rare, aim for 130-135 degrees F. For medium, aim for 140-145 degrees F.
- Can I reheat this? Cream sauces can break when reheated. Reheat gently on the stove with a splash of water or milk to bring the sauce back together.
- What kind of pasta is best? Rigatoni, penne, or fettuccine are great choices because they are sturdy enough to stand up to the heavy cream sauce and steak slices.
Serving Suggestions
- Greens: A side of steamed asparagus or green beans balances the richness of the dish.
- Salad: Serve with a crisp Caesar salad or a simple garden salad with vinaigrette.
- Bread: Garlic bread or a crusty baguette is perfect for mopping up any leftover sauce.
Make This Recipe in Advance
- Prep: You can chop the garlic and parsley and grate the cheese ahead of time.
- Fresh is Best: This dish relies on the texture of the seared steak and the emulsion of the hot cream sauce, so it is best prepared and served immediately.
Creamy Steak Pasta
- Total Time: 30 minutes
- Yield: 4 Servings 1x
Description
This Creamy Steak Pasta brings the luxury of a steakhouse dinner right to your kitchen table in under 30 minutes. It features perfectly seared, butter-basted rump steak slices tossed with tender pasta in a rich garlic parmesan cream sauce. With its velvety texture and robust savory flavors, this dish is an indulgent meal perfect for date night or a special weekend treat.
Ingredients
For the steak
- 1 tablespoon olive oil
- 2 rump steaks (about 1 lb / 450g total)
- 2 tablespoons butter
- 2 garlic cloves, finely chopped
- 1 sprig rosemary
- Salt and freshly ground black pepper
For the pasta
- 8 oz (250g) pasta (penne, fusilli, or fettuccine)
- 2 tablespoons butter
- 2 garlic cloves, finely chopped
- 1 teaspoon Italian seasoning
- 1/2 cup (125ml) low-sodium chicken stock
- 1 cup (250ml) heavy cream
- 1/3 cup Parmesan cheese, grated
- Handful of fresh parsley, roughly chopped
- Salt and freshly ground black pepper to taste
Instructions
Sear the Steak
Season the rump steaks generously with salt and pepper. Heat the olive oil in a large skillet (cast iron is best) over high heat. Add the steaks and cook for 3-4 minutes per side until a deep brown crust forms.
Butter Baste
Reduce heat slightly. Add the 2 tablespoons of butter, finely chopped garlic, and the rosemary sprig to the pan. Once the butter melts, tilt the pan and spoon the hot butter over the steaks continuously. Cook until the steak reaches your desired doneness. Remove from the pan and let rest on a board for at least 5 minutes.
Cook the Pasta
While the steak rests, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Important: Reserve 1-2 cups of the starchy pasta water before draining.
Start the Sauce
In a skillet (you can use the steak pan, just wipe out any burnt bits), melt the remaining 2 tablespoons of butter. Add the chopped garlic and sauté over medium-low heat for 1 minute until fragrant.
Build the Flavor
Stir in the Italian seasoning and pour in the low-sodium chicken stock. Let it simmer for 1-2 minutes to reduce slightly.
Simmer the Cream
Pour in the heavy cream and continue to simmer for a few minutes until the sauce begins to thicken and coat the back of a spoon.
Combine and Serve
Add the cooked pasta to the sauce along with the grated Parmesan cheese. Slice the rested steak thinly and add it to the pan. Toss everything together. If the sauce is too thick, splash in a little of the reserved pasta water to make it glossy. Garnish with chopped parsley and extra pepper before serving.
Notes
Resting is Key: Do not skip the 5-minute resting period for the steak. If you slice it immediately, the juices will run out, leaving the meat dry.
Room Temperature Meat: Take your steaks out of the fridge 20 minutes before cooking. This helps them cook evenly and prevents the meat from seizing up and becoming tough.
Pasta Water Magic: The reserved pasta water is the secret weapon. It contains starch that helps emulsify the cream sauce, ensuring it clings to the noodles rather than sliding off.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 Serving
- Calories: 725
- Sugar: 2g
- Sodium: 650mg
- Fat: 55g
- Saturated Fat: 30g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 44g
- Cholesterol: 160mg
Keywords: creamy steak pasta, steak pasta recipe, date night dinner, creamy garlic pasta, rump steak recipe, pasta with cream sauce, 30 minute fancy dinner, steak alfredo
