Oh my gosh – have you ever had one of those meals where every bite just makes you close your eyes and go “mmm”? That’s exactly what happened the first time I made this steak and pasta recipe for my family. My husband took one bite of the tender ribeye with that luxuriously creamy garlic and herb sauce clinging to the tagliatelle and immediately asked if I could make it again next week.
The magic here is how the steak juices mingle with that velvety Boursin sauce – it’s restaurant-worthy but so simple you’ll have it on the table in 25 minutes flat. Trust me, this steak and pasta recipe has become our go-to for busy weeknights when we want something special without the fuss.
Table of Contents
Table of Contents
Why You’ll Love This Steak and Pasta Recipe
Listen, I don’t blame you if this becomes your new go-to dinner – it checks ALL the boxes:
- Ready in 25 minutes flat – faster than waiting for delivery
- The creamy Boursin sauce clings to every strand of pasta without being heavy
- Tastes like something you’d pay $30 for at a fancy Italian steakhouse
- Steak juices mingle with the sauce creating layers of flavor
- Minimal cleanup – just one pan plus the pasta pot
- Leftover sauce? It’s incredible tossed with roasted veggies the next day
My kids even eat this without picking out the “green bits” – that’s how you know it’s good!
Ingredients for Steak and Pasta Recipe
Okay, let’s talk ingredients – because getting these right makes ALL the difference with this steak and pasta recipe. I’ve learned through trial and error (and a few sad, dry steaks) that quality and prep matter here. Here’s exactly what you’ll need:
- 1x 285g/10oz Ribeye Steak – must be at room temperature (take it out 30 mins before cooking)
- 1 tbsp Vegetable Oil – for that perfect sear
- 1 heaped tbsp Unsalted Butter – “heaped” means slightly mounded over the spoon’s edge
- 200g / 7oz Tagliatelle – dry weight (or any long pasta you love)
- 2 small Shallots – finely diced (think tiny uniform pieces)
- 120ml / ½ cup Zero Salt Chicken Stock – trust me, this lets you control the saltiness
- 1x 150g/5.3oz block Garlic & Herb Boursin Cheese – leave it out to soften
- 20g / ¼ cup freshly grated Parmesan – none of that pre-shredded stuff!
- 1 tbsp finely diced Fresh Parsley – stems removed, leaves chopped small
- Salt & Black Pepper – to taste (I’m generous with both)
Pro tip: Measure everything before you start cooking – this recipe moves fast once that steak hits the pan!
How to Make Steak and Pasta Recipe
Alright, let’s get cooking! This steak and pasta recipe comes together fast, so have all your ingredients ready to go. I’ll walk you through each step – just follow along and you’ll have restaurant-quality results in no time.
Cooking the Steak
First things first – that beautiful ribeye needs your full attention. Pat it dry with paper towels (this helps get that perfect crust), then generously season both sides with salt and pepper. While you’re doing this, get your pan screaming hot – I mean, you should see little wisps of smoke rising.
Add the oil and let it shimmer for about 5 seconds before carefully laying the steak in the pan. Now don’t touch it! Let it sear undisturbed for 2 minutes and 30 seconds – I set a timer because it’s easy to lose track. Flip it over, and here’s where the magic happens: after about 1 minute on the second side, add that knob of butter and tilt the pan slightly so you can spoon the melted butter over the steak. This basting gives it incredible flavor.
After another 1 minute and 30 seconds (total 2 minutes 30 seconds per side), transfer the steak to a plate to rest. Don’t skip resting! Those juices need time to redistribute so every bite stays juicy.
Preparing the Pasta and Sauce
While the steak rests, get your pasta going in salted boiling water. You want it al dente – usually about a minute less than the package says. Here’s my favorite trick: use tongs to transfer the cooked pasta straight from the pot into the sauce pan, letting some of that starchy pasta water come along for the ride.
Now for the sauce – lower your pan heat to medium and toss in those shallots. Cook until they’re soft and golden (watch them closely – shallots burn fast!). Pour in the chicken stock, then stir in the Boursin until it melts into silky perfection. Add the parmesan and parsley, then don’t forget to scrape in those precious resting juices from the steak plate – that’s liquid gold!
Toss the pasta in this luscious sauce until every strand is coated. If it looks too thick, add a splash more pasta water. Too thin? Let it simmer for another minute. Taste and adjust seasoning if needed, then top with those gorgeous slices of steak. A final sprinkle of parsley and parmesan, and you’re ready to dig in!
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25-Minute Steak and Pasta Recipe with a Creamy Sauce
A delicious steak and pasta recipe featuring ribeye steak and tagliatelle in a creamy garlic and herb sauce.
- Total Time: 25 minutes
- Yield: 2 servings 1x
Ingredients
- 1x 285g/10oz Ribeye Steak, at room temp
- 1 tbsp Veg Oil
- 1 heaped tbsp Unsalted Butter
- 200g / 7oz Tagliatelle, or other long-cut pasta (dry weight)
- 2 small Shallots, finely diced
- 120ml / 1/2 cup zero salt Chicken Stock
- 1x 150g/5.3oz block of Garlic & Herb Boursin Cheese, leave at room temp
- 20g / 1/4 cup freshly grated Parmesan, plus more to serve if desired
- 1 tbsp finely diced Fresh Parsley, plus more to serve if desired
- Salt & Black Pepper, as needed
Instructions
- Pat the steak dry then generously season both sides with salt and pepper.
- Place a large cast-iron or heavy-based pan over high heat. Once the pan is piping hot (you may see wisps of smoke) add the oil and leave for 5-10 seconds. Add the steak and cook for around 2 minutes and 30 seconds, then flip and cook for another 2 minutes and 30 seconds, basting in butter with a minute left. Remove the steak and place on a plate to one side then lower the temp to medium.
- At this point add the pasta to salted boiling water and cook until al dente. Don’t drain.
- Add the shallots to the pan and fry until soft and golden (careful they don’t burn, the pan may still be hotter than medium). Pour in the stock then stir in the Boursin until melted. Stir in the parmesan and parsley, then stir in the resting juices from the steak. Bring to a gentle simmer and turn the heat to low.
- Use tongs to transfer the cooked pasta straight from the pot into the pan, embracing any excess water that comes with it. Toss in the sauce until it thickens and clings to the pasta. If it dries up you can toss in more pasta water as needed. Adjust seasoning if desired.
- Very thinly slice the steak with your knife at an angle and against the natural grain of the meat. Top the pasta with the steak, finish with parmesan and parsley if desired then serve and enjoy!
Notes
- Let the steak come to room temperature before cooking for even cooking.
- Use zero salt chicken stock to control the saltiness of the dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 3g
- Sodium: 400mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg
Tips for the Best Steak and Pasta Recipe
Alright, let me share my hard-earned secrets for making this steak and pasta recipe sing every single time:
Room temp steak is non-negotiable – Cold meat seizes up and cooks unevenly. I take mine out 30 minutes before cooking and watch the clock like a hawk. Zero-salt stock is my trick for perfect seasoning control – regular stock can make the sauce too salty once the parmesan joins the party.
When slicing the steak, go against the grain with your knife at an angle – this breaks up those tough muscle fibers so each bite melts in your mouth. And whatever you do, don’t rinse the pasta – that starchy coating helps the sauce cling beautifully!
Serving Suggestions for Steak and Pasta
This steak and pasta recipe is a meal by itself, but oh boy does it shine with a few simple sides! I always make garlic bread to mop up that dreamy sauce – the crisp crust against the creamy pasta is heaven. For something lighter, a simple arugula salad with lemon dressing cuts through the richness perfectly. Don’t forget to put out extra parsley and parmesan for topping – my family always fights over who gets the last sprinkle!
Storing and Reheating
Here’s the deal – this steak and pasta recipe tastes best fresh, but if you must save some (who has leftovers?!), store the pasta and steak separately. The pasta keeps beautifully in the fridge for 2-3 days – just reheat it with a splash of water to bring back that creamy texture. The steak? Well, I’ll be honest – it’s never quite as glorious as when it’s fresh off the pan. If you do save some, gently warm it in a skillet with a tiny bit of butter to keep it from drying out.
Steak and Pasta Recipe FAQs
I get asked about this steak and pasta recipe all the time – here are the answers to the questions that pop up most!
Q1. Can I use a different cut of steak?
Absolutely! While ribeye’s my favorite for its marbling, sirloin or strip steak work great too. Just adjust cooking times – thinner cuts like flank steak will cook faster. The key is bringing any steak to room temp first.
Q2. What’s the best tagliatelle substitute?
No tagliatelle? No problem! Fettuccine’s nearly identical, or try pappardelle for extra sauce-catching ridges. Even linguine or spaghetti works in a pinch – just stick with long pasta to swirl up that creamy goodness.
Q3. How can I make this gluten-free?
Easy swap! Use your favorite GF pasta (the rice-based ones hold up best) and double-check your chicken stock’s gluten-free. The rest of the ingredients are naturally GF – including that dreamy Boursin sauce.
Q4. Can I prepare components ahead?
Sort of! You can dice shallots and grate cheese earlier, but cook everything fresh for best texture. The sauce comes together fast while pasta cooks – that’s part of this recipe’s weeknight magic!
Q5. Why zero-salt chicken stock?
Between the parmesan, salted pasta water, and seasoned steak, regular stock often makes the dish too salty. Zero-salt lets you control the seasoning perfectly!
Nutritional Information
Just so you know what you’re diving into with this steak and pasta recipe – these numbers are estimates since ingredients can vary (especially how much sauce you lick off the spoon!). But here’s the breakdown per generous serving:
- Calories: 650
- Fat: 35g (15g saturated)
- Protein: 40g – hello, muscle fuel!
- Carbs: 45g (2g fiber)
- Sodium: 400mg
Not too shabby for a meal that tastes this indulgent, right? The ribeye packs protein while the pasta gives you energy – balance at its tastiest.
Alright, friend – now it’s YOUR turn! This steak and pasta recipe has become such a favorite in our house that my kids actually cheer when they smell it cooking. I’d love to hear how it turns out for you – did your family go crazy for that creamy sauce? Did you add your own twist with extra herbs or maybe some mushrooms? Don’t be shy – drop me a comment below with your results or tag me on Instagram @frostyrecipepro so I can see your masterpiece. Happy cooking, and remember – the best meals are the ones shared with people you love!
