Juicy Steak Creamy Pasta

This juicy steak pasta drenched in creamy garlic sauce brings restaurant quality to your dinner table with minimal effort. I perfect this dish whenever I want to impress dinner guests without spending hours in the kitchen.

I originally created this recipe during a cold winter evening when I was craving both steak and pasta. My indecision led to this happy marriage of flavors that has become my go to impressive yet simple dinner party recipe.

Ingredients

• Rump steaks choose well marbled cuts for more flavor and tenderness
• Olive oil helps create that perfect seared crust on the steaks
• Butter creates a velvety texture and rich flavor in both the steak and pasta
• Garlic fresh minced garlic provides that aromatic foundation
• Rosemary adds an earthy fragrance that complements the beef beautifully
• Pasta medium shapes like penne or fusilli hold the creamy sauce best
• Italian seasoning brings a balanced herb profile without having to measure multiple herbs
• Chicken stock adds depth to the sauce without overpowering the other flavors
• Heavy cream creates that luxurious silky sauce that clings to every bite
• Parmesan cheese use freshly grated for best melting and flavor
• Fresh parsley brightens the rich dish with color and a fresh finish

Step-by-Step Instructions

Sear the Steaks

Season rump steaks generously with salt and pepper ensuring all sides are covered. Heat olive oil in a large skillet over high heat until it shimmers. Place steaks in the hot pan allowing them to sear undisturbed for 3-4 minutes until a dark golden crust forms. Flip and repeat on the second side. The key is not moving the steaks too early to achieve proper caramelization.

Create the Butter Baste

Add butter, chopped garlic and rosemary to the pan with the steaks. As the butter melts, tilt the pan slightly and use a spoon to continuously ladle the aromatic butter over the steaks. This infuses the meat with flavor while helping it cook evenly. Continue until steaks reach your preferred doneness medium rare will take about 8 minutes total cooking time.

Rest the Meat

Remove steaks to a cutting board and let them rest for a full 5 minutes. This crucial step allows juices to redistribute throughout the meat instead of spilling out when cut. After resting slice the steaks against the grain into thin strips about a quarter inch thick.

Cook the Pasta

Meanwhile bring a large pot of water to a rolling boil and add a generous amount of salt about a tablespoon. Add pasta and cook until al dente following package instructions usually 8-10 minutes. Before draining reserve 1-2 cups of starchy pasta water as this will help bind your sauce later.

Build the Sauce Foundation

In the same skillet you cooked the steak melt butter over medium low heat. Add chopped garlic and cook just until fragrant about 1 minute being careful not to brown it as this creates bitterness. Sprinkle in Italian seasoning and stir to bloom the dried herbs.

Develop the Cream Sauce

Pour in chicken stock and simmer for 1-2 minutes allowing it to reduce slightly. Add heavy cream and continue simmering for 2-3 minutes until the sauce begins to thicken. You should see it coat the back of a spoon but still remain pourable.

Combine and Finish

Add drained pasta directly to the sauce along with the sliced steak. Sprinkle in grated Parmesan and toss everything together allowing the cheese to melt completely. If the sauce seems too thick add small amounts of reserved pasta water until you reach your desired consistency.

Season and Garnish

Taste and adjust seasoning with salt and freshly ground black pepper. Finish with freshly chopped parsley scattered throughout and an additional sprinkle of Parmesan if desired. Serve immediately while hot.

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The combination of garlic butter basted steak with creamy pasta is simply magical. My family especially loves the way the starchy pasta water helps create a silky sauce that clings to every bite. I remember making this for my in laws during their first visit to our home their silent concentration as they ate told me everything I needed to know about this recipe's success.

Make Ahead Options

This steak pasta can be partially prepared ahead of time to make dinner assembly even faster. Cook the pasta until just under al dente then drain and toss with a small amount of olive oil to prevent sticking. Refrigerate up to 24 hours. You can also pre slice your steak after cooking and store separately. When ready to serve simply reheat the cream sauce warm through the pasta and add the steak during the final minute just to heat through without overcooking.

Best Cuts of Steak to Use

While this recipe calls for rump steak which offers excellent flavor at a reasonable price point you can substitute with whatever you have available. Ribeye provides exceptional marbling and richness though at a higher price point. Sirloin offers a leaner option with good beef flavor. Even leftover steak from another meal works beautifully just add it at the very end to prevent overcooking. The most important factor is slicing the meat against the grain for maximum tenderness regardless of cut.

Customization Ideas

This versatile recipe welcomes many variations to suit your taste or ingredients on hand. Add sautéed mushrooms for an earthy umami boost. Spinach or sundried tomatoes bring color and nutritional value. For heat lovers a pinch of red pepper flakes creates pleasant warmth. During summer months fresh cherry tomatoes and basil make seasonal additions. You can even substitute the beef with chicken or shrimp for different protein options while maintaining the delicious creamy sauce base.

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Recipe FAQs

→ What cut of steak works best for this pasta dish?

Rump steak is ideal for this dish as it offers great flavor and tenderness when cooked properly. However, you could substitute with sirloin, ribeye, or strip steak if preferred. The key is to not overcook the steak - aim for medium-rare to medium doneness to maintain juiciness.

→ Can I make this pasta dish ahead of time?

While best enjoyed fresh, you can prepare components ahead of time. Cook the steak and slice it, then refrigerate. Make the pasta sauce separately and refrigerate. When ready to serve, reheat the sauce gently, cook fresh pasta, and combine with the sliced steak. Add a splash of cream or pasta water to refresh the sauce.

→ What can I substitute for heavy cream?

For a lighter version, you can substitute half-and-half or a mixture of whole milk and a tablespoon of flour (whisked together). For a dairy-free alternative, full-fat coconut milk works well, though it will add a subtle coconut flavor. Cashew cream is another excellent dairy-free option that maintains the creamy texture.

→ What pasta shape works best with this creamy steak sauce?

Medium pasta shapes that can hold the creamy sauce work best - fettuccine, linguine, pappardelle, or rigatoni are excellent choices. Tubular shapes like penne or rigatoni are particularly good as they capture sauce both inside and outside. Avoid very small shapes like orzo which may get lost among the steak pieces.

→ How can I add more vegetables to this dish?

This dish is versatile and accepts many vegetable additions. Sautéed mushrooms complement the steak beautifully. Other excellent options include baby spinach (stirred in at the last minute to wilt), roasted cherry tomatoes, asparagus, or peas. For a heartier addition, try sautéed bell peppers or zucchini added just before combining with the pasta.

→ Can this dish be made gluten-free?

Absolutely! Simply substitute your favorite gluten-free pasta. The sauce itself is naturally gluten-free as it relies on reduction and cream for thickening rather than flour. Just ensure your chicken stock and Italian seasoning blend are certified gluten-free, as some commercial products may contain trace gluten.