Description
This easy and delicious Steak Pasta recipe combines perfectly cooked ribeye steak with a creamy garlic and herb Boursin cheese sauce, tossed with tender tagliatelle pasta. Ready in just 20 minutes, it’s a quick and satisfying meal ideal for any steak lover looking for a comforting yet elegant dish.
Ingredients
Scale
Steak
- 1x 285g (10oz) Ribeye Steak, at room temp
- 1 tbsp Vegetable Oil
- 1 heaped tbsp Unsalted Butter
- Salt & Black Pepper, as needed
Pasta and Sauce
- 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 Garlic & Herb Boursin Cheese, 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
Instructions
- Season and Prepare Steak: Pat the ribeye steak dry with paper towels. Generously season both sides with salt and black pepper to enhance the flavor and help form a good crust during cooking.
- Cook the Steak: Heat a large cast-iron or heavy-based pan over high heat until piping hot, with slight wisps of smoke visible. Add the vegetable oil and after 5-10 seconds, place the steak in the pan. Cook for about 2 minutes and 30 seconds on one side, then flip. In the last minute of cooking, add the unsalted butter and baste the steak continuously. Remove the steak and rest on a plate to retain juices.
- Cook the Pasta: While the steak rests, bring a large pot of salted boiling water to a boil. Add the tagliatelle and cook until al dente according to package instructions. Do not drain the pasta water completely, reserving some liquid for the sauce.
- Prepare the Sauce: Lower the heat to medium and add the diced shallots to the steak pan. Fry until soft and golden, being careful not to burn them. Pour in the zero salt chicken stock and stir in the garlic and herb Boursin cheese until it melts smoothly.
- Combine Sauce Ingredients: Stir in the freshly grated Parmesan and diced fresh parsley into the sauce. Add any resting juices from the steak. Bring to a gentle simmer and reduce heat to low, allowing the sauce to thicken slightly.
- Toss Pasta in Sauce: Using tongs, transfer the cooked pasta directly into the pan with the sauce, including some reserved pasta water as needed. Toss well so the sauce thickens and clings to the pasta. Adjust seasoning with salt and pepper if necessary.
- Slice and Serve: Thinly slice the rested steak against the grain at an angle. Arrange the steak slices atop the creamy pasta. Garnish with extra Parmesan cheese and fresh parsley if desired. Serve immediately and enjoy!
Notes
- Steak: A 10oz ribeye is recommended for a balance of tenderness and flavor, but any steak cut can be used based on your preference.
- Cooking Times: The suggested steak cook time yields medium-rare for a steak approx. 2.5cm thick. Adjust accordingly for thickness and doneness preference.
- Stock Saltiness: Using zero salt chicken stock allows better control over overall seasoning, as Boursin and Parmesan add salt naturally.
- Sauce Consistency: The sauce thickens quickly; use reserved pasta water to loosen it as needed. Aim for a creamy, clingy sauce.
- Calories: Nutritional info reflects the recipe divided into two servings, assuming no extra Parmesan added.
Nutrition
- Serving Size: 1 serving
- Calories: 680 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 40 g
- Saturated Fat: 18 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 120 mg
