Perfect your at-home Italian dining experience with this delicious steak and pasta recipe that combines perfectly cooked ribeye steak with al dente pasta in a rich, garlic-wine sauce. This restaurant-worthy dish brings together the best of both worlds: juicy, tender steak and perfectly cooked pasta, all tied together with a sauce that will have everyone asking for seconds.
Why You'll Love This Steak and Pasta Recipe
This Italian-inspired Delicious Steak and Pasta Recipe - 2025 is the perfect combination of luxury and comfort. It's ideal for date nights, special occasions, or when you want to treat yourself to something extraordinary. The recipe uses simple techniques to achieve restaurant-quality results, making it accessible for home cooks of all skill levels.
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Ingredients
The Steak:
- 2 ribeye steaks (8-10 oz each)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 cloves garlic, whole
- 2 sprigs fresh rosemary
- Salt and freshly ground black pepper
The Pasta:
- 1 pound fettuccine or penne pasta
- 4 tablespoons extra virgin olive oil
- 6 cloves garlic, minced
- 1 shallot, finely diced
- ½ cup white wine (Pinot Grigio or Chardonnay)
- 2 cups cherry tomatoes, halved
- 2 cups baby spinach
- ½ cup fresh basil, torn
- ½ cup grated Parmesan cheese
- Salt and black pepper to taste
- Red pepper flakes (optional)
Instructions
Preparing the Steak (15 minutes)
- Remove steaks from refrigerator 30 minutes before cooking
- Pat steaks dry with paper towels
- Season generously with salt and pepper
- Heat cast-iron skillet over high heat
Cooking the Steak (10-12 minutes)
- Add olive oil to hot skillet
- Place steaks in pan, cook 4-5 minutes per side for medium-rare
- Add butter, garlic, and rosemary in last 2 minutes
- Baste steaks with melted butter mixture
- Rest steaks for 5-10 minutes before slicing
Making the Pasta (20 minutes)
- Boil pasta in salted water until al dente
- Reserve 1 cup pasta water before draining
- Heat olive oil in large pan over medium heat
- Sauté garlic and shallot until fragrant
- Add white wine, simmer 2-3 minutes
- Add tomatoes, cook until slightly burst
- Add spinach and basil
- Toss with cooked pasta
- Add Parmesan and pasta water as needed
Equipment
- Large cast-iron skillet or heavy-bottom pan
- Large pot for pasta
- Tongs
- Sharp knife
- Cutting board
- Meat thermometer
- Colander
- Wooden spoon
Substitutions
Steak Options:
- Ribeye → Sirloin, flank steak, or skirt steak
- If beef-free: Portobello mushrooms, chicken breast, or shrimp
- For budget options: Ground beef or beef tips
Pasta Choices:
- Fettuccine → Linguine, pappardelle, or tagliatelle
- Gluten-free: Use chickpea pasta, zucchini noodles, or brown rice pasta
- Low-carb: Spaghetti squash or shirataki noodles
Sauce Alternatives:
- Heavy cream → Half-and-half, cashew cream, or coconut milk
- For dairy-free: Unsweetened almond milk + nutritional yeast
- Parmesan → Pecorino Romano, Asiago, or nutritional yeast
Variations
Classic Combinations:
- Gorgonzola Cream: Add crumbled gorgonzola to the sauce
- Mushroom Marsala: Include sautéed mushrooms and marsala wine
- Peppercorn Sauce: Add crushed peppercorns and brandy
International Twists:
- Italian: Sun-dried tomatoes, basil, and balsamic glaze
- Asian-Fusion: Teriyaki sauce, sesame oil, and green onions
- Mexican: Chipotle cream sauce with grilled peppers
Dietary Modifications:
- Keto: Use zucchini noodles and extra cream
- Mediterranean: Add olives, cherry tomatoes, and fresh herbs
- High-Protein: Double the steak, add pan-seared shrimp
Add-In Ideas:
- Vegetables: Roasted bell peppers, spinach, asparagus
- Cheese: Fresh mozzarella, burrata, or goat cheese Herbs:
- Fresh basil, thyme, or rosemary
Storage
- Refrigerate separate components up to 3 days
- Store pasta and sauce together
- Keep sliced steak separate
- Do not freeze assembled dish
Reheating Methods
- Pasta:
- Heat in pan with splash of water
- Microwave covered with damp paper towel
- Steak:
- Briefly heat in pan
- Serve room temperature over hot pasta
Top Tip
For restaurant-quality results, heat your pan until it's very hot before adding the steak - when a drop of water dances and evaporates immediately, you're ready to cook. This ensures that perfect crusty sear while maintaining a juicy interior.
FAQ
Do steak and pasta go together?
Steak and pasta pair well, with creamy or tomato-based sauces complementing both proteins. Popular combinations include steak over fettuccine alfredo or penne with sliced steak and marinara.
What makes pasta more creamy?
Heavy cream, butter, and starchy pasta water create creaminess. Additional ingredients like Parmesan cheese, mascarpone, or cream cheese enhance texture. The pasta's starch helps emulsify the sauce.
What type of pasta is best for creamy pasta?
Long pasta like fettuccine, linguine, and tagliatelle excel with creamy sauces. Tubular pasta (penne, rigatoni) and shell shapes (conchiglie, orecchiette) also work well by trapping sauce in their ridges and cavities.
How do you keep creamy pasta creamy?
Save pasta water before draining. Finish cooking pasta in the sauce with reserved water. Never rinse pasta. Serve immediately. For reheating, add cream/milk and heat gently while stirring. Store sauce separately when possible.
Enjoy the perfect blend of juicy Steak and Pasta with this delicious recipe! Simple to make and bursting with flavor, it's a satisfying meal for any occasion. Try it today and elevate your dinner experience!Don’t forget to share your feedback and pictures of your delicious creation!
Check out our Smoky BBQ Beef Back Ribs for more meal prep ideas.
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Steak and Pasta Recipe
Equipment
- Large cast-iron skillet or heavy-bottom pan
- Large pot for pasta
- Tongs
- Sharp knife
- Cutting board
- Meat thermometer
- Colander
- Wooden spoon
Ingredients
For the Steak:
- 8-10 oz ribeye steaks
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 cloves garlic, whole
- 2 sprigs fresh rosemary
- Salt and freshly ground black pepper
For the Pasta:
- 1 pound fettuccine or penne pasta
- 4 tablespoons virgin olive oil
- 6 cloves garlic, minced
- 1 shallot, finely diced
- ½ cup white wine (Pinot Grigio or Chardonnay)
- 2 cups cherry tomatoes, halved
- 2 cups baby spinach
- ½ cup fresh basil, torn
- ½ cup grated Parmesan cheese
- Salt and black pepper to taste
- Red pepper flakes (optional)
Instructions
Preparing the Steak (15 minutes)
- Remove steaks from refrigerator 30 minutes before cooking
- Pat steaks dry with paper towels
- Season generously with salt and pepper
- Heat cast-iron skillet over high heat
Cooking the Steak (10-12 minutes)
- Add olive oil to hot skillet
- Place steaks in pan, cook 4-5 minutes per side for medium-rare
- Add butter, garlic, and rosemary in last 2 minutes
- Baste steaks with melted butter mixture
- Rest steaks for 5-10 minutes before slicing
Making the Pasta (20 minutes)
- Boil pasta in salted water until al dente
- Reserve 1 cup pasta water before draining
- Heat olive oil in large pan over medium heat
- Sauté garlic and shallot until fragrant
- Add white wine, simmer 2-3 minutes
- Add tomatoes, cook until slightly burst
- Add spinach and basil
- Toss with cooked pasta
- Add Parmesan and pasta water as needed
Notes
- Use room temperature steak for even cooking
- Don't move the steak while searing
- Cook pasta 1 minute less than package directions
- Save pasta water for silky sauce
- Let steak rest before cutting
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