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Steak and Pasta Recipe

Steak and Pasta Recipe

Perfectly seared ribeye steak served alongside creamy, garlic-infused fettuccine - a restaurant-worthy Italian dinner made right at home.
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Course: Main Course
Cuisine: Italian
Keyword: Best steak and pasta recipe, Creamy steak and pasta recipes, Simple steak and pasta recipe, Steak and Pasta Recipe
Prep Time: 12 minutes
Cook Time: 30 minutes
Total Time: 42 minutes
Servings: 4
Calories: 820kcal
Cost: $14

Equipment

  • Large cast-iron skillet or heavy-bottom pan For steak searing
  • Large pot For boiling pasta
  • Tongs For handling steak and pasta
  • Sharp knife For slicing steak
  • Cutting board
  • Meat thermometer Optional but recommended
  • Colander For draining pasta
  • Wooden spoon For stirring sauce

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

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 300g | Calories: 820kcal | Carbohydrates: 650g | Protein: 40g | Fat: 38g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 120mg | Sodium: 600mg | Potassium: 800mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1000IU | Vitamin C: 25mg | Calcium: 300mg | Iron: 2mg