I absolutely love this Steak Pasta with Boursin, Parmesan, and Parsley Recipe because it combines the comforting richness of creamy cheese with tender, juicy steak and perfectly al dente pasta. It’s one of those dishes that’s elegant enough to impress guests but quick and easy enough for a weeknight dinner. When I first tried this recipe, I was blown away by how the Boursin cheese melts into a luscious sauce that wraps every noodle in flavor-truly a game-changer for pasta lovers.
You ll find that the balance of the savory ribeye steak paired with fresh parsley and sharp Parmesan hits all the right notes, making this dish both satisfying and fresh. Plus, it’s ideal when you want a rich, restaurant-worthy meal without spending hours in the kitchen. Trust me, once you make this Steak Pasta with Boursin, Parmesan, and Parsley Recipe, it ll quickly become a favorite in your rotation!
Why You’ll Love This Recipe
- Speedy & Delicious: Ready in just 20 minutes, perfect for busy evenings when you want comfort food without the wait.
- Luxury Flavor, Minimal Fuss: The Boursin cheese creates a creamy, garlicky sauce that feels indulgent but is so simple to make.
- Versatile Ingredients: You can swap steak cuts or pasta shapes to fit what you have on hand without losing taste.
- Family Favorite: My family goes crazy for this dish; it s a guaranteed crowd-pleaser at our dinner table.
Ingredients You’ll Need
Each ingredient plays a key role in making this Steak Pasta with Boursin, Parmesan, and Parsley Recipe shine. From the juicy ribeye to the creamy Boursin cheese, I recommend using quality products for the best flavor. Also, fresher parsley really brightens the whole dish-don’t skip it!
- Ribeye Steak: I opt for a 10-ounce ribeye for great marbling and flavor, but feel free to choose your favorite cut.
- Vegetable Oil: Neutral oil works best to get a good sear on the steak without overpowering flavors.
- Unsalted Butter: Adds richness for basting the steak and softening the shallots.
- Tagliatelle: Long, flat pasta holds the sauce beautifully, but fettuccine or linguine also work well.
- Shallots: I love their mild sweetness and delicate texture once sautéed.
- Zero Salt Chicken Stock: Using no-salt stock lets you control seasoning better, balancing with the salty cheeses.
- Garlic & Herb Boursin Cheese: The star of the sauce here-bring it to room temp for easy melting.
- Parmesan: Freshly grated Parmesan adds savory depth and a wonderful finish.
- Fresh Parsley: Brightens the dish with a fresh, herbaceous punch.
- Salt & Black Pepper: Essentials to season the steak and sauce perfectly-taste as you go!
Variations
I love making this Steak Pasta with Boursin, Parmesan, and Parsley Recipe my own by switching up the protein or adding veggies for a nutritional boost. Don t be afraid to customize it based on what you like or have in your pantry!
- Steak Swap: I’ve swapped ribeye for sirloin or even flank steak with delicious results-just adjust cooking time for thickness.
- Veggie Boost: Toss in sautéed mushrooms or spinach when cooking shallots for extra flavor and color.
- Cheese Variations: If you can t find Boursin, cream cheese with garlic and herbs is a good stand-in, though the flavor profile adjusts slightly.
- Gluten-Free: Use gluten-free pasta to enjoy this recipe without missing out on any of the creamy goodness.
How to Make Steak Pasta with Boursin, Parmesan, and Parsley Recipe
Step 1: Perfectly Sear the Steak
Start by patting your ribeye steak dry with paper towels-this is crucial for getting a good sear. Season both sides generously with salt and black pepper. Heat a heavy-based or cast-iron pan on high until it s smoking hot, then add the vegetable oil. Place the steak in the pan and cook for about 2 minutes and 30 seconds per side for medium-rare, basting with butter during the last minute of cooking. Once done, remove it from the pan and let it rest on a plate-resting keeps the juices in and makes the steak tender when you slice it later.
Step 2: Cook the Pasta While Steak Rests
While your steak is resting, bring a large pot of salted water to a boil and add your tagliatelle. Cook until al dente-this usually means firm to the bite with a little chew. Don t drain it just yet; you’ll want to add some of that starchy pasta water to the sauce later for the perfect consistency.
Step 3: Build the Sauce in the Steak Pan
Lower the heat to medium and toss the finely diced shallots into the same pan you cooked the steak in. They ll soak up all those delicious steak flavors. Cook them gently until soft and golden-watch closely so they don t burn! Pour in the chicken stock and stir while scraping up any tasty browned bits from the bottom of the pan. Next, stir in the room temperature Boursin cheese until it melts into a creamy sauce. Add the Parmesan and parsley, then mix in the juices that have collected on the plate from resting steak.
Step 4: Combine Pasta and Sauce
Use tongs to transfer the cooked pasta directly from the pot into the sauce pan, allowing some of the pasta water to come along for the ride. This starchy water helps loosen the sauce if it feels too thick. Toss everything together over low heat until the sauce clings beautifully to every strand of pasta. Taste and adjust seasoning with salt and pepper if needed.
Step 5: Slice the Steak and Serve
Slice your rested steak very thinly against the grain-it makes all the difference in tenderness. Arrange the steak slices on top of your creamy pasta, then finish with extra Parmesan and a sprinkle of parsley for a bright, fresh finish. Now, dive in and enjoy every comforting bite!
Pro Tips for Making Steak Pasta with Boursin, Parmesan, and Parsley Recipe
- Resting the Steak: Giving the steak at least 5 minutes to rest lets the juices redistribute, keeping it moist and tender.
- Room Temperature Cheese: Bringing Boursin to room temp helps it melt seamlessly into the sauce without clumping.
- Use Pasta Water Wisely: Adding reserved pasta water helps you control sauce thickness-add it little by little.
- Don t Overcook the Steak: Cook to medium-rare or your preference, but be aware thin steaks cook very fast, so watch carefully.
How to Serve Steak Pasta with Boursin, Parmesan, and Parsley Recipe
Garnishes
I like to finish this dish with extra freshly chopped parsley and a generous sprinkle of Parmesan-it brightens the flavors and adds a lovely texture contrast. A drizzle of good-quality olive oil on top just before serving also adds a subtle richness. Sometimes, I even toss on a pinch of crushed red pepper flakes for a little heat.
Side Dishes
For sides, a crisp green salad with a simple lemon vinaigrette balances out the richness wonderfully. Roasted asparagus or sautéed green beans bring some freshness and crunch to the plate. If you’re feeling indulgent, crusty garlic bread is an absolute dream alongside this pasta.
Creative Ways to Present
When I serve this for dinner parties, I like to plate the pasta in neat nests, then fan the thin steak slices on top. Adding a small herb bouquet or microgreens elevates the look instantly. For a cozy date night, I dim the lights and serve with a glass of red wine to complement the steak s flavors perfectly.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge for up to 2 days. Because the sauce is creamy, it thickens a bit when chilled, so stirring in a splash of milk or water when reheating helps bring back that silky texture.
Freezing
While this dish freezes okay, I recommend freezing the pasta and sauce separately from the steak if you want the best texture after thawing. Freezing the steak can sometimes affect its tenderness. Reheat gently on the stove to avoid breaking the sauce.
Reheating
To reheat, I warm the pasta and sauce slowly in a pan over low heat, adding a bit of pasta water or milk to loosen the sauce. Steak slices are best reheated gently or enjoyed cold, adding them on top just before serving to keep them tender.
FAQs
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Can I use a different cut of steak for this recipe?
Absolutely! While ribeye offers great flavor and marbling, you can use sirloin, flank, or even filet mignon. Just adjust the cooking time based on thickness and preferred doneness to avoid overcooking.
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What if I can t find Boursin cheese?
If Boursin isn t available, cream cheese blended with garlic and fresh herbs makes a good substitute. The flavor will change slightly but the sauce will still be creamy and delicious.
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How do I make sure the sauce doesn t get too thick or dry?
Keep some reserved pasta water handy and add it in small amounts as you toss the pasta in the sauce. The starch in the water helps loosen the sauce so it sticks beautifully without drying out.
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Can I prepare this recipe for more people?
Yes! Simply scale up your ingredients accordingly. Cook pasta in larger batches and sear steaks one at a time to ensure each piece has that perfect crust and juicy center.
Final Thoughts
This Steak Pasta with Boursin, Parmesan, and Parsley Recipe has become such a staple in my kitchen because it hits that sweet spot between easy and indulgent. Every time I make it, I m reminded how simple ingredients can come together to create something truly special-and I want that for you in your kitchen, too. Give it a try, put on some good music, and enjoy the process as much as the delicious end result. You ve got this!
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Steak Pasta with Boursin, Parmesan, and Parsley Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: European
Description
This Steak Pasta recipe combines juicy, medium-rare ribeye steak with a creamy garlic and herb Boursin cheese sauce, tossed with al dente tagliatelle pasta. Quick and easy to prepare, the sauce is enriched with parmesan and fresh parsley, making it a perfect weeknight dinner that is both comforting and flavorful.
Ingredients
Steak and Oil
- 1x 285g/10oz Ribeye Steak, at room temperature
- 1 tbsp Vegetable Oil
For the Sauce and Pasta
- 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 Garlic & Herb Boursin Cheese, room temperature
- 20g / 1/4 cup freshly grated Parmesan, plus extra to serve if desired
- 1 tbsp finely diced Fresh Parsley, plus extra to serve if desired
- Salt & Black Pepper, as needed
Instructions
- Prepare the Steak: Pat the ribeye steak dry with paper towels, then generously season both sides with salt and black pepper to enhance flavor and help create a nice crust.
- Cook the Steak: Heat a large cast-iron or heavy-based pan over high heat until piping hot with slight smoke. Add vegetable oil and let it heat for 5-10 seconds. Add the steak and sear for about 2 minutes and 30 seconds on one side. Flip and cook for another 2 minutes and 30 seconds, basting the steak with unsalted butter during the last minute for added richness. Remove the steak and set aside to rest on a plate. Lower the pan heat to medium.
- Cook the Pasta: While cooking the steak, add the tagliatelle to a pot of salted boiling water. Cook until just al dente according to package instructions, then do not drain completely as the starchy pasta water is needed for the sauce.
- Sauté Shallots and Make Sauce: Add finely diced shallots to the pan and sauté until soft and golden, taking care not to burn them. Pour in the zero salt chicken stock and stir in the garlic & herb Boursin cheese, allowing it to melt fully. Stir in the grated parmesan and fresh parsley, then add the resting steak juices from the plate. Simmer gently over low heat.
- Combine Pasta and Sauce: Using tongs, transfer the pasta directly from the cooking water into the pan with the sauce, including some pasta water to help emulsify. Toss well until the sauce thickens and clings to the pasta. Adjust seasoning with salt and pepper if desired, adding more pasta water if the sauce becomes too dry.
- Slice and Serve: Thinly slice the rested steak at an angle against the grain. Plate the sauced pasta and top with sliced steak. Garnish with additional parmesan and parsley if desired. Serve immediately and enjoy your creamy steak pasta.
Notes
- Steak: A 10oz ribeye works beautifully, but any preferred steak cut is fine. The thickness affects cooking time, so adjust accordingly.
- Cooking Time: The timing given yields medium-rare for a steak approximately 2.5cm thick. Adjust cook times to your preferred doneness.
- Salt Control: Using zero salt chicken stock helps control overall saltiness since Boursin and parmesan already add saltiness. Season carefully to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 670 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.3 g
- Carbohydrates: 49 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
