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
Scale
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
