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Close up of Creamy Steak Pasta in a white ceramic bowl showing the pink center of the seared steak strips.

Creamy Steak Pasta with Garlic Butter Seared Steak

This Creamy Steak Pasta features al dente penne in a thick, glossy garlic cream sauce topped with perfectly seared, medium-rare steak slices. A restaurant-quality 30-minute dinner that is as visually stunning as it is delicious.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Italian-Inspired
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb (450g) Ribeye or Sirloin Steak at room temperature
  • 1 tsp (6g) Kosher Salt
  • 1 tsp (2g) Cracked Black Pepper
  • 12 oz (340g) Penne Pasta cooked al dente
  • 1.5 cups (350ml) Heavy Cream
  • 1/2 cup (120ml) Beef Broth for deglazing
  • 5 cloves Garlic minced
  • 1/2 cup (45g) Parmesan Cheese freshly grated
  • 2 tbsp (8g) Fresh Parsley chopped

Equipment

  • 1 Cast Iron Skillet Essential for the steak sear
  • 1 Large Pasta Pot

Method
 

Prepare the Steak
  1. Season steak with salt and pepper. In a hot skillet with oil, sear steak for 3-4 minutes per side until a dark brown charred crust forms. Remove and let rest for 8-10 minutes.
  2. Slice the rested steak diagonally into thick strips, ensuring the pink medium-rare center is visible.
Create the Sauce and Pasta
  1. In the same pan, melt butter and sauté garlic. Pour in beef broth to deglaze, then add heavy cream. Simmer until thickened and pale-brown.
  2. Toss the al dente penne and Parmesan into the sauce until glossy. Top with steak slices, parsley, and extra pepper.

Notes

Ensure the steak is dry before searing for the best crust.
Reserve pasta water to thin the sauce if needed.