Description
A delicious and creamy steak and pasta dish featuring perfectly seared ribeye steaks served over spaghetti tossed in a rich garlic cream sauce with parmesan and fresh herbs.
Ingredients
Units
Scale
Pasta
- 16 ounces spaghetti or pasta of choice
- Salt as needed
Steak
- 2 ribeye steaks, about 8 ounces each
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 2 tablespoons olive oil
Sauce
- 4 tablespoons unsalted butter
- 6 garlic cloves, minced
- 1/2 teaspoon red pepper flakes, optional for heat
- 1/2 cup chicken stock
- 2 cups heavy cream
- 2 ounces cream cheese, cut into cubes
- 2 sprigs fresh thyme
- 1/8 teaspoon black pepper
- 1 cup grated parmesan cheese
- 2 tablespoons minced parsley for garnish
Instructions
- Cook Pasta: Cook the pasta according to the package’s instructions. Be sure to reserve a cup of pasta water before draining to adjust the sauce consistency later.
- Sear The Steaks: Pat the ribeye steaks dry with paper towels. Season both sides with salt, black pepper, garlic powder, and dried thyme. Heat a large skillet over medium-high heat until it is smoking hot, about 5 minutes. Add the olive oil and swirl to coat the skillet. Place the seasoned steaks into the skillet and cook for about 3 minutes on each side, or until your desired doneness is reached. Remove the steaks from the pan and cover loosely with aluminum foil to keep warm.
- Make The Sauce: Reduce heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and red pepper flakes if using. Stir and cook briefly for about 10 seconds, being careful not to burn the garlic. Pour in the chicken stock to deglaze the pan, scraping up any browned bits. Bring the mixture to a simmer, then stir in the heavy cream, cream cheese cubes, fresh thyme sprigs, and black pepper. Continue simmering while stirring occasionally until the sauce thickens and coats the back of a wooden spoon.
- Toss Pasta in Sauce: Add the cooked pasta directly to the skillet with the sauce. Toss to combine, adding reserved pasta water a little at a time if the sauce is too thick or dry. Stir in the grated parmesan cheese and continue mixing until well combined and creamy. Taste and adjust salt if necessary.
- Serve: Slice the steaks thinly against the grain. Plate the creamy pasta and top or place sliced steak over it. Garnish with fresh minced parsley before serving for a burst of color and flavor.
Notes
- I highly recommend buying a block of parmesan cheese and shredding it yourself for superior flavor compared to pre-shredded varieties.
- Use a meat thermometer to check steak doneness for perfect results:
- Rare: 120-130°F (49-54°C) – Cool red center
- Medium Rare: 130-135°F (54-57°C) – Warm red center
- Medium: 135-145°F (57-63°C) – Warm pink center
- Medium Well: 145-155°F (63-68°C) – Slightly pink center
- Well Done: 155°F+ (68°C+) – Little or no pink
Nutrition
- Serving Size: 1 serving
- Calories: 740
- Sugar: 2g
- Sodium: 520mg
- Fat: 52g
- Saturated Fat: 26g
- Unsaturated Fat: 20g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 140mg
