Juicy ribeye steak, seared to a caramelized crust and cloaked in a silky garlic cream sauce with Parmesan, meets tender fettuccine on the plate. It’s the kind of restaurant-worthy dinner that comes together at home in just half an hour.
Ingredients
- 2 ribeye steaks, 250 g (9 oz) each
- 300 g (10.5 oz) fettuccine
- 30 g (2 tbsp) unsalted butter
- 1 tbsp olive oil
- 4 garlic cloves
- 250 ml (1 cup) heavy cream
- 120 ml (1/2 cup) beef broth
- 50 g (1/2 cup) grated Parmesan
- 1 tsp Dijon mustard
- 1 tsp lemon juice, optional
- 2 tbsp chopped parsley
- Salt and freshly ground black pepper, to taste
- A pinch of chili flakes, optional
Step-by-Step Recipe
- Take the steaks out of the refrigerator 20 minutes ahead of time, pat them dry, and season generously with salt and pepper.
- Cook the pasta in a large pot of salted water until al dente. Reserve 100 ml (1/2 cup) of the pasta water, then drain the rest.
- Heat a skillet with the olive oil over high heat. Sear the steaks for 2–3 minutes per side, or until they reach your preferred doneness. Add the butter, baste the meat, transfer the steaks to a plate, and let them rest for 5 minutes.
- In the same skillet, reduce the heat to medium, add the minced garlic, and cook for 20–30 seconds, just until fragrant.
- Pour in the beef broth and reduce by half. Add the cream, Dijon mustard, and a pinch of chili flakes, then stir and simmer for 2–3 minutes until lightly thickened.
- Stir in the grated Parmesan until fully melted. If needed, loosen the sauce with a little reserved pasta water. Finish with lemon juice for balance, if using.
- Add the pasta to the skillet and toss until evenly coated in the sauce. Fold in the chopped parsley.
- Slice the steaks against the grain, arrange them over the pasta, and spoon the skillet sauce on top.
- Serve immediately with extra black pepper and more Parmesan, if desired.
Nutrition Facts (per serving)
| Calories | 720 kcal |
|---|---|
| Protein | 38 g |
| Fat | 36 g |
| Carbohydrates | 60 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 980 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and Variations
- Steak choice: ribeye, strip steak, or filet mignon all work beautifully. For a more budget-friendly option, use well-marbled chuck steak and increase the searing time.
- Doneness: use internal temperature as your guide — rare 50–52°C (122–126°F), medium rare 55–57°C (131–135°F), medium 60–63°C (140–145°F).
- Cream: 33% heavy cream gives the most luxurious texture. If using 20% cream, simmer the sauce a little longer.
- Without broth: replace it with some of the pasta water and add a small splash of soy sauce for deeper flavor.
- Pasta: fettuccine can be swapped for tagliatelle or spaghetti. Hollow shapes like rigatoni also hold the sauce beautifully.
What to Serve With It
- A crisp green salad with a light vinaigrette.
- Roasted vegetables: asparagus, broccoli, or cherry tomatoes for a bright, savory contrast.
- A glass of dry red wine — Cabernet Sauvignon or Sangiovese.
Storage and Reheating
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently over low heat in a skillet, adding a splash of water or cream to bring the sauce back together.
- It’s best to warm the steak separately so it doesn’t overcook, then add it at the end.
FAQ
Can I use milk instead of cream?
Yes, but the sauce will be thinner and less rich. Simmer it a little longer and add some extra grated Parmesan for body.
How can I make this dish lighter?
Use whole-wheat or regular durum wheat pasta, choose 20% cream, and reduce the amount of butter. Keep the Parmesan — it delivers the bold flavor.
What pan is best for steak?
A cast-iron skillet or a heavy stainless-steel pan. Both hold heat well and create an even, golden crust.