Description
Have you ever thought of having your favorite pasta and steak in a single dish? Yes! Creamy steak fettuccine is the perfect duo in this debate. Steak pasta is a mystic union of creamy and cheesy fettuccine base topped with succulent ribeye steak.
The pasta is prepared by swirling the al dente fettuccine in garlic, butter, tomatoes, and cheese sauce. The perfect steak is prepared by searing the seasoned ribeye steak, cutting it into thin strips, and placing it on top of cheesy fettuccine pasta.
Ingredients
Scale
For Steak:
- 1 ribeye steak
- 1 tablespoon olive oil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1 teaspoon ground black pepper
- 3 garlic cloves
- few thyme sprigs
For Fettuccine Pasta
- 12 ounces fettuccine pasta
- 1 1/4 cup Parmesan cheese
- 3 tablespoons unsalted butter
- 1 tablespoon minced garlic
- 4-ounce cream cheese
- pint heavy cream
- 1 cup cherry tomatoes
- 1 cup fresh spinach
For Seasonings:
- 1/2 teaspoon creole seasoning
- ½ tablespoon Italian seasoning
- Ground black pepper to taste
Instructions
- Season the Steak: Season the steak ahead of time because we want a bold steak flavor. Polish the steak with olive oil on both sides and then season both sides with a mixture of onion powder, garlic powder, sea salt, and black pepper. Remember, we go with heavy seasonings because the steak loses some of the seasoning while searing. Set the seasoned steak aside.
- Boil the Pasta: Put the water and salt in a pot and bring it to a boil. Incorporate the fettuccine pasta carefully in boiling water and cook for 7-10 minutes or until it is al dente. Once it is al dente, remove it from the heat and drain the pasta.
- Cook the Pasta in Sauce: Put two tablespoons of unsalted butter in a pan. Once the butter is no longer solid, toss minced garlic and cook till fragrant. Add the sliced cherry tomatoes and cook for about 2 minutes or until the tomatoes are a bit softer. Mix the heavy cream and cream cheese to make it a velvety sauce. Season the sauce with black pepper, creole, and Italian seasonings. Mix the parmesan to make it extra creamy. Once your sauce is thick, add spinach and stir it in. If you don’t like it, just leave it out. Toss the fettuccine pasta and stir it a little. Simmer it for about 2-3 minutes on low flame so that the pasta absorbs some sauce. Creamy fettuccine pasta is done.
- Sear the Steak: The most awaited step of the recipe is preparing the steak. Add one tablespoon of the butter to a hot cast iron skillet. Once the butter is melted, add your steak to it. Flip the steak and sear it on the other side as well. Add the thyme sprigs along with whole garlic cloves and sear with the steak. Add spoonfuls of melted butter from the skillet over the steak and sear it for about 4-5 minutes on each side. Cook it to your liking (rare, medium, or fully done). I like medium done. Once you have cooked the steak as you like it, please remove it from the skillet and let it rest for 5 minutes.
- Assemble the Steak and Pasta: Slice the steak with a sharp knife. Adorn your prepared creamy fettuccine pasta with steak and enjoy!
Notes
- Frozen Steak: Don’t cook frozen steak because it will leave water. Allow the steak to come to room temperature before further processing.
- Dry the Steak: Dry the steak with a towel before seasoning and cooking.
- Pan Selection is Important! The pan’s material is necessary for cooking the steak evenly. Choose a cast iron skillet because it will hold the heat and distribute it evenly.
- Hot Skillet is Necessary! The skillet should be hot (but not have burning smoke) before searing steak.
- Temperature Guide: Please make sure that you don’t overcook the steak. The perfect internal meat temperature for medium-rare steak should be between 125-130 degrees Fahrenheit to make the difference obvious.
- Rest the Steak for a While: After cooking the steak, don’t slice it immediately. Let it rest for 5-10 minutes to evenly distribute the flavors and steak juice.
- Cutting Technique: Cut the steak against the grain. Let me explain: The grain is the direction of the muscle fibers, and the cut should be perpendicular, as it makes the steak more tender.
- Prep Time: 10 min
- Cook Time: 35 min
- Category: Dinner
- Cuisine: Italian