Description
This creamy steak pasta is a savory and indulgent dish featuring tender, pan-seared rump steaks combined with a rich, garlicky cream sauce and perfectly cooked pasta. Enhanced with Parmesan cheese and fresh parsley, this recipe delivers a balanced and flavorful meal that is perfect for a satisfying weeknight dinner or a special occasion.
Ingredients
Units
Scale
For the Steak
- 1 tablespoon olive oil
- 2 rump steaks (about 1 lb / 450 g total)
- Salt and pepper, to taste
- 2 tablespoons butter
- 2 garlic cloves, finely chopped
- 1 sprig rosemary
For the Pasta
- 8 oz (250 g) pasta
- 2 tablespoons butter
- 2 garlic cloves, finely chopped
- 1 teaspoon Italian seasoning
- 1/2 cup (125 ml) low-sodium chicken stock
- 1 cup (250 ml) heavy cream
- 1/3 cup Parmesan, grated
- A handful of fresh parsley, roughly chopped
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Steaks: Season your rump steaks generously with salt and pepper. Heat olive oil in a large skillet over high heat. Add the steaks and cook for 3-4 minutes per side until a brown crust forms.
- Add Aromatics and Butter: Add the butter, chopped garlic, and rosemary sprig to the pan with the steaks. Spoon the melted butter over the steaks constantly while cooking until they reach your desired doneness. Remove the steaks and let them rest for 5 minutes before slicing thinly.
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve 1-2 cups of pasta water before draining the pasta.
- Make the Sauce: In a skillet (same one if large enough), melt the butter over medium-low heat. Add the chopped garlic and sauté for about 1 minute. Stir in the Italian seasoning, followed by the chicken stock. Let it simmer for 1-2 minutes.
- Add Cream and Thicken: Pour in the heavy cream and continue simmering for a couple more minutes until the sauce begins to thicken.
- Combine and Finish: Add the cooked pasta and sliced steak to the sauce, stirring in the grated Parmesan cheese. If the pasta looks dry, add some reserved pasta water to loosen the sauce. Stir in the chopped parsley and season with salt and pepper to taste.
- Serve: Serve the creamy steak pasta immediately with extra freshly grated Parmesan on top, if desired.
Notes
- Allowing the steak to rest after cooking helps retain juices and ensures a tender bite.
- Reserve pasta water to adjust sauce consistency for a silky texture.
- Use freshly grated Parmesan for the best flavor and meltability.
- You can substitute rump steak with sirloin or ribeye if preferred.
- If you want a lighter version, substitute heavy cream with half-and-half or a lower-fat cream option.
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 2 g
- Sodium: 380 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 135 mg
