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Close-up of Creamy Steak Pasta in a white bowl showing the browned crust of the steak and the glossy texture of the cream sauce.

Creamy Steak Pasta with Garlic Herb Sauce and Pan-Seared Ribeye

This Creamy Steak Pasta features tender, medium-rare seared steak layered over penne in a glossy ivory garlic herb sauce. A restaurant-quality dinner with deep savory flavors and a perfectly browned crust.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 845
Ingredients Equipment Method Notes

Ingredients
  

Ingredients List
  • 1 lb (450g) Ribeye or New York Strip Steak At room temperature
  • 12 oz (340g) Penne Rigate Pasta Dry weight
  • 1.5 cups (355ml) Heavy Whipping Cream 36% fat content
  • 4 cloves Fresh Garlic Finely minced
  • 0.5 cup (15g) Fresh Parsley Finely chopped
  • 0.5 cup (45g) Grated Parmesan Cheese Freshly grated is best
  • 1 tbsp (14g) Unsalted Butter
  • 2 tbsp (30ml) Avocado Oil Or other high-smoke point oil
  • 1 tsp Red Pepper Flakes Adjust to taste
  • 1 tsp Cracked Black Pepper Coarse ground

Equipment

  • 1 12-Inch Cast-Iron Skillet Essential for a deep crust.
  • 1 Digital Meat Thermometer For monitoring steak internal temperature.
  • 1 Large Pasta Pot 6-quart capacity recommended.

Method
 

Preparation
  1. Pat the steak dry with paper towels and season generously with salt and pepper. Let it sit at room temperature for 30 minutes.
  2. Cook penne in salted boiling water until al dente. Reserve 1 cup (240ml) of pasta water before draining.
Cooking
  1. Heat oil in a cast iron skillet over high heat. Sear steak for 3-4 minutes per side until a browned outer crust forms and the internal temperature reaches 130°F (54°C).
  2. Transfer steak to a board and rest for 10 minutes. Slice diagonally into thick strips.
  3. In the same skillet over medium heat, sauté garlic in butter for 30 seconds. Pour in heavy cream and whisk in Parmesan and half the parsley. Simmer until thickened.
  4. Toss the pasta into the ivory sauce, adding pasta water if needed to reach a glossy consistency. Top with steak slices, remaining parsley, black pepper, and red pepper flakes.

Notes

Always slice against the grain for the most tender steak.
If the sauce thickens too much while resting, whisk in a tablespoon of hot water.