Description
A rich and indulgent creamy steak pasta combining tender, seared rump steak with a luscious garlic and Parmesan cream sauce, tossed with perfectly cooked pasta and finished with fresh parsley. This satisfying dish balances robust flavors with a silky texture, perfect for a comforting weeknight dinner or 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 (your choice, such as penne or fettuccine)
- 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 cheese, grated
- A handful of fresh parsley, roughly chopped
- Salt and freshly ground black pepper, to taste
Instructions
- Season and sear the steaks: Generously season the rump steaks with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over high heat. Add the steaks and sear for 3-4 minutes per side until a brown crust forms.
- Baste steaks with butter and aromatics: Add 2 tablespoons butter, chopped garlic, and the rosemary sprig to the skillet. Spoon the melted butter over the steaks while cooking until they reach your desired doneness. Remove the steaks and let them rest for 5 minutes.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1-2 cups of pasta water before draining.
- Prepare the creamy sauce: In the same skillet, melt 2 tablespoons butter over medium-low heat. Add chopped garlic and cook for 1 minute until fragrant. Stir in the Italian seasoning and pour in the chicken stock.
- Simmer and thicken the sauce: Let the stock simmer for 1-2 minutes, then add the heavy cream. Continue simmering for a few minutes until the sauce slightly thickens.
- Combine pasta, steak, and sauce: Add the cooked pasta and sliced steak to the skillet with the sauce. Stir in the grated Parmesan cheese. Use reserved pasta water a little at a time if the sauce seems too thick or dry.
- Finish and serve: Stir in the chopped parsley and season with salt and freshly ground black pepper to taste. Serve immediately, optionally topped with extra grated Parmesan.
Notes
- Allow the steak to rest after cooking to retain juices and ensure tenderness.
- Reserve pasta water as it helps to loosen the sauce and bind it to the pasta.
- You can use different pasta shapes like penne, fettuccine, or rigatoni based on preference.
- For a lighter option, substitute heavy cream with half-and-half or a creamy plant-based alternative.
- To enhance flavor depth, consider adding a splash of white wine when simmering the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 720
- Sugar: 2g
- Sodium: 450mg
- Fat: 45g
- Saturated Fat: 26g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 140mg
