Description
A rich pasta dinner featuring tender seared steak, a silky garlic-cream sauce, and al dente pasta, all prepared in one pan for a comforting meal.
Ingredients
- 2 sirloin steaks (1-inch thick)
- Salt and pepper, to taste
- 8 oz pasta (fettuccine or spaghetti)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- ½ cup white wine or beef broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Reserved pasta water, as needed
- Chopped parsley, for garnish
- Olive oil, for cooking
Instructions
- Season steaks with salt and pepper. Sear in a hot skillet with olive oil over medium-high heat for 2–3 minutes per side, achieving an internal temperature of 125–130°F for medium-rare.
- Remove steaks and let them rest. Cook the pasta in salted water until 1–2 minutes shy of al dente.
- In the same pan, sauté onions and garlic until fragrant, then deglaze with white wine or beef broth.
- Add heavy cream and grated Parmesan; simmer gently to thicken the sauce.
- Slice the rested steak thin against the grain, return it to the sauce, then toss everything with the cooked pasta and reserved pasta water to bind.
- Serve with garnishes of parsley and extra Parmesan, if desired.
Notes
For best results, use a cast iron or heavy stainless steel skillet to develop the fond for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-searing and simmering
- Cuisine: Italian