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Creamy Garlic Parmesan Steak Pasta

This indulgent and satisfying garlic parmesan steak pasta is the perfect dish with a rich, velvety sauce paired with tender, flavorful ribeye steak. This is a meal to remember!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 776 kcal

Equipment

  • 1 Pressure Cooker for searing and simmering
  • 1 Large Pot for boiling pasta
  • 1 Sharp Knife for cutting steak

Ingredients
  

Main ingredients

  • 450 g Ribeye steak about 2 steaks, seasoned good and ready
  • 1 tablespoon Paprika adds smoky depth
  • 2 tablespoon Olive oil for that sear that locks in flavor
  • 2 teaspoon Dried parsley sprinkling freshness in the mix
  • Salt and Pepper gotta season it right
  • 1 Onion diced, for a sweet savory base
  • 3 cloves Garlic minced, because everything’s better with garlic
  • 2 tablespoon Butter adds richness to your sauce
  • 0.5 cup Chicken stock 120ml, the liquid that boosts flavor
  • 0.5 cup Double cream 120ml, makes everything creamy and dreamy
  • 0.5 cup Parmesan 40g, grated, that nutty cheesy finish
  • 0.33 cup Fresh parsley 10g, chopped, for a fresh pop on top
  • 300 g Rigatoni pasta the pasta that holds the sauce perfectly
  • 0.33 cup White wine optional, 75ml, for a little zing if you’re feeling fancy

Instructions
 

Instructions

  • Season your ribeye steaks with paprika, dried parsley, salt, and pepper on both sides. Don’t be shy, you want that flavor locked in.
  • Heat olive oil in your pressure cooker pot on the sauté setting or just use your stove if that’s easier for the searing step. Sear steaks for about 3 to 4 minutes per side till you see that beautiful crust. Remove the steak and let it rest a bit.
  • Lower the heat to medium, then toss in butter. When melted, add your diced onion and cook about 3 minutes till soft and sweet.
  • Stir in minced garlic and cook for about 1 minute, your kitchen gonna smell amazing right now.
  • Pour in the chicken stock and scrape up all those tasty browned bits stuck to the pot. Let it simmer 2 to 3 minutes so the flavors get cozy.
  • Slice your rested steak thin, then return those strips back to the pot. Stir everything to combine the flavors real good.
  • Cook rigatoni pasta separately according to package instructions. Drain it and fold it into your pot.
  • Toss it all together till every pasta piece is coated in creamy garlic butter sauce. Serve warm with grated Parmesan on top if you want.

Notes

Let the steaks rest for at least 5-10 minutes after cooking while you are cooking the sauce. This resting period allows the juices to redistribute evenly throughout the meat, ensuring every bite is juicy and packed with flavor.