Description
This Creamy Steak Pasta recipe combines tender, juicy rump steaks with a rich, velvety cream sauce infused with garlic, rosemary, and Italian seasoning. Perfectly cooked pasta is tossed in the luscious sauce and topped with Parmesan and fresh parsley, creating a comforting and elegant meal ideal for dinner.
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
- Season and Sear 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 Butter, Garlic, and Rosemary: Add the butter, chopped garlic, and rosemary sprig to the pan with the steaks. Spoon the melted butter over the steaks while cooking until done to your liking. Remove the steaks and let rest for 5 minutes before slicing thinly.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1-2 cups of pasta water before draining.
- Prepare the Sauce: Melt butter in a skillet (reuse the steak pan if large enough). Add chopped garlic and cook over medium-low heat for 1 minute. Stir in Italian seasoning, then pour in chicken stock and simmer for 1-2 minutes.
- Add Cream and Thicken Sauce: Pour in the heavy cream and continue simmering for a couple of minutes until the sauce thickens slightly.
- Combine Pasta, Steak, and Sauce: Add cooked pasta and sliced steak to the sauce pan. Stir in grated Parmesan. If the pasta looks dry, add some reserved pasta water to loosen the sauce.
- Finish and Serve: Stir in chopped parsley. Season with salt and freshly ground black pepper to taste. Serve immediately with extra Parmesan on top if desired.
Notes
- Allowing the steak to rest after cooking helps retain its juices and ensures it remains tender.
- Reserving pasta water is key to adjusting the sauce consistency without diluting flavor.
- You can swap rump steak for sirloin or ribeye based on preference.
- This dish pairs well with a side salad or steamed vegetables to add freshness.
- Use low-sodium chicken stock to control salt levels in the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 760 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 48 g
- Saturated Fat: 25 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 135 mg
