If you're looking for a steak pasta that feels like something you'd order at a restaurant but is still easy enough to make at home, this Creamy Garlic Parmesan Ribeye Pasta is it.
A juicy ribeye is seared until golden, then basted with butter, garlic, and fresh herbs. While the steak rests, mafaldine pasta gets tossed in a silky garlic Parmesan cream sauce and finished with fresh lemon, parsley, and plenty of Parmesan.
It's rich, creamy, garlicky, and packed with flavor without being overly heavy. The little bit of lemon at the end makes all the difference.
Prep Time: 20 minutes + dry brining
Cook Time: 25 minutes
Servings: 4–6
Why You'll Love This Steak Pasta
The best part about this recipe is that it looks and tastes impressive without requiring complicated ingredients or techniques.
The ribeye gives you that rich steakhouse flavor, while the wide mafaldine noodles hold onto all that creamy Parmesan sauce. Finishing the pasta with starchy pasta water makes the sauce extra silky, and fresh lemon and parsley balance out the richness.
It's perfect for a date-night dinner at home, a weekend dinner, or anytime you want to turn steak and pasta into something a little more special.
What Is Mafaldine?
Mafaldine is a long, ribbon-shaped pasta with ruffled edges. Think of it as a cross between lasagna noodles and fettuccine.
Those ruffled edges are especially good for creamy sauces because they grab onto the sauce in every bite.
Can't find mafaldine? No problem. Fettuccine, pappardelle, linguine, rigatoni, or another favorite pasta will work too.
Why You Should Save Your Pasta Water
Don't skip the pasta water!
The starch in the water helps bring the cream, butter, and Parmesan together into a smooth, glossy sauce that actually clings to the mafaldine.
I like to reserve 1–2 cups, then add only a little at a time. You may not need all of it.
It's also why I recommend keeping the sauce slightly looser than you think it should be. The Parmesan sauce will continue to thicken as it cools.
Can I Use a Different Steak?
Absolutely. I used ribeye because the marbling gives you a juicy, flavorful steak that works perfectly with this pasta.
You can also use New York strip, sirloin, or flat iron steak.
Whatever steak you choose, focus on getting a good golden crust, then let it rest before slicing it against the grain.
Can I Use a Different Pasta?
Yes. Mafaldine is my favorite for this recipe because the ruffled noodles hold onto the creamy sauce, but there's no need to hunt it down.
Fettuccine, pappardelle, linguine, rigatoni, or another pasta you already have in your pantry will work.
What to Serve With Ribeye Pasta
This is already a rich and filling dinner, so I like to keep the sides simple. A crisp green salad, roasted asparagus, broccoli, or garlic bread all work well.
If you're serving this for a special dinner, I'd go with a simple salad and let the ribeye mafaldine be the star of the table.
Storing and Reheating
Store leftovers in an airtight container in the refrigerator.
When reheating, add a small splash of cream or water and warm gently over low heat. Cream and Parmesan sauces can separate when overheated, so avoid blasting it over high heat.
For the best texture and flavor, though, this is definitely a recipe I recommend eating fresh from the skillet.
Creamy Garlic Parmesan Ribeye Pasta
Ingredients
Method
- Pat the ribeye dry and season all sides with kosher salt. Place on a wire rack over a baking sheet and refrigerate uncovered for 30–60 minutes. For best results, dry-brine for 12–24 hours. Wait to add black pepper until right before cooking.
- Bring a large pot of water to a boil and season with salt. Keep the water boiling, but don't add the pasta yet.
- Pat the steak dry again if needed and season with freshly cracked black pepper. Heat a cast-iron or stainless-steel skillet over medium-high to high heat. Add enough high-heat oil to lightly coat the bottom.
- Add the steak and sear without moving until a deep golden crust forms. Flip and sear the other side. If the steak has a thick fat edge, hold it against the skillet with tongs for 30–60 seconds to render the fat.
- Once both sides of the steak are seared, add the mafaldine to the boiling pasta water.
- Reduce the heat under the steak slightly. Add 2 tablespoons butter, crushed garlic, and rosemary or thyme.
- Once the butter foams, tilt the skillet and spoon the garlic-herb butter over the steak. Continue basting until cooked to your preferred doneness.
- Transfer the steak to a cutting board and rest for 5–10 minutes.
- Cook the mafaldine until just shy of al dente.
- Before draining, reserve 1–2 cups of pasta water. Drain the pasta but don't rinse.
- Pour off the excess steak grease. Reserve a small amount of the good steak juices if desired.
- Quickly rinse the skillet with water and wipe it clean. This removes excess grease and any burned butter, garlic, or herbs that could overpower the sauce.
- Return the skillet to medium-low heat.
- Add the butter and olive oil. If using shallot, cook for 1–2 minutes until softened.
- Add the sliced garlic and cook for 30–60 seconds until fragrant.
- Pour in the heavy cream. Add a little reserved steak juice if desired.
- Stir in the chicken bouillon and freshly cracked black pepper. Bring to a gentle simmer and allow the sauce to thicken slightly.
- Reduce the heat to very low or briefly remove the skillet from the heat.
- Gradually stir in 1½ cups freshly grated Parmesan until smooth. Add up to another ½ cup Parmesan as needed for flavor and consistency.
- Do not boil the sauce after adding the Parmesan.
- Add the mafaldine directly to the sauce along with a small splash of reserved pasta water.
- Toss vigorously for 30–60 seconds.
- Continue adding pasta water a little at a time until the sauce is silky, glossy, and coats the pasta.
- Let the pasta finish cooking in the sauce for about 1 minute.
- Turn off the heat.
- Add the lemon juice, lemon zest, parsley, and optional red pepper flakes.
- Toss everything together. Taste and add salt and freshly cracked black pepper as needed.
- Slice the rested ribeye against the grain.
- Taste and season the steak with additional salt and black pepper if needed.
- Plate the mafaldine and top with the sliced ribeye. Finish with extra Parmesan, parsley, black pepper, and optional red pepper flakes.
- Serve immediately.
