Steak Pasta Easy And Delicious

I feel like steak and pasta is such an under-appreciated combo. At least by myself anyway. Literally, two of my favourite things combined, there’s no good reason why I don’t make steak pasta on the regular! This recipe comes together so quickly and so easily, it’d almost be rude not to give it a go. Follow me…

Preparing Steak Pasta

The steak makes up a good portion of the dish as a whole, so it’s important to get it right.

What kind of steak should I use?

I like to use a 280g/10z steak for this recipe – I find this gives a good portion when halved and paired with the pasta. I filmed with a Ribeye, but you can use any cut you fancy. When it comes to prepping and cooking the steak, I have 6 points I like to cover. I know everyone may have their own techniques, but this is what always works for me:

Tips for the perfect steak

Process shots: pat steak dry (photo 1), season (photo 2), fry in scorching hot pan (photo 3), baste in butter (photo 4).

Boursin Steak Pasta

The sauce genuinely couldn’t be easier to make. You just need 5 ingredients:

Boursin – This makes up the bulk of the sauce and adds loads of flavour, whilst creating a gorgeously creamy texture. Parmesan – Deepens the flavour. Shallots – These are great to fry in the leftover butter and offer a touch of sweetness to the sauce. Stock – I recommend using zero or low salt stock as the Boursin and Parmesan already add a fair bit of saltiness. Parsley – Adds a final pop of colour and flavour.

Bonus flavour!

A lot of the flavour in the sauce will come from the fond in the pan, which forms after you fry the steak. As you fry the shallots, they’ll release water which will help lift this flavour from the pan. Another bonus flavour is the resting juices from the steak. Don’t waste this – it adds so much depth to the sauce. Process shots: fry shallots (photo 5), add Boursin and stock (photo 6), stir in parmesan and parsley (photo 7), toss in pasta (photo 8).

Serving Steak Pasta

We’re going to be serving the steak on top as opposed to stirring it through the pasta. This way it’ll stay nice and juicy and won’t overcook in the sauce. When you slice the steak, try and slight with the knife at an angle and against the natural grain of the meat. This will offer the most tender slices of steak! Alrighty, let’s tuck into the full recipe for this steak pasta shall we?!