Best Steak and Pasta Recipe

When it comes to dinner, few combinations can rival the delicious duo of steak and pasta. Whether you’re a seasoned chef or a beginner in the kitchen, pairing these two crowd-pleasing favorites is sure to elevate any meal. Imagine a perfectly cooked steak—tender, juicy, and bursting with flavor—paired with the comforting richness of a hearty pasta dish. This isn’t just dinner; it’s a culinary experience that combines the best of both worlds.

The beauty of steak and pasta lies in their versatility. You can experiment with a wide range of steak cuts and pasta shapes to create an endless variety of flavor profiles. From the buttery richness of filet mignon to the bold, meaty texture of a ribeye, each steak cut brings something unique to the plate. And when it comes to pasta, the possibilities are just as endless—whether it’s a simple spaghetti, a luxurious fettuccine, or a delicate pappardelle, each shape and texture can dramatically change the dynamics of your dish.

Are you craving a steak and pasta dinner tonight? Whether you’re looking to impress your family, wow your guests, or just treat yourself to something delicious, these steak and pasta recipes are sure to become your go-to favorites. In this post, we’ll guide you through some of the best steak cuts and pasta pairings, as well as share a few easy-to-follow recipes that will have you serving up mouth-watering meals in no time.

Get ready to take your dinner routine to the next level with steak and pasta combinations that are as easy to make as they are irresistible.

How to Choose the Best Steak for Your Pasta Dish

When it comes to creating the perfect steak and pasta combination, the steak is just as important as the pasta itself. The right cut, how it’s cooked, and its level of doneness can make or break the flavor profile of your dish. Here’s a breakdown of how to select the best steak for your pasta and how to prepare it to perfection.

Selecting the Right Cut of Steak for Pasta Recipes

The type of steak you choose will largely depend on the flavor you want to achieve and the texture that will pair best with the pasta dish. Here are some of the best steak cuts that complement pasta dishes:

• Ribeye:
  • Flavor Profile: Known for its rich marbling, the ribeye is a juicy and flavorful cut. Its high fat content makes it perfect for pairing with rich pasta sauces, like a creamy Alfredo or a garlic butter sauce.
  • Pairing Tip: Ribeye is ideal for heartier pasta like fettuccine or pappardelle, as these types of pasta can hold up to the bold flavors of the ribeye.
• Sirloin:
  • Flavor Profile: Leaner than ribeye, sirloin offers a mild, beefy flavor with a slightly firmer texture. It’s versatile and can be used in a variety of pasta dishes.
  • Pairing Tip: Sirloin works well with spaghetti or penne and is great when paired with a tomato-based sauce or a balsamic glaze.
• Filet Mignon:
  • Flavor Profile: This cut is known for its tenderness and subtle flavor, making it the perfect choice for more delicate pasta dishes.
  • Pairing Tip: Filet mignon pairs best with lighter pasta, such as linguine or angel hair, and a simple garlic butter or red wine reduction sauce to let the steak’s subtle flavor shine.
• Flank Steak:
  • Flavor Profile: Flank steak is a leaner cut with a more intense, beef-forward flavor. It’s best when thinly sliced against the grain for tenderness.
  • Pairing Tip: Flank steak is ideal for a spicy or tangy pasta like arrabbiata or carbonara. It works well with penne or spaghetti, which can carry the steak’s boldness without overpowering the pasta.

Choosing the Best Cut:

• Flavor: For a richer, more indulgent flavor, go with cuts like ribeye or filet mignon. For a leaner, slightly more robust flavor, consider sirloin or flank steak.
• Tenderness: Filet mignon is the most tender, followed by ribeye, while sirloin and flank steak offer a firmer texture, which works well in heartier dishes.
• Pasta Pairing: Keep in mind that thicker, bolder cuts (like ribeye) pair well with wide pasta (like fettuccine or pappardelle), while more delicate cuts (like filet mignon) are best with finer pasta types like angel hair or linguine.

Grilled vs. Pan-Seared Steak for Pasta

Once you’ve selected your steak, the next step is deciding how to cook it. Grilling and pan-searing are the two most popular methods, and each brings its own set of advantages to the table:

• Grilled Steak:
  • Benefits: Grilling imparts a smoky char that enhances the flavor of the steak, giving it a slightly crispy exterior while keeping the inside juicy and tender. This is perfect for bold, charred flavors that pair well with rich, hearty sauces.
  • Best For: Grilled steaks, like ribeye or flank, work best with spicy or tomato-based sauces, where the smokiness of the meat complements the acidity of the sauce. Grilled steak is also ideal for pasta dishes like steak and pappardelle with red wine sauce.
  • Tip: Make sure your grill is preheated and your steak is oiled to avoid sticking. Also, don’t overcrowd the grill—let each steak cook evenly.
• Pan-Seared Steak:
  • Benefits: Pan-searing gives you better control over the cooking process, and it results in a crispy, golden-brown crust on the steak. The leftover brown bits in the pan can also be used to enhance sauces (think of deglazing the pan with a splash of red wine or beef broth).
  • Best For: Pan-seared steaks like sirloin or filet mignon are great for creamy sauces like garlic butter or Alfredo, where the sauce can soak up the rich steak juices.
  • Tip: Use a heavy skillet (preferably cast iron) to get that perfect sear. Don’t overcrowd the pan; cook the steaks one or two at a time to ensure even cooking.

Which Method Works Better?

• Grilling is ideal if you want a steak with a strong, smoky flavor and a slightly charred exterior. It’s great for heartier pasta dishes.
• Pan-searing is better when you want more control over doneness and a steak with a crispy exterior that works beautifully with creamy or buttery sauces. It’s more versatile for pairing with different pasta types.

Steak Doneness for Perfect Pasta

The final step in choosing the best steak for your pasta is getting the doneness just right. Steak doneness plays a huge role in the overall texture and flavor of your dish. Here’s a guide to help you achieve the ideal doneness for your pasta pairing:

• Rare:
  • Internal Temp: 120–130°F
  • Texture: Very red in the center, soft and tender, with a cool interior.
  • Pairing: Rare steaks are best with lighter pasta dishes like angel hair with a lemon butter sauce.
• Medium-Rare:
  • Internal Temp: 130–135°F
  • Texture: Red, warm center with a firm but juicy exterior. This is often considered the ideal doneness for a tender and flavorful steak.
  • Pairing: Perfect for creamy pasta dishes like fettuccine Alfredo or steak with pesto pasta, where the steak remains tender but has a nice caramelization.
• Medium:
  • Internal Temp: 135–145°F
  • Texture: Slightly pink center with a firmer texture, providing a balance of juiciness and chewiness.
  • Pairing: Medium steaks pair wonderfully with robust pasta dishes, such as spaghetti with marinara sauce or a garlic butter pasta.
• Medium-Well:
  • Internal Temp: 145–155°F
  • Texture: Mostly brown throughout with slight pink in the center. It’s firmer, with less juiciness.
  • Pairing: Best for more substantial pasta dishes like baked ziti or steak with meatball spaghetti.
• Well-Done:
  • Internal Temp: 160°F and above
  • Texture: Firm, fully cooked throughout, with little to no pink. This can lead to a tougher texture and less juiciness.
  • Pairing: Well-done steak is best used in pasta dishes that have more texture and bite, like steak and rigatoni with a hearty tomato sauce.

Tips on Resting Your Steak

After cooking your steak, it’s essential to rest it before slicing. This allows the juices to redistribute throughout the meat, ensuring each bite is as tender and flavorful as possible.

• Resting Time: Let your steak rest for 5 to 10 minutes after cooking, depending on the size of the cut.
• Why It Matters: Slicing a steak too soon can result in the juices running out, leaving you with a dry steak. Resting helps the steak retain its moisture, making it perfect for pairing with pasta.

Flavorful Pasta Recipes to Pair with Your Steak

Pairing the right pasta with your steak not only enhances the flavors of the dish but also creates a satisfying textural contrast. Whether you prefer a delicate, buttery sauce or a rich, robust accompaniment, selecting the right pasta and sauce can elevate your steak and pasta meal to a whole new level. Here’s a breakdown of the best pasta types, creamy sauces, and flavor-enhancing additions to complement your steak.

Best Pasta Types for Steak Dishes

The type of pasta you choose plays an important role in how the steak and sauce come together. Pasta shapes and textures can either highlight the steak’s flavor or provide a great contrast that complements the steak’s richness.

• Spaghetti:
  • Texture: Long, thin, and slightly chewy, spaghetti is a classic choice that works well with a variety of steak cuts. The noodles allow the steak’s natural juices and sauce to cling to the pasta.
  • Best For: Spaghetti pairs wonderfully with leaner cuts of steak like sirloin or flank steak. A light, tangy tomato-based sauce or a garlic butter sauce would complement the steak perfectly.
  • Recipe Idea: Spaghetti with Grilled Sirloin and Tomato Basil Sauce—the acidity of the tomato balances the beefy flavor of the steak.
• Fettuccine:
  • Texture: Wide, flat noodles that offer a substantial bite. Fettuccine works well with richer, creamy sauces as it has enough surface area to absorb the sauce.
  • Best For: Ribeye or filet mignon steaks work best with fettuccine, as the richness of the steak pairs perfectly with a creamy Alfredo or garlic butter sauce.
  • Recipe Idea: Fettuccine Alfredo with Ribeye—the creamy sauce envelops the juicy, tender steak, creating a luxurious dish.
• Pappardelle:
  • Texture: This wide, ribbon-like pasta provides an impressive texture that pairs beautifully with thicker, more substantial sauces.
  • Best For: Flank steak or t-bone steaks work well with pappardelle, especially if you’re making a hearty, meaty sauce like a red wine reduction or a bolognese.
  • Recipe Idea: Pappardelle with Steak and Red Wine Sauce—this dish highlights the steak’s flavor with the smooth, rich texture of pappardelle.
• Penne:
  • Texture: Short, tube-shaped pasta with ridges that hold onto sauces well. Its structure makes it a great choice for heartier dishes with thick sauces.
  • Best For: Sirloin or flank steak are perfect for pairing with penne. This shape is great for dishes with more robust, tomato-based sauces or even creamy mushroom sauces.
  • Recipe Idea: Penne with Steak and Mushroom Cream Sauce—the meaty flavor of the steak works beautifully with a rich, creamy mushroom sauce.

Summary:

• For creamy sauces, use pastas like fettuccine or pappardelle that can hold up to the richness.
• For tomato-based sauces, spaghetti or penne work wonderfully as they absorb the sauce and steak juices, creating a balanced dish.

Rich and Creamy Sauces to Complement Steak

The sauce is where you can really highlight the flavors of your steak while adding complexity and richness to the overall dish. Whether you prefer buttery, creamy, or savory sauces, each has its role in enhancing the steak-pasta experience.

• Garlic Butter Sauce:
  • Flavor: This classic sauce is rich, fragrant, and full of depth, made by sautéing garlic in butter and finishing with a touch of cream or broth. It’s luxurious without overpowering the steak’s natural flavor.
  • How It Complements Steak: The richness of the butter and the earthy flavor of garlic enhance the beefy taste of the steak, while the creaminess complements the texture of pasta.
  • Best With: This sauce pairs perfectly with filet mignon or ribeye, as the rich flavor of the steak blends seamlessly with the creamy sauce.
  • Recipe Idea: Garlic Butter Steak Pasta—A quick and simple dish where the garlic butter sauce brings out the savory flavors of the steak while coating the pasta perfectly.
• Alfredo Sauce:
  • Flavor: Creamy, cheesy, and indulgent, Alfredo sauce is made from butter, cream, and Parmesan cheese. It’s a rich base that works wonderfully with steak.
  • How It Complements Steak: Alfredo’s creaminess balances out the boldness of steaks like ribeye or sirloin, and its richness brings out the full flavor of the meat without overwhelming it.
  • Best With: Ribeye or sirloin steaks are ideal for pairing with Alfredo sauce, as the creamy, cheesy texture complements the fat marbling and tenderness of the steak.
  • Recipe Idea: Steak Fettuccine Alfredo—A rich and decadent dish that pairs the buttery, cheesy sauce with the tender steak slices.
• Red Wine Sauce:
  • Flavor: Deep and robust, a red wine reduction sauce brings a slightly tangy and savory flavor to your steak pasta. The sauce is often made with red wine, beef broth, shallots, and herbs.
  • How It Complements Steak: The acidity and richness of the red wine sauce perfectly complement grilled steak (like ribeye or flank steak), helping to bring out the meaty flavors while providing a savory contrast to the pasta.
  • Best With: Grilled ribeye or flank steak are the best options for pairing with a red wine sauce, as the sauce works well with the caramelized flavors of the grill.
  • Recipe Idea: Steak and Pappardelle with Red Wine Sauce—the bold, slightly sweet flavors of the red wine reduction pair perfectly with the richness of the pappardelle and the steak.

Summary:

• For rich, creamy sauces, opt for garlic butter or Alfredo for a luxurious, indulgent pairing.
• For a more savory, robust flavor, a red wine sauce will elevate the steak’s flavor while complementing the pasta’s texture.

Pasta with Steak: Pairing Sauce, Herbs, and Toppings

To truly elevate your steak and pasta dish, don’t forget about the finishing touches: the herbs, seasonings, and toppings. These small additions can balance the flavors and add an extra layer of complexity.

• Herbs to Complement Steak and Pasta:
  • Rosemary: The earthy, fragrant notes of rosemary are perfect for hearty steak dishes, especially when paired with rich sauces like garlic butter or red wine sauce.
    • Usage: Finely chop fresh rosemary and sprinkle it over the steak or toss it with the pasta. Rosemary also works wonderfully when sautéing the steak.
  • Thyme: Mild, with a slight lemony and earthy flavor, thyme pairs well with creamy sauces and steaks that are cooked with a little bit of butter.
    • Usage: Use fresh thyme in the sauce or as a garnish to add depth to the dish.
  • Basil: Fresh basil adds a bright, slightly peppery flavor that balances heavier sauces like Alfredo or red wine sauce.
    • Usage: Fresh basil is perfect for topping a dish, and it works particularly well with tomato-based sauces or any steak paired with a light, garlic-based sauce.
• Toppings:
  • Parmesan: Freshly grated Parmesan or Pecorino Romano adds a savory, nutty note that enhances both the steak and the pasta.
    • Usage: Top your pasta with a generous sprinkle of Parmesan to bring out the umami flavors of the steak.
  • Mushrooms: Sautéed mushrooms add an earthy, savory element that complements the meaty flavor of the steak and works beautifully with creamy sauces.
    • Usage: Add sautéed mushrooms to the sauce or serve them on top of the steak slices.
  • Balsamic Glaze: A sweet-tangy balsamic glaze can add a nice balance to the richness of the steak and pasta. It brings a slight acidity that cuts through the richness.
    • Usage: Drizzle balsamic glaze over the steak or mix a little into the sauce for a touch of sweetness.

Balancing the Flavors:

• When pairing herbs and toppings, think about balancing richness with brightness. For instance, fresh basil or a drizzle of balsamic glaze can cut through a creamy sauce, while rosemary or mushrooms can deepen the savory

Quick and Easy Steak and Pasta Recipes to Try Tonight

When you’re craving a delicious steak and pasta meal but don’t have hours to spend in the kitchen, these quick and easy recipes are the perfect solution. Each dish combines a tender steak with flavorful pasta, all made in under an hour! Whether you’re in the mood for garlic butter, a creamy filet mignon, or a grilled ribeye with red wine sauce, these recipes are simple to follow and sure to impress.

Garlic Butter Steak Pasta

A rich and savory combination of juicy steak, garlic, and butter makes this recipe a classic that’s quick and easy to prepare.

Ingredients:

• 2 steaks (sirloin, ribeye, or flank steak work best)
• 8 oz pasta (spaghetti, fettuccine, or penne)
• 4 tbsp butter
• 3 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 1/4 cup grated Parmesan (optional)
• Lemon wedges (optional for serving)

Instructions:

1. Cook the Pasta: Begin by bringing a large pot of salted water to a boil. Add your pasta and cook until al dente (about 8-10 minutes depending on the type). Drain and set aside.
2. Prepare the Steak: Season your steaks with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, sear the steaks for about 4-5 minutes per side (depending on thickness) for medium-rare, or adjust time for your desired doneness. Once cooked, remove the steaks from the skillet and let them rest for 5 minutes. Slice against the grain.
3. Make the Garlic Butter Sauce: In the same skillet, add the butter and minced garlic. Sauté for about 1-2 minutes until fragrant, but don’t let the garlic brown. Add a splash of pasta water to help loosen the sauce, then add the cooked pasta. Toss to coat the pasta evenly in the garlic butter.
4. Combine the Steak and Pasta: Add the sliced steak to the pasta and toss everything together. Season with more salt and pepper to taste.
5. Garnish and Serve: Sprinkle with fresh parsley and grated Parmesan, if desired. Serve with a wedge of lemon for a bright, zesty finish.

Tips for Time-Efficiency:

• Use a thinner cut of steak like sirloin or flank to reduce cooking time.
• Cook the pasta and steak simultaneously to save time. Start the pasta first, and while it’s boiling, sear the steak.

Wine Pairing: A light red wine like Pinot Noir or Cabernet Sauvignon works beautifully with this dish. If you prefer white, a Chardonnay with a little oakiness will complement the richness of the garlic butter.

Creamy Filet Mignon and Fettuccine

Filet mignon is known for its tenderness and mild flavor, making it a great choice for a creamy pasta dish. This recipe is luxurious yet quick, combining the elegance of filet mignon with the indulgence of creamy pasta.

Ingredients:

• 2 filet mignon steaks (about 6 oz each)
• 8 oz fettuccine pasta
• 2 tbsp olive oil
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup dry white wine (optional)
• 2 tbsp butter
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Cook the Pasta: Bring a pot of salted water to a boil and cook the fettuccine according to package directions (about 8-10 minutes for al dente). Drain and set aside.
2. Sear the Filet Mignon: Season the filet mignon steaks with salt and pepper. Heat olive oil in a pan over medium-high heat. Sear the steaks for about 3-4 minutes per side for medium-rare (adjust time based on desired doneness). Let the steaks rest for 5 minutes before slicing them into thin strips.
3. Make the Creamy Sauce: In the same pan, melt the butter and sauté the garlic for 1 minute until fragrant. Add the white wine (if using) and let it cook down for 2 minutes. Pour in the heavy cream, Parmesan cheese, and stir to combine. Let the sauce simmer for another 2-3 minutes until it thickens slightly.
4. Toss the Pasta: Add the cooked fettuccine into the creamy sauce and toss to coat the pasta. Season with salt and pepper to taste.
5. Combine and Serve: Plate the creamy fettuccine and top with slices of filet mignon. Garnish with fresh parsley and more Parmesan cheese, if desired.

Pairing Suggestions:

• Wine Pairing: This rich dish pairs beautifully with a full-bodied Chardonnay or a light Pinot Noir.
• Side Salad: Serve with a light arugula salad with lemon vinaigrette to balance the richness of the creamy sauce.

Tips:

• If you don’t have white wine, you can substitute it with chicken broth or even a bit of beef broth for an added depth of flavor.
• Don’t overcook the filet mignon as it can become tough. A quick sear and letting it rest will keep it tender.

Grilled Ribeye with Pappardelle and Red Wine Sauce

This dish combines the smoky flavor of a grilled ribeye steak with wide, tender pappardelle and a rich, savory red wine sauce. It’s a bit more decadent, but still quick enough for a weeknight dinner.

Ingredients:

• 2 ribeye steaks (8-10 oz each)
• 8 oz pappardelle pasta
• 2 tbsp olive oil
• 1/2 cup red wine (a dry red like Cabernet Sauvignon or Merlot)
• 1/2 cup beef broth
• 1 tbsp butter
• 2 cloves garlic, minced
• 1 small shallot, minced
• Fresh thyme or rosemary (optional)
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Grill the Ribeye: Preheat your grill or grill pan to medium-high heat. Season the ribeye steaks with salt, pepper, and a drizzle of olive oil. Grill the steaks for about 4-5 minutes per side for medium-rare, or adjust based on your preferred doneness. Let the steaks rest for 5-10 minutes before slicing thinly.
2. Cook the Pappardelle: While the steaks are grilling, cook the pappardelle in salted boiling water for 4-5 minutes until al dente. Drain and set aside.
3. Make the Red Wine Sauce: In a pan, heat 1 tablespoon of olive oil over medium heat. Add the minced shallot and garlic and sauté until soft, about 2 minutes. Pour in the red wine and let it reduce by half, about 5 minutes. Add the beef broth and continue to simmer for another 5 minutes. Stir in the butter to finish the sauce and add a little more salt and pepper if needed.
4. Combine: Add the cooked pappardelle to the red wine sauce, tossing to coat the pasta in the sauce.
5. Serve: Plate the pasta and top with slices of the grilled ribeye. Garnish with fresh thyme or rosemary and chopped parsley.

Tips for Perfect Grill Marks:

• Preheat the grill to ensure a good sear on the steak.
• Avoid moving the steak too much while grilling—let it develop those beautiful grill marks without being disturbed.

Cooking the Pasta:

• To ensure pappardelle is cooked al dente, be sure to check the pasta a minute or two before the suggested cooking time to prevent it from becoming too soft.

Wine Pairing: A bold red wine like Cabernet Sauvignon or Merlot will match the richness of both the grilled ribeye and the red wine sauce.

Conclusion

Steak and pasta are two culinary icons that, when combined, create a dining experience full of flavor, texture, and satisfaction. Whether you’re in the mood for something rich and creamy, like a filet mignon with fettuccine, or something bold and smoky, like a grilled ribeye with pappardelle, the possibilities are endless. Pairing steak with pasta allows for endless experimentation, whether it’s the cut of steak, the type of pasta, or the sauce you choose to complement the dish.

These recipes are designed to be quick, easy, and delicious, making them perfect for a weeknight dinner or a special meal when you want to impress without spending hours in the kitchen. But don’t stop here—these combinations are just the beginning! Feel free to experiment with different cuts of steak, sauces, or even pasta shapes to make these dishes your own. Swap out a ribeye for a sirloin, try a different type of pasta like cavatappi or orecchiette, or get creative with your herb choices—the options are endless!

We Want to Hear from You!

Which steak and pasta combination are you most excited to try? Are you leaning toward the garlic butter steak pasta, the creamy filet mignon fettuccine, or perhaps the grilled ribeye with pappardelle and red wine sauce? We’d love to hear how you’re planning to make it your own! Let us know in the comments below, and feel free to share any variations or creative twists you’ve added to your dish. Don’t forget to share your results with us on social media too, and tag us—we can’t wait to see your delicious creations!

Happy cooking, and enjoy your steak and pasta dinner tonight!