Creamy Ribeye Pesto Pasta

Name: Creamy Ribeye Pesto Pasta
Cook time: 35 min
Total time: 35 min
Ingredients: 1/2 Ribeye Steak; Some Salt; Some Pepper (Black); 1 tbsp Butter; 1 stem of Thyme; 1 sprig of Rosemary; 1 1/2 cloves of Garlic; 4oz Fettuccine Pasta; 2 tbsp Avocado Oil; 1/2 medium Onion, diced; 1/4 tbsp Pepper (Black); 1/4 tbsp Paprika; 1/4 tbsp Garlic Powder; 1/4 tbsp Italian Seasoning; 0.4 cups Beef Broth; 0.4 cups Heavy Whipping Cream; 1/2 cups Parmesan Cheese; 1/8 cups Pasta Water; 1 tbsp Pesto Sauce

Tender ribeye steak is seared until deeply browned, then basted with butter, garlic, thyme, and rosemary for extra richness. It’s served over fettuccine tossed in a creamy Parmesan pesto sauce with sautéed onions and warm seasonings for a bold, comforting pasta dinner.

Tender ribeye steak is seared until deeply browned, then basted with butter, garlic, thyme, and rosemary for extra richness. It’s ... Show more

By Amna · Original recipe

Health Grade

D+ · Occasional

Time

35 min

Price

6,97 €

Calories

1915 kcal

high protein

low sugar

fusion

date night

Method

Prep the aromatics

Peel and finely dice the Onion (diced) into small, even pieces so it melts smoothly into the sauce. Peel the Garlic; leave a couple of cloves whole but lightly crushed for basting the steak, and finely mince the rest if your cloves are large so they blend easily into the pan. Strip the leaves from a few sprigs of Thyme and Rosemary, keeping them ready by the stove since the steak moves quickly once it hits the pan.

Season the steak

Pat the Ribeye Steak very dry on all sides with paper towels. Season it generously all over with Salt and Black Pepper, pressing the seasoning onto the surface so it adheres well. Let the steak sit at room temperature while you start the pasta water; this takes the chill off and helps it cook more evenly.

Boil the pasta

Bring a large pot of well-salted water to a full boil, then add the Fettuccine Pasta. Stir for the first minute so the strands do not clump, and cook until al dente according to the package timing. Just before draining, scoop out about 1 cup of the starchy Pasta Water and set it aside for the sauce.

Heat the steak pan

Set a large heavy skillet over high heat and add 2 tablespoons of Avocado Oil. Let the oil heat until it shimmers and moves easily across the pan; the skillet should be properly hot before the steak goes in so you get a deep brown crust instead of a pale steam.

Sear and baste

Lay the seasoned ribeye in the hot skillet and sear the first side for 3 to 4 minutes without moving it. Flip and sear the second side for 3 to 4 minutes more. Lower the heat slightly, then add Butter, the crushed garlic cloves, thyme, and rosemary to the pan. As the butter foams, tilt the skillet and spoon the hot butter over the steak continuously for about 30 seconds, coating the top and sides with the fragrant butter.

Rest the ribeye

Transfer the steak to a cutting board or warm plate and let it rest for 5 to 10 minutes before slicing. Resting gives the juices time to redistribute, which keeps the meat tender and prevents them from running out onto the board.

Soften onion and spices

In a second skillet, or the same skillet with excess fat poured off, heat the remaining avocado oil over medium heat. Add the diced onion and cook, stirring often, until softened and translucent. Sprinkle in Paprika, Garlic Powder, and Italian Seasoning, then stir for about 30 seconds until the spices smell toasty and fragrant.

Build the creamy sauce

Pour in the Beef Broth and scrape the bottom of the pan to loosen any flavorful browned bits. Stir in the Heavy Whipping Cream and Parmesan Cheese, then cook over medium-high heat for about 2 minutes, stirring, until the cheese melts into the cream. Add a splash of the reserved pasta water, then stir in the Pesto Sauce. Let the sauce cook for another 2 to 3 minutes, stirring often, until it is smooth, creamy, and just thick enough to coat the back of a spoon.

Coat the pasta

Add the drained fettuccine directly to the sauce and toss thoroughly until every strand is glossy and coated. If the sauce feels too tight or thick, add another small splash of reserved pasta water and toss again until the pasta loosens into a silky, creamy consistency.

Slice and serve

Slice the rested ribeye thinly against the grain for the most tender bite. Twirl the creamy pesto pasta into bowls or onto plates, then arrange the sliced steak over the top. Spoon over any resting juices from the cutting board and serve right away while everything is hot and silky.