Steak Pasta (easy and delicious!)

This steak pasta uses Boursin to make the easiest and most delicious sauce!

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

1. Room Temp – There is some dispute over this, but I find that getting the steak out of the fridge 30 minutes before frying is crucial to relax the meat and prevent it from seizing up and going chewy in the pan.
2. Pat Dry – Patting the steak dry will remove moisture, which in turn helps the steak caramelise more efficiently in the pan.
3. Seasoning – A generous seasoning of salt and pepper is all you need to bring out the best flavour in the meat.
4. Hot hot hot! – Make sure your pan is absolutely smoking hot (literally). This will ensure you get a gorgeous crust on the steak without the inside overcooking.
5. Baste – Basting the steaks in butter adds a lovely rich flavour and ensures they don’t dry out.
6. Rest – It’s very important to rest the steak after it’s fried so it can retain its moisture. Don’t slice into it straight away or all the juices will pour out.

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?!

How to make Steak Pasta (Full Recipe & Video)

Steak Pasta (easy and delicious!)

This steak pasta uses Boursin to make the easiest and most delicious sauce!

5 from 1 vote

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Servings (click & slide): 2

Course: Dinner / Main Course

Cuisine: Western

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Calories per serving: 1015kcal

Author: Chris Collins

Cost per serving: £5 / $6

Equipment:

• Sharp Knife & Chopping Board
• Kitchen Roll/Paper Towels
• Large Cast-Iron or Heavy-Based Pan & Tongs
• Wooden Spoon
• Jug (for stock)
• Fine Cheese Grater

Ingredients (check list):

• ▢ 1x 285g/10z Ribeye Steak, at room temp (see notes)
• ▢ 1 tbsp Veg Oil
• ▢ 1 heaped tbsp Unsalted Butter
• ▢ 200g / 7oz Tagliatelle, or other long-cut pasta (dry weight)
• ▢ 2 small Shallots, finely diced
• ▢ 120ml / 1/2 cup zero salt Chicken Stock (see notes)
• ▢ 1x 150g/5.3oz block of Garlic & Herb Boursin Cheese, leave at room temp
• ▢ 20g / 1/4 cup freshly grated Parmesan, plus more to serve if desired
• ▢ 1 tbsp finely diced Fresh Parsley, plus more to serve if desired
• ▢ Salt & Black Pepper, as needed

Instructions:

• Pat the steak dry then generously season both sides with salt and pepper.
• Place a large cast-iron or heavy-based pan over high heat. Once the pan is piping hot (you may see wisps of smoke) add the oil and leave for 5-10 seconds. Add the steak and cook for around 2 minutes and 30 seconds, then flip and cook for another 2 minutes and 30 seconds, basting in butter with a minute left. Remove the steak and place on a plate to one side then lower the temp to medium.
• At this point add the pasta to salted boiling water and cook until al dente. Don't drain.
• Add the shallots to the pan and fry until soft and golden (careful they don't burn, the pan may still be hotter than medium). Pour in the stock then stir in the Boursin until melted. Stir in the parmesan and parsley, then stir in the resting juices from the steak. Bring to a gentle simmer and turn the heat to low.
• Use tongs to transfer the cooked pasta straight from the pot into the pan, embracing any excess water that comes with it. Toss in the sauce until it thickens and clings to the pasta. If it dries up you can toss in more pasta water as needed. Adjust seasoning if desired.
• Very thinly slice the steak with your knife at an angle and against the natural grain of the meat. Top the pasta with the steak, finish with parmesan and parsley if desired then serve and enjoy!

Quick 1 min demo!

Notes:

a) Steak - I like to use a 10oz so you both get a good amount of steak. I filmed with a ribeye, but you could use any cut you fancy.

b) Timings - My steak was around 2.5cm thick and found 2 min 30 secs each side ended with it being medium-rare. Just use your best judgment to cook the steak to your liking based on its weight and thickness.

c) Salt - I highly recommend using zero salt stock, just so you've got more control over the saltiness of the dish. I typically don't add much more salt, since the Boursin and parmesan adds quite a bit, but you can work more in to taste if you feel it needs it!

d) Consistency - This sauce will thicken quite quickly, but you can use the pasta water to thin it back out as needed. The end result should be a creamy sauce that clings to the pasta.

e) Calories - Whole recipe divided by 2 assuming no extra parmesan.

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Nutrition:

Nutrition Facts

Steak Pasta (easy and delicious!)

Amount Per Serving

Calories 1015 Calories from Fat 498

% Daily Value*

Fat 55.35g85%

Saturated Fat 25.722g129%

Trans Fat 1.032g

Polyunsaturated Fat 4.679g

Monounsaturated Fat 20.608g

Cholesterol 183mg61%

Sodium 685mg29%

Potassium 984mg28%

Carbohydrates 89.25g30%

Fiber 11.7g47%

Sugar 4.23g5%

Protein 43.97g88%

Vitamin A 1389IU28%

Vitamin C 4.1mg5%

Calcium 163mg16%

Iron 5.95mg33%

* Percent Daily Values are based on a 2000 calorie diet.

Looking for more?You'll find plenty more delicious comfort food like this in my Debut Cookbook 'Comfy'

For another Boursin pasta recipe check out my Boursin Salmon Orzo!

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