Description
Steak Pasta with Creamy Boursin Sauce is a luxurious yet easy dinner that combines juicy seared ribeye, tender pasta, and a rich garlic-herb cheese sauce. Ready in under 30 minutes, it’s the perfect recipe for a cozy night in, a romantic dinner, or whenever you crave restaurant-quality flavor with minimal effort.
Ingredients
-
285 g (10 oz) ribeye steak, at room temperature
-
1 tablespoon (15 ml) vegetable oil
-
1 heaped tablespoon (20 g) unsalted butter
-
200 g (7 oz) tagliatelle or other long pasta (dry)
-
2 small shallots, finely diced
-
120 ml (1/2 cup) zero-salt chicken stock
-
150 g (5.3 oz) garlic & herb Boursin cheese, at room temperature
-
20 g (1/4 cup) freshly grated Parmesan cheese, plus more for serving
-
1 tablespoon (4 g) finely diced fresh parsley, plus more for serving
-
Salt and black pepper, to taste
Instructions
-
Pat steak dry, season with salt and pepper. Sear in hot pan with oil for 2.5 minutes per side. Add butter in last minute, baste, then rest.
-
Cook pasta in salted boiling water until al dente. Do not drain.
-
In same skillet, sauté shallots over medium heat. Add chicken stock and Boursin. Stir until creamy. Add Parmesan, parsley, and steak juices.
-
Transfer pasta directly to the sauce with tongs. Toss until coated and creamy.
-
Slice steak thinly against the grain and serve over pasta. Top with more Parmesan and parsley.
Notes
Let steak come to room temp for better searing.
Pasta water helps bind and thicken the sauce—don’t skip it.
Substitute sirloin or strip steak if preferred.
Boursin alternatives: cream cheese + garlic & herb seasoning.
Best served fresh, but leftovers store well.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American