Steak Pasta (easy and delicious!)

boursin steak pasta served in white bowl with pot of parsley and parmesan in background

Print Recipe

5 from 4 votes

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

Prep Time10

Cook Time10

Total Time20

Course: Dinner, Main Course

Cuisine: Western

Servings:

Author: Chris Collins

Cost: £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

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!

Video

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.

Nutrition