Get ready to elevate your home cooking with this restaurant-worthy Steak & Pasta in Creamy Peppercorn Sauce. Tender steak bites, perfectly cooked pasta, and a silky, rich sauce come together to create a meal that’s sure to impress!
Ingredients
US Measurements
For the Steak:
- 1 lb sirloin or ribeye steak, cut into 1-inch cubes
- 2 tablespoons olive oil
- 2 teaspoons coarse black pepper
- 1 teaspoon salt
- 1 teaspoon garlic powder
For the Pasta & Sauce:
- 8 oz pasta shells (orecchiette or conchiglie)
- 2 tablespoons butter
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup beef broth
- 1 tablespoon cracked black pepper
- 1/2 cup grated parmesan cheese
- 2 tablespoons fresh parsley, chopped
- Salt to taste
Metric Measurements
For the Steak:
- 450g sirloin or ribeye steak, cut into 2.5 cm cubes
- 30 ml olive oil
- 10g coarse black pepper
- 5g salt
- 5g garlic powder
For the Pasta & Sauce:
- 225g pasta shells (orecchiette or conchiglie)
- 30g butter
- 3 garlic cloves, minced
- 240 ml heavy cream
- 120 ml beef broth
- 15g cracked black pepper
- 50g grated parmesan cheese
- 2 tablespoons fresh parsley, chopped
- Salt to taste
Step-by-Step Cooking Instructions
- Season steak cubes with salt, garlic powder, and 1 teaspoon of black pepper.
- Cook pasta in salted water according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over high heat until almost smoking.
- Carefully add steak cubes in a single layer (work in batches if necessary). Sear for 1-2 minutes per side for medium-rare. Transfer to a plate.
- Reduce heat to medium. Add butter and minced garlic to the same pan, cooking for 30 seconds.
- Pour in beef broth to deglaze the pan, scraping up any flavorful browned bits.
- Add heavy cream and cracked pepper, bringing to a gentle simmer.
- Stir in parmesan cheese until melted and sauce thickens slightly.
- Add cooked pasta to the sauce, tossing to coat evenly.
- Return seared steak and any accumulated juices to the pan, gently mixing.
- Garnish with fresh chopped parsley and serve immediately.
Nutritional Information
Per Serving:
- Calories: 620
- Total Fat: 42g
- Saturated Fat: 22g
- Carbohydrates: 30g
- Protein: 35g
- Fiber: 2g
- Sugar: 2g
- Sodium: 550mg
Cooking Tips and Tricks
- Use a cast-iron skillet for the best sear on the steak
- Let steak come to room temperature before cooking
- Don’t overcrowd the pan when searing steak
- Use freshly cracked black pepper for maximum flavor
- Rest the steak for a few minutes before adding back to the sauce
Recipe Variations and Substitutions
- Use different pasta shapes like fettuccine or rigatoni
- Substitute beef with chicken or mushrooms for a vegetarian option
- Use half-and-half instead of heavy cream for a lighter sauce
- Add red pepper flakes for a spicy kick
- Use vegetable broth for a different flavor profile
Frequently Asked Questions
Q: How do I know when the steak is medium-rare? A: Use a meat thermometer. Medium-rare is around 135°F (57°C).
Q: Can I make this dish ahead of time? A: Best served fresh, but you can prep ingredients in advance.
Q: What wine pairs well with this dish? A: A medium-bodied red like Cabernet Sauvignon or Merlot works great.
Q: How can I make this gluten-free? A: Use gluten-free pasta and ensure your broth is gluten-free.
Q: Can I use a different type of cheese? A: Pecorino Romano or Grana Padano are excellent alternatives.
Storage and Make-Ahead Tips
- Refrigerate leftovers in an airtight container
- Best consumed within 2-3 days
- Reheat gently to prevent sauce from separating
- Not recommended for freezing due to cream-based sauce
Enjoy this decadent Steak & Pasta in Creamy Peppercorn Sauce – a true restaurant-quality meal made right in your own kitchen!