Steak Pasta with Boursin Cheese and Parmesan Recipe
This easy and delicious Steak Pasta recipe combines tender ribeye steak with creamy garlic and herb Boursin cheese sauce, fresh parsley, and perfectly cooked tagliatelle for a comforting, restaurant-quality meal in just 20 minutes.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Steak
- 1x 285g/10oz Ribeye Steak, at room temperature
- 1 tbsp Vegetable Oil
- 1 heaped tbsp Unsalted Butter
- Salt & Black Pepper, as needed
Pasta & Sauce
- 200g / 7oz Tagliatelle (or other long-cut pasta, dry weight)
- 2 small Shallots, finely diced
- 120ml / 1/2 cup zero salt Chicken Stock
- 1x 150g/5.3oz block Garlic & Herb Boursin Cheese, at room temperature
- 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
Instructions
- Prepare and Season Steak: Pat the ribeye steak dry with paper towels, then generously season both sides with salt and black pepper to enhance flavor before cooking.
- Cook Steak: Heat a large cast-iron or heavy-based pan over high heat until piping hot with wisps of smoke visible. Add vegetable oil, wait 5-10 seconds, then add the steak. Cook for around 2 minutes and 30 seconds, then flip and cook another 2 minutes and 30 seconds. In the last minute, baste the steak with unsalted butter for added richness. Remove steak and rest on a plate; reduce heat to medium.
- Cook Pasta: Add tagliatelle to a pot of salted boiling water and cook until al dente. Do not drain; reserve the pasta water for sauce adjustment.
- Prepare Sauce: Add finely diced shallots to the pan and sauté until soft and golden, ensuring they do not burn. Pour in the chicken stock, then stir in the garlic & herb Boursin cheese until fully melted and smooth. Mix in freshly grated Parmesan and chopped parsley, along with any resting juices from the steak. Bring mixture to a gentle simmer and reduce heat to low.
- Combine Pasta and Sauce: Using tongs, transfer the cooked pasta directly from the pot into the pan with sauce, including some of the starchy cooking water. Toss continuously until sauce thickens and clings to the pasta. If the sauce seems dry, add more pasta water as needed. Taste and adjust seasoning with salt and pepper if necessary.
- Serve: Thinly slice the rested steak against the grain at an angle for tender bites. Top the sauced pasta with the sliced steak. Finish with extra Parmesan and parsley if desired. Serve immediately and enjoy your hearty, flavorful steak pasta.
Notes
- Ensure the ribeye steak is at room temperature before cooking for even cooking and better searing.
- Use zero salt chicken stock to control the saltiness of the sauce.
- Do not drain the pasta water entirely; the starchy water helps to thicken and bind the sauce to the pasta.
- Resting the steak after cooking helps retain its juices and improves tenderness.
- Cast iron or heavy-based pans work best for heat retention and achieving a good sear on the steak.
