Steak and Pasta

By Precious Kitchen · 30 min

Ingredients

Instructions

1. Cook the pasta according to the package directions. Before draining, reserve 1 cup of the pasta water.
2. Pat the steaks dry and season both sides with ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder and ½ teaspoon dried thyme.
3. Heat a large skillet over medium-high until very hot, about 5 minutes. Add 2 tablespoons olive oil, swirling to coat, then sear the steaks 3 minutes per side, or until done to your liking.
4. Move the steaks to a plate and cover loosely with foil to keep warm.
5. Lower the heat to medium. Melt 4 tablespoons butter in the same skillet, then add the minced garlic and red pepper flakes if using. Cook about 10 seconds, without browning the garlic.
6. Add ½ cup chicken stock to deglaze the pan and bring to a simmer. Add 2 cups heavy cream, the cubed cream cheese, 2 sprigs fresh thyme and ⅛ teaspoon black pepper. Bring to a simmer and whisk until the cream cheese dissolves.
7. Keep simmering, stirring now and then, until the sauce thickens enough to coat the back of a wooden spoon.
8. Add the pasta to the sauce and toss. Stir in 1 cup grated parmesan. Add reserved pasta water as needed to loosen the pasta. Taste and add a pinch of salt if needed.
9. Slice the steaks thinly against the grain, serve over the pasta, and sprinkle with 2 tablespoons minced parsley if desired.

Summarized from Precious Kitchen's video. Watch it for the details.

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