I’ve whipped together this ribeye steak pasta recipe many times, and each time it’s a guaranteed crowd-pleaser. The perfectly seared steak paired with rich, flavorful pasta makes it feel like a fancy restaurant meal, but trust me, it’s so simple to make at home.
The cherry tomatoes and olives bring that burst of fresh, tangy flavor, while the creamy Parmesan ties everything together. If you love wholesome meals like this, you might also enjoy these ribeye steak sandwich recipes for a variety of hearty options. This dish has become a favorite in my house, and I can’t wait to share all the steps so you can make it yours, too.
Ingredients
For the Steak:
- 1 ½ pounds ribeye steak
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
For the Pasta:
- 12 ounces rigatoni (or your favorite pasta)
- 1 tablespoon butter
- 4 cloves garlic, minced
- 1 pint cherry tomatoes, halved
- ½ cup Kalamata olives, pitted
- 2 tablespoons capers, drained
- ½ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- 1 cup reserved pasta water
- 1 cup freshly grated Parmesan cheese
- ¼ cup fresh parsley, chopped
Note: This recipe serves 4.
Variations
There are endless ways to adapt this recipe to your dietary preferences or taste preferences:
- Dairy-Free Option: Replace the butter with olive oil and skip the Parmesan cheese or use a dairy-free alternative.
- Gluten-Free Version: Use gluten-free pasta to accommodate dietary restrictions.
- Extra Veggies: Add spinach, mushrooms, or bell peppers for added flavor and nutrition.
- Spicy Kick: Sprinkle in some red chili flakes or crushed pepper while cooking the tomatoes.
- Herb Swap: If you’re out of parsley, fresh basil works beautifully in this recipe.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Equipment
- Large pot: For boiling the pasta.
- 12-inch skillet (preferably cast iron): For cooking the steak and sauce.
- Tongs: Handy for flipping the steak and tossing the pasta.
- Cutting board and knife: For chopping vegetables, parsley, and slicing the steak.
- Colander: To drain the pasta.
- Grater: For freshly grating the Parmesan cheese.
How to Make Ribeye Steak Pasta?
Prepare the Pasta
Get started by bringing a large pot of salted water to a boil. Cook your pasta of choice (I love using rigatoni) following the package instructions. Make sure to cook it al dente for the best texture. Once done, drain the pasta, rinse it under cold water, and set aside, but don’t forget to reserve a cup of the pasta water. That’s going to work wonders for your sauce later.
Cook the Ribeye Steak
Season the ribeye generously on both sides with salt and pepper. Heat a skillet over high heat and add a mix of butter and olive oil. Once the butter melts and starts to sizzle, place the steak in the pan. Cook on the first side for about 5 minutes without moving it, so it gets a good crust. Flip it over and cook for another 5 minutes for medium rare. Want it cooked more? Add an extra minute or two per side. Remove the steak, cover it with foil, and rest it for 10 minutes so all those tasty juices stay locked in when you slice. For other methods to prepare your steak, you can explore this detailed guide for the perfect ribeye steak marinade to add even more flavor.
Sauté the Aromatics
Drain most of the fat from the skillet, leaving just a little behind for flavor. Add a tablespoon of butter, and when it melts, toss in the minced garlic. Cook for 30 seconds or so, stirring constantly, until the garlic smells amazing but doesn’t burn.
Cook the Vegetables
Add the halved cherry tomatoes, olives, and capers into the skillet. Season with a little salt and pepper. Sauté everything for about 2 minutes, just until the tomatoes start to soften and their skins wrinkle slightly. The olives and capers will add a salty, tangy kick to the dish, balancing the richness of the steak.
Combine Everything
Toss in the cooked pasta, reserved pasta water, Parmesan cheese, and parsley into the skillet. Stir everything together until the pasta is coated in a smooth, glossy sauce. If the sauce looks too thick, add a splash more pasta water until it’s just right.
Slice and Serve
Unwrap the ribeye and thinly slice it against the grain using a sharp knife. This ensures tender slices of steak. Arrange the steak on top of your pasta dish and serve it while it’s still warm. Love steak-focused options? Be sure to browse through more fantastic steak recipes for a variety of delicious inspirations.
Source: Pinterest
Why You’ll Love This Recipe?
This dish is sure to become a household favorite, and here’s why:
- It’s quick and simple to prepare.
- The flavors are perfectly balanced, with a mix of savory, tangy, and creamy.
- It’s versatile with plenty of room for substitutions.
- With just one skillet and a pot, cleanup is minimal.
- It looks and feels gourmet, but anyone can make it!
How to Serve Ribeye Steak Pasta?
Presentation makes all the difference with this dish. Plate the pasta on a wide dish or shallow bowl, then layer the ribeye slices on top. Sprinkle with extra Parmesan and parsley for added flavor and color. For an extra indulgent touch, drizzle a little high-quality olive oil over the top. To complete your meal, serve with crusty bread and a refreshing side salad for a restaurant-style experience.
Nutritional Information
Here’s a quick look at the nutrition breakdown per serving of this recipe.
- Calories: 900
- Protein: 56g
- Carbohydrates: 71g
- Fat: 44g
Make Ahead and Storage
While this ribeye steak pasta is best enjoyed fresh, it’s also easy to make ahead and store. Once cooked, transfer leftovers to an airtight container and refrigerate for up to 3 days. For reheating, simply toss the pasta in a skillet over medium heat with a splash of water or stock to bring back the saucy consistency. Freezing isn’t ideal for this dish as the fresh vegetables and steak don’t thaw well, so it’s best to enjoy it within a few days.
Tips for Making the Recipe
Having made this recipe many times, I’ve discovered a few tricks to ensure it turns out perfectly every time.
- Make sure the skillet is piping hot before searing the steak for a crispy, flavorful crust.
- Don’t skip resting the steak. This step keeps the meat juicy and tender.
- Always reserve pasta water. It’s the secret to creating a sauce that clings to the noodles.
- Use freshly grated Parmesan instead of pre-shredded for maximum flavor and creaminess.
- Want to save time? Chop your vegetables and herbs while the pasta cooks to stay efficient.
And there you have it! This ribeye steak pasta recipe is a showstopper that’s surprisingly simple to make. It’s hearty, satisfying, and packed with flavor, making it perfect for a cozy weeknight dinner or a special occasion. Enjoy!
Ribeye Steak Pasta Recipe
Ingredients
- 1 ½ pounds ribeye steak
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
- 12 ounces rigatoni or your favorite pasta
- 1 tablespoon butter
- 4 cloves garlic minced
- 1 pint cherry tomatoes halved
- ½ cup Kalamata olives pitted
- 2 tablespoons capers drained
- ½ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- 1 cup reserved pasta water
- 1 cup freshly grated Parmesan cheese
- ¼ cup fresh parsley chopped
Instructions
- Get started by bringing a large pot of salted water to a boil. Cook your pasta of choice (I love using rigatoni) following the package instructions. Make sure to cook it al dente for the best texture. Once done, drain the pasta, rinse it under cold water, and set aside, but don’t forget to reserve a cup of the pasta water. That’s going to work wonders for your sauce later.
- Season the ribeye generously on both sides with salt and pepper. Heat a skillet over high heat and add a mix of butter and olive oil. Once the butter melts and starts to sizzle, place the steak in the pan. Cook on the first side for about 5 minutes without moving it, so it gets a good crust.
- Flip it over and cook for another 5 minutes for medium rare. Want it cooked more? Add an extra minute or two per side. Remove the steak, cover it with foil, and rest it for 10 minutes so all those tasty juices stay locked in when you slice.
- Drain most of the fat from the skillet, leaving just a little behind for flavor. Add a tablespoon of butter, and when it melts, toss in the minced garlic. Cook for 30 seconds or so, stirring constantly, until the garlic smells amazing but doesn’t burn.
- Add the halved cherry tomatoes, olives, and capers into the skillet. Season with a little salt and pepper. Sauté everything for about 2 minutes, just until the tomatoes start to soften and their skins wrinkle slightly. The olives and capers will add a salty, tangy kick to the dish, balancing the richness of the steak.
- Toss in the cooked pasta, reserved pasta water, Parmesan cheese, and parsley into the skillet. Stir everything together until the pasta is coated in a smooth, glossy sauce. If the sauce looks too thick, add a splash more pasta water until it’s just right.
- Unwrap the ribeye and thinly slice it against the grain using a sharp knife. This ensures tender slices of steak. Arrange the steak on top of your pasta dish and serve it while it’s still warm.
Notes
- Make sure the skillet is piping hot before searing the steak for a crispy, flavorful crust.
- Don’t skip resting the steak. This step keeps the meat juicy and tender.
- Always reserve pasta water. It’s the secret to creating a sauce that clings to the noodles.
- Use freshly grated Parmesan instead of pre-shredded for maximum flavor and creaminess.
- Want to save time? Chop your vegetables and herbs while the pasta cooks to stay efficient.
