🥩 Creamy Peppercorn Steak Pasta

Servings: 2
Prep time: 15 minutes
Cook time: 20 minutes

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🧺 Ingredients

Steak

• 2 beef steaks (ribeye, sirloin, or strip steak – about 200–250 g / 7–9 oz each)

• Salt, to taste

• Freshly ground black pepper, to taste

• 1 tablespoon olive oil

• 1 tablespoon butter

Pasta

• 200 g (7 oz) fettuccine or tagliatelle

• Salt, for pasta water

Creamy pepper sauce

• 2 tablespoons butter

• 2 cloves garlic, minced

• 1 teaspoon crushed black peppercorns (adjust to taste)

• ½ cup beef broth

• ¾ cup heavy cream

• ¼ cup grated Parmesan cheese

• Salt, to taste

Garnish

• Chopped fresh parsley

• Extra black pepper

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👩‍🍳 Instructions

1. Cook the pasta

1. Bring a large pot of salted water to a boil.

2. Cook pasta according to package instructions until al dente.

3. Reserve ½ cup pasta water, then drain and set aside.

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2. Cook the steak

1. Pat steaks dry and season generously with salt and black pepper.

2. Heat olive oil and butter in a skillet over high heat.

3. Sear steaks for 3–4 minutes per side for medium-rare (adjust to doneness preference).

4. Remove steaks from the pan and let rest for 5 minutes.

5. Slice thinly against the grain.

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3. Make the sauce

1. In the same skillet, lower heat to medium.

2. Add butter and garlic; sauté for 20–30 seconds until fragrant.

3. Add crushed black peppercorns and stir briefly.

4. Pour in beef broth, scraping up browned bits from the pan.

5. Simmer for 2–3 minutes to reduce slightly.

6. Add heavy cream and simmer gently for 3–4 minutes until thickened.

7. Stir in Parmesan cheese and season with salt to taste.

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4. Combine

1. Add cooked pasta to the sauce and toss to coat.

2. Add a splash of reserved pasta water if needed to loosen the sauce.

3. Plate the pasta and top with sliced steak.

4. Spoon extra sauce over the steak.

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🍽️ Serving

• Garnish with chopped parsley and extra black pepper.

• Serve immediately while hot and creamy.

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💡 Pro Tips

• For extra depth, add a splash of brandy or white wine before the broth.

• Ribeye gives the richest flavor due to higher fat content.

• Don’t overcook the sauce—keep it gently simmering for a silky texture.