Ingredients
Steak and Seasoning
- 1 tablespoon olive oil
- 2 rump steaks (about 1 lb / 450 g total)
- Salt and pepper, to taste
- 2 tablespoons butter
- 2 garlic cloves, finely chopped
- 1 sprig rosemary
Pasta
- 8 oz (250 g) pasta
Sauce
- 2 tablespoons butter
- 2 garlic cloves, finely chopped
- 1 teaspoon Italian seasoning
- ½ cup (125 ml) low-sodium chicken stock
- 1 cup (250 ml) heavy cream
- ⅓ cup Parmesan cheese, grated
- A handful of fresh parsley, roughly chopped
- Salt and freshly ground black pepper, to taste
Instructions
- Season and Sear the Steaks: Generously season both sides of the rump steaks with salt and pepper. Heat the olive oil in a large skillet over high heat. Add the steaks and cook for 3-4 minutes per side until a brown crust forms.
- Butter Baste and Rest Steaks: Add butter, chopped garlic, and rosemary sprig to the pan with the steaks. Spoon the melted butter over the steaks as they cook to enhance flavor and juiciness. Cook until steaks reach your desired doneness, then remove them from the pan and let rest for 5 minutes before slicing thinly.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1-2 cups of the pasta cooking water, then drain the pasta.
- Make Garlic Cream Sauce: In a skillet (the same one used for the steak, if large enough), melt the butter over medium-low heat. Add the chopped garlic and cook for 1 minute until fragrant. Stir in Italian seasoning, then pour in the chicken stock and simmer for 1-2 minutes.
- Add Cream and Thicken Sauce: Pour in the heavy cream and continue to simmer the sauce for a few minutes until it slightly thickens.
- Combine Pasta, Steak, and Sauce: Add the cooked pasta and sliced steak into the skillet with the sauce. Stir in the grated Parmesan cheese. If the pasta looks dry, add some reserved pasta water gradually until you reach the desired creaminess.
- Finish with Parsley and Seasoning: Stir in the chopped fresh parsley and season with salt and freshly ground black pepper to taste. Serve immediately.
Notes
- Resting the steak after cooking ensures juices redistribute, resulting in tender, juicy slices.
- Reserving pasta water helps adjust the sauce consistency without diluting the flavor.
- You can substitute rump steak with sirloin or ribeye for different taste and tenderness.
- For a lower fat option, swap heavy cream with half-and-half or a lighter cream alternative, though sauce richness may vary.
- Use freshly grated Parmesan for best flavor and texture in the sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
