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Creamy Steak Pasta
Succulent steak seasoned with Bart Steak Seasoning meets a silky, Parmesan-rich pasta sauce for a simple yet elevated dinner.
Method
- Pat the steaks dry, then rub generously all over with the steak seasoning and olive oil. Heat a heavy pan over a high heat with the butter until sizzling hot. Sear the steaks for 90 seconds to 3 minutes on each side, depending on thickness, until deeply golden and just cooked to your liking. Remove from the pan and leave to rest for 5 minutes before slicing thinly.
- Bring a large pan of well-salted water to the boil and cook the pasta until al dente.
- In the same pan as the steak, gently sauté the onion until soft and translucent, then add the garlic and additional steak seasoning and cook for around 30 seconds until fragrant. Pour in the cream and crème fraîche, stirring gently, then add the Parmesan and let it melt into a smooth, silky sauce. Loosen with a splash of pasta water until the sauce looks glossy, rich, and indulgent.
- Lift the pasta straight from the water into the sauce and toss until every strand is well coated. Divide between bowls, top with the sliced steak, and finish with extra Parmesan and a sprinkling of parsley/chives for a final flourish.
