Description
Hello, gorgeous! Just 45 minutes to crispy/tender steak pieces tossed with creamy lemon garlic pasta. Topped with lemon zest and fresh, cool ricotta dollops, OH YES.
Ingredients
Units
Scale
- 1 ribeye steak, very thinly sliced
- 2 tablespoons butter
- 12 ounces long pasta (tagliatelle or pappardelle are particularly nice in this dish) cooked to al dente in salted water
- 4 cloves garlic, thinly sliced
- 1/2 cup dry white wine
- 1/2 cup cream
- 1/2 teaspoon salt, plus more for the steak
- 1 tablespoon fresh thyme leaves (optional)
- 1 lemon, zested and half juiced
- 1/2 cup whole milk ricotta, fresh or homemade
- Toppings: fresh herbs, lemon wedges, parmesan, crushed red pepper (optional)
Instructions
- Preheat a large skillet to medium-high heat.
- When the skillet is very hot, add the butter and swirl it around the pan.
- Place a single layer of steak pieces in the butter and sprinkle with salt. (you may have to do a few batches of this process)
- Sear the steak until very brown for about 2 minutes, then flip and cook for just a minute or so more. The steak will cook quickly so have the skillet very hot to begin is important for browning the meat. Remove the steak from the skillet and repeat until all the steak is seared.
- Reduce the heat to low, and add the garlic to the steak drippings. Cook the garlic for one minute.
- Add the wine to the pan, scraping the steak bits from the bottom to deglaze. Let the wine reduce until about 3 tablespoons remain, then add the cream, salt, thyme, and juice from half of the lemon.
- Let the cream sauce reach a simmer, then add the steak and cooked pasta to the sauce. Stir to combine and taste; add more salt to your preference until the dish is very flavorful.
- Serve immediately topped with all of the lemon zest and any other toppings you like. Enjoy!
Notes
Thinly Slicing The Steak: To thinly slice steak, stick it in the freezer for about 20 minutes, then use your sharpest knife to shave very thin pieces. I've also seen shaved steak at some grocery stores and always buy a package when I see it cut that way.
Make this vegetarian by skipping the steak. It's delicious without it!
Make this gluten free with a gluten free pasta that you enjoy.
- Prep Time: 15
- Cook Time: 30
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Keywords: steak pasta, pasta and steak, ricotta pasta, homemade ricotta, steak tagliatelle, steak and pasta