Ingredients

• 8 oz ribeye steak
• 3 tbsp olive oil, divided
• Salt & black pepper, to taste
• 8 oz fusilli pasta (uncooked)
• 2 tbsp unsalted butter
• 3 garlic cloves, finely chopped
• 1 small shallot, finely chopped
• ⅔ cup heavy cream
• 2 tbsp whole milk
• ¾ cup freshly grated Parmesan (plus more for topping)
• 3 tbsp cream cheese, softened
• Chopped fresh parsley, for garnish

Instructions

1. Prep the Steak
   Rub the steak with ½ tablespoon of olive oil and season generously with salt and pepper. Set aside to come to room temperature.
2. Cook the Pasta
   Bring a pot of salted water to a boil and cook fusilli according to package directions. Drain and set aside.
3. Start the Sauce
   In a large skillet over medium heat, melt the butter. Add the garlic and shallot, cooking for about 2 minutes while stirring frequently until softened and fragrant.
4. Make It Creamy
   Pour in the heavy cream and milk. Whisk in the cream cheese and Parmesan, stirring until the sauce becomes smooth and velvety. Let it simmer for 5 minutes to thicken slightly. Taste and season with salt and pepper as needed.
5. Add Pasta to Sauce
   Reduce heat to low. Stir in the cooked fusilli until it's well coated in the sauce. Let it warm through for 2–3 minutes, then remove from heat.
6. Cook the Steak
   Heat the remaining olive oil in a cast iron skillet (or reuse the same one from the sauce) over medium-high heat. Cook the steak for 4–6 minutes per side, depending on thickness and desired doneness (130–135°F for medium-rare).
7. Rest & Slice
   Transfer the steak to a plate and let it rest for 5 minutes. Slice into 1-inch strips.
8. Assemble & Serve
   Taste the pasta and adjust seasoning if needed. Plate the creamy pasta and top with sliced steak. Finish with chopped parsley and a sprinkle of Parmesan.

• Steak Swaps: Ribeye is ideal for tenderness and flavor, but top sirloin works well too. Avoid overcooking; aim for medium-rare for best results.
• Pasta Choices: Fusilli holds onto the creamy sauce beautifully, but any pasta will do—try whole wheat, gluten-free, or veggie noodles if you prefer.
• Cream Sauce Tips: Want a lighter option? Substitute heavy cream with Half & Half. Be sure to whisk continuously for a silky smooth texture.

Nutrition