Creamy Ribeye Steak Pasta

Ingredients

• 1.5 pounds Ribeye Steak
• 12 oz. Fettuccine or Tagliatelle
• 2 tablespoons Olive Oil
• 3 garlic cloves, minced
• 1 shallot, finely diced
• 1/2 cup dry white wine
• 1 1/2 cups heavy cream
• 1/2 cup parmesan cheese
• 1/2 cup beef broth
• 1/2 cup freshly chopped parsley
• Salt and Pepper, to taste
• 1/2 teaspoon red pepper flakes (optional)

Instructions

1. Season ribeye with salt and pepper, then sear in a skillet with olive oil for 3-5 minutes per side until desired doneness is reached.
2. Remove steak and let it rest on a cutting board, tented with foil.
3. Boil salted water and cook pasta until al dente, reserving 1 cup of pasta water before draining.
4. In the same skillet, saute garlic and shallot, then deglaze with white wine.
5. Add beef broth, heavy cream, and red pepper flakes, simmering until thickened.
6. Stir in Parmesan cheese until smooth, then season with salt and pepper.
7. Slice rested steak and add drained pasta to the cream sauce, tossing to coat.
8. Adjust sauce consistency with reserved pasta water if needed, fold in parsley.
9. Serve topped with sliced steak, extra parmesan, and parsley.