Who doesn’t love steak and pasta? Both dishes are incredibly comforting, and when paired together, they make for a decadent main course for any special occasion! Perhaps you and your partner are celebrating an anniversary. Or it’s simply date-night-in, and you are re-kindling that bond by cooking a delicious meal together. Regardless of the occasion, this recipe will quickly become a favorite in your household!
What Is Fettuccine?
Fettuccine, also known as “little ribbons” in Italian, is a long, flat, ribbon-style pasta traditionally made from eggs and semolina flour. It can be either fresh or dried.
The Secret to Creamy Sauces is in the Reserve Water
It is imperative to adequately salt the pasta water before cooking the pasta. Salting the water allows the pasta to absorb that salty flavor. Additionally, we use the pasta water to whip up a lush, creamy sauce for the fettuccine!
The rule of thumb is: the pasta water must be as salty as seawater. We employ this tactic for this recipe. Once the pasta has finished cooking, reserve some of the pasta water for the sauce. Whisk it together with ricotta cheese, sautéed garlic, lemon juice, and ground pepper to make the sauce.
How to Cook the Fettuccini
Fill a pot with water and adequately salt the water. It is essential to bring the water to a boil before adding the pasta to the pot. Adding the pasta prematurely to the pot may impact the cooking time. When the water begins to boil, add the dried pasta to the water.
Cook for approximately 9-10 minutes or until the fettuccine is “al dente.” Al dente pasta holds its shape, is tender yet firm, and retains a chewiness. We call for dried pasta for this recipe. Should you choose to use fresh pasta, adjust the cooking time as the cooking time will be significantly shorter to achieve an al dente consistency.
How to Sear Flatiron Steaks
Now for the searing of the steaks. The skills employed for cooking up a steak are highly dependent on the cut of the steak. We suggest a flatiron steak, cut from the shoulder of the cow. It is an extraordinarily flavorful cut that can be a bit tough, so it is essential to cook them properly.
Begin by generously sprinkling the steaks with salt and pepper on both sides. Wait until the oiled cast-iron is piping hot. Once the cast-iron pan is hot, add the steaks. Sear for approximately 5 minutes on either side until the internal temperature reaches 130 degrees Fahrenheit (54 degrees Celsius). This temperature will result in a perfect medium-rare steak. You do not want to cook this type of steak beyond this temperature as it will grow tough and unpalatable.
If the internal temperature does not reach 130 degrees Fahrenheit after 10 minutes, then place the steak in the oven at 375 degrees Fahrenheit (191 degrees Celsius) for a few minutes until it reaches this temperature. You may also lower the heat on the stovetop to medium as it slowly cooks. When it reaches this temperature, allow the steaks to rest on a cool plate or cutting board for 10 minutes.
Reheating and Storage
Store pasta and steak in an airtight container and place them in the refrigerator. Both dishes may be consumed for up to 3 to 5 days. Splash a bit of water onto the pasta to bring it back to life. Warm the pasta and steak in the microwave at 70% heat for approximately 1 to 2 minutes.
Visit your local liquor store and request a bottle featuring these characteristics to find the perfect pair.
- Color: red
- Notes: cherry, roasted tomato, roasted pepper, spices, balsamic vinegar
- Geography: old world
- Structure: medium-to-full-bodied, tannic, medium-to-high acidity
Purge your Fridge
Flatiron Steak and Fettuccine with Basil Ricotta Sauce
- 12 oz flatiron steak or 4 fillets
- 1 tbsp grapeseed oil
- 2 tbsp unsalted butter
- ground pepper
- 4 servings dried fettuccine pasta
- 1/2 cup frozen or fresh peas
- 10 cloves garlic minced
- 3/4 cup Ricotta cheese
- 1 cup Parmesan cheese grated
- 1 cup basil leaves
- 1/3 cup flatleaf parsley roughly chopped
- 1/4 cup extra-virgin olive oil 1 tbsp for sautéing garlic and 3 tbsp for pasta sauce
- 1/2 cup reserved pasta water
- 2 tbsp lemon juice
- 1/2 tbsp salt for pasta water
- ground pepper to taste
1. Cut the Vegetables
- Roughly chop the flatleaf parsley and mince garlic. Tear the stems from whole basil leaves. Grate Parmesan cheese. Set aside.
2. Boil the Pasta
- Fill a large pot with water half full (approximately 8 cups) and place it on the stovetop at high heat. Add salt.
- Bring the water to a boil.
- Strain pasta and reserve 1/2 of pasta water. Set aside.
3. Sear the Steaks
- Bring steaks to room temperature. Generously season them with salt and ground pepper.
- Place a cast-iron skillet on the stovetop at medium-high heat. Add grapeseed oil and allow it to heat.
- At the first whisp of smoke, add steaks to the hot pan. Sear for 5 minutes.
- Flip the steaks over and cook for an additional 5 minutes.
- Add butter once you’ve flipped it over and baste it by spooning the melted butter over the steaks as they cook.
- Cook until the internal temperature of the meat reaches 130 degrees Fahrenheit (54 degrees Celsius).
4. Sauté Garlic and Make the Sauce
- Place a non-stick pan on the stovetop at medium-low heat. Add olive oil and allow it to heat.
- Add garlic and sauté for 2-3 minutes or until soft and fragrant. Remove from the heat.
- Mix reserved pasta water, cooked minced garlic, olive oil, ricotta cheese, lemon juice, and ground pepper. Whisk until smooth.
5. Allow Steaks to Rest and Toss the Pasta
- Allow the steaks to rest for 10 minutes.
- Place the same non-stick pan on the stovetop at low heat.
- Add pasta, peas, and the sauce to the pan and toss well.
- Toss with Parmesan cheese. Season with additional salt and pepper to taste.
- Remove the pan from the heat source once the peas are cooked.
- Stir in basil leaves and flatleaf parsley.
6. Let’s Plate
- Slice flatiron steak into strips.
- Use tongs to place fettuccini on the plate and top with strips of seared steak.
- Garnish with whole basil leaves.
- Serve and enjoy.