Grilled Ribeye Steak Over Pasta with Garlic and Rosemary

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Grilled ribeye steak over pasta is a dish that brings together the juicy, robust flavor of perfectly grilled steak with the comforting embrace of pasta. This easy weeknight dinner is not only satisfying but also visually stunning, making it a great option for both casual meals and special occasions. With the aromatic addition of garlic and rosemary, each bite is infused with a punch of flavor that will have everyone at the table craving more.

Why You’ll Love This Recipe

This grilled ribeye steak pasta recipe is a deliciously bold combination that will satisfy your cravings. It’s simple to prepare and delivers on flavor, making it ideal for busy weeknights.

• Flavor-packed: The grilled ribeye adds a rich, savory element that pairs wonderfully with pasta.
• Quick and Easy: Ready in under 30 minutes, perfect for a weeknight dinner.
• Impressive Presentation: A visually stunning dish that’s sure to impress family and friends.
• Versatile: Customize with your favorite pasta and seasonings.

Ingredients

• 1 lb ribeye steak
• 8 oz fettuccine or spaghetti
• 3 tablespoons olive oil, divided
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• Salt and pepper, to taste
• Parmesan cheese, for serving (optional)
• Fresh parsley, chopped for garnish (optional)

How to Make Grilled Ribeye Steak with Pasta

1. Start by preheating your grill to medium-high heat. Season the ribeye steak generously with salt and pepper on both sides.
2. In a large pot of salted boiling water, cook the fettuccine according to package instructions until al dente. Reserve ½ cup of pasta cooking water, then drain the pasta and set aside.
3. While the pasta is cooking, drizzle 1 tablespoon of olive oil on the grill grates to prevent sticking. Place the seasoned ribeye steak on the grill and cook for about 4-5 minutes per side for medium-rare, or until it reaches your desired doneness. Remove the steak from the grill and let it rest for 5 minutes before slicing.
4. In a large skillet over medium heat, add the remaining 2 tablespoons of olive oil. Add the minced garlic and chopped rosemary, sautéing for about 1-2 minutes until fragrant.
5. Add the cooked pasta to the skillet, tossing it with the garlic and rosemary oil. If the pasta seems dry, add a splash of the reserved pasta water to achieve the desired consistency. Season with salt and pepper to taste.
6. Slice the rested ribeye steak against the grain into thin strips. Serve the pasta on plates, topped with the grilled steak slices. Garnish with freshly grated Parmesan cheese and chopped parsley, if desired.

Tips for the Best Results

• Let the steak rest after grilling to keep it juicy.
• Adjust the garlic and rosemary to your taste for a more personalized flavor.
• Ensure your grill is properly preheated for a nice sear on the steak.

Easy Variations

• Swap the fettuccine for whole wheat or gluten-free pasta for a healthier option.
• Add roasted vegetables like bell peppers or zucchini for extra nutrition.
• Use different herbs like thyme or basil to change up the flavor profile.

What to Serve With It

• A fresh garden salad with a light vinaigrette.
• Garlic bread or crusty bread to soak up the flavors.
• A glass of red wine to complement the savory steak.

Storage and Reheating

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Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat or microwave until heated through. Add a splash of olive oil or reserved pasta water to keep the dish moist.

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