Steak and Truffle Pasta Featuring Classic Choice Ribeye Steaks

Indulgence reaches new heights when the rich, earthy flavor of truffle meets the robust, savory character of a perfectly cooked ribeye steak. This recipe combines al dente pasta with a luxurious truffle cream sauce, finished with tender slices of Classic Choice Ribeye Steak. Whether for a romantic dinner or an elegant gathering, this dish is sure to impress.

Recipe Details

• Duration: 40 minutes

• Portions: Serves 2–3

Ingredients

For the Steak

• 2 Classic Choice Ribeye Steaks (approximately 300 g each)

• 2 tablespoons olive oil

• 2 cloves garlic, crushed

• 2 sprigs fresh rosemary or thyme

• Salt and freshly ground black pepper, to taste

• 1 tablespoon unsalted butter

For the Truffle Pasta

• 250 g fettuccine or tagliatelle pasta

• 2 tablespoons unsalted butter

• 1 shallot, finely chopped

• 2 cloves garlic, minced

• 1 cup heavy cream

• ½ cup grated Parmesan cheese

• 1 tablespoon truffle oil (or to taste)

• Optional: shaved black truffle for garnish

• Salt and pepper, to taste

• Fresh parsley, chopped, for garnish

Method

Step 1: Prepare the Ribeye Steaks

1. Pat the Classic Choice Ribeye Steaks dry with paper towels and season generously with salt and freshly ground black pepper.

2. Heat olive oil in a heavy skillet over medium-high heat. Add the garlic cloves and rosemary sprigs for aromatics.

3. Sear the steaks for 3–4 minutes per side, depending on desired doneness. For medium-rare, cook until the internal temperature reaches 54°C (130°F).

4. Add the butter to the pan and baste the steaks for an additional minute. Remove from the skillet and allow to rest for 5–10 minutes before slicing.

Step 2: Cook the Pasta

1. Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve ½ cup of the cooking water, then drain.

Step 3: Prepare the Truffle Cream Sauce

1. In a large skillet, melt butter over medium heat. Add shallot and garlic, sautéing until fragrant and translucent.

2. Pour in the heavy cream and reduce heat to low, allowing the sauce to simmer for 5 minutes.

3. Stir in Parmesan cheese until melted and smooth. Add truffle oil gradually, adjusting to taste.

4. Toss the cooked pasta in the sauce, adding a splash of the reserved pasta water if necessary to achieve a silky consistency. Season with salt and pepper.

Step 4: Assemble and Serve

1. Slice the rested ribeye steaks thinly against the grain.

2. Plate the truffle pasta, then arrange the ribeye slices neatly on top.

3. Garnish with fresh parsley and optional shaved truffle. Serve immediately.

Serving Suggestion

Pair this dish with a bold red wine such as Cabernet Sauvignon or Malbec to complement the ribeye’s richness. A light green salad with lemon vinaigrette also balances the luxurious flavors. With this recipe, your Classic Choice Ribeye Steaks become the star of a refined yet comforting dish that brings restaurant-quality dining to your own table.