Ingredients
Equipment
Method
- Cook the Bowtie Pasta Al Dente
- Fill a large pot with salted water and bring to a rolling boil. Add the bowtie pasta and cook according to package instructions, reducing time by one minute to ensure al dente texture. Drain the pasta and set aside, reserving ½ cup of starchy pasta water for later use in the sauce. This water helps bind the creamy sauce and enhances adhesion to the pasta.
- Sear the Steak to Perfection
- Pat the sliced ribeye dry with paper towels to remove excess moisture, which ensures proper browning. Season both sides generously with salt, pepper, and smoked paprika. Heat 2 tablespoons of butter in a large skillet over medium-high heat until foaming subsides. Add the steak in a single layer (work in batches if needed) and sear for 2–3 minutes per side until deeply browned and just cooked through. Remove and set aside.
- Sauté Aromatics and Corn
- In the same skillet, reduce heat to medium and add the remaining 2 tablespoons of butter. Once melted, add the minced garlic and sauté for 30 seconds until fragrant but not browned. Stir in the corn kernels and cook for 3–4 minutes until lightly caramelized and tender, scraping up any browned bits from the steak fond for added flavor.
- Build the Parmesan Cream Sauce
- Pour the heavy cream into the skillet with the corn and garlic. Bring to a gentle simmer and let it reduce slightly for 2–3 minutes, stirring occasionally. Slowly whisk in the grated Parmesan cheese, one handful at a time, until fully melted and smooth. If the sauce is too thick, add reserved pasta water 1 tablespoon at a time to reach desired consistency.
- Combine Pasta, Steak, and Sauce
- Add the cooked bowtie pasta and seared steak (with accumulated juices) to the skillet. Gently toss everything together using tongs or a large fork, ensuring all ingredients are evenly coated in the creamy Parmesan sauce. Continue cooking for 1–2 minutes to reheat the steak and allow flavors to meld.
- Finish and Serve Warm
- Taste the dish and adjust seasoning with additional salt and pepper as needed. Remove from heat and divide among warm serving plates. Garnish generously with chopped fresh parsley for brightness and a pop of color. Serve immediately while hot for the best texture and aroma.
Nutrition
Calories: 580 | Carbohydrates: 38 | Protein: 35 | Fat: 34 | Fiber: 2 | Sugar: 6
Notes
STORAGE: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat with a splash of milk or broth to restore moisture. Do not freeze as the texture will change.
MAKE AHEAD: You can prepare the steak, pasta, and corn separately up to 24 hours in advance and store covered in the fridge. Reheat and combine with warm sauce just before serving.
SUBSTITUTIONS: Use sirloin or flank steak for a leaner option. Substitute whole milk thickened with cornstarch for heavy cream. Use whole wheat or legume-based pasta for added fiber.
PRO TIPS: Pat steak dry before searing. Add Parmesan cheese off direct heat to prevent clumping. Warm plates before serving to keep food hot longer.
SERVING SUGGESTIONS: Garnish with extra parsley and serve with grilled corn on the cob or a crisp green salad like watermelon feta salad for balance.
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