{"id":483,"date":"2024-11-07T19:04:50","date_gmt":"2024-11-07T20:04:50","guid":{"rendered":"http:\/\/www.holtmath.com\/?p=483"},"modified":"2025-04-22T19:44:17","modified_gmt":"2025-04-22T19:44:17","slug":"steak-pasta-easy-and-delicious","status":"publish","type":"post","link":"http:\/\/www.holtmath.com\/index.php\/2024\/11\/07\/steak-pasta-easy-and-delicious\/","title":{"rendered":"Steak Pasta (easy and delicious!)"},"content":{"rendered":"

This steak pasta uses Boursin to make the easiest and most delicious sauce!<\/span><\/strong><\/span><\/p>\n

I feel like steak and pasta is such an under-appreciated combination. At least by myself anyway. Literally, two of my favourite things combined, there’s no good reason why I don’t make steak pasta on the regular! This recipe comes together so quickly and so easily, it’d almost be rude not to give it a go. Follow me…<\/p>\n

\"overhead<\/p>\n

Preparing Steak Pasta<\/strong><\/span><\/h2>\n

The steak makes up a good portion of the dish as a whole, so it’s important to get it right.<\/p>\n

What kind of steak should I use?<\/em><\/h3>\n

I like to use a 280g\/10z steak for this recipe – I find this gives a good portion when halved and paired with the pasta. I filmed with a Ribeye, but you can use any cut you fancy.<\/p>\n

When it comes to prepping and cooking the steak, I have 6 points I like to cover. I know everyone may have their own techniques, but this is what always works for me:<\/p>\n

Tips for the perfect steak<\/h3>\n
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  1. Room Temp<\/strong>\u00a0\u2013 There is some dispute over this, but I find that getting the steak out of the fridge 30 minutes before frying is crucial to relax the meat and prevent it from seizing up and going chewy in the pan.<\/li>\n
  2. Pat Dry<\/strong>\u00a0\u2013 Patting the steak dry will remove moisture, which in turn helps the steak caramelise more efficiently in the pan.<\/li>\n
  3. Seasoning<\/strong>\u00a0\u2013 A generous seasoning of salt and pepper is all you need to bring out the best flavour in the meat.<\/li>\n
  4. Hot hot hot!<\/strong>\u00a0\u2013 Make sure your pan is absolutely smoking hot (literally). This will ensure you get a gorgeous crust on the steak without the inside overcooking.<\/li>\n
  5. Baste<\/strong>\u00a0\u2013 Basting the steaks in butter adds a lovely rich flavour and ensures they don\u2019t dry out.<\/li>\n
  6. Rest<\/strong>\u00a0\u2013 It\u2019s very important to rest the steak after it\u2019s fried so it can retain its moisture. Don\u2019t slice into it straight away or all the juices will pour out.<\/li>\n<\/ol>\n

    Process shots: pat steak dry (photo 1), season (photo 2), fry in scorching hot pan (photo 3), baste in butter (photo 4).<\/em><\/span><\/p>\n

    \"4<\/p>\n

    Boursin Steak Pasta<\/strong><\/span><\/h2>\n

    The sauce genuinely couldn’t be easier to make. You just need 5 ingredients:<\/em><\/span><\/p>\n