1-Getting started with this steak pasta recipe: is all about organization, so begin by pulling together all your ingredients. Slice the ribeye steak thinly against the grain for tenderness, and dice the shallots finely to release their flavor. This prep step sets you up for a smooth cooking process that fits into any busy schedule.

2-Next: bring a pot of salted water to a boil and cook the 200g of tagliatelle according to the package instructions until it’s al dente. Drain the pasta and set it aside, making sure to reserve a bit of the cooking water for later it helps blend the sauce nicely.

3-Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat, then add the ribeye steak. Sear it for 2-3 minutes per side until it reaches your preferred doneness, like medium-rare for the best juiciness. Once done, remove the steak and let it rest while you move on.

4-In the same skillet, add the finely diced shallots and sauté until they’re soft and fragrant. Pour in 120ml of chicken stock and let it simmer, then stir in 150g of garlic and herb cheese along with 1 heaped tablespoon of unsalted butter to create a creamy sauce. This is where the magic happens, blending everything into a rich, savory mix.

5-Return the steak to the pan, toss in the cooked pasta, and mix well with 20g of grated Parmesan cheese. Season with salt and black pepper to taste, and finish with 1 tablespoon of finely diced fresh parsley for a pop of color and flavor. Serve right away, with extra Parmesan and parsley on top for that final touch.