Creamy Shells with Garlic Butter Ribeye
Juicy seared ribeye meets tender pasta shells in a rich garlic-butter cream sauce flavored with thyme, soy, and Dijon. An easy one-pan style dinner that feels restaurant-special yet comes together fast.
Equipment
- 1 | Large skillet | for searing and sauce
- 1 | Large pot | for boiling pasta
- 1 | Tongs | for flipping steak
- 1 | cutting board |
- 1 | Sharp knife | for slicing steak
- 1 | Colander |
Ingredients
- 1 | lb | ribeye steak |
- 1 | | salt and black pepper | to taste
- 12 | oz | medium pasta shells |
- 3 | tbsp | butter |
- 3 | cloves | garlic | minced
- 4-5 | sprigs | fresh thyme |
- 1 | tbsp | soy sauce |
- 1 | tbsp | Dijon mustard |
- 1 | cup | heavy cream |
- 1 | pinch | red pepper flakes | optional
Instructions
- Pat ribeye dry and season generously with salt and black pepper.
- Cook pasta shells in salted boiling water until al dente; drain.
- Sear steak in a hot skillet on both sides to desired doneness; remove and rest.
- In the same pan melt butter, add garlic and thyme; cook briefly.
- Stir in soy sauce and Dijon mustard.
- Pour in heavy cream and simmer until slightly thickened.
- Add drained shells and toss to coat fully.
- Slice rested steak against the grain and add to the pasta with juices.
- Toss once more and serve immediately.
- Tip: Rest the steak at least 5 minutes before slicing for juicier results.
Notes
Best eaten fresh; leftovers keep 1-2 days in the fridge. Reheat gently with a splash of cream or milk to loosen the sauce. Swap ribeye for strip steak if preferred. Fresh thyme can be replaced with 1/2 tsp dried thyme.