Steak Pesto Pasta Recipe: Sliced Ribeye Over Creamy Pesto

This steak pesto pasta recipe is creamy pesto pasta topped with a ribeye seared hot, rested 5 minutes and sliced thin across the grain. Cook the pasta first, sear a half-inch slice of Classic Gold Ribeye for 90 seconds a side, then lay the strips over the sauced pasta off the heat so the steak never simmers in cream. One slice, about 250 g, makes two plates, and with our ₱269 Creamy Pesto Pasta Kit the whole dinner comes to about ₱670. Prices verified October 2026.

Availability, October 2026: the Creamy Pesto Pasta Kit, the Classic Gold Ribeye and both Saikoro packs are in stock. The Creamy Truffle Pasta Kit and the Prime Meltique Giant Ribeye are sold out. See what is live on the order page.

The steak pesto pasta recipe, step by step

1. 1.Thaw one ribeye slice overnight in the fridge, then take it out 30 minutes before cooking.
2. 2.Boil the pasta from the kit in well-salted water for the time on the pack. Scoop out half a cup of the cooking water before you drain.
3. 3.Put the pasta back in the warm pot off the heat and stir the pesto sauce through with a splash of that water until it coats. Cover it.
4. 4.Pat the steak dry, salt it, and sear it in a very hot heavy pan for 90 seconds a side for medium rare.
5. 5.Rest it 5 minutes on a board.
6. 6.Slice it across the grain into strips about 1 cm wide, lay them over the pasta, and spoon the juice from the board on top.

Pasta goes first because sauced pasta holds, covered, for the 8 minutes the steak needs to sear and rest. A rested steak waiting on a pot of water does not hold nearly as well.

What steak is best for pasta?

The best steak for pasta is a thin, well-marbled cut that sears fast and slices clean, which on our list is the half-inch Classic Gold Ribeye. Butter-aged USDA Angus has enough fat to stay juicy in strips without fighting a cream sauce. Very thick or very rich cuts make the dish harder work.

The Classic Giant Ribeye is the same beef cut 1 to 1.5 inches thick. It works, but a thick steak needs a slower cook, and pasta night is meant to be quick.

How do you keep steak tender in pasta?

You keep steak tender in pasta by cooking it apart from the sauce, resting it, and adding it last. Steak simmered in a cream sauce keeps cooking past medium and goes grey and chewy within a minute or two. Sear it to medium rare, rest it 5 minutes, slice across the grain, and lay it on off the heat.

Slicing across the grain shortens the muscle fibres, the same fix that sorts out a tough steak on any plate. The hot pasta warms the strips through without cooking them further.

Keep the sauce gentle too. The kit's sauce is cream-based and splits if you boil it, so it only ever meets the warm pot off the heat. If someone at the table wants their steak more done, give their strips 20 seconds back in the hot pan, never in the sauce.

How much steak do you need for pasta for two?

For pasta for two, plan about 125 g of steak per person, so one half-inch Classic Gold Ribeye slice of roughly 250 g covers both plates. The pasta carries the meal, which means you need about half the steak of a steak-and-mash dinner. The other three slices in the 1 kg pack stay frozen for later.

For four, sear two slices one at a time and use two kits. If you want steak to be the main event, go back to 250 g each and treat the pasta as the side.

We deliver the ribeye and the pasta kit together, cold, to Dasmariñas, Imus, Bacoor and General Trias, with no minimum order. See steak delivery in Dasmariñas for that side of Cavite.

Build a basket with the ribeye and the pesto kit and send it to us on Messenger.