Jamie Oliver Steak Pasta

It was a Tuesday. One of those why-did-I-even-get-out-of-bed kind of days. Grey outside. Phone buzzing too much. Fridge mostly empty… except for a lonely ribeye, half a block of Boursin I’d forgotten about, and a craving that could only be sorted by carbs and something creamy.

I threw this together — barely thinking — and by the time I sat down, sauce still clinging to the side of the pan, I took one bite and actually laughed out loud. Silky tagliatelle, herby cheese melting into butter, and that steak… ohhh that steak. Perfectly pink, rested just enough, sliced like you actually care about your life.

You ever have one of those meals that makes you feel like you’ve pulled off a small miracle with zero planning? Yeah. This is that.

Why You’ll Love It

• Steak. Pasta. Creamy cheese. That’s the holy trinity right there.
• Comes together in under 30 minutes — seriously.
• The sauce hugs the noodles like it means it.
• Leftovers? Even better the next day. Cold, even. I’m not proud.
• Boursin does 90% of the work — no faffy roux or complicated whisking.
• Feels posh. Requires almost zero effort. My kind of fake fancy.

Ingredients

• 285g (10oz) ribeye steak — bring it to room temp
• 1 tbsp vegetable oil
• 1 heaped tbsp unsalted butter
• 200g (7oz) tagliatelle or any long pasta
• 2 small shallots, finely diced
• 120ml (½ cup) zero-salt chicken stock — more control over salt
• 150g garlic & herb Boursin cheese — let it sit out a bit first
• 20g (¼ cup) grated parmesan, plus extra to serve
• 1 tbsp finely chopped fresh parsley, plus extra to serve
• Salt and black pepper

How to Make It

Season the steak like it owes you money:

Pat it dry, salt and pepper both sides generously. Don’t be shy — it’s the only chance you get to season it before searing.

Sear it like you mean it:

Heat a heavy pan until it’s just shy of smoking. Splash in the oil. Steak goes in. 2½ mins per side — no poking. Chuck in butter the last minute and baste it. Take it out. Let it rest somewhere warm.

Boil your pasta while all that’s happening:

Big pot. Salty water. Tagliatelle in. Don’t drain it yet — the pasta water’s basically liquid gold.

Build the sauce base:

Same pan (don’t clean it, obviously). Drop the heat. In go the shallots. Sauté till golden, not burnt — I always get distracted here, set a timer if you’re like me.

Melt in the cheese and love your life:

Pour in the stock. Add the Boursin. Stir till it’s melted and smooth. Parmesan joins the party, then parsley. Stir in those steak resting juices. Sauce should be thick-ish but glossy.

Toss like a pro:

Tongs. Pasta goes straight from the pot into the sauce. Bit of water comes with it — that’s good. Toss it around till the sauce sticks like glue. Add more pasta water if it dries too much.

Slice the steak right:

Against the grain, on a slight angle, nice and thin. No hacking. Respect the meat.

Bring it all together:

Lay steak over pasta. Sprinkle more parmesan and parsley if you’re fancy. Eat immediately. Close your eyes for the first bite. Trust me.

Common Mistakes and How to Dodge Them

Why’s my steak chewy?
You probably sliced it wrong — always against the grain. Or you overcooked it. Medium-rare’s the move here.

Sauce too thick or dry?
Add pasta water. Always. The sauce should coat the pasta, not glue it together.

It’s too salty!
Did you use regular chicken stock and parmesan and Boursin? Yeah, don’t. Go with low-salt stock. You can always add more later, not take it out.

Shallots burnt before soft?
Yep. Done that. The pan’s still hot from steak. Either lower the heat or remove the pan for a sec before you add them.

Storage and Reheating

Fridge: 2–3 days in an airtight tub. It’ll soak up more sauce, but still lush.

Microwave: Totally fine, just cover it and add a splash of milk or stock to re-loosen the sauce.

Stovetop: Even better. Warm it low and slow with a bit of liquid to revive it.

Freezer: Technically yes, but the sauce texture suffers. Not my fave.

Frequently Asked Questions

Can I use a different cut of steak?
Absolutely. Sirloin, flat iron, even a bavette. Just adjust cooking time. Ribeye’s just… buttery magic.

Do I have to use Boursin?
Yes and no. It’s the heart of this dish. You could use cream cheese + garlic + herbs, but the flavour won’t hit the same.

Can I make this vegetarian?
Sure thing. Swap the steak for mushrooms (big chunky portobellos are lovely) and use veg stock.

Nutrition Facts (Per Serving):

• Calories: 1015
• Fat: 55.3g
• Carbs: 89.2g
• Protein: 44g
• Sodium: 685mg
• Sugar: 4.2g