Italian-Spiced Rib-Eye Steak with Creamy Tomato Linguine

This dish brings together a perfectly seared rib-eye steak with a luscious, creamy tomato-basil sauce coating tender gluten-free linguine. The Italian seasoning and Tuscan heat spice give the steak a flavorful crust, while the sauce is enriched with cream cheese and basil paste for a velvety finish.

Ready in under 30 minutes, this recipe is ideal for a weeknight indulgence that feels special. The fresh pasta cooks quickly and the sauce comes together in the same pot, making cleanup a breeze. Serve topped with sliced steak for a restaurant-quality meal at home.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

16 ounce Grass-Fed Rib-Eye SteakView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

7 ounce Gluten-Free Fresh Linguine PastaView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 ounce Basil PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Wash and dry produce. Finely dice the tomato.
2. Pat the rib-eye steak dry with paper towels. Season all over with Italian seasoning, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add the steak and cook until browned and cooked through, 5-7 minutes per side. Turn off heat and transfer steak to a cutting board.
3. Once water is boiling, add the linguine to the pot. Cook, stirring occasionally, until al dente, 1-3 minutes. Reserve ¾ cup of pasta cooking water, then drain the pasta. In the empty pot over medium heat, add a drizzle of oil and the tomato paste. Cook, stirring constantly, until fragrant, 30-60 seconds. Add the chicken stock concentrates, garlic powder, reserved pasta water, cream cheese, half the Tuscan Heat Spice and ½ teaspoon sugar. Whisk to combine and cook until slightly thickened, 30-60 seconds more. Turn off heat. Stir in the basil paste and 1 tablespoon butter. Add the diced tomato and drained linguine; toss to coat. Season with salt and pepper.
4. Slice the steak crosswise. Divide the pasta between shallow bowls and top with sliced steak. Serve immediately.

Recipe Tips

FAQ

Can I use regular linguine instead of gluten-free?

Yes, regular linguine works perfectly. Adjust cooking time according to package directions.

What can I substitute for Tuscan Heat Spice?

A mix of dried oregano, red pepper flakes and a pinch of fennel seeds can mimic the flavor.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water.