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side view shot of a skillet of ribeye steak pasta puttanesca
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4.42 from 65 votes

Ribeye Steak Pasta Puttanesca

This Ribeye Steak Pasta Puttanesca is perfect for the meat eater in your life and simple enough for a fabulous weeknight meal. A classic and simple pasta dish with cherry tomatoes, olives and capers and a perfectly pan fried ribeye steak.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: Italian
Keyword: pasta puttanesca, ribeye steak
Servings: 4
Calories: 903kcal


For Steak

  • 1 1/2 pound ribeye steak
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon butter unsalted
  • 1 tablespoon olive oil

For Pasta

  • 12 ounce pasta (I used rigatoni)
  • 1 tablespoon butter unsalted
  • 4 cloves garlic minced
  • 1 pint cherry tomatoes (about 1 lb)
  • 1/2 cup Kalamata olives pitted
  • 2 tablespoon capers drained
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon pepper or to taste
  • 1 cup reserved pasta water
  • 1 cup Parmesan cheese freshly grated
  • 1/4 cup fresh parsley chopped


  • Cook the pasta according to package instructions. Drain in a colander and rinse it under cold water to stop it from cooking any further. Reserve about 1 cup of the pasta water.
  • Season the steak generously with salt and pepper on both sides.
  • Heat the skillet on high heat then add the butter and olive oil. Once the butter has melted and the pan is really hot, you should see wisps of smoke, add the steak and cook the first side for 5 minutes, flip over and cook for another 5 minutes. See recipe notes on cooking time.
  • Transfer the steak to a cutting board or plate and cover with aluminum foil. Do not slice it right away as all the juices will come out and you'll end up with a dry steak. Wait at least 5 to 10 minutes before slicing into it. 
  • Drain the skillet and add another tbsp of butter to it. Once the butter has melted add the garlic and saute for about 30 seconds until the garlic becomes really aromatic.
  • Add the tomatoes, olives and capers to the skillet then season with salt and pepper. Saute for about 2 minutes until the tomatoes soften and the skins begin to wrinkle a bit. 
  • Add the pasta, reserved pasta water, Parmesan cheese and parsley to the skillet then toss everything together. 
  • Remove the foil from the steak and slice it across the grain using a sharp knife that will cut cleanly through the meat. Slicing across the grain will yield the most tender slices. 
  • Place the steak slices over the pasta and serve warm.



Although I used a steak with no bone, a bone-in steak would work just as well.
Cooking time for steaks can vary drastically depending on the size and thickness of the steak. My steak was a bit over an inch and thickness and it was almost 1 1/2 lbs in weight. Because it was a thick cut of meat, it required the full 5 minutes per side to cook so that it's a medium rare. If your meat is thinner you may need less time per each side. One thing to keep in mind though when pan frying a steak is that your pan needs to be really hot.
The ribeye steak can also be grilled over a hot grill for 4 to 6 minutes per side to end up with a medium-rare steak. Grill longer if desired for a medium or well done steak.
Refrigerate leftovers in an airtight container for no more than 3 to 5 days.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Calories: 903kcal | Carbohydrates: 71g | Protein: 56g | Fat: 44g | Saturated Fat: 20g | Cholesterol: 136mg | Sodium: 1477mg | Potassium: 959mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1360IU | Vitamin C: 32.9mg | Calcium: 358mg | Iron: 5.5mg