Garlic Parmesan Steak Pasta

Ingredients

• 2 prime ribeye steaks (1-inch thick)
• salt (generous amount for seasoning steaks)
• black pepper (generous amount for seasoning steaks)
• 1.5 tbsp avocado oil (for searing)
• 2 tbsp unsalted butter (for basting steak)
• 2 sprigs rosemary
• 2 garlic cloves (for steak basting)
• 3 tbsp unsalted butter (for pasta sauce)
• 6 garlic cloves (finely minced)
• 1 shallot (finely diced)
• 1.5 cups heavy cream
• 0.25 cup pasta water (reserved from boiling pasta)
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp black pepper
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp crushed red pepper flakes
• salt (to taste for sauce)
• 1 cup Parmesan (grated)
• 16 oz mezzi rigatoni
• fresh parsley (optional garnish)

Steps

1. 1

   Generously season both sides of the ribeye steaks with salt and pepper.

2. 2

   Heat avocado oil in a large skillet over medium-high heat. Once the oil is shimmering, add the steaks and sear for 3–4 minutes per side until a deep golden-brown crust forms.

3. 3

   Reduce the heat slightly and add 2 tablespoons of butter, 2 sprigs of rosemary, and 2 garlic cloves to the skillet. Tilt the pan and continuously spoon the melting butter over the steaks (basting) until they reach your desired level of doneness.

4. 4

   Remove the steaks from the skillet and let them rest on a cutting board for at least 5-10 minutes before slicing.

5. 5

   Bring a large pot of salted water to a boil. Add the mezzi rigatoni and cook until al dente according to package directions.

6. 6

   Before draining the pasta, carefully reserve 1/4 cup of the starchy pasta water.

7. 7

   In a separate large skillet or pan, melt 3 tablespoons of butter over medium heat. Add the minced garlic and diced shallot, sautéing until they are fragrant and lightly golden.

8. 8

   Pour in the heavy cream and the reserved pasta water. Stir in the onion powder, garlic powder, black pepper, dried oregano, dried basil, crushed red pepper flakes, and salt to taste.

9. 9

   Add the grated Parmesan cheese and stir constantly until the cheese is melted and the sauce is smooth, creamy, and slightly thickened.

10. 10

    Toss the cooked rigatoni into the sauce until every piece of pasta is fully and evenly coated.

11. 11

    Slice the rested ribeye steaks against the grain. Top the pasta with the steak slices and garnish with fresh parsley if desired.

Notes

Letting the steak rest is crucial to keep the juices inside. For a smoother sauce, use freshly grated Parmesan rather than pre-shredded, as it melts more evenly.

Nutrition per serving

• main
• dinner
• steak
• pasta
• creamy
• garlic parmesan
• ribeye
• comfort food