Garlic Parmesan Steak Pasta
The Sapor cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
Watch the original reelA luxurious and comforting pasta dish featuring pan-seared ribeye steak bites served over rigatoni in a rich, creamy garlic parmesan sauce.
- Time
- 45 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten and dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steak
- 560 g
- 4 g
- 9 g
- 30 g
- 7 g
Sauce + pasta
- 360 g
- 115 g
- 60 g
- 18 g
- 25 g
- 125 g
- 4 g
- 3 g
- 5 g
- 2 g
- 3 g
- 1 g
Weights are estimates. Together, the ingredients weigh about 1.66 kg before cooking, which is about 415 g per serving.
Steps
Steak
Pat the ribeye steaks dry with paper towels and season very generously with salt and pepper on both sides.
Heat a skillet over medium-high heat. Add the avocado oil.
Sear the steaks for 3–4 minutes per side until a deep, golden-brown crust forms.
Lower the heat to medium. Add the 2 tablespoons of butter, rosemary sprigs, and crushed garlic cloves to the pan.
Tilt the pan and use a spoon to baste the steaks continuously with the flavored butter for 1–2 minutes until they reach your desired level of doneness.
Remove the steaks from the pan and let them rest for at least 10 minutes. Once rested, cut the steak into bite-sized diced pieces.
Pasta
Bring a large pot of water to a rolling boil and salt it heavily.
Cook the rigatoni according to the package instructions until al dente.
Reserve at least 1/4 cup of the starchy pasta water, then drain the pasta.
Sauce
In the same pan used for the steak (still over medium heat), add the 1/2 cup of butter.
Sauté the minced shallot in the butter for 1–2 minutes until soft and translucent.
Add the minced garlic and cook until fragrant, about 30 seconds.
Pour in the heavy cream and the reserved pasta water, stirring to combine.
Season the sauce with oregano, garlic powder, chili flakes, salt, and black pepper.
Simmer the sauce gently for 3–5 minutes until it has slightly thickened.
Lower the heat and gradually stir in 1 cup of the grated Parmesan cheese until the sauce is smooth and creamy.
Add the cooked rigatoni and half of the chopped parsley to the pan, mixing until the pasta is well coated.
Stir in an additional 1/4 cup of Parmesan cheese until fully combined.
Finish by stirring in the remaining chopped parsley.
Top the pasta with the rested steak bites.
Serve immediately, finishing with extra Parmesan, cracked pepper, or chili flakes if desired.
Notes
Resting the steak is crucial to keep the juices inside before dicing. If the sauce becomes too thick, you can loosen it with an extra splash of pasta water or heavy cream.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 1397
- Protein
- 59 g
- Carbs
- 74 g
- Fat
- 98 g
- Fiber
- 3 g
Where the calories come from
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