Garlic Parmesan Steak Pasta

Ingredients

• 1 tbsp olive oil (For searing the steak)
• 1 lb ribeye steak (About 450 g; use a steak sized for two servings)
• salt (To taste; use generously in the pasta water and season the steak)
• black pepper (To taste, for the steak and sauce)
• fresh thyme (For seasoning the steak; amount to taste)
• 2 tbsp butter (For basting the steak)
• 250 g rigatoni pasta
• 350 ml double cream (Heavy cream)
• 1 stick butter (For the sauce; approximately 113 g)
• 6 garlic (Crushed or minced cloves)
• 1.5 cups Parmesan cheese (Grated, plus extra for serving; approximately 150 g)
• 1 shallot (Diced)
• 1.5 tbsp dried oregano
• 1.5 tbsp mixed dried herbs (Use the author's preferred mixed herb blend)
• 1.5 tbsp paprika
• 1 tbsp garlic powder
• 1 cup pasta water (Reserved from cooking the pasta; add enough to loosen the sauce as needed)
• fresh parsley (Chopped, for garnish to preference)

Steps

1. 1

   Bring a large pot of generously salted water to a rolling boil. Add the rigatoni and cook according to the package directions until al dente, stirring occasionally so the pasta does not stick.

2. 2

   Before draining the pasta, reserve about 1 cup of the starchy cooking water. Drain the rigatoni and set it aside; do not rinse it.

3. 3

   While the pasta cooks, pat the ribeye dry and season both sides generously with salt, black pepper, and fresh thyme. Heat the olive oil in a heavy skillet over medium-high heat until shimmering.

4. 4

   Place the steak in the hot skillet and sear until deeply browned on the first side, about 3–5 minutes. Turn it over and sear the second side until browned and cooked to your preferred doneness; adjust the heat if the outside is browning too quickly.

5. 5

   Add the 2 tablespoons of butter to the skillet. As it melts, baste the steak repeatedly with the foaming butter until it reaches the desired internal temperature. Transfer the steak to a plate and let it rest for at least 5 minutes.

6. 6

   Place a large skillet or saucepan over medium-low heat and melt the stick of butter. Add the diced shallot and sauté for about 2 minutes, stirring, until softened and fragrant but not browned.

7. 7

   Add the crushed or minced garlic. Sauté for another 1–2 minutes, stirring constantly, until fragrant; do not let the garlic burn.

8. 8

   Pour in the double cream and stir to combine with the butter, shallot, and garlic. Add a splash of the reserved pasta water, then stir in the oregano, mixed herbs, paprika, garlic powder, salt, and black pepper.

9. 9

   Let the cream sauce simmer gently for a few minutes over medium-low heat, stirring occasionally, so the seasonings combine and the sauce begins to thicken. Keep it below a vigorous boil.

10. 10

    Add the grated Parmesan a handful at a time, stirring until melted and smooth. Add more reserved pasta water a little at a time if the sauce is too thick; it should coat the back of a spoon while remaining glossy.

11. 11

    Add the cooked rigatoni to the sauce and toss gently until every piece is coated. Simmer for 1–2 minutes, adding another splash of pasta water if needed to loosen the pasta.

12. 12

    Slice the rested steak against the grain. Divide the creamy pasta between plates, arrange the steak on top, and garnish with extra grated Parmesan and chopped parsley to taste. Serve immediately.

Notes

The source does not specify the amount of olive oil, steak, sauce butter, pasta water, or garnish, so practical estimates are provided. Reserve pasta water before draining because its starch helps emulsify and loosen the cream sauce. Rest the steak before slicing, and slice against the grain for tenderness.

Nutrition per serving

• main
• pasta
• steak
• creamy
• Italian-inspired
• high-protein
• date night
• stovetop