Creamy Pasta with Garlic Butter Ribeye

Steps

1. 1

   Pat the 2 large ribeye steaks dry and season with 1 tsp salt and 1 tsp black pepper. Let the steaks marinate for 30 minutes.

   Start 30-minute timer
2. 2

   Heat 1 tbsp neutral oil in a pan over medium-high heat. Sear the steaks for 3-4 minutes per side, or until they reach your preferred level of doneness. Remove the steaks from the pan and let them rest.

   Start 3-minute timer
3. 3

   In a small saucepan over medium-low heat, combine 3 tbsp butter, 4-5 tbsp beef stock, 1 tsp Worcestershire sauce, 1 tsp soy sauce, 1 tsp honey, 1/2 tsp Dijon mustard, 2 minced garlic cloves, and a few sprigs of fresh thyme.

   Start 2-minute timer
4. 4

   Whisk the glaze ingredients together and simmer until the mixture is glossy and slightly thickened.

5. 5

   Cook the pasta shells in salted boiling water until al dente. Reserve 1 cup of the pasta water before draining.

6. 6

   In a large saucepan over medium heat, add 1/2 cup unsalted butter and 3 minced garlic cloves. Bring to a gentle simmer.

   Start 3-minute timer
7. 7

   Add 1.5 tbsp all-purpose flour to the butter and garlic, stirring to combine. Lower the heat if necessary to prevent burning.

8. 8

   Whisk in 2 cups heavy cream, 1 tbsp garlic powder, 1 tbsp onion powder, 1.5 tsp Italian seasoning, 1 tsp salt, and fresh cracked black pepper. Stir gently to combine.

9. 9

   Add 1 cup freshly grated parmesan cheese to the sauce. Raise the heat slightly to medium and stir until the sauce begins to thicken.

10. 10

    Add the cooked pasta shells back into the cream sauce and toss to coat thoroughly. If the sauce is too thick, use the reserved pasta water to reach your desired consistency.

11. 11

    Top the pasta with 1 cup shredded mozzarella cheese and continue to cook for a few more minutes until the cheese is melted. Stir in the optional fresh parsley if using.

12. 12

    Slice the rested ribeye steaks. Serve the creamy pasta alongside the steak, drizzling the garlic butter glaze over the meat.