Imported from Instagram

Cowgirl Steak Rigatoni

Name: Cowgirl Steak Rigatoni
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 Fillet steaks (Seasoned with salt and pepper; brought to room temperature); Salt (To season the steaks, to taste); Black pepper (To season the steaks, to taste); 250 g Rigatoni; 50 g Butter; 6 Garlic cloves; 150 ml Double cream; 1 tsp Paprika (The source says “1 tsp paprika + smoked paprika”; whether 1 tsp is total or for each is unclear.); Smoked paprika (Amount unspecified; listed with paprika); 0.5 tsp Chilli flakes (The source lists 1/2 tsp chilli flakes, thyme, oregano, and cayenne pepper; the amount may apply to the group or to each seasoning.); Thyme (Amount unspecified; listed in the 1/2 tsp seasoning group); Oregano (Amount unspecified; listed in the 1/2 tsp seasoning group); Cayenne pepper (Amount unspecified; listed in the 1/2 tsp seasoning group); 1 tbsp Fresh parsley (Freshly chopped; reserve some for topping); 2 tsp Lemon juice; Lemon zest (Zest of half a lemon); 1 tbsp Worcestershire sauce (Spelling normalized from “worstecher sauce”); Parmesan (Amount to taste (“measure with the 🫶🏼”); also for serving); Pasta water (Add some as needed to adjust consistency)

Recipe by Chlo Cooks @chlo.cooks__ · Instagram

Imported by Aidan O'Neill on SeeMeCook

Rigatoni tossed in a creamy, buttery sauce with garlic, lemon, herbs, and Parmesan, served with sliced fillet steak. The sauce simmers with the resting steak juices for a savory, tangy finish.

2 servings30 minAmerican

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

2 Fillet steaks (Seasoned with salt and pepper; brought to room temperature)
Salt (To season the steaks, to taste)
Black pepper (To season the steaks, to taste)
250 g Rigatoni
50 g Butter
6 Garlic cloves
150 ml Double cream
1 tsp Paprika (The source says “1 tsp paprika + smoked paprika”; whether 1 tsp is total or for each is unclear.)
Smoked paprika (Amount unspecified; listed with paprika)
0.5 tsp Chilli flakes (The source lists 1/2 tsp chilli flakes, thyme, oregano, and cayenne pepper; the amount may apply to the group or to each seasoning.)
Thyme (Amount unspecified; listed in the 1/2 tsp seasoning group)
Oregano (Amount unspecified; listed in the 1/2 tsp seasoning group)
Cayenne pepper (Amount unspecified; listed in the 1/2 tsp seasoning group)
1 tbsp Fresh parsley (Freshly chopped; reserve some for topping)
2 tsp Lemon juice
Lemon zest (Zest of half a lemon)
1 tbsp Worcestershire sauce (Spelling normalized from “worstecher sauce”)
Parmesan (Amount to taste (“measure with the 🫶🏼”); also for serving)
Pasta water (Add some as needed to adjust consistency)

Steps

1
Bring the steaks to room temperature, then season them with salt and black pepper to taste.
2
Sear the steaks in a hot pan on each side, cooking for about 3–4 minutes for medium-rare. Set them aside to rest and retain the resting juices.
3
In the same pan, add the butter and garlic. Cook for a few minutes.
4
Meanwhile, put the rigatoni on to boil according to the packet instructions. Reserve some pasta water before draining.
5
Add the paprika, smoked paprika, chilli flakes, thyme, oregano, and cayenne pepper to the pan, along with the lemon zest and juice, Worcestershire sauce, double cream, steak resting juices, and Parmesan.
6
Stir the sauce and let it simmer while the pasta cooks.
7
Add the cooked rigatoni to the sauce. Stir in pasta water as needed until the sauce reaches a good consistency.
8
Dice the rested steak and serve it over the pasta. Finish with the reserved parsley and additional Parmesan, then enjoy.

Notes

The amounts of paprika, smoked paprika, herbs, and cayenne are ambiguous in the source; Parmesan is unmeasured. Steak size is not given. The source does not specify a cooking time for the pasta sauce beyond simmering while the pasta cooks.