Creamy Garlic Steak Rigatoni
Ingredients
Main Ingredients
ribeye steak (room temperature)
450 g
rigatoni pasta
400 g
garlic (minced)
6 clove
butter
60 g
olive oil
15 ml
heavy cream
250 ml
parmesan cheese (grated)
80 g
salt
5 g
black pepper
2 g
fresh parsley (chopped)
15 g
Instructions
Prepare the steak
Pat the ribeye steak dry and season generously with salt and black pepper on both sides.
Sear the steak
Heat olive oil in a large pan over high heat. Sear the steak for 3-4 minutes per side until a deep brown crust forms. Remove and set aside to rest.
Cook the pasta
Bring a large pot of salted water to a boil. Cook rigatoni according to package instructions until al dente. Reserve 120ml pasta water, then drain.
Make garlic butter sauce
In the same pan used for steak, reduce heat to medium. Add butter and minced garlic. Sauté for 1 minute until fragrant.
Create the cream sauce
Pour in heavy cream and bring to a gentle simmer. Add grated Parmesan cheese and stir until melted and smooth. Season with salt and pepper to taste.
Combine pasta and sauce
Add drained rigatoni to the sauce. Toss to coat evenly, adding reserved pasta water a little at a time if needed to loosen the sauce.
Slice steak and finish
Slice the rested steak against the grain into thin strips. Add to the pasta and gently toss. Garnish with chopped parsley if desired and serve immediately.
Original recipe
Storage
Best enjoyed fresh. Sauce may separate slightly when reheated.
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