Creamy Garlic Steak Rigatoni
Equipment
Ingredients
Pasta & Sauce
rigatoni pasta
400 g
Parmesan cheese (grated)
80 g
heavy cream
200 ml
garlic cloves (minced)
4 pcs
butter
30 g
olive oil
15 ml
Steak
ribeye steak
400 g
salt
5 g
black pepper
2 g
Instructions
Prepare the steak
Pat the ribeye dry and season generously with salt and pepper on both sides.
Cook the pasta
Bring a large pot of salted water to boil and cook rigatoni until al dente according to package directions.
Sear the steak
Heat olive oil in a large pan over medium-high heat. Add the seasoned ribeye and sear 3-4 minutes per side for medium-rare.
Rest and slice the steak
Remove steak to a plate and let rest 5 minutes. Slice against the grain into thin strips.
Make the garlic butter
In the same pan, reduce heat to medium. Add butter and minced garlic. Cook until fragrant, about 30 seconds.
Create the cream sauce
Add heavy cream and bring to a gentle simmer. Stir in grated Parmesan until melted and smooth.
Combine pasta and sauce
Add drained rigatoni to the sauce and toss to coat evenly. Add sliced steak and toss gently to combine.
Serve immediately
Divide among plates and serve hot with extra Parmesan if desired.
Original recipe
Storage
Best served fresh. Reheating may cause sauce to separate slightly
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one app.