Creamy Garlic Steak Rigatoni
Equipment
Ingredients
Main Ingredients
ribeye steak (room temperature)
450 g
rigatoni pasta
350 g
garlic (minced)
6 cloves
butter
45 g
olive oil
15 ml
heavy cream
240 ml
parmesan cheese (grated)
75 g
salt
5 g
black pepper
2 g
fresh parsley (chopped)
10 g
Instructions
Prepare ingredients
Pat steak dry and season both sides generously with salt and pepper. Mince garlic and grate parmesan.
Cook pasta
Bring a large pot of salted water to a boil. Cook rigatoni according to package instructions until al dente. Reserve 120 ml pasta water before draining.
Sear the steak
Heat olive oil in a large skillet over medium-high heat. Sear ribeye 3-4 minutes per side until a nice crust forms. Remove steak and let rest.
Make garlic butter
Reduce heat to medium. Add butter and minced garlic to the same skillet. Sauté until fragrant, about 1 minute.
Make cream sauce
Pour in heavy cream and bring to a gentle simmer. Stir in grated parmesan until melted and sauce thickens. Add reserved pasta water if needed to loosen.
Combine and serve
Slice rested steak into thin strips. Add drained rigatoni to the sauce and toss to coat. Top with steak slices and garnish with parsley if desired.
Original recipe
Storage
Best enjoyed fresh. Reheating may cause sauce to separate slightly.
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