Creamy Garlic Steak Rigatoni
Ingredients
Pasta
rigatoni (dry)
400 g
Steak
ribeye steak (room temperature)
450 g
Cream Sauce
butter
60 g
garlic (minced)
6 cloves
heavy cream
300 ml
parmesan cheese (grated)
100 g
olive oil
30 ml
salt
5 g
black pepper
3 g
Instructions
Cook the rigatoni
Bring a large pot of salted water to a boil and cook the rigatoni until al dente, about 10-12 minutes.
Prepare the steak
Pat the ribeye dry and season generously with salt and black pepper on both sides.
Sear the steak
Heat olive oil in a large skillet over medium-high heat. Sear the steak for 3-4 minutes per side until a golden crust forms.
Rest the steak
Remove the steak to a plate and let it rest while you prepare the sauce.
Make the garlic butter
In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and sauté until fragrant, about 1 minute.
Prepare the cream sauce
Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan until melted and the sauce thickens slightly.
Combine pasta and sauce
Add the drained rigatoni to the cream sauce and toss to coat evenly.
Slice steak and serve
Slice the rested steak into strips and arrange on top of the creamy rigatoni. Serve immediately.
Original recipe
Storage
Best enjoyed fresh. Sauce may separate when reheated.
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