Garlic Parmesan Steak Pasta
Garlic Parmesan Steak Pasta
Ingredients
For the Steak
- 2 ribeye steaks
- 1 teaspoon salt, to taste, generously
- 1 teaspoon black pepper, freshly cracked, to taste, generously
- 2 sprigs rosemary
- 3 garlic cloves, crushed
- 2 tablespoons butter, for basting
- 1/2 tablespoon avocado oil, for searing
For the Sauce and Pasta
- 12 ounces rigatoni pasta
- 1 1/2 cups heavy cream
- 1/2 cup butter, 1 stick
- 1/4 cup pasta water, reserved
- 6 garlic cloves, minced
- 1 shallot, minced
- 1 1/4 cups Parmesan cheese, grated, plus extra for garnish
- 1 tablespoon fresh parsley, chopped, plus extra for garnish
- 1 1/2 teaspoons oregano
- 1 1/2 teaspoons garlic powder
- 1 teaspoon red chili flakes, plus extra for garnish
- 1/2 teaspoon salt, to taste
- 1/2 teaspoon black pepper, freshly cracked, to taste
Instructions
- 1
Pat the ribeye steaks dry with paper towels. Season them very generously on both sides with salt and freshly cracked black pepper.
⏱️ 3 min
- 2
Heat a large skillet over medium-high heat. Add the 1/2 tablespoon of avocado oil to the hot skillet.
⏱️ 2 min
- 3
Sear the seasoned steaks for 3-4 minutes per side until a deep, golden-brown crust forms.
⏱️ 8 min
- 4
Lower the heat to medium. Add the 2 tablespoons of butter, 2 sprigs of rosemary, and 3 crushed garlic cloves to the pan.
⏱️ 1 min
- 5
Tilt the pan and baste the steaks continuously with the melted butter, rosemary, and garlic for 1-2 minutes until the steaks reach your desired doneness.
⏱️ 2 min
- 6
Remove the steaks from the pan and place them on a cutting board. Let them rest for at least 10 minutes. This is crucial for juicy steaks.
⏱️ 10 min
- 7
While the steaks are resting, bring a large pot of water to a rolling boil. Salt the boiling water heavily.
⏱️ 5 min
- 8
Add the 12 ounces of rigatoni pasta to the boiling water and cook according to package instructions until al dente.
⏱️ 10 min
- 9
Before draining, reserve at least 1/4 cup of the pasta water. Then, drain the pasta.
⏱️ 1 min
- 10
In the same skillet that the steak cooked in (do not clean it, the fond adds flavor), melt the 1/2 cup (1 stick) of butter over medium heat.
⏱️ 2 min
- 11
Add the 1 minced shallot and sauté for 1-2 minutes until it softens.
⏱️ 2 min
- 12
Add the 6 minced garlic cloves and cook until fragrant, about 30 seconds.
⏱️ 1 min
- 13
Pour in the 1 1/2 cups of heavy cream and the 1/4 cup of reserved pasta water, stirring to combine.
⏱️ 1 min
- 14
Season the sauce with 1 1/2 teaspoons of oregano, 1 1/2 teaspoons of garlic powder, 1 teaspoon of red chili flakes, 1/2 teaspoon of salt (to taste), and 1/2 teaspoon of freshly cracked black pepper (to taste).
⏱️ 1 min
- 15
Simmer the sauce gently for 3-5 minutes, stirring occasionally, until it has slightly thickened.
⏱️ 5 min
- 16
Lower the heat to low and gradually stir in 1 1/4 cups of grated Parmesan cheese until the sauce is smooth and creamy.
⏱️ 2 min
- 17
Add the cooked rigatoni and 1 tablespoon of freshly chopped parsley to the sauce, mixing until the pasta is well coated.
⏱️ 2 min
- 18
Stir in an additional 1/4 cup of Parmesan cheese until fully combined.
⏱️ 1 min
- 19
Cut the rested steaks into bite-sized pieces.
⏱️ 2 min
- 20
Serve the pasta in bowls. Top each serving with the diced steak pieces. Garnish with extra chopped parsley, grated Parmesan cheese, freshly cracked black pepper, or red chili flakes, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Parmesan Steak Pasta
For the Steak
- 2 ribeye steaks
- 1 teaspoon salt, to taste, generously
- 1 teaspoon black pepper, freshly cracked, to taste, generously
- 2 sprigs rosemary
- 3 garlic cloves, crushed
- 2 tablespoons butter, for basting
- 1/2 tablespoon avocado oil, for searing
For the Sauce and Pasta
- 12 ounces rigatoni pasta
- 1 1/2 cups heavy cream
- 1/2 cup butter, 1 stick
- 1/4 cup pasta water, reserved
- 6 garlic cloves, minced
- 1 shallot, minced
- 1 1/4 cups Parmesan cheese, grated, plus extra for garnish
- 1 tablespoon fresh parsley, chopped, plus extra for garnish
- 1 1/2 teaspoons oregano
- 1 1/2 teaspoons garlic powder
- 1 teaspoon red chili flakes, plus extra for garnish
- 1/2 teaspoon salt, to taste
- 1/2 teaspoon black pepper, freshly cracked, to taste
Instructions
- 1
Pat the ribeye steaks dry with paper towels. Season them very generously on both sides with salt and freshly cracked black pepper.
⏱️ 3 min - 2
Heat a large skillet over medium-high heat. Add the 1/2 tablespoon of avocado oil to the hot skillet.
⏱️ 2 min - 3
Sear the seasoned steaks for 3-4 minutes per side until a deep, golden-brown crust forms.
⏱️ 8 min - 4
Lower the heat to medium. Add the 2 tablespoons of butter, 2 sprigs of rosemary, and 3 crushed garlic cloves to the pan.
⏱️ 1 min - 5
Tilt the pan and baste the steaks continuously with the melted butter, rosemary, and garlic for 1-2 minutes until the steaks reach your desired doneness.
⏱️ 2 min - 6
Remove the steaks from the pan and place them on a cutting board. Let them rest for at least 10 minutes. This is crucial for juicy steaks.
⏱️ 10 min - 7
While the steaks are resting, bring a large pot of water to a rolling boil. Salt the boiling water heavily.
⏱️ 5 min - 8
Add the 12 ounces of rigatoni pasta to the boiling water and cook according to package instructions until al dente.
⏱️ 10 min - 9
Before draining, reserve at least 1/4 cup of the pasta water. Then, drain the pasta.
⏱️ 1 min - 10
In the same skillet that the steak cooked in (do not clean it, the fond adds flavor), melt the 1/2 cup (1 stick) of butter over medium heat.
⏱️ 2 min - 11
Add the 1 minced shallot and sauté for 1-2 minutes until it softens.
⏱️ 2 min - 12
Add the 6 minced garlic cloves and cook until fragrant, about 30 seconds.
⏱️ 1 min - 13
Pour in the 1 1/2 cups of heavy cream and the 1/4 cup of reserved pasta water, stirring to combine.
⏱️ 1 min - 14
Season the sauce with 1 1/2 teaspoons of oregano, 1 1/2 teaspoons of garlic powder, 1 teaspoon of red chili flakes, 1/2 teaspoon of salt (to taste), and 1/2 teaspoon of freshly cracked black pepper (to taste).
⏱️ 1 min - 15
Simmer the sauce gently for 3-5 minutes, stirring occasionally, until it has slightly thickened.
⏱️ 5 min - 16
Lower the heat to low and gradually stir in 1 1/4 cups of grated Parmesan cheese until the sauce is smooth and creamy.
⏱️ 2 min - 17
Add the cooked rigatoni and 1 tablespoon of freshly chopped parsley to the sauce, mixing until the pasta is well coated.
⏱️ 2 min - 18
Stir in an additional 1/4 cup of Parmesan cheese until fully combined.
⏱️ 1 min - 19
Cut the rested steaks into bite-sized pieces.
⏱️ 2 min - 20
Serve the pasta in bowls. Top each serving with the diced steak pieces. Garnish with extra chopped parsley, grated Parmesan cheese, freshly cracked black pepper, or red chili flakes, if desired.
⏱️ 2 min