Loading...

Pat the steak dry with paper towels. Season generously on both sides with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Heat a large, heavy-bottomed skillet or cast iron pan over medium-high heat until very hot, about 3-5 minutes.

Carefully place the seasoned steak in the hot pan. Sear for 3-4 minutes per side for medium-rare, or adjust cooking time to your desired doneness. During the last 2 minutes of cooking, add 2 tablespoons of unsalted butter to the pan. Tilt the pan and use a spoon to baste the steak with the melted, foamy butter.

Once cooked, remove the steak from the pan and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 10 minutes. This is crucial for juicy steak.

While the steak rests, bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.

In the same skillet used for the steak (do not clean it), add 1 tablespoon of olive oil over medium heat. Add the chopped yellow onion and sauté for 3-5 minutes until softened and lightly translucent. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.

Pour in the 1/2 cup of dry white wine (or chicken broth) to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let it simmer for 2-3 minutes until slightly reduced.

Stir in the 1 cup of heavy cream and bring the sauce to a gentle simmer. Reduce the heat to low and stir in 1 cup of freshly grated Parmesan cheese and 1/4 cup of chopped fresh parsley. Continue to stir until the cheese is melted and the sauce is smooth. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, or to taste.

Add the drained rigatoni directly to the sauce in the skillet. Toss thoroughly to coat the pasta evenly. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.

Slice the rested steak against the grain into bite-sized pieces.

Divide the pasta among serving bowls. Top each serving with the sliced steak pieces. Garnish with additional grated Parmesan cheese and fresh chopped parsley before serving.


Pat the steak dry with paper towels. Season generously on both sides with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Heat a large, heavy-bottomed skillet or cast iron pan over medium-high heat until very hot, about 3-5 minutes.

Carefully place the seasoned steak in the hot pan. Sear for 3-4 minutes per side for medium-rare, or adjust cooking time to your desired doneness. During the last 2 minutes of cooking, add 2 tablespoons of unsalted butter to the pan. Tilt the pan and use a spoon to baste the steak with the melted, foamy butter.

Once cooked, remove the steak from the pan and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 10 minutes. This is crucial for juicy steak.

While the steak rests, bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.

In the same skillet used for the steak (do not clean it), add 1 tablespoon of olive oil over medium heat. Add the chopped yellow onion and sauté for 3-5 minutes until softened and lightly translucent. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.

Pour in the 1/2 cup of dry white wine (or chicken broth) to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let it simmer for 2-3 minutes until slightly reduced.

Stir in the 1 cup of heavy cream and bring the sauce to a gentle simmer. Reduce the heat to low and stir in 1 cup of freshly grated Parmesan cheese and 1/4 cup of chopped fresh parsley. Continue to stir until the cheese is melted and the sauce is smooth. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, or to taste.

Add the drained rigatoni directly to the sauce in the skillet. Toss thoroughly to coat the pasta evenly. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.

Slice the rested steak against the grain into bite-sized pieces.

Divide the pasta among serving bowls. Top each serving with the sliced steak pieces. Garnish with additional grated Parmesan cheese and fresh chopped parsley before serving.
