Garlic Parmesan Steak Pasta

Ingredients

For the Protein

2 tablespoons olive oil, as needed for searing
2 ribeye steak, about 1 inch thick
1 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste
2 sprigs thyme
2 tablespoons butter, for basting
2 garlic cloves, smashed

For the Pasta and Sauce

250 grams rigatoni pasta
350 ml double cream
1 stick butter, (about 1/2 cup or 113g)
6 garlic cloves, crushed
1 1/2 cups Parmesan cheese, grated, plus extra for garnish
1 shallot, diced
1 1/2 tablespoons oregano
1 1/2 tablespoons mixed herbs
1 1/2 tablespoons paprika
1 tablespoon garlic powder
1/2 cup pasta water, reserved from cooking pasta, or more as needed
2 tablespoons fresh parsley, chopped, plus extra for garnish

Instructions

1
Bring a large pot of heavily salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente. Before draining, reserve about 1 cup of pasta water. Drain the pasta and set aside.
⏱️ 10 min
2
While the pasta is cooking, pat the ribeye steaks dry with paper towels. Season generously on both sides with salt and pepper.
⏱️ 2 min
3
Heat olive oil in a large, heavy-bottomed pan or cast-iron skillet over medium-high heat until shimmering. Carefully place the seasoned steaks in the hot pan and sear for 3-4 minutes per side for medium-rare, or to your preferred doneness.
⏱️ 8 min
4
Reduce heat to medium-low. Add the 2 tablespoons of butter, thyme sprigs, and 2 smashed garlic cloves to the pan. Tilt the pan and, using a spoon, continuously baste the steaks with the melted butter and pan juices for 1-2 minutes.
⏱️ 2 min
5
Remove the steaks from the pan and place them on a cutting board. Tent loosely with foil and let rest for at least 10 minutes. This is crucial for juicy steaks.
⏱️ 10 min
6
In a separate clean large skillet or pot, melt the stick of butter over medium to low heat.
⏱️ 1 min
7
Add the diced shallot to the melted butter and sauté for about 2 minutes until softened and translucent.
⏱️ 2 min
8
Add the 6 crushed garlic cloves to the shallots. Sauté for another 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min
9
Pour in the double cream, followed by 1/2 cup of the reserved pasta water. Stir in the oregano, mixed herbs, paprika, and garlic powder. Bring the sauce to a gentle simmer and let it cook for 3-5 minutes, allowing the flavors to meld and the sauce to slightly thicken.
⏱️ 5 min
10
Remove the sauce from the heat and stir in the 1 1/2 cups of grated Parmesan cheese until fully melted and combined, creating a smooth, creamy sauce.
⏱️ 2 min
11
Add the cooked rigatoni pasta to the sauce and toss thoroughly to ensure every piece is coated. If the sauce is too thick, add a splash more pasta water until it reaches your desired consistency.
⏱️ 2 min
12
Slice the rested steak against the grain into desired thickness.
⏱️ 1 min
13
Divide the pasta among serving bowls. Top each serving with slices of steak. Garnish with extra grated Parmesan cheese and fresh chopped parsley.
⏱️ 1 min
14
Serve immediately and enjoy!