Cowboy Butter Steak Pasta

• total waktu: 16 minutes

Bahan-bahan

Steak

2 ribeye or NY strip steaks

Salt and pepper, generously to taste

2 sprigs rosemary or thyme

3 garlic cloves, crushed

2 tbsp butter

1/2 tbsp avocado oil

Cowboy Butter Cream Sauce

1 1/2 cups heavy cream

1 1/4 cups shredded Parmesan cheese

8 tbsp unsalted butter

5 garlic cloves, minced

1 shallot, minced

Juice of ½ lemon

1 tbsp Dijon mustard

1 heaping tbsp parsley, chopped

1 heaping tbsp chives, chopped

1 tsp thyme

1 tsp garlic powder

1 tsp oregano

1 tsp cayenne pepper (adjust to your heat preference)

1/2 tsp red pepper flakes

1/2 tsp smoked paprika

Salt and pepper to taste

16 oz rigatoni pasta

Petunjuk

Bring a large pot of salted water to a boil and cook the rigatoni until al dente. Reserve about 1/4 cup of pasta water before draining.

Pat the steaks dry and season generously on all sides with salt and pepper.

Heat avocado oil in a skillet over medium-high heat. Sear the steaks for 3–4 minutes per side, or until they reach your desired doneness.

During the last minute of cooking, add the butter, rosemary, and crushed garlic cloves. Tilt the pan and continuously baste the steaks with the melted butter for extra flavor.

Remove the steaks from the skillet and let them rest for at least 10 minutes before slicing.

In the same skillet, reduce heat to medium and add the butter. Once melted, sauté the shallot for 2–3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.

Stir in the Dijon mustard, lemon juice, thyme, garlic powder, oregano, cayenne, red pepper flakes, smoked paprika, parsley, and chives. Mix well.

Pour in the heavy cream and bring to a gentle simmer. Slowly whisk in the Parmesan cheese until melted and smooth. Season with salt to taste.

Add the cooked rigatoni to the sauce and toss until fully coated. If needed, add a splash of reserved pasta water to loosen the sauce.

Slice the rested steak and serve over the creamy cowboy butter rigatoni. Finish with extra Parmesan, parsley, and chives.