Garlic Parmesan Steak Pasta

• tempo total: 21 minutes

Ingredientes

Steak

2 ribeye steaks

Salt and pepper to taste (generously)

2 sprigs rosemary

3 crushed garlic cloves

2 tbsp butter (for basting)

1/2 tbsp avocado oil (for searing)

Sauce + pasta

12 oz rigatoni pasta

1 1/2 cup heavy cream

1/2 cup butter (1 stick)

1/4 cup pasta water

6 garlic cloves (minced)

1 shallot (minced)

1 1/4 cups Parmesan cheese (grated)

1 tbsp freshly chopped parsley

1 1/2 tsp oregano

1 1/2 tsp garlic powder

1 tsp red chili flakes

1/2 tsp salt to taste

1/2 tsp black pepper to taste

Instruções

Pat ribeyes dry and season very generously with salt and pepper on both sides.

Heat a skillet over medium-high heat. Add avocado oil.

Sear steaks for 3–4 minutes per side until a deep crust forms.

Lower heat to medium. Add butter, rosemary, and crushed garlic.

Tilt the pan and baste continuously for 1–2 minutes until steaks reach desired doneness.

Remove steaks and let rest at least 10 minutes. Cut into diced sized pieces.

Pasta

Bring a large pot of water to a rolling boil. Salt it heavily.

Cook pasta according to package instructions until al dente.

Reserve at least 1/4 cup pasta water, then drain.

Sauce

In the same pan the steak cooked in (medium heat), add butter.

Sauté shallot for 1–2 minutes until soft.

Add minced garlic and cook until fragrant (about 30 seconds).

Down the Pour in heavy cream and pasta water, stirring to combine.

Season with oregano, garlic powder, chili flakes, salt, and black pepper.

Simmer gently for 3–5 minutes until slightly thickened.

Lower heat and stir in Parmesan gradually until smooth and creamy.

Add cooked rigatoni and parsley, mixing until well coated.

Stir in an additional ¼ cup Parmesan until fully combined.

Finish with chopped parsley.

Add steak bites on top of pasta

Finish with extra Parmesan, cracked pepper, or chili flakes if desired.