Serves 1
Directions
- 1Pat ribeyes dry and season very generously with salt and pepper on both sides.
- 2Heat a skillet over medium-high heat.
- 3Add avocado oil.
- 4Sear steaks for 3–4 minutes per side until a deep crust forms.
- 5Lower heat to medium.
- 6Add butter, rosemary, and crushed garlic.
- 7Tilt the pan and baste continuously for 1–2 minutes until steaks reach desired doneness.
- 8Remove steaks and let rest at least 10 minutes.
- 9Cut into diced sized pieces.
- 10Bring a large pot of water to a rolling boil.
- 11Salt it heavily.
- 12Cook pasta according to package instructions until al dente.
- 13Reserve at least 1/4 cup pasta water, then drain.
- 14In the same pan the steak cooked in (medium heat), add butter.
- 15Sauté shallot for 1–2 minutes until soft.
- 16Add minced garlic and cook until fragrant (about 30 seconds).
- 17Pour in heavy cream and pasta water, stirring to combine.
- 18Season with oregano, garlic powder, chili flakes, salt, and black pepper.
- 19Simmer gently for 3–5 minutes until slightly thickened.
- 20Lower heat and stir in Parmesan gradually until smooth and creamy.
- 21Add cooked rigatoni and parsley, mixing until well coated.
- 22Stir in an additional ¼ cup Parmesan until fully combined.
- 23Finish with chopped parsley.
- 24Add steak bites on top of pasta.
- 25Finish with extra Parmesan, cracked pepper, or chili flakes if desired.
Ingredients
- 2 ribeye steaks
- Salt
- pepper
- 2 sprigs rosemary
- 3 crushed garlic cloves
- 2 tbsp butter
- 0.5 tbsp avocado oil
- 12 oz rigatoni pasta
- 1.5 cup heavy cream
- 0.5 cup butter
- 0.25 cup pasta water
- 6 minced garlic cloves
- 1 minced shallot
- 1.25 cups grated Parmesan cheese
- 1 tbsp freshly chopped parsley
- 1.5 tsp oregano
- 1.5 tsp garlic powder
- 1 tsp red chili flakes
- 0.5 tsp salt
- 0.5 tsp black pepper
Equipment
skilletlarge pot
Tips
- Use fresh cracked pepper.
- Pat ribeyes dry before seasoning.
- Let steaks rest for at least 10 minutes after cooking.
- Salt pasta water heavily.
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