Description
Garlic parmesan steak pasta delivers a symphony of rich flavors that dance across hungry palates. Seared steak mingles with al dente pasta, creating a luxurious meal you cannot resist savoring to the last delectable bite.
Ingredients
Scale
Main Ingredients:
- 450 grams (16 ounces) ribeye steak
- 300 grams (10.5 ounces) rigatoni
- 1/2 cup (120 milliliters) chicken stock
- 1/2 cup (120 milliliters) double cream
- 1/2 cup (40 grams) grated parmesan cheese
Seasonings and Herbs:
- 1 tablespoon paprika
- 2 teaspoons dried parsley
- 1/3 cup (10 grams) fresh parsley (chopped)
- Salt and pepper (to taste)
Aromatics and Additional Ingredients:
- 2 tablespoons olive oil
- 1 onion (diced)
- 3 cloves garlic (minced)
- 2 tablespoons butter (divided)
- 1/3 cup (75 milliliters) white wine (optional)
Instructions
- Elevate the ribeye steaks with a robust blend of paprika, dried parsley, salt, and pepper. Massage olive oil into the meat, allowing the seasonings to deeply infuse for maximum flavor.
- Prepare your mise en place by finely dicing the onion, mincing the garlic, chopping fresh parsley, and grating the parmesan cheese.
- Ignite a frying pan at high temperature for approximately 60 seconds to create the perfect searing environment.
- Carefully position the steak in the scorching pan, achieving a golden-brown crust by searing 1 minute per side. Introduce butter and continuously baste the meat for an additional minute to enhance richness.
- Transfer the steak to a resting surface, allowing 5-10 minutes for internal juices to redistribute and ensure optimal tenderness.
- Simultaneously, bring a generously salted water pot to a rolling boil. Cook rigatoni until perfectly al dente, reserving a small quantity of starchy pasta water before draining.
- Utilize the same pan from steak searing, melt butter and gently sauté onions over medium heat for approximately 5 minutes until translucent and softened.
- Introduce minced garlic and briefly toast until aromatic. Optional white wine can be added to deglaze, capturing those delectable caramelized pan remnants, and simmer for 2 minutes.
- Pour in chicken stock and double cream, seasoning with salt, pepper, and additional paprika if desired. Maintain medium-high heat for 2-3 minutes to develop depth of flavor.
- Incorporate grated parmesan, stirring until completely melted and creating a silky sauce. Adjust consistency using reserved pasta water if necessary.
- Combine cooked rigatoni and chopped parsley with the creamy sauce, ensuring each pasta strand is luxuriously coated.
- Slice the rested steaks into tender cubes and artfully arrange atop each pasta serving, creating a visually stunning and delectable meal.
Notes
- Elevate the steak’s flavor by letting it marinate in seasonings for 15-30 minutes before cooking, allowing deeper penetration of spices.
- Use high-quality ribeye with good marbling to ensure tender, juicy meat that complements the creamy pasta sauce.
- Achieve perfect steak doneness by using a meat thermometer: 125°F for rare, 135°F for medium-rare, and 145°F for medium.
- Create a gluten-free version by substituting rigatoni with zucchini noodles or gluten-free pasta alternatives.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 600 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 38 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 110 mg