Garlic Parmesan Steak Pasta

Instructions

1. Season Steak: Rub both sides of the ribeye steaks with paprika, dried parsley, salt, pepper, and olive oil. Let them rest for a few minutes.

2. Prep Ingredients: Finely dice the onion, mince the garlic, chop the fresh parsley, and grate the Parmesan.

3. Sear Steak: Heat a skillet over high heat for 1 minute. Fry steaks for 1 minute per side until browned. Add 1 tbsp butter and baste for 1 minute. Remove and let rest.

4. Boil Pasta: Cook rigatoni in a pot of salted boiling water according to package instructions.

5. Make Sauce Base: In the same steak skillet, add more butter and sauté the onion for 5 minutes until soft. Add garlic and cook for 1 minute. If using wine, add it now to deglaze and simmer for 2 minutes.

6. Simmer Sauce: Pour in the chicken stock and double cream. Season with salt and pepper. Cook on medium-high heat for 2-3 minutes.

7. Finish Sauce: Stir in the Parmesan until melted. Add a splash of pasta water if the sauce needs loosening.

8. Toss: Add the cooked pasta and fresh parsley to the skillet, stirring to coat evenly.

9. Serve: Slice the rested steak into cubes or strips and place on top of each serving.

Tips for Success

• Hot Pan: A very hot pan is essential for getting a good crust on the steak without overcooking the inside.
• Room Temp Steak: Taking the steaks out of the fridge 20 minutes before cooking helps them cook more evenly.
• Sauce Thickness: If the sauce is too thin, simmer for another minute. If too thick, pasta water is your best friend.

Chef’s Note: This recipe is a fan favorite from Foodieholly. It’s rich, garlicky, and feels like a restaurant meal at home.