Garlic Butter Steak Pasta
Seared ribeye sliced over Parmesan pasta tossed in garlic butter and herbs.
Equipment
- Large skillet
- Large pot
Ingredients
Main Ingredients
- 2 ribeye steaks about 8 ounces each and 1 inch thick
- 4 tbsp butter divided
- 4 cloves garlic minced
- ¾ tsp salt plus extra for the pasta water
- ½ tsp black pepper
- 12 oz pasta penne or rigatoni
- 1 cup grated Parmesan cheese
- 1 tbsp chopped fresh parsley
- ½ tsp Italian seasoning
Instructions
Cooking
- Season. Bring the steaks to room temperature, pat them dry, and season with salt and pepper.
- Boil. Cook the pasta in salted water until tender, reserve one cup of pasta water, and drain.
- Sear. Cook the steaks in two tablespoons butter for about six minutes per side to 145 F, adding garlic at the end, then rest three minutes.
- Toss. Melt the remaining butter in the skillet, toss in the pasta with Parmesan, herbs, and pasta water, and top with sliced steak.
Notes
Substitutions: use strip steak or sirloin, and any short pasta.
Tips: dry the steaks well and rest them before slicing.
Storage: refrigerate for three days and reheat the pasta to 165 F.
Nutrition: values are estimates per serving.