Creamy Steak and Pasta Dish (Print Version)
# Ingredients:
→ For the Steak
01 -
2 ribeye steaks (about 450g total), the star of our dish
02 -
A generous tablespoon of paprika for that perfect crust
03 -
2 tablespoons of olive oil, good quality if you have it
04 -
2 teaspoons dried parsley
05 -
A good pinch each of salt and pepper
→ For the Sauce & Pasta
06 -
1 medium onion, diced
07 -
3 plump cloves of garlic, minced
08 -
2 tablespoons butter, unsalted
09 -
½ cup (120ml) chicken stock, homemade if possible
10 -
½ cup (120ml) double cream
11 -
½ cup (40g) freshly grated Parmesan
12 -
⅓ cup fresh parsley (about 10g), roughly chopped
13 -
300g rigatoni pasta
14 -
⅓ cup (75ml) white wine (optional but recommended)
# Instructions:
01 -
Let's start with the star of the show - those beautiful ribeyes. Give them a generous coating of paprika, dried parsley, salt, and pepper on both sides. Drizzle with olive oil and massage those seasonings in. Let them hang out at room temperature while we prep everything else.
02 -
Time to get everything lined up! Dice your onion, mince those garlic cloves until they're nice and fine, roughly chop the fresh parsley, and grate your Parmesan. Trust me, having everything ready to go makes the cooking process so much smoother.
03 -
Get your pan screaming hot - about a minute should do it. Lay those steaks in and let them sizzle for a minute on each side until they're beautifully browned. Add a tablespoon of butter and spoon that liquid gold over the steaks for another minute. Then let them rest while we work on the rest.
04 -
While your steaks are resting, get that pasta water boiling - don't forget to salt it well! Drop in the rigatoni and cook according to the package. Meanwhile, in your steak pan, sauté the onions in butter until they're soft and sweet (about 5 minutes), then add the garlic. If you're using wine, now's the time to add it and let it simmer down. Add the chicken stock and cream, season well, and let it bubble away for 2-3 minutes. Stir in the Parmesan until it's melted and silky. Need to loosen the sauce? A splash of pasta water works magic!
# Notes:
01 -
Let those steaks rest for 5-10 minutes before slicing - it's the secret to juicy meat!
02 -
The sauce should be silky and coat the back of a spoon - if it's too thick, don't be shy with the pasta water