Steak & Rigatoni Recipe (Print Version)
# Ingredients:
→ For the Steak
01 -
2 strip steaks
02 -
2 tablespoons olive oil
03 -
2 tablespoons butter
04 -
2 tablespoons minced garlic
05 -
Kinder’s Buttery Steak Seasoning (or favorite steak seasoning)
06 -
Kinder’s The Blend Seasoning (or salt, pepper, and garlic powder)
→ For the Sauce
07 -
1 cup chicken broth
08 -
1 cup heavy cream
09 -
1 cup Parmesan cheese (freshly grated)
10 -
1 teaspoon red pepper flakes
11 -
½ teaspoon oregano
12 -
½ teaspoon thyme
13 -
⅓ cup chopped sun-dried tomatoes
→ For the Pasta
14 -
16 oz rigatoni
# Instructions:
01 -
Generously season both sides of the steaks with salt, pepper, garlic powder, and your choice of steak seasoning. Let them sit while you prepare the skillet.
02 -
Heat a large skillet over medium heat. Add olive oil and butter, swirling to coat the pan. Once hot, add the steaks and cook for 5 minutes per side. Baste with melted butter during the last few minutes of cooking. Remove from heat and let the steaks rest under foil for 5-10 minutes.
03 -
Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
04 -
In the same skillet used for the steaks, sauté the minced garlic over medium heat until fragrant. Deglaze the pan with chicken broth, scraping up any browned bits. Lower the heat and stir in heavy cream, Parmesan cheese, red pepper flakes, oregano, thyme, and sun-dried tomatoes. Simmer until the sauce thickens slightly.
05 -
Add the drained rigatoni to the sauce, tossing to coat evenly. If needed, thin the sauce with reserved pasta water for desired consistency.
06 -
Slice the rested steak against the grain into bite-sized pieces. Serve the steak tips over the cheesy rigatoni, garnished with additional fresh Parmesan if desired.
# Notes:
01 -
Use freshly grated Parmesan for the best texture and flavor.
02 -
Adjust seasoning gradually to avoid over-salting the dish.
03 -
Always save some pasta water to adjust the sauce's thickness.