Ingredients
Scale
- 2 strip steaks
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons minced garlic
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 16 oz rigatoni pasta
- Red pepper flakes to taste
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1/2 cup sun-dried tomatoes, chopped
- Fresh parsley for garnish
- Salt and pepper to taste
Instructions
- Cook the rigatoni in a large pot of heavily salted boiling water until al dente; drain and set aside.
- Heat olive oil in a large skillet over high heat until shimmering.
- Season steaks with salt, pepper, and desired spices, then sear 4 to 5 minutes per side until desired doneness.
- Remove steaks to a plate and rest for at least 8 minutes before slicing.
- In the same skillet, melt butter over medium heat and sauté garlic for 30 seconds.
- Add chicken broth and heavy cream, simmering for 3 to 4 minutes.
- Whisk in Parmesan cheese until smooth and thickened.
- Stir in sun-dried tomatoes, oregano, thyme, and red pepper flakes.
- Fold the cooked rigatoni and sliced steak into the sauce to coat thoroughly.
- Garnish with fresh parsley before serving.
Notes
- Ensure you let the steaks rest to keep them juicy.
- Use high-quality Parmesan for the best sauce texture.
- You can deglaze the pan with extra broth if the sauce becomes too thick.
- Prep Time: 15
- Cook Time: 20
- Category: Steak Beef
- Method: Stovetop
- Cuisine: Modern American