Steak Cheesy Rigatoni (Print Format)

Tender steak bites cooked in garlic butter paired with cheesy rigatoni for a comforting meal in 45 minutes or less.

# Ingredients:

→ Steak Prep

01 - Your go-to steak seasoning (Kinder's Buttery Steak Seasoning works nicely)
02 - 2 tablespoons unsalted butter
03 - 2 room-temp strip steaks
04 - A couple tablespoons of olive oil, high-quality
05 - Salt, pepper, and garlic powder, adjusted to your liking
06 - 2 tablespoons freshly chopped garlic

→ Creamy Sauce

07 - 1 cup Parmesan cheese, freshly grated
08 - ⅓ cup sun-dried tomatoes, chopped into small pieces
09 - ½ teaspoon thyme, dried
10 - 1 teaspoon crushed red pepper flakes
11 - ½ teaspoon oregano, dried
12 - 1 cup chicken stock
13 - 1 cup heavy whipping cream

→ Pasta Part

14 - 16 ounces of rigatoni
15 - ½ cup of the water from cooking your pasta (save before draining)

# Steps:

01 - Spread your steaks out and dry them off using paper towels. Sprinkle on salt, garlic powder, pepper, and a hearty amount of your steak seasoning. Leave them on the counter for 10-ish minutes to come up to temp.
02 - Set a big skillet on medium heat. Scoop in the butter and some olive oil, waiting for it to foam up a little. Lay the steaks in the pan and cook them till they hit medium-rare, taking roughly 5 minutes each side. Spoon the melted butter over them now and then. Move the steaks to a dish, loosely cover with foil, and let them chill out for a bit.
03 - Fill a big pot with water, add salt, and bring it to a boil while your steaks are cooking. Toss in the rigatoni and cook it by following the package. Before straining, scoop up about half a cup of the pasta water to use later. Drain the pasta completely.
04 - Using the same hot pan from the steaks, toss in the minced garlic and let it cook briefly—about 30 seconds. Pour in chicken broth, and use a spoon to scrape up those stuck-on tasty bits at the bottom.
05 - Turn the heat lower and add the heavy cream. Mix in the Parmesan, sun-dried tomatoes, thyme, oregano, and red pepper flakes. Let it bubble gently for a couple of minutes until the sauce looks like it's becoming thicker.
06 - Transfer the drained rigatoni into the skillet with the sauce. Stir it well so the pasta is coated. If the sauce feels too thick, pour in a little reserved pasta water at a time, stirring until it’s just right for you.
07 - Cut the rested steaks into thin slices, going against the grain. Serve up the pasta on plates or bowls, laying the sliced steak on top. Sprinkle some extra Parmesan if you're into that.

# Tips:

01 - A delicious combo of creamy cheesy pasta and tender, juicy steak straight out of your kitchen.
02 - The garlic butter steak pairs so well with the rich sauce, it’s hard not to go back for seconds.
03 - Impressive yet simple, it’s perfect for a dinner with friends or even date night.

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