Ingredients
Scale
- 2 (8-10 oz) Ribeye Steaks, about 1 inch thick
- 1 pound Rigatoni Pasta
- 1/2 cup Butter, unsalted
- 6 cloves Garlic, minced
- 1/4 cup Fresh Parsley, chopped
- 1 cup Heavy Cream
- 1 1/2 cups Shredded Mozzarella Cheese
- 1/2 cup Grated Parmesan Cheese
- Salt and Black Pepper to taste
- 1 tablespoon Olive Oil
Instructions
- Step 1: Cook the rigatoni pasta according to package directions until al dente. Drain and set aside. While the pasta is cooking, prepare the steak.
- Step 2: Pat the ribeye steaks dry with paper towels and season generously with salt and black pepper. Heat olive oil in a large skillet over medium-high heat.
- Step 3: Sear the steaks for 3-4 minutes per side for medium-rare, or longer depending on desired doneness. Remove the steaks from the skillet and let rest for at least 5 minutes. Tent loosely with foil.
- Step 4: While the steaks are resting, melt butter in the same skillet over medium heat. Add minced garlic and cook for about 1 minute, until fragrant. Pour in the heavy cream and bring to a simmer.
- Step 5: Reduce heat to low and stir in the mozzarella and Parmesan cheese until melted and smooth. Season the sauce with salt and pepper to taste. Add the cooked rigatoni pasta and parsley to the cheese sauce and toss to coat.
- Step 6: Slice the rested steaks against the grain and serve over the cheesy rigatoni. Garnish with extra parsley if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days, keeping the steak and pasta separate if possible.
- For best results, reheat the steak separately in a skillet over medium-low heat to prevent overcooking, then toss with the reheated pasta.
- Serve this dish with a crisp green salad and a glass of your favorite red wine for a complete and satisfying meal.
- Don't overcrowd the skillet when searing the steaks; sear them one at a time if necessary to achieve a proper crust.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American