Garlic Butter Steak Tips Rigatoni (Print Version)
# Ingredients:
→ 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 preferred steak seasoning
06 -
Kinder's The Blend Seasoning or a mix of salt, pepper, and garlic powder
→ 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
→ Pasta
14 -
16 oz rigatoni
# Instructions:
01 -
Season steaks with salt, pepper, garlic powder, and steak seasoning.
02 -
Heat a skillet over medium heat, add olive oil and butter, and cook steaks for 5 minutes per side. Baste with melted butter. Rest steaks under foil.
03 -
Boil rigatoni in salted water until al dente. Reserve ½ cup pasta water before draining.
04 -
In the same skillet, sauté minced garlic. Deglaze the pan with chicken broth.
05 -
Lower heat and add heavy cream, Parmesan, red pepper flakes, oregano, thyme, and sun-dried tomatoes. Simmer until thickened.
06 -
Toss the drained pasta into the sauce, adding reserved pasta water as needed to adjust consistency.
07 -
Slice the steak against the grain. Serve over pasta, garnished with fresh Parmesan.
# Notes:
01 -
Let the steaks rest under foil to preserve juiciness before slicing.