Rigatoni au steak et au beurre à l’ail (facile et crémeux, un favori familial)

Ingrédients

• 12 oz rigatoni
• 1 lb sirloin or ribeye steak, cubed
• 2 tbsp olive oil
• 3 tbsp butter
• 4 garlic cloves, minced
• 1 cup heavy cream
• 3/4 cup freshly grated Parmesan cheese
• Salt, to taste
• Black pepper, to taste
• 2 tbsp chopped fresh parsley
• Sautéed mushrooms or spinach, as desired

Préparation

1. 1

   Cook the Rigatoni: Bring a large pot of salted water to a boil. Cook the rigatoni until just al dente, about 10 minutes. Reserve ½ cup of the pasta water before draining the rigatoni.

2. 2

   Sear the Steak: Heat olive oil in a large skillet over medium-high heat. Season the cubed steak with salt and black pepper. Sear the steak in two batches to avoid overcrowding, cooking until browned and just cooked through, about 2-3 minutes per batch. Remove steak to a plate.

3. 3

   Melt Butter and Cook Garlic: In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant, taking care not to burn it.

4. 4

   Add Heavy Cream: Pour in the heavy cream, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes until it slightly thickens.

5. 5

   Incorporate Parmesan: Reduce heat to low. Stir in the freshly grated Parmesan cheese until it melts into a smooth, creamy sauce. Adjust seasoning with salt and pepper to taste.

6. 6

   Combine Pasta and Sauce: Add the cooked rigatoni to the sauce and gently stir to coat all the pasta. If the sauce becomes too thick, loosen it up with some reserved pasta water.

7. 7

   Return Steak and Add Parsley: Let the steak rest for 3-5 minutes, then add it back into the skillet. Stir gently to combine everything evenly. Finish by stirring in the chopped fresh parsley.

8. 8

   Serve the Garlic Butter Steak Rigatoni hot, optionally alongside bread or garlic butter green beans for a complete meal.