Ingredients
Scale
- 2 ribeye steaks
- 2 tablespoons Cajun seasoning
- 4 cloves garlic, minced
- 4 tablespoons unsalted butter
- 1 cup heavy cream
- 12 ounces rigatoni pasta
- 1 cup grated parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon red pepper flakes
Instructions
- Season both sides of the steaks with Cajun seasoning.
- In a hot skillet, sear each steak for 3–4 minutes per side until a crust forms.
- Add butter and minced garlic to the skillet during the final minute and baste the steaks.
- Remove steaks from the pan and let rest for 5–10 minutes.
- While steaks rest, boil rigatoni in salted water until al dente. Reserve ½ cup pasta water, then drain.
- In the same skillet, melt more butter and sauté garlic until fragrant.
- Add heavy cream, parmesan, and mozzarella cheese. Simmer until thick and creamy.
- Toss rigatoni in the sauce, adding pasta water as needed to loosen.
- Slice the rested steak against the grain.
- Serve steak over creamy rigatoni and garnish with parsley and red pepper flakes.
Notes
- Let the steak rest before slicing to lock in juices.
- Use freshly grated cheese for the smoothest sauce.
- Don’t skip the pasta water—it helps the sauce coat the rigatoni perfectly.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop + Skillet
- Cuisine: Cajun-American