Description
A rich and comforting dish combining tender ribeye steak with creamy rigatoni pasta in a luscious four-cheese sauce.
Ingredients
- Ribeye steak: 1 lb (about 450 g)
- Rigatoni pasta: 8 oz (about 225 g)
- Garlic: 4 cloves, minced
- Butter: 4 tablespoons (1/2 stick)
- Heavy cream: 1 cup (240 ml)
- Mozzarella cheese: 1 cup, shredded
- Cheddar cheese: 1 cup, shredded
- Parmesan cheese: 1/2 cup, grated
- Gouda cheese: 1/2 cup, shredded
- Olive oil: 1 tablespoon
- Salt: to taste
- Black pepper: to taste
- Fresh parsley: for garnish (optional)
Instructions
- Let the ribeye steak rest at room temperature for about 30 minutes and season with salt and black pepper.
- Cook the rigatoni in salted boiling water until al dente, about 10-12 minutes, then drain and reserve 1/2 cup of pasta water.
- In a skillet, heat olive oil and sear the ribeye steak for 4-5 minutes on each side. Add 2 tablespoons of butter and minced garlic during the last minute of cooking.
- Remove the steak and let it rest. In the same skillet, melt the remaining butter, add heavy cream, and bring to a simmer. Gradually add the cheeses, stirring until melted and smooth.
- Add the cooked rigatoni to the cheese sauce, tossing to coat. Heat through for a minute.
- Slice the steak and serve it over the cheesy rigatoni, drizzling with garlic butter and garnishing with parsley if desired.
Notes
- For a leaner option, substitute ribeye with chicken breast or pork chops.
- Experiment with different cheese combinations for the sauce.
- Store leftovers in an airtight container and consume within 3-4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 800
- Sugar: 3g
- Sodium: 900mg
- Fat: 50g
- Saturated Fat: 25g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 150mg
Keywords: Cheesy Garlic Butter Steak, Rigatoni, Four-Cheese Sauce, Italian Cuisine