Sort ingredients
vogette
QR Code
Listen
Pdf
Season the NY Strip Steak with salt and pepper on both sides.
In a skillet, melt 2 tablespoons of butter over medium-high heat.
Add the steak to the skillet and cook to your desired doneness, about 4-5 minutes per side for medium-rare.
During the last minute of cooking, add 2 garlic cloves and a sprig of rosemary to the pan for flavor.
Remove the steak from the skillet and let it rest while you prepare the pasta.
In a large pot, bring salted water to a boil and cook the rigatoni according to package instructions until al dente.
In the same skillet used for the steak, melt 4 tablespoons of butter over medium heat.
Add the shallot and cook until softened, about 2-3 minutes.
Stir in the 6 minced garlic cloves and cook for another minute until fragrant.
Add Worcestershire sauce, smoked paprika, cayenne powder, crushed red pepper flakes, dried oregano, and thyme to the skillet, mixing well.
Pour in the dry white wine and let it simmer for a couple of minutes to reduce slightly.
Stir in the heavy cream and bring to a gentle simmer.
Add the cooked rigatoni to the sauce, tossing to coat the pasta evenly.
Mix in the fresh Parmesan cheese and the juice of half a lemon, stirring until the cheese is melted and the sauce is creamy.
Serve the rigatoni topped with slices of the rested steak and garnish with chopped parsley.