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Marry Me Steak Pasta

What’s better, steak or pasta? Can’t choose, so make BOTH.
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Prep Time 15 minutes
Cook Time 30 minutes
Course Entree
Cuisine American, Italian
Servings 4

Ingredients
  

Steak

  • 2 ribeyes
  • salt and black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 4 tbsp butter
  • 3 unpeeled garlic cloves

Sauce

  • 2 tbsp butter
  • 1 tbsp sun dried tomato oil
  • ½ onion dices
  • 3-4 garlic cloves minced
  • ⅓ cup sun dried tomatoes chopped
  • ½ cup chicken broth
  • 1 ½ cups heavy cream
  • 1 tsp Italian seasoning
  • ¼ tsp dried red pepper flakes
  • ½ tsp paprika
  • 1 tsp salt
  • ¼ tsp black pepper
  • ⅓ cup parmesan cheese
  • 3 tbsp fresh parsley
  • pasta of choice

Instructions
 

  • Remove your steaks from the fridge about 30 min before cooking. Dry thoroughly with a paper towel and season well with my salt & pepper.
  • On high heat, sear your steak on both sides. Press down in the first 15 seconds to make sure contact is being made.
  • Melt butter and throw in unpeeled garlic.
  • Constantly baste steaks with the butter, flipping every 30 seconds until it reaches internal temperature of about 120F. Remove from the pan and let it rest. It will come up to a perfect medium temp (135F).
  • Wipe down the pan a bit and melt butter & some of that oil from the sun dried tomatoes.
  • Sauté onion until softened then add garlic and chopped sun dried tomatoes until fragrant.
  • Deglaze with chicken broth and once flavor is lifted off the bottom, pour in heavy cream. Season with all the seasonings listed. Shred Parmesan into the sauce.
  • Add in your al dente pasta of choice, sliced steak & fresh parsley.