Garlic Butter Rigatoni (Print Version)

# Ingredients:

→ Steak Preparation

01 - Two strip steaks
02 - Two tablespoons of butter
03 - Two tablespoons of olive oil
04 - Kinder’s steak spices or your favorite mix
05 - Garlic powder, pepper, and salt (or Kinder’s Blend)
06 - Two tablespoons minced garlic

→ Making the Sauce

07 - One cup of grated Parmesan
08 - One cup of heavy cream
09 - One cup chicken broth
10 - A third of a cup of chopped sun-dried tomatoes
11 - One teaspoon red pepper flakes
12 - Half a teaspoon of thyme
13 - Half a teaspoon oregano

→ Cooking the Pasta

14 - 16 ounces of rigatoni

# Instructions:

01 - Sprinkle a generous amount of your chosen steak spices, garlic powder, salt, and pepper on both sides of the meat. Set them aside while heating your skillet.
02 - Melt butter in a heated skillet with oil over medium heat. Place the steaks in once it's hot. Let each side sizzle for around 5 minutes. Drizzle the butter over the steaks during the last couple of minutes. Cover them with foil and let them chill out for 5 to 10 minutes.
03 - Salt a big pot of water and bring it to a boil. Cook the rigatoni until it's firm but tender, following the package timing. Scoop out ½ cup of water before draining.
04 - In the same skillet that held the steaks, cook garlic on medium heat till you can smell it. Pour in the chicken broth and scrape up those tasty bits stuck to the pan. Lower the heat and mix in the cream, Parmesan, sun-dried tomatoes, red pepper flakes, oregano, and thyme. Let it simmer till it thickens.
05 - Toss the cooked rigatoni into the skillet with the sauce. Stir until everything’s coated. Stir in some of the saved pasta water if the sauce is too thick.
06 - Cut the rested steak into bite-sized slices across the grain. Put the steak over the cheesy pasta and top it with some extra Parmesan if you’re feeling fancy.

# Notes:

01 - Grating fresh Parmesan makes all the difference for flavor and texture.
02 - Taste as you go when seasoning—too much salt can ruin the balance.
03 - That starchy pasta water is great for adjusting sauce consistency.

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