Main ingredients 🥩
Beef steak cutRigatoni pastaGuanciale (or bacon)GarlicThymeCold butterParmesan cheeseGreen onionOlive oilSaltWhole black pepper
Striker Chef's Ultimate Steak and Butter Rigatoni Pasta
A thick steak grilled with primal charm, and a creamy rigatoni pasta perfected by the perfect emulsification of butter, pasta water, and cheese.
🙋 Recommended for
- ⭐ Those who want to serve an impressive steak set at home parties or special occasions, matching the quality of a high-end restaurant.
- ⭐ Those who want to master the authentic pasta technique of emulsifying butter and pasta water (Mantecare) without heavy cream.
Ingredients needed 🛒2 servings
- 1 thick steak cut of beef (about 600g~1kg)
- Rigatoni pasta for 2 servings
- Guanciale or bacon, as needed
- 5~6 cloves garlic
- 2~3 sprigs thyme
- 2~3 tbsp cold butter
- Generous amount of grated Parmesan cheese
- Green onion, as needed
- Olive oil, as needed
- Generous amount of salt
- Generous amount of coarsely ground whole black pepper
Recipe 🍳
- Generously sprinkle salt and coarsely crushed whole black pepper on the surface of the thick beef, pressing firmly into all sides with your hands.
- Bring a pot of water to a boil, add salt until slightly salty, then cook the rigatoni pasta for about 11~12 minutes.
- Heat a pan with a shallow layer of olive oil, place the seasoned meat in the pan, and sear on both sides until golden and crispy. Let the cooked meat rest sufficiently to allow juices to redistribute.
- In another heated pan, add sliced guanciale (or bacon) and stir slowly over medium heat to render the flavorful oil.
- Once the guanciale oil is released, add sliced garlic and sauté together until fragrant. Add the cooked rigatoni and a little pasta water, stirring for about 1 minute to season the pasta.
- Add thyme for aroma, then immediately turn off the heat. Add cold butter and shake the pan vigorously until the sauce emulsifies to an ivory color and thickens.
- Finally, add grated Parmesan cheese and chopped green onion, mixing well with residual heat to finish the pasta.
- Slice the rested steak into thick pieces of desired size and plate elegantly with the rigatoni pasta.
- Season the meat generously with salt and coarsely crushed pepper.
- Cook rigatoni in salted water for 11~12 minutes.
- Heat oil in a pan, sear the steak until crispy, then rest.
- Sauté guanciale and garlic in a pan, add cooked pasta and pasta water, and toss together.
- Turn off heat, add cold butter, cheese, and green onion, shaking to emulsify the sauce.
- Slice the steak nicely and serve alongside the rigatoni pasta.
Cooking tips 💡
- When finishing a butter-based pasta sauce, be sure to turn off the heat completely and add cold butter, stirring quickly to prevent the fat and water from separating, achieving a creamy traditional sauce.
- Resting the steak is as important as cooking it. Allow the meat to rest before slicing to lock in juices for a tender and moist texture.
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