Description
This dish combines juicy strip steaks with a rich, creamy, and cheesy sauce that perfectly complements cheesy rigatoni pasta. The garlic butter steak and sun-dried tomato sauce offer an irresistible blend of savory flavors for a mouthwatering meal.
Ingredients
Scale
For the Steak:
- 2 strip steaks
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons minced garlic
- Kinder’s Buttery Steak Seasoning (or your favorite steak seasoning)
- Kinder’s The Blend Seasoning (or a mix of salt, pepper, and garlic powder)
For the Sauce:
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup Parmesan cheese (freshly grated)
- 1 teaspoon red pepper flakes
- ½ teaspoon oregano
- ½ teaspoon thyme
- ⅓ cup chopped sun-dried tomatoes
Instructions
-
Cook the Steak:
- Heat the olive oil and butter in a large skillet over medium-high heat.
- Season the strip steaks with the Buttery Steak Seasoning and The Blend Seasoning (or your preferred seasoning mix).
- Once the skillet is hot, add the steaks and sear for about 4-5 minutes per side, or until desired doneness is reached.
- Remove the steaks from the skillet and let them rest while you prepare the sauce.
-
Make the Sauce:
- In the same skillet, add the minced garlic and cook for about 1 minute until fragrant.
- Pour in the chicken broth and bring to a simmer.
- Stir in the heavy cream, Parmesan cheese, red pepper flakes, oregano, thyme, and chopped sun-dried tomatoes.
- Let the sauce simmer and thicken for about 5-7 minutes, stirring occasionally.
-
Assemble the Dish:
- Slice the cooked steaks into strips.
- Serve the steak slices over a plate of rigatoni pasta, and pour the creamy sun-dried tomato sauce over the top.
Notes
- To make the dish even more indulgent, you can add extra Parmesan cheese or a dollop of sour cream to the sauce.
- If you prefer a spicier kick, feel free to add more red pepper flakes to the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American