Garlic Butter Steak Tips (Printable Version)
# What You’ll Need:
→ For the Steak
01 -
2 strip steaks
02 -
2 tablespoons olive oil
03 -
2 tablespoons butter
04 -
2 tablespoons minced garlic
05 -
Kinder's Buttery Steak Seasoning (or favorite steak seasoning)
06 -
Kinder's The Blend Seasoning (or salt, pepper, and garlic powder)
→ For the Sauce
07 -
1 cup chicken broth
08 -
1 cup heavy cream
09 -
1 cup freshly grated Parmesan cheese
10 -
1 teaspoon red pepper flakes
11 -
½ teaspoon oregano
12 -
½ teaspoon thyme
13 -
⅓ cup chopped sun-dried tomatoes
→ For the Pasta
14 -
454g (16 oz) rigatoni
# Steps to Follow:
01 -
Season steaks generously with salt, pepper, garlic powder, and steak seasoning on both sides.
02 -
Heat a large skillet over medium heat. Add olive oil and butter, then cook steaks for 5 minutes per side until desired doneness. Baste frequently with the melted butter. Remove steaks and rest under foil.
03 -
Bring a large pot of salted water to a boil. Cook rigatoni until al dente according to package directions. Reserve ½ cup of pasta water before draining.
04 -
In the same skillet used for the steaks, sauté minced garlic until fragrant. Deglaze the pan with chicken broth, scraping up any browned bits.
05 -
Lower heat and add heavy cream, freshly grated Parmesan, red pepper flakes, oregano, thyme, and sun-dried tomatoes. Simmer gently until sauce thickens.
06 -
Add the drained rigatoni directly into the sauce, tossing to coat evenly. Add reserved pasta water as needed to achieve desired consistency.
07 -
Slice the rested steaks against the grain into strips. Serve steak over the cheesy rigatoni and garnish with additional fresh Parmesan.
# Additional Notes:
01 -
Use freshly grated Parmesan for a smoother sauce.
02 -
Adjust seasoning in layers to prevent over-salting.
03 -
Save pasta water for a perfectly creamy consistency.