Steak with Rigatoni Pasta

Boil the rigatoni in salted water until al dente.

~12 min

Let the steak come to room temperature, then season with salt and pepper.

~5 min

Why: Searing cold meat straight from the fridge burns the outside before the inside cooks.

Sear the steak in a hot pan over high heat on both sides to your preferred doneness, then let it rest.

~6 min

Watch out: Slicing immediately lets all the juices run out — rest it for at least 5 minutes.

In the same pan, sauté butter, minced garlic, and onion to build flavor.

~3 min

Add the tomato sauce and simmer to build the sauce.

~5 min

Toss the cooked pasta in the sauce until evenly coated.

~2 min

Slice the steak into bite-sized pieces.

~2 min

Plate the pasta, top with the sliced steak, and finish with parmesan and parsley.

~1 min