Ribeye Steak Pasta Puttanesca
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
902 kcal
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Course
Main Course
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Cuisine
Italian
Ribeye Steak Pasta Puttanesca
Description
This recipe pairs a ribeye steak cooked to medium rare (or preferred doneness) with pasta dressed in a puttanesca sauce. The steak is seasoned simply with salt and pepper, then seared in a hot pan with butter and olive oil to develop a crust. After cooking, resting the steak covered helps redistribute juices and maintain tenderness.
The pasta, rigatoni in this case, is cooked and cooled to stop further cooking. The skillet used for the steak becomes the base for the puttanesca sauce by sautéing garlic, then adding cherry tomatoes, Kalamata olives, and capers with seasoning. The pasta water and freshly grated Parmesan cheese help create a cohesive sauce that clings to the rigatoni. Chopped parsley adds freshness at the end.
After slicing, the steak is served alongside or on top of the pasta, making a rich and hearty meal that balances meaty flavor with the salty, tangy notes from the Mediterranean ingredients. This dish can be customized for steak thickness and doneness timing to suit preferences.
Bone-in or boneless ribeye steak can be used, adjusting cooking time accordingly.Steak cooking times vary with thickness; a 1-inch thick steak needs about 5 minutes per side for medium-rare.Ensure the pan is very hot before adding steak for a good sear.Leftover steak and pasta should be stored airtight and consumed within 3 to 5 days.
Ingredients
For Steak
- 1½ pound ribeye steak
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon butter unsalted
- 1 tablespoon olive oil
For Pasta
- 12 ounce pasta (I used rigatoni)
- 1 tablespoon butter unsalted
- 4 cloves garlic minced
- 1 pint cherry tomato about 1 lb
- ½ cup kalamata olives pitted
- 2 tablespoon capers drained
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 1 cup water reserved pasta water
- 1 cup Parmesan Cheese freshly grated
- ¼ cup parsley chopped, fresh
Instructions
- Cook the pasta according to package instructions. Drain in a colander and rinse it under cold water to stop it from cooking any further. Reserve about 1 cup of the pasta water.
- Season the steak generously with salt and pepper on both sides.
- Heat the skillet on high heat then add the butter and olive oil. Once the butter has melted and the pan is really hot, you should see wisps of smoke, add the steak and cook the first side for 5 minutes, flip over and cook for another 5 minutes. See recipe notes on cooking time.
- Transfer the steak to a cutting board or plate and cover with aluminum foil. Do not slice it right away as all the juices will come out and you'll end up with a dry steak. Wait at least 5 to 10 minutes before slicing into it.
- Drain the skillet and add another tbsp of butter to it. Once the butter has melted add the garlic and saute for about 30 seconds until the garlic becomes really aromatic.
- Add the tomatoes, olives and capers to the skillet then season with salt and pepper. Saute for about 2 minutes until the tomatoes soften and the skins begin to wrinkle a bit.
- Add the pasta, reserved pasta water, Parmesan cheese and parsley to the skillet then toss everything together.
- Remove the foil from the steak and slice it across the grain using a sharp knife that will cut cleanly through the meat. Slicing across the grain will yield the most tender slices.
- Place the steak slices over the pasta and serve warm.
Notes
- Bone-in or boneless ribeye steaks can be used but may require adjusting cooking times.
- The given cooking time suits a ribeye about 1 inch thick for medium rare; thinner cuts need less time.
- Use a very hot pan to get a good sear on the steak.
- Rest the steak 5-10 minutes before slicing to retain juices and avoid dryness.
- Store leftovers in an airtight container and consume within 3 to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 902 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 902kcal | 45% |
| Carbohydrates | 71g | 24% |
| Protein | 56g | 112% |
| Fat | 44g | 68% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 136mg | 45% |
| Sodium | 1469mg | 61% |
| Potassium | 975mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 1364IU | 27% |
| Vitamin C | 33mg | 37% |
| Calcium | 365mg | 37% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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