Sometimes after a long day, all I can think is ‘I deserve a steak’, am I alone in this? This ribeye cut is super flavorful, especially when cooked to my ideal medium rare. It’s served over a pasta chock full of salty capers, soft cooked tomatoes, fragrant garlic, and Kalamata olives. Believe me when I say that this dish is perfect for any night of the week, it is just so deeply satisfying and tasty. I like to top it all off with some quality freshly grated Parmesan cheese and freshly chopped parsley. What more could you possibly want?
What Is Pasta Puttanesca?
Pasta puttanesca was invented in Naples Italy long ago. It typically includes nice olive oil, anchovies, tomatoes, olives, garlic, and capers all cooked down with some spaghetti. I’ve decided to ax the anchovies today and instead used some beautifully seasoned and seared steak as the protein portion of this dish.
Ribeye
I usually love a good steak and often I’ll buy a nice ribeye to fry up for hubs and I. I like to cook with ribeye because it is so flavorful and tender. It usually has a good marbling of fat which makes it very good for fast and hot cooking.
Ingredients
Steak
Steak – Today I used ribeye for its flavor and ability to stand up to fast high cooking. Seasoning – Salt and pepper to taste. Butter and olive oil – We want to use these together to sear our steak. The olive oil will prevent the butter from burning so you still get that brown butter flavor.
Pasta
Pasta – I used rigatoni today. Butter – Unsalted today to control the sodium in our dish. Garlic – Use as much or little as you like. Olives – Today I used Kalamata olives pitted. Tomatoes – I’m using cherry tomatoes which are packed full of concentrated flavor and cook down nicely. Capers – Be sure to include this salty little addition to your dish, it’ll add some acidity and salt. Seasoning – Salt and pepper to taste. Pasta water – This is a secret key to achieving a pasta sauce that is glossy and well combined. Cheese – Freshly grated Parmesan cheese. Parsley – Chopped up fresh.
How To Make Ribeye Steak Pasta Puttanesca
Cooking Your Steak To The Right Temperature
Not super familiar cooking with steak? Well I have an easy test to determine which temperature your meat is at without having to cut it open no matter the cut. It’s called the hand test: Just press the middle of your steak as it cooks and compare it to that fleshy part of your hand right beneath the thumb and you’ll have a gauge of how your meat is cooking! As always refer to my notes section at the bottom of the recipe card for more information on cook times for your meat.
Leftovers
You can store this recipe easily in the fridge. In an airtight container it’ll keep for 3 – 5 days just be sure it’s properly cooled before storing. Unfortunately this dish doesn’t freeze well so I recommend either making it day of or a few days before and storing in the fridge.
Craving More Steak? Try These Delicious Recipes:
Matambre: Argentinian Stuffed Flank Steak Easy Thai Steak Salad Creamy Polenta with Grilled Steak and Roasted Tomatoes Slow Cooker Pepper Steak Garlic Butter Steak Bites Chimichurri Steak Quesadillas Blue Cheese And Steak Crostini Best Steak Marinade Grilled Ribeye with Chimichurri
