Pasta Prime Rib

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Servings: 6
READY IN
40mins
Ingredients
  • 2 lbs boneless rib eye steaks
  • 1 1⁄2 teaspoons salt
  • 1 1⁄2 teaspoons black pepper
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 1 lb cremini mushroom, sliced
  • 1 lb penne pasta
  • 2 cups heavy cream
  • 1 cup grated parmesan cheese, divided
  • 1⁄2 cup sun-dried tomato, chopped
  • 2 tablespoons fresh parsley, chopped
Directions
  • Preheat oven to 325 degrees F.
  • Season both sides of the steak with salt and pepper.
  • Place a large cast iron skillet over medium high heat with 1 tablespoon butter and 1 tablespoon oil. Once very hot, place the steak in and cook for 5 minutes on the first side. Flip over and transfer to the oven and cook for 5 minutes. Remove from the oven and let rest.
  • Add the remaining butter and oil to another large skillet and set over medium-high heat. Once hot, add the shallot and garlic and cook until softened, about 2 minutes. Stir in the mushrooms and cook, stirring often, until they’ve browned, about 8 minutes.
  • Cook the pasta according to package directions. Drain and set aside.
  • Add the cream, lower the heat and simmer until reduced and thickened, about 10 minutes. Stir in ¾ cup of the parmesan and the sun dried tomatoes. Stir in the cooked pasta and parsley and stir until evenly combined.
  • Slice the steak into thin slices on an angle and then add to the pasta. Stir until just combined. Serve with parsley and parmesan on top.