Steak and Cheesy Pasta
This Steak and Cheesy Pasta is made with juicy garlic herb steak and tender pasta smothered in a rich and creamy cheese sauce. It’s decadent, flavorful, and ready in just over an hour! Tis the Seasoning for Steak We’ll start our Steak and Cheesy Pasta by, of course, seasoning the meat. Grab your three NY strip steaks and place them onto a clean work surface. Fully coat each steak with oil, then season them all over with salt, pepper, and garlic powder. To make sure the seasonings are evenly distributed, mix the three together before rubbing them onto the steak. Once the steak is seasoned, set it aside and get ready to cook. Love NY strips? Try my Grilled NY Strips with Garlic Chili Sauce or Strip Steak Skewers with Salsa Vinaigrette. Sear the Steak Next, we’re going to cook the steak. This process is super quick! So, preheat a medium-high heat fire for direct cooking at around 375ºF. Add a cast-iron skillet onto the grill, drizzle in a little bit of oil, and allow that to heat for a couple of minutes. Add the seasoned steaks for the Steak and Cheesy Pasta onto the hot skillet and let them sear for about a minute on each side so that they can develop a nice crust. Pull the seared steaks over to the cooler side of the grill, then add the rosemary, thyme, and crushed garlic into the skillet. Let the aromatics simmer for 30 seconds or so. We want to release all of that delicious flavor for our Steak and Cheesy Pasta! A Good Baste for Steak and Cheesy Pasta Once the herbs and garlic are nice and aromatic, add your unsalted butter into the skillet. Let that melt, then push the steaks to one side of the skillet and place the sautéed herbs and garlic on top. Allow the steaks to cook for two minutes, then flip them over and let them cook for another two minutes. As they cook, baste constantly with the butter to keep them nice and moist. Repeat the process of flipping and basting until they reach an internal temperature of 120ºF. Pull the finished steaks off of the skillet, drizzle them with the remaining herb butter in the skillet, then let them rest for a few minutes. Don’t Forget the Cheesy Pasta Next up, a super simple, decadent, and creamy cheesy pasta to go with our steak. If you love everything cheesy, you’ll also love my Cheesy Irish Tater Tots, Cheesy Patty Melt, and Cheesy Steak Pinwheels! Place the skillet back onto the grill and adjust to medium heat of around 325ºF. Add in minced garlic and let that cook for a minute or two to release the flavor. Deglaze the pan with white wine, then mix in the heavy cream, butter, and parmesan cheese. Allow the sauce to simmer and thicken for another minute, then add in your cooked pasta. I prefer to use rigatoni or penne, but any smaller pasta shape will work! Dig into Your Steak and Cheesy Pasta Finally, we can eat! Slice your steaks and serve them over a generous helping of your prepared pasta garnished with chopped parsley. For more delicious recipes, check out my second cookbook Flavor X Fire or my first cookbook Food X Fire! Needing more spice in your life? My spice line can help with that. Check them out here. Steak: ▢ 3 NY Strip Steaks▢ 1 tbsp Kosher Salt▢ 1 tbsp Black Pepper▢ 1 tbsp Garlic Powder▢ 2-3 Garlic Cloves smashed▢ 2-3 sprigs Rosemary▢ 2-3 sprigs Thyme▢ 4 tbsp Unsalted Butter▢ Canola Oil ▢ 3 NY Strip Steaks ▢ 1 tbsp Kosher Salt ▢ 1 tbsp Black Pepper ▢ 1 tbsp Garlic Powder ▢ 2-3 Garlic Cloves smashed ▢ 2-3 sprigs Rosemary ▢ 2-3 sprigs Thyme ▢ 4 tbsp Unsalted Butter ▢ Canola Oil Pasta: ▢ 1 lb Cooked Pasta Rigatoni or Penne▢ 1 cup Parmesan Cheese▢ ⅓ cup Heavy Cream▢ ¼ cup White Wine▢ 2 tbsp Minced Garlic▢ 2 tbsp Unsalted Butter▢ Chopped Parsley for garnish ▢ 1 lb Cooked Pasta Rigatoni or Penne ▢ 1 cup Parmesan Cheese ▢ ⅓ cup Heavy Cream ▢ ¼ cup White Wine ▢ 2 tbsp Minced Garlic ▢ 2 tbsp Unsalted Butter ▢ Chopped Parsley for garnish Begin by lathering your steaks with oil and generously seasoning with salt, pepper and garlic powder all over. Set to the side until ready to cook.Preheat a medium high heat fire for direct cooking (about 375F). Add a cast iron skillet about 2-3 minutes before cooking with some oil to preheat.Once the skillet is hot, add your steaks to sear for 1 minute per side to develop a crust. Next, pull the skillet over to a cooler side of the grill or rotate your grill grate. Add in the rosemary, thyme and crush garlic to simmer for 30 seconds. Finally add in butter and let it melt. Push your steaks to one side of the skillet and place the herbs and garlic on top. Begin basting the steak with the butter continually for 2 minutes then flip. Repeat this until your steaks have reached 120F internal. Be careful of your heat so the butter does not burn! Once the steaks are done, pull them off and the steaks with the herbs and drizzle all the butter over top. Let rest until ready to slice.Take your skillet and add back to the grill at medium heat (about 325F) for the pasta. Add your minced garlic and let brown for 1.5 minutes. Next, deglaze the skillet with white wine and let simmer for 1 minute. Finally, add your heavy cream, butter and parmesan cheese. Let simmer for another minute and finally add your cooked pasta. Mix together thoroughly and pull off when top.Slice into your steaks, serve with pasta and garnish with chopped parsley. Enjoy! Begin by lathering your steaks with oil and generously seasoning with salt, pepper and garlic powder all over. Set to the side until ready to cook. Begin by lathering your steaks with oil and generously seasoning with salt, pepper and garlic powder all over. Set to the side until ready to cook. Preheat a medium high heat fire for direct cooking (about 375F). Add a cast iron skillet about 2-3 minutes before cooking with some oil to preheat. Preheat a medium high heat fire for direct cooking (about 375F). Add a cast iron skillet about 2-3 minutes before cooking with some oil to preheat. Once the skillet is hot, add your steaks to sear for 1 minute per side to develop a crust. Next, pull the skillet over to a cooler side of the grill or rotate your grill grate. Add in the rosemary, thyme and crush garlic to simmer for 30 seconds. Finally add in butter and let it melt. Push your steaks to one side of the skillet and place the herbs and garlic on top. Begin basting the steak with the butter continually for 2 minutes then flip. Repeat this until your steaks have reached 120F internal. Be careful of your heat so the butter does not burn! Once the steaks are done, pull them off and the steaks with the herbs and drizzle all the butter over top. Let rest until ready to slice. Once the skillet is hot, add your steaks to sear for 1 minute per side to develop a crust. Next, pull the skillet over to a cooler side of the grill or rotate your grill grate. Add in the rosemary, thyme and crush garlic to simmer for 30 seconds. Finally add in butter and let it melt. Push your steaks to one side of the skillet and place the herbs and garlic on top. Begin basting the steak with the butter continually for 2 minutes then flip. Repeat this until your steaks have reached 120F internal. Be careful of your heat so the butter does not burn! Once the steaks are done, pull them off and the steaks with the herbs and drizzle all the butter over top. Let rest until ready to slice. Take your skillet and add back to the grill at medium heat (about 325F) for the pasta. Add your minced garlic and let brown for 1.5 minutes. Next, deglaze the skillet with white wine and let simmer for 1 minute. Finally, add your heavy cream, butter and parmesan cheese. Let simmer for another minute and finally add your cooked pasta. Mix together thoroughly and pull off when top. Take your skillet and add back to the grill at medium heat (about 325F) for the pasta. Add your minced garlic and let brown for 1.5 minutes. Next, deglaze the skillet with white wine and let simmer for 1 minute. Finally, add your heavy cream, butter and parmesan cheese. Let simmer for another minute and finally add your cooked pasta. Mix together thoroughly and pull off when top. Slice into your steaks, serve with pasta and garnish with chopped parsley. Enjoy! Slice into your steaks, serve with pasta and garnish with chopped parsley. Enjoy! Calories: 907kcal | Carbohydrates: 41g | Protein: 52g | Fat: 57g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 220mg | Sodium: 2245mg | Potassium: 711mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1059IU | Vitamin C: 3mg | Calcium: 385mg | Iron: 5mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!