Steak over Buttery Bucatini
Recipe by Gingham
A seared steak sliced over long noodles tossed in garlic butter and parmesan, with chives and peppery arugula.
Ingredients
- 1 1/2 lb ribeye or New York strip steak, about 1 inch thick
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 12 oz bucatini or spaghetti
- 5 tbsp butter
- 3 cloves garlic, minced
- 1/2 cup grated parmesan
- 2 tbsp chopped chives
- 2 cups baby arugula
- 1/2 lemon
Method
Season the steak with the salt and pepper and let it sit while the pasta water heats.
Bring a large pot of salted water to a boil and cook the bucatini until just tender. Save 1 cup of the cooking water before you drain it.
Meanwhile, heat the oil in a large skillet over high heat. Sear the steak, turning once, until 130°F inside for medium-rare, 4 to 5 minutes a side. Rest it on a board for 10 minutes.
Lower the heat to medium and melt the butter in the same skillet. Add the garlic and cook for 1 minute.
Add the drained pasta, the parmesan, and 1/2 cup of the pasta water and toss until glossy, adding more water if it looks dry.
Slice the steak across the grain. Twirl the pasta into bowls, top with the steak and any juices from the board, and finish with the chives, arugula, and a squeeze of lemon.
Notes from the source
Bucatini is thick spaghetti with a hole through the middle. Any long pasta works.