Description
New York strip steak seasoned with smoked paprika, oregano, garlic powder, and thyme, seared until perfectly golden and sliced over penne pasta tossed in a deeply rich creamy garlic Parmesan sauce made with butter, minced garlic, chicken broth, and heavy cream. A gluten-free adaptable, restaurant-quality dinner ready in 30 minutes.
Ingredients
For the Steak:
- 1½ lbs New York strip steak
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 2 teaspoons dried oregano
- 2 teaspoons garlic powder
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- ¾ teaspoon salt
For the Creamy Garlic Pasta:
- 12 oz penne pasta (gluten-free or regular)
- 3 tablespoons butter
- 2 tablespoons onion paste
- 2 teaspoons Italian seasoning
- ½ teaspoon salt
- 1 teaspoon garlic powder
- 1 tablespoon minced garlic
- ½ cup chicken broth
- 2 cups heavy cream
- 2 tablespoons flour (gluten-free or regular)
- 4 oz Parmesan cheese, shredded
Instructions
- Cook the penne according to package directions until al dente. Drain and set aside, reserving ¼ cup of pasta water.
- Pat the New York strip steak completely dry with paper towels. Combine the smoked paprika, oregano, garlic powder, thyme, salt, and black pepper in a small bowl and rub the seasoning mixture firmly into all surfaces of the steak.
- Heat the olive oil in a large cast iron skillet or heavy pan over medium-high heat until shimmering. Sear the steak for 3–4 minutes per side for medium-rare, or until your preferred doneness. Remove from the skillet, tent with foil, and rest for 5–8 minutes before slicing against the grain into thin strips.
- In the same skillet, reduce heat to medium and melt the butter. Add the onion paste and minced garlic and cook for 60–90 seconds until fragrant.
- Sprinkle the flour over the butter mixture and whisk constantly for 1 minute to cook out the raw flour taste.
- Pour in the chicken broth while whisking continuously to prevent lumps. Add the heavy cream, Italian seasoning, garlic powder, and salt and stir to combine.
- Simmer for 4–5 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon. Add the shredded Parmesan and stir until completely melted and the sauce is silky and smooth. Adjust consistency with reserved pasta water if needed.
- Add the cooked penne to the sauce and toss until every piece is evenly coated.
- Divide the creamy garlic pasta among bowls and top generously with the sliced steak. Serve immediately.
Notes
- Rest the steak for a full 5–8 minutes before slicing — cutting too early sends all the juices running onto the cutting board rather than staying in the meat where they belong.
- Whisk the flour into the butter before adding any liquid — cooking the flour in the fat for 60 seconds removes the raw starchy taste that would otherwise come through in the finished sauce.
- Reserve pasta water before draining — the starchy water is invaluable for adjusting the sauce consistency at the end without diluting the flavor.
- Prep Time: 10 minutes
- Cook Time: 20 mins