Go Back
Homemade Ribeye Steak Pasta Puttanesca photo

Ribeye Steak Pasta Puttanesca

A hearty pasta puttanesca topped with sliced ribeye for a savory, easy weeknight meal.
Print Recipe Save it
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings

Equipment

  • 12-inch Cast Iron Skillet
  • Large Pot
  • Colander
  • Cutting Board
  • Sharp Knife

Ingredients
  

  • 1.5 pound ribeye steak
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 12 ounce pasta (rigatoni suggested)
  • 1 tablespoon unsalted butter
  • 4 cloves garlic minced
  • 1 pint cherry tomatoes about 1 lb
  • 1/2 cup Kalamata olives pitted
  • 2 tablespoons capers drained
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • 1 cup reserved pasta water
  • 1 cup Parmesan cheese freshly grated
  • 1/4 cup fresh parsley chopped

Instructions
 

  • Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente; drain in a colander and rinse briefly under cold water to stop cooking. Reserve about 1 cup of the pasta cooking water.
  • Season the ribeye steak generously on both sides with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
  • Heat a 12-inch cast iron skillet over high heat until very hot. Add 1 tablespoon butter and 1 tablespoon olive oil; when the butter melts and the pan begins to smoke slightly, add the steak.
  • Sear the steak 5 minutes on the first side, flip and cook about 5 minutes more for medium-rare (adjust time for thickness or desired doneness). Transfer the steak to a cutting board, tent with foil, and rest 5–10 minutes before slicing.
  • Discard any excess fat from the skillet, then add the remaining 1 tablespoon butter. When melted, add the minced garlic and sauté about 30 seconds until aromatic.
  • Add the cherry tomatoes, Kalamata olives and capers to the skillet. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, and sauté about 2 minutes until the tomatoes begin to soften and wrinkle.
  • Add the cooked pasta, reserved pasta water, grated Parmesan and chopped parsley to the skillet; toss gently until the cheese melts and the sauce coats the pasta, adding more pasta water as needed for desired consistency.
  • Slice the rested steak across the grain into thin slices and arrange over the pasta. Serve warm.

Notes

  • A bone-in steak may be used instead of boneless.
  • Steak cooking time varies with thickness, so adjust times for doneness.
  • For a medium-rare ribeye about 1" thick, 5 minutes per side is typical.
  • You can grill the steak 4–6 minutes per side for medium-rare as an alternative.
  • Let the steak rest 5–10 minutes before slicing to retain juices.