Ingredients
Scale
- 2 strip steaks
- Steak seasoning (to taste)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons minced garlic
- 1 tablespoon flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup Parmesan cheese (shredded or grated)
- 1 teaspoon red pepper flakes
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
- 1/3 cup chopped sun dried tomatoes
- 16 oz rigatoni pasta
Instructions
- Season the strip steaks with steak seasoning. Heat olive oil in a pressure cooker over medium-high heat and sear the steaks for 3-4 minutes per side until a crust forms. Remove them and let rest.
- Lower the heat, add butter and minced garlic to the pot; cook for 1 minute until fragrant. Stir in flour and whisk for 1 minute to form a roux.
- Slowly whisk in chicken broth and heavy cream; simmer for 3-4 minutes until thickened.
- Add Parmesan cheese and red pepper flakes, stirring until smooth. Slice rested steaks and return them to the pot with sun-dried tomatoes, oregano, and thyme; simmer for an additional 2-3 minutes.
- Cook rigatoni according to package instructions until al dente. Drain and combine with the creamy steak sauce before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 550
- Sugar: 3g
- Sodium: 630mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 90mg