Meat Lovers

My love of the Food Network (Barefoot and Giada, specifically, duh) is no secret to those close to me and otherwise. On a particularly lazy morning last week, I was going through the whole run of the kitchen shows when teeny little Giada with a little bit of the crazy eye and a smile so big, you wonder why she doesn't use it to eat more, pops on the screen to talk about her meat loving husband...

She made three different dishes, all "for the meat lovers in your life". Anyway, it got me thinking... Ian's workload has been more hectic than usual. On top of just regular work, he is also in crunchtime studying for the GMAT. I try and send encouraging texts throughout the day (because obviously that changes everything), but lately, the situation is so dire, that I am mostly just reminding him to eat.

SO, one look at these hearty Italian meals and I just had to make one for him. If only to rest easy, knowing he got fed at least once that day ;)

I chose Rigatoni with Steak Sauce...

If that sounds good, or if you have a half-starved meat lover in your life, here's what you'll need for two:

 

1 12oz rib-eye steak

1 big onion

1 big carrot

2 cloves of garlic

1 tsp of dried oregano

About 1/2 cup of dry red wine (Good enough to drink? Good enough to cook with...)

About half a jar of your fave red sauce

1/2 cup of Beef broth

Half a box of rigatoni pasta (8oz)

Fresh Parmesan for loading on at the end :)

First thing's first - mise en place. It's seems silly to say, but for most recipes, it's important to get all your ingredients prepared before anything touches heat. It makes for a far less stressful process and can help you better follow a recipe you've never made before. Basically just chop/slice/dice anything that needs it and have everything else nearby and in arm's reach.

So! Thinly slice your onion...

Peel and thinly slice your big carrot...

I actually use a garlic press to mince my garlic, so it's quick and dirty easy, but if you're doing it by hand, mince up your garlic.

Have your wine, broth and sauce nearby along with a measuring cup...

OK, all set! Get out a big frying pan that also has a lid - you're going to make the sauce in this, so make sure it's big enough for that. Heat up some olive oil on high heat, season your steak with salt and pepper, and cook each side for about 3 minutes...

You want the outsides to be pretty brown, but rare in the middle - hence, the high heat. Your steak will cook through later, so don't overcook! Set your semi-cooked steak aside on a plate to rest and cool.

Add some more oil to the pan and toss in your onion and carrot, being sure to season with salt and pepper...

Saute until they are soft, and the onion has become translucent (roughly 8ish minutes, but keep an eye on it - you're heat is still on high!)...

Then toss in your minced garlic and oregano. Give it a big stir and cook for about 1 min. Don't let that garlic burn...

Add the wine and let it simmer for about a minute. Give it all a good stir and scrape up anything that may have attached itself to the bottom of the pan...

Add in your sauce and beef broth, stir it all up, cover and turn the heat to low...

While that's cooking away, get out your pasta pot and bring some heavily salted water to a boil.

Slice up your steak into bite sized pieces...

When your water is boiling, add in your pasta...

Head back over to your sauce and give it a little taste... add any salt/pepper/oregano you think it may need.

Check your pasta box... It will tell you how long to cook the noods for to achieve al dente. You want a soft exterior and just the slightest chewiness in the center. I cooked mine for one minute less than the box said because I finished cooking them in the sauce!

This is why you need to use the biggest frying pan you have!

Add in your steak and the rigatoni and stir to make sure everything is coated in the sauce. It should only take a minute or so. I took two wooden spoon things and tossed it like a salad...

Transfer to bowls and garnish with as much parm as you desire :)

Feed to your starving meat lover!

In other news... how do you like Ian's "playoff 'stache"?? He's growing it out until he takes the test... Oy

xo