Creamy Peppercorn Steak Pasta

What you'll need:

• 1 ribeye steak ( or cut of your choice), cut into bite--sized cubes

• 8 oz of uncooked rigatoni

• 1.5 - 2 tsp whole black peppercorns, freshly cracked(using a mortar and pestle- see below for other options)

• 1 1/2 tbsp of butter + 1 tbsp cold butter ( cut in cubes)

• 4 garlic cloves, minced(plus 1 clove, smashed for basting)

• 1 shallot (finely diced)

• 1/4 cup of cognac or brandy ( I used Hennessy)

• 1.5 cups heavy cream

• 1/2 cup freshly grated parmesan + more for topping

• kosher salt to taste + Black pepper

• fresh chives + more for garnish

• drizzle of black truffle oil ( optional, but highly recommended)

• avocado oil ( or neutral cooking oil)

• 1 sprig rosemary and thyme ( for basting)

• 1/2 cup of reserved pasta water

Directions:

1. *OPTIONAL*( for best flavor) generously season the rib-eye with kosher salt and place it on a wire rack set inside a baking sheet. Leave it uncovered in the fridge overnight.

2. The next day, remove the steak from the fridge. Pat dry with paper towels. Cut it into bite-sized cubes. Toss with a little oil and season with salt and pepper. Let it sit at room temp while you prepare the pasta.

3. Bring a large pot of salted water to a boil. Cook the rigatoni until al dente, according to package intructions. Reserve 1/2 cup of pasta water , then drain and set aside.

4. Heat a skillet over medium- high heat and add a little oil. Sear the steak to your preferred doneness. About 2-3 mins before it's done, add in 1 tbsp butter , romemary, thyme, and a smashed garlic clove. Baste the steak with the melted butter. Remove from the pan and set it aside.

5. Lower the heat to medium, add 1/2 tbsp butter and saute shallots ( for 2 minutes). Stir in the black peppercorns and toast for 30 seconds. Add the minced garlic and cook for another 30 seconds.

6. Deglaze the pan with Cognac and let it reduce for 1-2 minutes.

7. Pour in the heavy cream and season with salt, and stir in the Parmesan. Simmer until the sauce thickens slightly. ( Taste, and adjust with more salt if needed until the flavor is just right)

8. Add the rigatoni to the sauce, tossing to coat. Stir in 1 tbsp cold butter and a splash of reserved pasta water at a time until the sauce clings to the noodles with a glossy finish. Fold in chopped chives.

9. Plate the pasta, top with steak bites , sprinkle with more parmesan & chives and drizzle of truffle oil (if using)(a little goes a long way) Serve immediately & ENJOY!

** If you dont have a mortar and pestle here are some easy ways to crack the whole peppercorns:

• Pepper grinder: on the coarsest setting

• Rolling pin or heavy pan: place peppercorns in a zip loc bag and gently crush

• Meat mallet: use light taps until cracked