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Before vs. After (Steak & spicy pasta alla vodka) #Dinner

Recipe below: Ingredients: •steak - 1.4 lb ribeye (made two one was 1.2 lb and the other 1.4 lb) •rigatoni - 10 oz (mezzo rigatoni from de decco) •tomato paste or Italian sauce •crushed chili or Calabrian chili crisps - 4 tablespoons (depending on spice level preference) * garlic (7 cloves, 3 for steak and 4 for vodka sauce) * Cooking red wine/vodka (1/4 cup) * Butter: 4 tablespoons * Salt: (2 tablespoons, 1 for steak and 1 for sauce/pasta) * Pepper: 1 tablespoon * Lawrys garlic salt (for sauce) * Dry thyme/basil * Reserved pasta water -1/2 cup use little by little until desired consistency) * Parmesan cheese * Paprika: 2 tablespoons Method: * boil rigatoni in salted water until about to 2 mins under al dente (to the tooth), drain part of the water pasta and save 1/2 cup of its water for later use * Pat a room temp ribeye dry, then season it with 1 tbs of salt and pepper generously. Dry brining it in the fridge for an hour before cooking for maximum results * Sear steak in avocado oil until it has a nice crust on both sides (cooked 2-3 mins each side) * Baste with 1 tablespoon of butter & 3 garlic cloves until it hits 125-130 internal - medium rare) * Take it out of the pan and let the steak rest on a cutting board for 10 mins *To a pan add a bit of oil and 1 tablespoon of butter or for more flavor - Chop garlic and add to the same steak pan *Add diced red onion or diced shallot to the pan and cook until translucent * Stir pepper flakes/calabrian chili crips and paprika, slowly add the tomato sauce or paste and let it cook for about 1 min. * Deglaze with cooking wine/vodka * Add half and half cream, garlic salt, pepper, more paprika and dried thyme/basil * Toss in rigatoni, gradually add pasta water little by little along with a lil bunch of spinach * Shred in the Parmesan cheese and let sauce thicken * Slice steak against the grain and serve it on top of pasta with more Parmesan cheese and garnish with parsley! 🙌