Creamy Cajun Steak Bites and Parmesan Rigatoni Step-by-step instructions

Before you start

Before you begin cooking, ensure that all ingredients are prepped and ready to go. Chop the sirloin into uniform 1-inch cubes to ensure they cook evenly and quickly. Grate the parmesan cheese finely so it melts rapidly into the hot pasta water base.

Having your pasta water boiling and your skillet preheated will make the process flow smoothly. Clean your workspace and have your tongs and a plate ready for the cooked steak, as the actual cooking time for the meat is quite fast once the pan is hot.

Instructions

Searing the Protein

1. 1Sear the Steak
   Season the cubed steak thoroughly with the cajun seasoning. Heat a large skillet over medium-high heat. Once the pan is hot, add the steak bites in a single layer. Sear until browned on all sides and cooked through to 145°F (63°C). Remove the steak from the skillet and set it aside to rest for at least 3 minutes.
   Look for Steak bites should develop a deep, dark brown crust on the outside while remaining tender inside.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not overcrowd the pan, as this causes the meat to steam rather than sear.

The steak bites are beautifully browned and have developed a dark, crispy crust from the cajun seasoning. They should smell fragrant and smoky.

Ensure they are cooked to 145°F (63°C) before setting them aside to rest. The pan should have some brown bits left on the bottom, which are essential for flavor.

Cooking the Pasta

2. 2Prepare the Pasta
   While the steak is cooking, bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until al dente. Drain the pasta, reserving about a half cup of the starchy cooking water for later if needed to adjust the sauce consistency.
   Look for Pasta should be firm to the bite but cooked through without any chalky center.
   Tip Save a splash of the pasta water to help emulsify the sauce later.

The rigatoni is cooked to an al dente texture, meaning it is tender but still has a slight resistance when bitten. It should be drained thoroughly. If the pasta is slightly undercooked, it will finish perfectly once tossed in the hot sauce, so do not worry if it seems just a touch firm.

Emulsifying the Sauce

3. 3Create the Creamy Sauce
   In the same skillet, add the parmesan cheese and a splash of the reserved pasta water. Stir over medium heat until the cheese melts into a smooth, creamy sauce. Toss the cooked rigatoni and the seared steak bites into the sauce, coating every piece thoroughly. Serve immediately while hot.
   Look for The sauce should be thick enough to coat the back of a spoon and cling to the pasta.
   Tip If the sauce becomes too thick, add a small amount of the reserved pasta water to loosen it.

The parmesan has combined with the pasta water into a thick, glossy sauce that coats the back of a spoon. The pasta and steak are fully incorporated, and the aroma is rich and savory. The dish is now ready to be plated and served immediately while the sauce is at its peak consistency.

Common mistakes

A common mistake is overcrowding the skillet when searing the steak. If the cubes are too close together, the pan temperature will drop, and the steak will boil in its own juices instead of searing, leading to a tough texture.

Another error is using heat that is too high for the sauce phase, which can cause the cheese to clump. Maintain a gentle heat to ensure the sauce stays emulsified and perfectly smooth while you finish the dish.

How to tell it’s done

The steak is done when it reaches an internal temperature of 145°F (63°C), which is the standard for a medium-rare to medium whole cut of beef. Use an instant-read meat thermometer inserted into the thickest part of a cube to verify.

The steak should be browned on the outside but still tender and juicy on the inside. Letting the meat rest for at least 3 minutes allows the juices to redistribute, ensuring that every bite remains succulent when combined with the creamy pasta.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest