Quick Cheesy Steak and Conchiglie Pasta Platter Step-by-step instructions

Before you start

Before you begin, ensure all your ingredients are measured and ready to go. Take the steak out of the refrigerator about 20 minutes before you plan to cook to take the chill off, which helps it cook more evenly.

Prepare your cheese sauce if you are making it from scratch, or ensure your store-bought version is ready to be warmed. Having your pasta water boiling and your steak cut into uniform cubes will make the actual cooking process fast and seamless.

Instructions

Boiling the pasta

1. 1Boil the pasta
   Bring a large pot of salted water to a rolling boil. Add the conchiglie pasta and cook according to the package instructions until al dente. Drain the water thoroughly and set the pasta aside in a large mixing bowl.
   Look for The pasta should be tender but firm to the bite.
   Tip Reserve a small amount of pasta water to help thin the cheese sauce if it becomes too thick.

The pasta should be cooked until it is tender to the bite but still retains a slight chewiness, known as al dente. Ensure the water is well-salted to season the shells from the inside out. Once drained, the pasta should look plump and be ready to receive the sauce. It is important that the pasta is still warm when you add the cheese sauce so that the sauce adheres perfectly to the surface of the shells.

Searing the steak

2. 2Sear the steak
   Heat a large skillet over medium-high heat and add the butter. Once the butter is melted and bubbling, add the steak cubes in a single layer. Sear the steak, turning occasionally, until browned and cooked to an internal temperature of 145°F (63°C). Transfer the steak to a plate and let it rest for at least 5 minutes before serving.
   Look for The steak should have a deep brown crust on the outside and be juicy inside.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not overcrowd the pan, as this will cause the steak to steam instead of sear.

The steak bites are ready when they have developed a dark, appetizing crust and are sizzling in the pan. The butter should be golden and fragrant, having infused the meat with a rich, nutty flavor.

As you turn the pieces with tongs, you should feel a firm resistance, indicating they are cooked through. Once removed from the heat, the meat will continue to cook slightly, so pull it off the burner when it reaches the target temperature.

Final assembly

3. 3Assemble the platter
   Pour the prepared cheese sauce over the warm, cooked conchiglie pasta and stir until every shell is thoroughly coated. Arrange the cheesy pasta on a large serving platter and top with the seared steak bites. Serve immediately while the cheese is warm and gooey.
   Look for The pasta should be glossy and fully coated in the golden cheese sauce.
   Tip Garnish with fresh herbs if desired for a pop of color.

The dish is complete when the pasta and sauce have been thoroughly combined into a cohesive, creamy mixture that smells savory and rich. When arranged on the platter, the steak should be distributed evenly over the pasta, creating an inviting visual display. The cheese sauce should be warm and gooey, and the entire platter should be served immediately to ensure the best texture and temperature for your meal.

Common mistakes

A common mistake is overcrowding the skillet when searing the steak, which lowers the pan temperature and prevents the meat from browning. Always work in batches if necessary.

Another error is overcooking the pasta; ensure it remains al dente so it holds its shape when tossed with the heavy cheese sauce. Finally, failing to let the steak rest after cooking is a mistake that leads to loss of juices; always give the meat a few minutes to redistribute its internal moisture.

How to tell it’s done

The steak is done when it reaches an internal temperature of 145°F (63°C) as measured by a meat thermometer inserted into the thickest part of a piece. Visually, the exterior should be deeply browned and caramelized, while the interior remains tender.

The cheese sauce should be smooth and hot, clinging to the pasta shells without being overly runny or thick. If the sauce looks too stiff, stir in a tablespoon of reserved hot pasta water to reach your desired consistency.

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