How To Prepare Black Angus Ribeye Steak Pasta Puttanesca?

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• 2 ribeye steaks
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon butter unsalted
• 1 tablespoon olive oil

• 12 ounce pasta 
• 1 tablespoon butter unsalted
• 4 cloves garlic minced
• 1 lb cherry tomatoes
• 1/2 cup olives pitted
• 2 tablespoon capers drained
• 1/2 teaspoon salt or to taste
• 1/4 teaspoon pepper or to taste
• 1 cup reserved pasta water
• 1 cup Parmesan cheese freshly grated
• 1/4 cup fresh parsley chopped

1. Cook the pasta according to package instructions. Drain in a colander & rinse it under cold water to stop it from cooking any further. Reserve about 1 cup of the pasta water.
2. Season the steak generously with salt & pepper on both sides.
3. Heat the skillet on high heat then add the butter & olive oil. Once the butter has melted & the pan is really hot, you should see wisps of smoke, add the steak & cook the first side for 5 minutes, flip over & cook for another 5 minutes. 
4. Transfer the steak to a cutting board or plate & cover with aluminium foil. Do not slice it right away as all the juices will come out & you’ll end up with a dry steak. Wait at least 5 to 10 minutes before slicing into it. 
5. Drain the skillet & add another tbsp of butter to it. Once the butter has melted add the garlic & sauté for about 30 seconds until the garlic becomes really aromatic.
6. Add the tomatoes, olives & capers to the skillet then season with salt & pepper. Sauté for about 2 minutes until the tomatoes soften & the skins begin to wrinkle a bit. 
7. Add the pasta, reserved pasta water, Parmesan cheese & parsley to the skillet then toss everything together. 
8. Remove the foil from the steak & slice it across the grain using a sharp knife that will cut cleanly through the meat. Slicing across the grain will yield the most tender slices. 
9. Place the steak slices over the pasta & serve warm.