Bucatini with rib eye steak strips

Kate Willis
3 4
40 mins
40 mins


Servings: 4
  • 2 Rib-eye steaks (approx. 350 g each)
  • 2 TABLESPOONS Olive oil
  • 7-10 Tbsp salt, pepper
  • 400 g Bucatini (thin macaroni)
  • 200 g cherry tomatoes
  • 50 g Arugula
  • 75 g Basil pesto (glass)
  • 1 TABLESPOON Fresh cream
  • 50 g Parmesan (piece)
  • 1 Onion
  • 400 g Paprika cream cheese
  • 100 ml Milk


  1. 1

    Preheat oven (electric cooker: 100 °C/circulating air: not suitable/gas: see manufacturer). Pat the steaks dry. Heat 1 tablespoon of oil in a large pan. Fry the steaks in it over a high heat for 1-2 minutes on each side.

  2. 2

    Season with salt and pepper. Place steaks in an ovenproof dish and roast in a hot oven for a medium (pink) steak for 15-20 minutes. Set aside the pan with the cooking fat.

  3. 3

    Meanwhile cook the pasta in 3-4 l boiling salted water (approx. 1 teaspoon salt per litre) according to the instructions on the packet. Wash and halve the tomatoes. Clean, wash and shake dry the rocket. Mix pesto and crème fraîche.

  4. 4

    Grate parmesan. Peel and finely chop the onion.

  5. 5

    Heat 1 tablespoon of oil. Sauté the onion in it. Stir in paprika cream cheese and milk and heat until a smooth sauce is formed. If the sauce is too thick, stir in tablespoons of pasta water. Season to taste with salt and pepper.

  6. 6

    Heat the pan with the frying fat. Sauté the cherry tomatoes in it. Season with salt. Remove the steaks from the oven, cut them into thin strips and turn them in the pesto cream.

  7. 7

    Drain the pasta and put it back into the pot with the cream cheese sauce. Mix with tomatoes and rocket. Serve the pasta. Spread steak strips on top and sprinkle with parmesan.

Nutrition Facts

890 kcal
84 g
33 g
61 g