Garlic Herb Ribeye with Cheesy Four-Cheese Rigatoni

Instructions

Step 1 Cook rigatoni pasta according to package instructions, then drain and set aside.
/nStep 2 Season ribeye steaks with salt, pepper, thyme, and rosemary.
/nStep 3 Heat olive oil in a skillet over high heat.
/nStep 4 Add steaks and sear for 3–4 minutes per side until desired doneness.
/nStep 5 Add butter and garlic to the skillet and baste the steaks for extra flavor.
/nStep 6 Remove steaks and let them rest for 5 minutes.
/nStep 7 In the same pan, reduce heat to medium and add heavy cream and milk.
/nStep 8 Stir in Parmesan, mozzarella, cheddar, and provolone cheese until melted and smooth.
/nStep 9 Add cooked rigatoni and toss to coat in the cheese sauce.
/nStep 10 Slice steaks and serve alongside or over the creamy pasta.
/nStep 11 Garnish with fresh parsley and serve hot.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat pasta gently with a splash of milk or cream to keep it smooth, and reheat steak separately to avoid overcooking.