Steak and Rigatoni Alfredo Bread Bowl

-Boil a pot of water and dump in rigatoni and 1 Tbsp of salt. Let that boil until pasta is al dente (about 11 mins). Once they’re ready, dump out most of the water and place pasta in a bowl of cold water 

-Season steak and cook on medium heat in a cast iron skillet. I like to use chef presses to get a perfect crust. Flip over and bring in the butter, herbs, and garlic. Baste until internal temp reads 115°F. Let rest on a plate with the remaining butter poured on top

-Cut bread about 1/3 the way down from the top horizontally and scoop out inside to resemble a bowl. Drizzle with olive oil and broil in the oven for about 5-10 minutes until crispy

-For the sauce, add in butter, some steak juice, garlic, flour, heavy whipping cream, and Parmesan. Let that all get creamy, then add in the rigatoni and pasta water. Stir until all incorporated. Take off the heat

-Cut through the rested steak, bring out the bowls and fill them with rigatoni first, then steak, then top with more sauce, parm, and parsley. Enjoy!