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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Season the steak generously with salt and pepper on both sides.
Cook the rigatoni in salted water a few minutes less than the package instructions.
Heat olive or avocado oil on medium and cook the garlic until golden, then remove and set aside.
Turn the heat to high, add the steak to the hot pan and sear without moving. Once done, remove and cover with foil.
Let the pan cool and lower the heat to medium. In the same pan, cook the shallots for a few minutes, then add the beef stock, black pepper, and cream.
Return the pasta to the pan with 2 tbsp pasta water, tossing until coated. Add the truffle sauce and toss again.
Slice the steak and serve over the pasta. Top with chives and the crispy garlic chips.
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For a richer flavor, use ribeye steak.
Adjust the amount of truffle sauce to taste.
Can I use a different type of pasta?
Yes, you can substitute rigatoni with any pasta of your choice.
What can I use instead of truffle sauce?
You can use truffle oil or omit it if unavailable.
How do I know when the steak is done?
The steak is done when it reaches your desired level of doneness, such as medium-rare or medium.
Can I prepare this dish in advance?
It's best served fresh, but you can prepare the components separately and combine them just before serving.
What is dasida?
Dasida is a Korean beef stock seasoning, but you can use regular beef stock as a substitute.
