Watch me lose electricity in the middle of making this creamy ribeye pesto pasta :/ 🥩🍝Ingredients: 1 ribeye steak Salt & pepper 2 tbsp butter 2 stems thyme 2 stems rosemary 3 cloves garlic Fettuccine pasta 4 tbsp avocado oil 1 medium onion, diced ½ tbsp black pepper ½ tbsp paprika ½ tbsp garlic powder ½ tbsp Italian seasoning ¾ cup beef broth ¾ cup heavy whipping cream 1 cup Parmesan cheese ¼ cup pasta water 2 tbsp pesto sauce Instructions: -Start by patting your ribeye steak completely dry with a paper towel and seasoning generously with salt and pepper. Heat a pan on high heat with 2 tablespoons of avocado oil and place the steak in the pan. Add a weight on top for a better sear. -For a medium steak, cook about 3–4 minutes on the first side depending on thickness, then flip and cook another 3–4 minutes while pressing lightly with the weight again. Lower the heat slightly and add butter, garlic cloves, rosemary, and thyme. Baste the steak continuously with the melted butter for about 30 seconds, then remove and let rest. In a pot of boiling salted water, cook your fettuccine until al dente. -In another pan, add 2 tablespoons of avocado oil and sauté diced onions until translucent. Add paprika, black pepper, Italian seasoning, and garlic powder. Stir until fragrant. Pour in the beef broth and mix well, then add the heavy cream and Parmesan cheese. Let the cheese melt for about 2 minutes on medium-high heat. Add the pasta water and stir well, then stir in the pesto and allow the sauce to thicken for a few more minutes. -Add the cooked pasta directly into the sauce and toss until fully coated. Slice the steak and serve over the creamy pesto pasta. Enjoy 🤍 #steak #pasta #creamy#pastamadefood #dinner - @amnacooks3