Beef Rasher Aglio e Olio with Black Angus Steak

ADAM’S MEAT · EASY HOME COOKING

Beef Rasher Aglio e Olio with Black Angus Steak

Garlic, olive oil and chilli bring this simple spaghetti to life. Smoky beef rashers run through the pasta, with slices of pan-seared Black Angus ribeye on top. A comforting dinner for two, made with everyday ingredients.

Prep: 10 minutes · Cook: 15 minutes · Serves: 2 · Difficulty: Easy

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Cook with Adam’s Meat

Ingredients · serves 2

• 1 Black Angus ribeye steak, approximately 200g
• 60g Diamantina Streaky Beef Rashers, sliced
• 140g dry spaghetti
• 1 tablespoon olive oil (15ml)
• 4 garlic cloves, thinly sliced
• ½–1 teaspoon chilli flakes, to taste
• 2 tablespoons chopped fresh parsley
• Black pepper and salt, as needed
• Approximately 150ml reserved pasta water, added as needed

Equipment: saucepan, large frying pan, tongs, chopping board and meat thermometer.

How to make it

1. Boil the spaghetti. Bring a saucepan of water to the boil. Salt lightly and cook spaghetti until just al dente, following the packet timing. Reserve a mug of pasta water before draining.
2. Cook the rashers. Pan-fry over medium heat until thoroughly cooked and browned, following the pack instructions. Transfer to a plate. Carefully drain excess rendered fat.
3. Sear the steak. Pat the ribeye dry and season lightly. Heat the frying pan over medium-high heat and sear on both sides, using tongs to sear the fat edge too. Timing varies with thickness; check with a meat thermometer. For a food-safety reference, cook a whole beef steak to 63°C at the centre and rest at least 3 minutes. Transfer to a clean board and rest while finishing the pasta.

4. Gently cook the garlic. Take the pan off the heat briefly so it cools slightly. Return to low heat, add the measured olive oil and garlic, and cook gently until fragrant and pale gold. Stir in chilli flakes briefly. Avoid burning the garlic.
5. Toss until glossy. Add the spaghetti, cooked rashers and a splash of pasta water. Toss over medium-low heat, adding water a little at a time until the oil and pasta water lightly coat the strands. Stir through parsley and black pepper. Taste before adding salt.

6. Slice and serve. Slice the rested steak across the grain. Divide the pasta and steak evenly between two plates and serve immediately.

Make it work at home

• Keep it balanced: serve with steamed broccoli or a fresh salad. Sides are additional to the recipe quantities.
• Control the heat: start with ½ teaspoon chilli flakes, then adjust.
• Let pasta water do the work: add small splashes for a glossy coating without extra oil.
• Choose your portion: this recipe uses one 200g steak for two. Adding a second steak changes the serving size and nutrition.
• Best freshly cooked: have the ingredients ready before heating the pan.