The Weeknight Table

Start by bringing a large pot of salted water to a boil and cook your penne until just shy of al dente. In the last 2 minutes of cooking, toss in the broccoli so it cooks right along with the pasta. Drain and set aside, reserving about a cup of that pasta water.

Now for the steak—season the ribeye generously with salt, pepper, garlic powder, and onion powder. Heat olive oil in a pan over high heat and sear the steak hard on both sides until you get a deep crust, about 3–4 minutes per side depending on thickness. Remove it from the pan and let it rest—this part matters. Then slice it into strips.

In that same pan—leave all that flavor—lower the heat to medium and add butter. Once melted, sauté the diced onion until soft, then add the garlic and let it bloom. Pour in the heavy cream and bring it to a gentle simmer, then stir in the parmesan cheese until melted and smooth.

Season the sauce with salt, pepper, and red pepper flakes if you like a little heat. If it gets too thick, loosen it with a splash of that reserved pasta water—that’s liquid gold.

Add the drained pasta and broccoli right into the sauce and toss until everything is coated and glossy. Finish with a little lemon zest to brighten it up.

Plate it up and lay those slices of ribeye right over the top. Finish with extra parmesan, fresh parsley, and a light squeeze of lemon.