Combos Recipe

Bring to room temperature

Remove the 20 oz New York strip from the refrigerator and pat dry with paper towels. Let sit at room temperature for 30–45 minutes before cooking to ensure even cooking.

Season

Generously season both sides of the steak with kosher salt (about 1.5 tbs total), freshly ground black pepper, and garlic powder. Press the seasonings into the meat so they adhere.

Preheat pan

Place a heavy-bottomed skillet (cast-iron preferred) over high heat and let it get very hot, about 3–5 minutes. Add 2 tbs olive oil and swirl to coat.

Sear steak

Add the steak to the hot pan and sear, without moving, for 3–4 minutes until a deep brown crust forms. Flip and sear the other side 3–4 minutes. For a 20 oz strip about 1.25–1.5 inches thick, this will approach medium-rare to medium depending on time.

Finish with butter and aromatics

Reduce heat to medium-low, add 2 tbs butter, smashed garlic cloves, rosemary and thyme. Tilt the pan and spoon the melted butter and aromatics over the steak (baste) for 1–2 minutes. Continue cooking until internal temperature reaches desired doneness: 125°F (52°C) for rare, 135°F (57°C) for medium-rare, 145°F (63°C) for medium. Use an instant-read thermometer inserted into the thickest part.

Rest

Transfer steak to a cutting board and tent loosely with foil. Rest 10 minutes to allow juices to redistribute. Slice against the grain into desired portions and serve with pasta.

Bring 2 liters of water to a rolling boil in a large pot. Add 1 tbs salt. Add 6 oz dried spaghetti and cook, stirring occasionally, until al dente according to package directions (typically 8–10 minutes). Reserve 1/2 cup pasta cooking water, then drain the spaghetti.

While pasta is still hot, toss with 1 tsp olive oil (optional) or 1 tbs extra-virgin olive oil and 1 tsp minced garlic warmed briefly in the oil. If you prefer sauced spaghetti, toss with 1/2 cup of the marinara sauce and a splash of reserved pasta water to coat. Keep warm until serving.

Bring a separate pot of salted water to a boil (use about 1.5 liters). Cook 8 cheese ravioli (fresh or frozen) according to package directions (typically 3–5 minutes for fresh, 4–6 for frozen) until they float and are tender. In the same pot or a second pot, cook 4 oz rigatoni until al dente (typically 8–10 minutes). Reserve about 1/2 cup pasta water before draining.

While pastas cook, warm 1.5 cups marinara sauce in a saucepan over medium-low heat. Stir in 1 tsp minced garlic and 1/4 tsp red pepper flakes if using; heat until fragrant, about 1–2 minutes. If sauce is too thick, add a few tablespoons of reserved pasta water to loosen.

Drain ravioli and rigatoni. Gently toss ravioli with about 1 cup warmed marinara (reserve a small amount for plating) so they are coated but not saturated. Toss rigatoni with the remaining marinara or mix a small portion with the ravioli according to preference. Taste and add salt (about 1 tsp total between both pastas) and freshly ground black pepper to taste.

Plate the ravioli and rigatoni together as the combo portion. Sprinkle with 1/4 cup grated Parmesan and 2 tbsp chopped fresh basil. Garnish with chopped parsley if desired.

If serving plain spaghetti (side), you can finish it with the warmed garlic olive oil: heat 2 tbs extra-virgin olive oil in a small skillet over low heat, add 1 tsp minced garlic and 1/4 tsp red pepper flakes, gently warm until fragrant (30–60 seconds) then toss with the drained spaghetti and a splash of reserved pasta water to create a glossy finish.

For plated presentation: place a portion of spaghetti to the side, arrange ravioli and rigatoni combo next to it, and serve sliced New York sirloin alongside. Spoon a little extra marinara over the ravioli portion and sprinkle remaining Parmesan and basil over all. Serve immediately.