【Ryuuji's Recipe】! Known to those in the know!? I tried making American soul food with “steak pasta”

When Ryuuji investigated "What do people overseas eat?" on X (formerly Twitter), he was particularly intrigued by "steak pasta." This time, I recreated the recipe that Ryuuji modified with “If it were me, I would make it like this!” How does it taste?

This is American! A super indulgent stamina meal of meat x carbohydrates, "Steak Pasta"

*The photo is an image.

While featuring meat as the main component, the dish "Steak Pasta" is seasoned with garlic and black pepper. In its homeland, thick-cut steak is grilled boldly and served atop pasta with garlic, cream, or tomato base, making for a voluminous dish.

Here, I would like to actually make this Steak Pasta, which has been arranged in the style of Mr. Ryuji.

I tried making Mr. Ryuji's completely original Steak Pasta

【Ingredients】*About 1 to 1.5 servings
Beef (imported) 150g
Penne 100g
Maitake mushrooms 1/2 pack
Heavy cream (35% milk fat) 50cc
Onion 50g
Garlic 1 clove
White mushrooms 50g
Butter 10g
Cheddar cheese 2 slices (30-65g)
Parsley to taste
Salt 1 and 1/2 pinches
Salt amount for boiling penne with 1% salinity
Salt and pepper to taste
Consommé 1/2 teaspoon
Water 1 tablespoon
Sugar 1 and 1/2 pinches
Black pepper to taste
Chili powder (paprika powder is also acceptable) to taste

※In Ryuji's Buzz Recipe channel, it's made for 3 servings, but this time I tried making it for 1 to 1.5 servings.

【Instructions】

1. Marinate the beef with maitake mushrooms
Sprinkle 1.5g of salt over 1/4 pack of maitake mushrooms and let it sit with 150g of beef for 15 to 20 minutes. Tear the remaining maitake mushrooms into rough pieces by hand.

It seems that fermenting the maitake allows you to enjoy tender meat even with imported beef.

2. Make garlic butter
Slice 1 clove of garlic, add it to a frying pan with 10g of butter, and melt the butter over low heat to infuse the garlic flavor without burning it. Remove the garlic before it turns golden brown.

3. Grilling the steak
Remove the salted maitake mushrooms from the beef (the removed maitake will be used later), and place the beef in the frying pan where garlic butter has been made, cooking it over high heat.

4. Wrapping the steak in aluminum foil
Once both sides are browned, wrap it in aluminum foil and let the meat rest. This process is said to yield a medium-rare steak like those served in restaurants.

5. Sautéing the ingredients for the pasta sauce
In the frying pan used to grill the steak, add chopped onions, sliced mushrooms, the torn maitake mushrooms, and the salted maitake used for the meat, seasoning with salt and pepper and sautéing.

6. Finishing the pasta sauce with cream and water
Add 50cc of fresh cream and 1/2 teaspoon of consomme, and simmer over low heat. Then, add cheddar cheese and mix until melted. Add 1 tablespoon of water to the thickened sauce to loosen it, completing the pasta sauce.

7. Combining penne and steak with the pasta sauce to finish
Boil the penne, and once cooked, add it to the pasta sauce. Cut the steak into bite-sized pieces, mix well with the sauce, and it's ready to serve. Feel free to sprinkle black pepper, chili powder, or parsley according to taste.

American cuisine enjoyed at home! Cream pasta & steak stamina meal completed

Ryuuji, who loves American food, proudly proclaimed that his "steak pasta" was a "masterpiece." Taking a bite right away, the rich cream sauce brilliantly matches with the subtly salty penne. Additionally, the mellow flavor can be savored with cheddar cheese, and the sauce coats the penne and steak beautifully. With generous amounts of onions and mushrooms used, there’s a strong impression of umami being concentrated within the richness.

I was actually doubtful whether pickled maitake mushrooms would really make the beef tender, but I was surprised when I tasted it! The texture that typically retains the fibers characteristic of lean meat was almost nonexistent, transforming into a wonderfully tender beef. There’s a strong image that overseas beef is tough, and I don't usually purchase it much, but if such a small extra step can change the texture this much, I felt that in the future, trying various dishes with imported beef could be a good idea.

The "steak pasta," loaded with meat, carbohydrates, and garlic butter, brings a sense of indulgence. Why not recharge your energy with this kind of cheat meal once in a while?

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