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Reverse Seared Ribeye With Creamy White Wine Shrimp Pasta

Recipe by Connor O’Neil - @thecookingwithconnor

Dive into a world of savory delights where perfectly seared ribeye meets a rich, creamy pasta infused with white wine. Follow Connor on Instagram for more mouthwatering recipes that promise to elevate your culinary experience!

Reverse Seared Ribeye


Steak Ingredients:
1 24oz Bone-In Ribeye
Cattleman’s Grill, Trail Dust All Purpose Seasoning
2oz Avocado Oil
2oz Garlic Parmesan Finishing Butter
1 Rosemary Sprig

Pasta Ingredients:
12 Large Shrimp
16oz Pappardelle Pasta
1 Shallot
2 Cloves of Minced Garlic
3 Thyme Sprigs
8tbsp Salted Butter
1 1/2 Cups Heavy Cream
1 Cup Dry White Wine
1 Tsp Smoked Paprika
2 Tsp Big Unc, Cali Cajun Seasoning
2 Tbsp Fresh Chopped Parsley
1/4 Cup Shredded Parmesan
1 Tbsp cornstarch


  1. Start this recipe off by letting your steak sit at room temperature for 20-30 minutes. While the steak sits, pour yourself a drink.
  2. While the steak is reaching room temperature, start a fire on your charcoal grill. Using a Nomad Grill with 8 pieces of Nomad Grills charcoal. A chimney starter helped speed up the process.
    - Use this time to boil a large pot of water, mince garlic, chop shallot, and chopped parsley, and remove the stem from the thyme, then sit these items off to the side.
  3. After the steak has sat to reach room temperature, season your steak generously with Cattleman’s Grill, and Trail Dust. Once seasoned inset your The MeatStick Thermometer. When your fire is ready set up your charcoals on one side of the grill allowing you to place your steak on the opposite side with indirect heat.
    Ribeye Steak With The MeatStick
    The ideal temperature of the grill is around 225*F-250*F. Once the steak is on, it will take about 20 minutes for the internal temperature to reach the desired 125*F mark.
  4. After you put your steak on the grill, place the pasta into boiling water.
  5. In a large deep pan, add butter, chopped shallots, minced garlic, and thyme. Once the butter is melted, add shrimp and season with Big Unc, Cali Cajun. Cook shrimp for 3 minutes per side, once cooked remove shrimp and set aside.

  6. Add wine to the pan, and let reduce by half. Add cream, paprika, and Cali Cajun Seasoning. Whisk in corn starch while on medium heat to thicken. Once thickened, add back in shrimp, add pasta, parsley, and parmesan cheese. Place on low heat.
  7. When the steak reaches 125*F, remove from the grill and prepare the cast iron to sear your steak, Use avocado oil and sear on medium to high heat for 2-3 minutes per side or until evenly seared.
  8. Let steak rest topped with finishing butter and rosemary before slicing and serving.
    Reverse Seared Tri Tip
  9. (Optional) Accompany pasta and steak with garlic bread and roasted garlic.

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