Ribeye steak with pasta 

Do you have slices of beef at home and want a tasty, simple and quick recipe to not eat the usual "slice"? This is for you! Onions, meat and you're done: you will bring to the table a tasty second course in a few minutes. I am not going to tell you how to cook spaghetti. You can read that on the package. Cut the ribeye into nice slices and put it in the sauce. A little extra cheese over the spaghetti, and you are ready to go.

Ingredients

2 inch-thick ribeyes

salt and pepper

Pasta

3 cloves of garlic

1 large white onion

50 grams of butter

A handful of fresh Italian herbs

1/2 tsp salt

1/2 tsp freshly ground black pepper

1/2 tsp sugar

a little chili flakes

20 ml of olive oil

Preparation

Melt the butter in a frying pan. Chop the onion and garlic very fine and fry it in the melted butter. Then remove the pan from the heat. Finely chop the Italian herbs and add this to the onions and garlic, along with the salt, pepper, sugar, chili flakes, and olive oil. Prepare the grill at an indirect temperature of 160°C (300F). Remove the platesetters. Set the grids to the lowest setting and heat up the grill. Grill the ribeyes on both sides until a core temperature of 55°C (131F). Let the ribeyes rest and sprinkle on some salt and pepper. Slice the ribeye and serve on top of the sauce with spaghetti.