There’s something magical about a plate of Garlic Butter Steak Parmesan Rigatoni that makes dinner feel like a special occasion. The tender, juicy steak coated in a rich garlic butter sauce pairs perfectly with creamy, cheesy rigatoni, creating a dish that’s both comforting and indulgent. This recipe brings together simple ingredients to deliver bold flavors that everyone at the table will love. Whether you’re cooking for family or impressing guests, this meal is a guaranteed hit.
I first made this dish on a cozy weekend night, and it quickly became a household favorite. It’s easy enough for beginners but feels gourmet, making it ideal for any skill level. In this article, you’ll find a detailed guide to creating this mouthwatering dish, complete with tips, nutritional info, and FAQs. Let’s dive into why this recipe is so irresistible and how you can make it at home!
Why People Love This Garlic Butter Steak Parmesan Rigatoni
This dish is a crowd-pleaser because it combines rich, savory flavors with a creamy texture. The garlic butter elevates the steak, while the parmesan adds a nutty depth to the pasta. It’s hearty, satisfying, and feels like a restaurant-quality meal.
It’s also incredibly versatile. You can adjust the spice level, swap ingredients, or pair it with your favorite sides. The recipe is straightforward, making it accessible for busy weeknights or leisurely weekends.
The balance of protein, carbs, and fats makes it a complete meal. Plus, the aroma of garlic and butter sizzling in the pan is enough to get everyone excited for dinner!
Ingredients You’ll Need
To make Garlic Butter Steak Parmesan Rigatoni, gather these simple ingredients. Most are pantry staples, and the rest are easy to find at any grocery store. Here’s what you’ll need for 4 servings:
- Steak: 1.5 lbs (680g) sirloin or ribeye, cut into 1-inch cubes
- Rigatoni: 12 oz (340g) dry rigatoni pasta
- Butter: 4 tbsp unsalted, divided
- Garlic: 4 cloves, minced
- Heavy Cream: 1 cup (240ml)
- Parmesan Cheese: ¾ cup (75g), grated
- Olive Oil: 2 tbsp
- Salt: 1 tsp, plus more for pasta water
- Black Pepper: 1 tsp, freshly ground
- Red Pepper Flakes: ½ tsp (optional, for a kick)
- Fresh Parsley: 2 tbsp, chopped (for garnish)
- Beef Broth: ½ cup (120ml)
Ensure your steak is at room temperature before cooking for even searing. Freshly grated parmesan melts better than pre-grated varieties.
Kitchen Tools Required
You don’t need fancy equipment to make this dish. Here’s what you’ll need:
- Large pot for boiling pasta
- Large skillet or cast-iron pan for steak and sauce
- Colander for draining pasta
- Tongs for flipping steak
- Whisk for sauce
- Measuring cups and spoons
- Cutting board and sharp knife
A cast-iron skillet is ideal for a perfect steak sear. If you don’t have one, a heavy-bottomed skillet works fine.
Step-by-Step Recipe Instructions
Step 1: Cook the Rigatoni
Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente, about 10-12 minutes. Drain and set aside, reserving ½ cup of pasta water.
Step 2: Season and Sear the Steak
Pat the steak cubes dry with paper towels and season with ½ tsp salt and ½ tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear the steak cubes for 2-3 minutes per side until browned, then remove and set aside.
Step 3: Make the Garlic Butter Sauce
In the same skillet, lower the heat to medium and add 2 tbsp butter. Once melted, add minced garlic and red pepper flakes (if using), cooking for 1 minute until fragrant. Stir in beef broth and scrape up any browned bits from the pan.
Step 4: Create the Creamy Parmesan Sauce
Pour in the heavy cream and bring to a gentle simmer. Gradually whisk in the grated parmesan until the sauce is smooth, about 2 minutes. If the sauce is too thick, add a splash of reserved pasta water.
Step 5: Combine Steak and Pasta
Return the seared steak to the skillet, along with any juices. Add the cooked rigatoni and toss everything in the sauce to coat evenly. Cook for 1-2 minutes to warm through.
Step 6: Add Final Touches
Stir in the remaining 2 tbsp butter for extra richness. Taste and adjust seasoning with salt and pepper if needed. Garnish with chopped parsley before serving.
Tips for Perfect Garlic Butter Steak Parmesan Rigatoni
- Don’t overcook the steak: Sear it to medium-rare (135°F/57°C) for juicy, tender bites. It will cook slightly more when reheated in the sauce.
- Use fresh garlic: Pre-minced garlic lacks the bold flavor needed for the butter sauce.
- Toss pasta immediately: Coating the rigatoni while the sauce is warm ensures even flavor distribution.
- Adjust sauce thickness: Add more pasta water for a thinner sauce or extra parmesan for a thicker one.
- Rest the steak: Let it sit for 2-3 minutes after searing to lock in juices.
For a lighter version, you can substitute half-and-half for heavy cream, though the sauce will be less rich. If you’re feeling adventurous, try adding sautéed mushrooms or spinach for extra flavor.
Serving Suggestions
This dish is a complete meal, but you can elevate it with these ideas:
- Side Salad: A crisp Caesar or arugula salad balances the richness.
- Garlic Bread: Perfect for soaking up extra sauce.
- Roasted Vegetables: Asparagus or broccoli add color and crunch.
- Wine Pairing: A bold red like Cabernet Sauvignon complements the steak.
Serve immediately for the best texture. If reheating leftovers, add a splash of cream to revive the sauce.
Nutritional Information
Here’s the approximate nutritional breakdown per serving (based on 4 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 820 kcal |
| Protein | 42g |
| Fat | 48g |
| Saturated Fat | 24g |
| Carbohydrates | 54g |
| Fiber | 2g |
| Sugar | 2g |
| Sodium | 780mg |
Values may vary based on ingredient brands and portion sizes. For a lighter option, reduce butter and cream quantities.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. The sauce may thicken when chilled, so add a splash of milk or cream when reheating.
Reheat gently in a skillet over low heat, stirring occasionally. Avoid microwaving, as it can make the steak tough and the sauce grainy.
Freezing is not recommended, as the cream sauce may separate. If you must freeze, store for up to 1 month and thaw overnight in the fridge before reheating.
Variations to Try
This recipe is flexible and can be customized to suit your tastes. Here are a few ideas:
- Spicy Kick: Increase red pepper flakes or add a dash of cayenne.
- Different Protein: Swap steak for chicken breast or shrimp.
- Pasta Swap: Use penne, fettuccine, or gluten-free pasta.
- Cheese Blend: Mix in mozzarella or pecorino for a different flavor.
For a vegetarian version, replace steak with grilled portobello mushrooms. Check out this guide to cooking mushrooms for tips on getting a meaty texture.
Summary
Garlic Butter Steak Parmesan Rigatoni is the ultimate comfort food, blending tender steak, creamy pasta, and bold garlic flavors. This recipe is easy to follow, uses simple ingredients, and delivers a restaurant-quality meal at home. Whether you’re cooking for a weeknight dinner or a special gathering, it’s sure to impress.
With tips for customization, storage, and serving, you can make this dish your own. Keep this recipe handy for whenever you crave something hearty and delicious!
FAQ
Can I use a different cut of steak?
Yes, cuts like flank or strip steak work well. Just ensure they’re cut into bite-sized pieces for even cooking.
How do I prevent the sauce from curdling?
Simmer the cream gently and avoid boiling. Whisk constantly when adding parmesan for a smooth texture.
Is this dish kid-friendly?
Absolutely! Omit the red pepper flakes for a milder flavor that kids will enjoy.
Can I make this ahead of time?
Prepare the components separately and combine just before serving. Reheat gently to maintain texture.
What if I don’t have heavy cream?
Half-and-half or whole milk can work, but the sauce will be less creamy. Add a bit more butter for richness.
Garlic Butter Steak Parmesan Rigatoni
Equipment
- Large pot
- Large skillet or cast-iron pan
- Colander
- Tongs
- Whisk
- Measuring cups and spoons
- Cutting board
- Sharp Knife
Ingredients
- Steak: 1.5 lbs 680g sirloin or ribeye, cut into 1-inch cubes
- Rigatoni: 12 oz 340g dry rigatoni pasta
- Butter: 4 tbsp unsalted divided
- Garlic: 4 cloves minced
- Heavy Cream: 1 cup 240ml
- Parmesan Cheese: ¾ cup 75g, grated
- Olive Oil: 2 tbsp
- Salt: 1 tsp plus more for pasta water
- Black Pepper: 1 tsp freshly ground
- Red Pepper Flakes: ½ tsp optional, for a kick
- Fresh Parsley: 2 tbsp chopped (for garnish)
- Beef Broth: ½ cup 120ml
Instructions
Step 1: Cook the Rigatoni
- Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente, about 10-12 minutes. Drain and set aside, reserving ½ cup of pasta water.
Step 2: Season and Sear the Steak
- Pat the steak cubes dry with paper towels and season with ½ tsp salt and ½ tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear the steak cubes for 2-3 minutes per side until browned, then remove and set aside.
Step 3: Make the Garlic Butter Sauce
- In the same skillet, lower the heat to medium and add 2 tbsp butter. Once melted, add minced garlic and red pepper flakes (if using), cooking for 1 minute until fragrant. Stir in beef broth and scrape up any browned bits from the pan.
Step 4: Create the Creamy Parmesan Sauce
- Pour in the heavy cream and bring to a gentle simmer. Gradually whisk in the grated parmesan until the sauce is smooth, about 2 minutes. If the sauce is too thick, add a splash of reserved pasta water.
Step 5: Combine Steak and Pasta
- Return the seared steak to the skillet, along with any juices. Add the cooked rigatoni and toss everything in the sauce to coat evenly. Cook for 1-2 minutes to warm through.
Step 6: Add Final Touches
- Stir in the remaining 2 tbsp butter for extra richness. Taste and adjust seasoning with salt and pepper if needed. Garnish with chopped parsley before serving.
