Garlic Butter Steak Parmesan Rigatoni
Garlic Butter Steak Parmesan Rigatoni is a rich, comforting dish that combines juicy steak with creamy, cheesy pasta. The garlic butter sauce elevates the flavors, making it a crowd-pleaser for any occasion. This recipe is easy to follow, using simple ingredients to create a restaurant-quality meal. Perfect for weeknights or special dinners, it’s hearty and satisfying. With customizable options, it suits various tastes. Keep this recipe handy for a delicious, indulgent treat.
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.