Description
Garlic Butter Steak Rigatoni is an easy and creamy pasta dish featuring tender seared steak cubes tossed in a rich garlic butter cream sauce with rigatoni pasta. Perfect for a comforting family dinner, this recipe combines the robust flavors of garlic, Parmesan, and fresh parsley with juicy sirloin or ribeye steak.
Ingredients
Scale
Pasta
- 12 oz rigatoni
Steak and Sauce
- 1 lb sirloin or ribeye steak, cubed
- 2 tbsp olive oil
- 3 tbsp butter
- 4 garlic cloves, minced
- 1 cup heavy cream
- ¾ cup freshly grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
- 2 tbsp chopped fresh parsley
Optional Add-ins
- Sautéed mushrooms or spinach
Instructions
- Cook Rigatoni: Bring a large pot of salted water to a boil. Add the rigatoni and cook until just al dente, about 9-11 minutes depending on package instructions. Reserve ½ cup of the pasta cooking water then drain the pasta and set aside.
- Sear Steak: Heat olive oil in a large skillet over medium-high heat. Season the cubed steak with salt and black pepper. Sear the steak in two batches to avoid overcrowding the pan, cooking each batch until nicely browned and just cooked through, about 2-3 minutes per batch. Transfer the steak to a plate and keep warm.
- Sauté Garlic in Butter: In the same skillet, reduce heat to medium and melt the butter. Add the minced garlic and cook for about 30 seconds, stirring frequently, until fragrant but not browned.
- Make Cream Sauce: Pour in the heavy cream, scraping up any browned bits stuck to the skillet bottom for extra flavor. Allow the cream to simmer gently for 2-3 minutes until it starts to thicken slightly.
- Add Parmesan Cheese: Lower the heat to low and stir in the freshly grated Parmesan cheese. Continue stirring until the cheese fully melts and the sauce is smooth. Taste and adjust seasoning with salt and pepper as necessary.
- Toss Pasta in Sauce: Add the cooked rigatoni to the skillet and gently toss to fully coat the pasta with the creamy sauce. If the sauce becomes too thick, stir in reserved pasta water a tablespoon at a time to loosen it to your desired consistency.
- Combine Steak and Garnish: Let the steak rest for 3-5 minutes off the heat to retain juiciness, then add it back into the skillet with the sauced pasta. Stir to combine everything evenly. Finish with a sprinkle of fresh chopped parsley for brightness.
- Serve: Serve the Garlic Butter Steak Rigatoni hot, optionally with crusty bread or a side of garlic butter green beans for a complete meal.
Notes
- Use a microplane to grate the Parmesan cheese finely so it melts smoothly into the sauce without clumping.
- Let the steak rest before mixing it back with the pasta to keep it tender and juicy.
- Reserve some pasta water to loosen the sauce if it thickens too much.
- For extra veggies, add sautéed mushrooms or spinach before serving.
Keywords: Garlic Butter Steak Rigatoni, Creamy Steak Pasta, Easy Dinner, Family Favorite, Comfort Food