Garlic Butter Steak Rigatoni
This rich and creamy Garlic Butter Steak Rigatoni combines tender seared steak with a silky garlic-butter cream sauce, perfect for a weeknight meal.
Ingredients
For the Base
- 12 oz rigatoni Can substitute with penne or ziti.
- Salt, to taste
- ½ cup reserved pasta water Set aside after cooking.
For the Steak
- 1 lb sirloin or ribeye steak, cubed Ribeye offers more rich flavor, sirloin is budget-friendly.
- 2 tbsp olive oil For searing the steak.
- Black pepper, to taste
- Salt, to taste
For the Sauce
- 3 tbsp butter
- 4 cloves garlic, minced Use freshly minced for best flavor.
- 1 cup heavy cream Can substitute with half-and-half for a lighter version.
- ¾ cup freshly grated Parmesan cheese Pre-grated can be used but may not melt as smoothly.
To Finish & Serve
- 2 tbsp chopped fresh parsley Adds freshness.
- Optional: sautéed mushrooms or spinach
- Serve hot with bread or garlic butter green beans
Instructions
Cook the rigatoni
- Bring a large pot of salted water to a boil.
- Cook 12 oz rigatoni until just al dente according to package directions.
- Reserve ½ cup pasta water, then drain the rigatoni.
Season and sear the steak
- Heat 2 tbsp olive oil in a large skillet over medium-high heat.
- Season cubed steak with salt and black pepper.
- Sear the steak in two batches, cooking until browned and just cooked through.
- Remove the steak to a plate and set aside.
Make the garlic butter base
- In the same skillet, reduce heat to medium and melt 3 tbsp butter.
- Add 4 minced garlic cloves and cook for 30 seconds until fragrant.
Add the cream and scrape up browned bits
- Pour in 1 cup heavy cream, scraping the bottom of the pan to loosen browned bits.
- Simmer for 2–3 minutes until the cream is slightly thickened.
Finish the sauce with Parmesan
- Reduce heat to low and stir in freshly grated Parmesan cheese until melted and smooth.
- Taste and adjust salt and pepper as necessary.
Combine pasta and sauce
- Add the cooked rigatoni to the skillet and stir gently to coat the pasta in sauce.
- Add reserved pasta water gradually to reach desired sauce consistency.
Rest steak and finish
- Let the seared steak rest for 3–5 minutes before adding it back to the skillet.
- Add the steak back into the pasta, stir gently, and finish with chopped parsley.
Notes
For best results, use freshly grated cheese and allow the steak to rest before combining with pasta to keep it tender.