why you will love this recipe

Garlic Butter Steak Rigatoni is a dish that combines tender steak with creamy pasta in a way that makes every bite memorable. You’ll love this recipe for its quick cooking time, making it perfect for weeknight dinners when you’re short on time but still want something delicious. It’s also a budget-friendly option, as it uses simple ingredients that are often already in your kitchen. Plus, it’s kid-approved! Your little ones will enjoy the rich and savory flavors, making it an ideal choice for family meals.

how to make Garlic Butter Steak Rigatoni (Easy & Creamy Family Favorite)

Step-by-step overview

Cook the Rigatoni: Start by bringing a large pot of salted water to a boil. Cook the rigatoni until it is just al dente, and be sure to reserve some pasta water for later.
Sear the Steak: In a large skillet, heat olive oil over medium-high heat. Season your cubed steak with salt and pepper, then sear it in batches until it’s browned and cooked through. Remove the steak from the skillet and set it aside.
Make the Sauce: In the same skillet, melt the butter and add the minced garlic. Cook it briefly until it’s fragrant, then pour in the heavy cream. Scrape up the browned bits from the pan and allow the mixture to simmer for a few minutes until slightly thickened.
Combine Pasta and Sauce: Lower the heat, then stir in the Parmesan cheese until it melts and you have a smooth sauce. Add the cooked rigatoni to the skillet, ensuring it’s well coated. If the sauce becomes too thick, use some reserved pasta water to adjust the consistency.
Finish the Dish: Let the steak rest for a few minutes before adding it back to the skillet. Stir to combine and finish with fresh chopped parsley on top.
Serve: Enjoy your Garlic Butter Steak Rigatoni hot, alongside garlic bread or a side of garlic butter green beans for a complete meal.

how to serve Garlic Butter Steak Rigatoni

Serve this creamy rigatoni warm with fresh parsley sprinkled on top. You can pair it with garlic bread for a satisfying meal or serve it with garlic butter green beans for some added vegetables. A simple side salad also complements the rich flavors nicely.

how to store Garlic Butter Steak Rigatoni

Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, simply reheat in a skillet over low heat. You may need to add a splash of cream or pasta water to bring back its creamy texture.

tips to make Garlic Butter Steak Rigatoni

Don’t Overcook the Pasta: Make sure to cook the rigatoni until it’s just al dente, as it will continue cooking in the sauce.
Choose the Right Steak: Sirloin or ribeye work best for this dish. Choose a cut that’s tender and flavorful.
Add Veggies: Feel free to include sautéed mushrooms or spinach for extra nutrition and flavor.

variation

You can easily customize this recipe by using different types of pasta, such as fettuccine or penne. You can also add in your favorite vegetables like bell peppers or zucchini to make the dish even heartier.

FAQs

1. Can I use a different type of meat?
Yes, you can substitute the steak with chicken breast or shrimp for a different flavor.

2. What if I don’t have heavy cream?
If you don’t have heavy cream, you can use half-and-half or a combination of milk and butter, though the sauce may be less rich.

3. Can I make this recipe ahead of time?
While it’s best enjoyed fresh, you can prepare the components in advance and assemble the dish just before serving to retain the best texture and flavor.

Garlic Butter Steak Rigatoni

A creamy and delicious pasta dish combining tender steak and rigatoni, perfect for quick weeknight dinners.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 600

Ingredients Method Notes

Ingredients

Pasta and Steak

12 oz Rigatoni Cook until just al dente
1 lb Cubed steak (Sirloin or ribeye) Choose a tender and flavorful cut
2 tbsp Olive oil For searing the steak

Sauce

4 tbsp Butter Melted for the sauce
4 cloves Minced garlic Cook briefly until fragrant
1 cup Heavy cream For a rich sauce
1 cup Parmesan cheese Grated, to create a smooth sauce
1 tbsp Fresh parsley Chopped, for garnish

Method

Cooking the Pasta

Bring a large pot of salted water to a boil. Cook the rigatoni until just al dente, reserving some pasta water for later.

Searing the Steak

In a large skillet, heat olive oil over medium-high heat. Season the cubed steak with salt and pepper, then sear it in batches until browned and cooked through. Remove from skillet and set aside.

Making the Sauce

In the same skillet, melt the butter and add minced garlic. Cook until fragrant, then pour in the heavy cream. Scrape browned bits from the pan and simmer for a few minutes until slightly thickened.

Combining Pasta and Sauce

Lower the heat, stir in the Parmesan cheese until melted, then add the cooked rigatoni, ensuring it is well coated. If the sauce is too thick, adjust with reserved pasta water.

Finishing the Dish

Let the steak rest for a few minutes before adding it back to the skillet. Stir to combine and finish with fresh chopped parsley on top.

Serving

Enjoy the Garlic Butter Steak Rigatoni hot, alongside garlic bread or a side of garlic butter green beans.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat, adding a splash of cream or pasta water to restore creaminess.