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Garlic Butter Steak Rigatoni

A creamy and delicious pasta dish combining tender steak and rigatoni, perfect for quick weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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.