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Garlic Butter Steak Rigatoni

This creamy garlic butter steak rigatoni combines tender steak cubes and a rich Parmesan sauce with rigatoni pasta, creating a comforting weeknight meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta and Steak
  • 12 oz rigatoni Cook until just al dente
  • 1 lb sirloin or ribeye steak, cubed Choose sirloin for leaner option or ribeye for richness
  • 2 tbsp olive oil For searing steak
Sauce Ingredients
  • 3 tbsp butter For making garlic butter base
  • 4 cloves garlic, minced Cook until fragrant
  • 1 cup heavy cream Provides the creamy texture
  • ¾ cup freshly grated Parmesan cheese Melts smoother than pre-shredded
  • Salt to taste Salt For seasoning
  • Black pepper to taste Black pepper For seasoning
  • 2 tbsp chopped fresh parsley Fresh finish before serving
Optional Additions
  • as desired sautéed mushrooms or spinach For added nutrition and flavor

Method
 

Preparation
  1. Bring a large pot of salted water to a boil.
  2. Cook the rigatoni until just al dente, then reserve ½ cup pasta water and drain.
Cooking the Steak
  1. Heat olive oil in a large skillet over medium-high heat.
  2. Season the cubed steak with salt and black pepper and sear in two batches until browned.
  3. Transfer the seared steak to a plate.
Making the Sauce
  1. In the same skillet, melt butter and add minced garlic; cook for about 30 seconds.
  2. Pour in the heavy cream, scraping the bottom of the pan to release browned bits, and let simmer for 2-3 minutes.
  3. Reduce heat to low and stir in Parmesan until fully melted and glossy.
  4. Taste and adjust salt and pepper.
Combining Ingredients
  1. Add the drained rigatoni to the skillet and stir to coat.
  2. If the sauce thickens, add reserved pasta water a splash at a time until silky.
Final Touch
  1. Let the steak rest for 3-5 minutes before returning it to the skillet, stirring gently.
  2. Sprinkle chopped parsley before serving.

Notes

Serve hot with bread to soak up extra sauce. Store leftovers in an airtight container for 2-3 days.