Garlic Butter Steak Parmesan Rigatoni

Garlic Butter Steak with Creamy Parmesan Rigatoni is perfect for those nights when you crave something both comforting and luxurious This recipe brings together juicy steak bites coated in rich garlic butter and pairs them with creamy Parmesan rigatoni The result is a dish that tastes like it took hours but comes together quickly in your own kitchen

I first whipped this up on a chilly Friday and it instantly became the centerpiece of our dinner rotation My family loves it because everyone gets their favorite part—steak for the meat lovers and creamy pasta for the carb fans

Ingredients

• Steak pieces: Use sirloin ribeye or filet Choose a cut with good marbling for tender juicy results
• Olive oil: Helps sear the steak and adds depth Pick a quality extra virgin for a boost in flavor
• Unsalted butter: Both for the steak and pasta sauce Adds rich flavor Without salt you can control the taste
• Garlic: Freshly minced garlic gives bold savory notes Choose firm cloves for best flavor
• Salt and black pepper: Season liberally to bring out the steak’s flavor Use freshly ground black pepper if possible
• Rigatoni pasta: Holds the sauce perfectly Choose authentic Italian brands for great texture
• Heavy cream: Makes the Parmesan sauce extra rich and smooth Opt for cream with high butterfat for the silkiest results
• Grated Parmesan cheese: Melts into the cream for a nutty salty note Freshly grate for the best flavor and melting
• Italian seasoning: Adds herbal notes and warmth Pick blends with real dried basil and oregano
• Fresh parsley: Brightens the dish and adds color Use flat-leaf parsley for better flavor and look

Step-by-Step Instructions

Cook the Rigatoni:

Bring a big pot of water to a rolling boil and add enough salt to make it taste like the sea Drop in the rigatoni and stir once or twice to avoid sticking Cook until just al dente which means still slightly firm to the bite Drain well and set aside

Sear the Steak Bites:

Pat the steak pieces dry with a paper towel so you get a great crust Season generously with salt and black pepper In a large skillet heat olive oil over medium-high until shimmering Place steak pieces in a single layer without crowding Let them cook for about three minutes on the first side to build a deep golden sear Flip and cook two minutes more for medium rare Transfer to a plate and cover loosely with foil so they stay warm

Make the Garlic Butter:

Reduce the heat of your skillet to medium Add butter and wait a moment until it melts completely Toss in minced garlic and stir often for up to two minutes until it smells nutty and the garlic is pale golden Add steak bites back in and turn to coat Remove from pan so you have room to make the sauce

Build the Parmesan Cream Sauce:

Using the same skillet throw in another bit of butter and let it melt Sprinkle in the minced garlic for the sauce Stir for about a minute Pour in heavy cream and gently bring up the heat so the cream simmers Do not let it boil hard or it may split Keep stirring for two to three minutes as it thickens Gently sprinkle in grated Parmesan while stirring quickly so it melts into the sauce Finally shake in Italian seasoning and season with more salt and pepper to taste

Combine Pasta and Sauce:

Add the drained rigatoni to your skillet with the creamy Parmesan sauce Toss thoroughly so every piece is well coated Stir in chopped parsley for a fresh touch

Serve:

Divide creamy rigatoni among warm plates Scatter steak bites over the top Sprinkle more fresh parsley to finish

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I always reach for genuine Parmigiano Reggiano if I can—its nutty flavor makes the cream sauce unforgettable There is something so comforting about stirring that grated cheese in and watching it instantly melt into silk My daughter once helped sprinkle the cheese and now insists she gets that job every time

How to Store Leftovers

Keep leftovers in an airtight container in the fridge for up to three days Reheat gently in a skillet with a splash of cream to refresh the sauce Microwaving can be quick but use low power so the steak stays tender rather than rubbery

Easy Ingredient Swaps

If you do not have rigatoni any short pasta like penne or ziti works beautifully For a lighter version swap half and half for heavy cream and use chicken breast instead of steak If you prefer a sharper taste try Pecorino Romano in place of Parmesan

How to Serve It

Serve immediately after combining—this is when the sauce clings best I love to add a side of garlicky broccolini or a simple green salad with lemon vinaigrette Warm crusty bread helps mop up the last bits of that creamy sauce

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A Little History

Garlic butter steak is a classic steakhouse item but pairing it with pasta and cream sauce gives it Italian-American flair Rigatoni is beloved for its ability to hold rich sauces and Parmesan cream is a timeless companion to both pasta and steak There is something special about the blend of bold American flavors and Italian simplicity all in one comforting meal

Frequently Asked Questions

→ How do I cook the steak for optimal tenderness?

For juicy, tender steak bites, quickly sear pieces over medium-high heat in a single layer. Avoid overcooking; cook 2-3 minutes per side until browned and just cooked through, then rest before combining with the sauce.

→ Can I use a different pasta shape?

Absolutely! Penne, fettuccine, or any sturdy pasta hold the creamy sauce well. Adjust cooking times as needed for your chosen pasta shape.

→ What's the secret to a smooth Parmesan sauce?

Use freshly grated Parmesan and let it melt over gentle heat. Stir often to avoid clumping, and remove from heat if the sauce thickens too quickly.

→ How can I add more flavor?

Deglaze the pan with a splash of white wine after sautéing the garlic for a deeper flavor. A pinch of red pepper flakes adds gentle heat, if desired.

→ Is it possible to prepare components ahead of time?

You can cook pasta and prepare steak bites in advance. Assemble and reheat with the sauce just before serving for best texture and taste.

→ What garnishes work well?

Chopped fresh parsley provides color and bright flavor. More grated Parmesan or a drizzle of olive oil can finish the plate beautifully.