Garlic Butter Steak Parmesan Rigatoni (Print Version)
# Ingredients:
→ Steak Preparation
01 -
450 g steak (sirloin, ribeye, or filet), trimmed and cut into bite-sized pieces
02 -
2 tablespoons olive oil
03 -
2 tablespoons unsalted butter
04 -
3 garlic cloves, finely minced
05 -
Salt, to taste
06 -
Freshly ground black pepper, to taste
→ Pasta and Sauce
07 -
300 g rigatoni pasta
08 -
2 tablespoons unsalted butter
09 -
2 garlic cloves, finely minced
10 -
360 ml heavy cream
11 -
75 g Parmesan cheese, freshly grated
12 -
0.5 teaspoon Italian seasoning
13 -
Salt, to taste
14 -
Freshly ground black pepper, to taste
15 -
2 tablespoons chopped fresh parsley, plus more for garnish
# Instructions:
01 -
Bring a large pot of salted water to a rolling boil. Add rigatoni and cook according to packet directions until al dente. Drain thoroughly and set aside.
02 -
Season steak pieces evenly with salt and black pepper. Heat olive oil in a large skillet over medium-high. Add steak in a single layer and sear undisturbed for 2–3 minutes per side until browned and cooked as desired. Transfer steak to a warm plate and set aside.
03 -
Reduce heat to medium. In the same skillet, melt the butter. Add minced garlic and sauté for 1–2 minutes until aromatic. Return the steak bites to the skillet, toss to coat with garlic butter, then promptly remove steak bites and keep warm.
04 -
In the same skillet, melt the remaining butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in heavy cream and bring to a gentle simmer, cooking 2–3 minutes while stirring often.
05 -
Add Parmesan cheese and Italian seasoning to the sauce, stirring to combine until the cheese is fully melted and the sauce begins to thicken slightly. Adjust with salt and black pepper to taste.
06 -
Introduce cooked rigatoni to the skillet. Gently toss to evenly coat pasta in the sauce. Stir in chopped parsley.
07 -
Arrange creamy Parmesan rigatoni on serving plates. Top with garlic butter steak bites and garnish generously with additional parsley. Serve immediately.
# Notes:
01 -
For optimal results, freshly grate Parmesan cheese to ensure a smooth and flavorful sauce.
02 -
Deglazing the skillet with a splash of dry white wine before adding cream intensifies the flavor.
03 -
Rigatoni can be replaced with penne, fettuccine, or a preferred pasta shape.