Save Garlic Butter Steak Parmesan Rigatoni is my go-to meal when I want something that feels truly special but takes only half an hour. Tender steak bites seared to perfection meet the creaminess of Parmesan and luscious butter, all twirled with perfectly cooked rigatoni. It is a dish that makes a weeknight taste like a celebration without hours in the kitchen.
I remember making it the first chilly night our new home finally felt cozy and it has been a repeat request ever since My daughter calls it her "restaurant pasta" and there are never any leftovers
Ingredients
- Rigatoni pasta: Eight ounces for the perfect bite and sauce hold Choose a robust pasta from an Italian brand for the best texture
- Steak: One pound of sirloin ribeye or tenderloin cubed Quality matters so look for good marbling and deep red color
- Unsalted butter: Three tablespoons to make a rich base Fresh butter really deepens the flavor
- Garlic cloves: Four minced for bright punch Fresh garlic beats anything from a jar
- Heavy cream: One cup brings silkiness and body Go for full-fat cream for the most decadent results
- Freshly grated Parmesan cheese: One cup for meltability and flavor Authentic Parmigiano Reggiano is best
- Olive oil: One tablespoon adds depth to the steak sear Use extra virgin for flavor
- Salt and pepper: As needed to perfectly season every layer Taste as you go for balance
- Chopped parsley: Optional for bright color and a fresh finish Select flat-leaf parsley over curly for better flavor
Instructions
- Cook the Rigatoni:
- Boil rigatoni in salted water until just al dente following the package time Drain and set aside This keeps the pasta bouncy not mushy
- Sear the Steak:
- Heat olive oil in a large skillet over medium-high Season steak cubes well with salt and pepper Sear for two to three minutes per side until browned and cooked through to your desired doneness Remove from pan and let rest
- Make the Garlic Butter Base:
- Lower heat to medium and add butter to the same skillet Once melted add minced garlic and sauté about one minute until fragrant but not browned Stir constantly to avoid burning
- Create the Cream Sauce:
- Pour in heavy cream Stir and let simmer two to three minutes until slightly thickened You want a slow bubble here Watch closely so the cream stays silky
- Melt the Parmesan:
- Gradually sprinkle in the Parmesan cheese stirring until fully melted and the sauce becomes smooth and velvety Taste and adjust with salt and pepper
- Combine Pasta and Sauce:
- Add drained rigatoni to the cream sauce Toss well until every piece is coated and glossy Take your time here for an even distribution
- Finish with Steak and Parsley:
- Gently fold the cooked steak back into the skillet Stir just to combine so the steak stays tender Sprinkle with chopped parsley if using Serve immediately for maximum creaminess
Save There is something special about freshly grated Parmesan once I started grating my cheese right before using the flavor transformed this dish At family gatherings someone always ends up sneaking extra cheese on top and it makes me smile every time
Storage Tips
Transfer leftovers to an airtight container and refrigerate for up to three days Reheat slowly on the stovetop with a splash of cream or milk Stir gently so the sauce stays creamy and the steak remains juicy Avoid microwaving as it can dry out the steak and split the sauce
Ingredient Substitutions
Short on steak Swap in cooked chicken or even sautéed mushrooms for a vegetarian touch No rigatoni Use penne or ziti Any sturdy tubular pasta works well Dairy free substitutions like coconut cream and vegan Parmesan will work in a pinch but the flavor will be milder
Serving Suggestions
Pair with a simple green salad and crusty bread for a complete meal Add sautéed spinach or mushrooms directly into the sauce for extra texture and color Serve with a glass of bold red wine and let the flavors shine
Cultural and Seasonal Touches
In Italy pairing steak with pasta is less traditional but this spin is pure comfort food With fresh summer herbs or a sprinkle of red pepper flakes for winter cozy nights you can adapt easily Roasted cherry tomatoes or spinach in spring brighten the dish while heartier mushrooms or peas are lovely in the fall
Save Every single time I make this for friends someone asks for the recipe The creaminess with the sharp Parmesan is always what guests remember most
Recipe FAQ
- → What cut of steak works best?
Sirloin, ribeye, or tenderloin are ideal for tenderness and flavor. Cut into bite-sized cubes for quick, even searing.
- → How do I make the sauce creamy and smooth?
Gradually melt freshly grated Parmesan into the simmering cream and garlic butter. Stir constantly for a silky sauce.
- → Can I add vegetables for extra color or texture?
Yes, sautéed mushrooms or spinach can be added to the sauce for enhanced flavor, texture, and visual appeal.
- → What’s the best way to reheat leftovers?
Reheat gently on the stove with a splash of cream or milk to refresh the sauce without drying out the pasta.
- → Is there a way to add extra heat?
Sprinkle in red pepper flakes or cracked black pepper to the sauce for a touch of spicy warmth.