# Components:
→ Pasta and Protein
01 - 8 ounces rigatoni pasta
02 - 1 pound steak (sirloin, ribeye, or tenderloin), cut into bite-sized cubes
→ Sauce and Seasoning
03 - 3 tablespoons unsalted butter
04 - 4 garlic cloves, minced
05 - 1 cup heavy cream
06 - 1 cup freshly grated Parmesan cheese
07 - 1 tablespoon olive oil
08 - Salt, to taste
09 - Black pepper, to taste
→ Garnish
10 - Chopped parsley (optional)
# Directions:
01 - Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook until al dente according to package directions. Drain and set aside.
02 - Heat olive oil in a large skillet over medium-high heat. Season steak cubes generously with salt and pepper. Sear the steak in a single layer, turning after 2–3 minutes per side, until browned and cooked to desired doneness. Remove steak from skillet and set aside.
03 - Reduce heat to medium and add unsalted butter to the same skillet. Once melted, sauté minced garlic for about 1 minute until fragrant.
04 - Pour heavy cream into the garlic butter, stirring to deglaze the skillet. Simmer for 2–3 minutes to slightly thicken.
05 - Gradually add freshly grated Parmesan cheese, stirring constantly until cheese melts and sauce becomes smooth. Adjust seasoning with salt and pepper if needed.
06 - Add drained rigatoni to the skillet. Toss to coat pasta evenly in the creamy garlic butter sauce.
07 - Return seared steak bites to the skillet and gently fold into the pasta mixture until evenly distributed.
08 - Transfer to serving plates and garnish with chopped parsley if desired. Serve warm.
