What do you get when you pair juicy seared steak bites with a dreamy, cheesy pasta sauce? A dinner that might just steal the spotlight at your table. Garlic Butter Steak with Creamy Parmesan Rigatoni is all about contrast: bold, savory bites of tender steak meet rich, velvety rigatoni in a parmesan-kissed sauce that clings to every curve of the pasta.

Whether you’re hosting or just craving comfort food that doesn’t hold back, this combo hits the sweet spot. It’s indulgent without being fussy, and the kind of meal you’ll remember long after the plates are cleared.

Preparation Phase & Tools to Use

Before diving into this rich and hearty dish, you’ll want to prep smart. Quality tools make a noticeable difference, especially when dealing with proteins and cream-based sauces.

Cast Iron Skillet: For those golden-brown, crusty sear marks on your steak bites, a cast iron skillet retains heat evenly and responds beautifully to high-heat cooking.

Saucepan: A medium-sized saucepan is essential for the creamy parmesan sauce. It allows gentle simmering without scorching the dairy.

Tongs & Wooden Spoon: Tongs give you full control while turning the steak cubes without piercing them (and losing juices). A wooden spoon is your best bet for stirring the sauce smoothly.

Sharp Chef’s Knife: A precise knife is necessary for cleanly cubing the steak and prepping fresh herbs.

Colander & Pasta Pot: For perfectly cooked rigatoni, a large pot of salted boiling water and a colander for quick draining are key.

Get everything in place before you start cooking, and this satisfying dinner comes together fast and fuss-free.

Ingredients for the Garlic Butter Steak with Creamy Parmesan Rigatoni

Here’s what brings this hearty, indulgent dish to life:

Ribeye or Sirloin Steak: These cuts balance tenderness and flavor. Ribeye gives more marbling, while sirloin offers a leaner but still juicy bite.

Salted Butter: Adds a rich base for searing and builds the savory garlic butter finish.

Fresh Garlic: The aroma and depth of flavor from fresh minced garlic infuse the butter and steak with irresistible warmth.

Olive Oil: Helps raise the smoke point when searing, ensuring golden edges on the steak bites without burning the butter.

Rigatoni Pasta: A chunky pasta shape that holds up well to thick sauces and soaks up all the creamy parmesan goodness.

Heavy Cream: Lends body and velvety texture to the sauce, making every bite feel luxurious.

Parmesan Cheese: Freshly grated is best. It melts smoothly and brings a nutty sharpness that defines the sauce.

Black Pepper & Salt: Essential seasonings that highlight the richness of both steak and sauce.

Chopped Parsley: A touch of green brightness that contrasts with the savory notes and rounds out the dish.

How To Make the Garlic Butter Steak with Creamy Parmesan Rigatoni

Step 1: Prep the Steak

Cut your steak into 1-inch cubes and pat them dry with a paper towel. Season generously with salt and black pepper. This step ensures even browning and a flavorful crust.

Step 2: Sear to Perfection

Heat olive oil and half the butter in a cast iron skillet over high heat. Add the steak in a single layer and sear undisturbed for about 2-3 minutes. Flip and sear the other side until browned and medium rare. Remove from heat and set aside.

Step 3: Boil the Rigatoni

Bring a large pot of salted water to a boil. Cook rigatoni according to package directions until al dente. Drain and set aside, reserving a bit of pasta water.

Step 4: Make the Creamy Sauce

In a saucepan, melt the remaining butter and sauté the garlic over medium-low heat until fragrant. Pour in the heavy cream, letting it simmer for 3-4 minutes. Stir in the parmesan and whisk until the sauce thickens. Season with salt and pepper to taste.

Step 5: Combine Pasta and Sauce

Toss the cooked rigatoni into the sauce, coating every tube evenly. Add a splash of reserved pasta water if needed to loosen the sauce.

Step 6: Plate and Finish

Serve the creamy rigatoni alongside or under a generous portion of garlic butter steak bites. Sprinkle chopped parsley over the top and enjoy hot.

How to Serve and Store Garlic Butter Steak with Creamy Parmesan Rigatoni

This dish is best served hot, right off the skillet and stove. Pair it with a crisp green salad or roasted asparagus for balance. For a bit of contrast, a squeeze of lemon over the steak adds brightness to each bite. Serve the pasta family-style or plate individually with steak piled generously on top.

For storing leftovers, transfer both steak and pasta to separate airtight containers. This keeps the textures from blending too much. The pasta will hold well for up to 3 days in the fridge, and the steak stays best for 2-3 days. Reheat the pasta on the stove with a splash of cream or milk, and warm the steak gently in a skillet to preserve its tenderness.

Frequently Asked Questions

What cut of steak works best for this recipe?

Ribeye and sirloin are ideal for their tenderness and flavor. If you want more richness, go with ribeye. For a leaner bite, sirloin is great.

Can I use another type of pasta?

Absolutely. Penne, shells, or fettuccine would all work well, but rigatoni holds creamy sauces especially well thanks to its wide shape and ridges.

Can I substitute half-and-half for heavy cream?

You can, but the sauce won’t be as rich or thick. If you go this route, let it reduce a bit longer and use extra parmesan to thicken.

How do I prevent the steak from overcooking when reheating?

Avoid the microwave. Instead, reheat the steak in a skillet over low heat or warm it gently in the oven, covered with foil.

Can I make the sauce ahead of time?

Yes, but it’s best fresh. If you must prep in advance, store it separately and reheat slowly on the stove, whisking to bring back the creamy texture.

Is this dish freezer-friendly?

The steak freezes better than the pasta. If freezing, store the cooked steak bites separately. The cream sauce may split upon thawing, so it’s best to make fresh pasta when ready to serve.

Want More Steak and Pasta Dinner Ideas?

If you’re loving the combination of rich protein and creamy pasta, here are more dishes from LadyPlate to inspire your next crave-worthy meal:

Try the Beef and Rotini in Garlic Parmesan Sauce for a close cousin to this rigatoni recipe, with spiral pasta that clings to every drop of sauce. Or explore something with a twist like One Skillet Spicy Garlic Butter Parmesan Steak Pasta, which brings heat and depth in every forkful.

If you’re a fan of more rustic, baked comfort, the Best Baked Cream Cheese Spaghetti offers a creamy, casserole-style version of your favorite pasta dinner.

For pasta and bold sauces combined in one-pan ease, don’t miss the Beef and Bowtie Pasta with Alfredo Sauce.

Pin and Tell Me How Yours Turned Out

You can save this to your steak or pasta dinner boards for easy reference. Just tap the Pin button.

If you made it, I’d genuinely love to hear your thoughts. Did you use ribeye or sirloin? Did you add a twist to the parmesan sauce? Drop a comment below and share!

Want even more everyday indulgence? I share daily recipes and inspiration over on my Pinterest @LadyPlate.

Garlic Butter Steak with Creamy Parmesan Rigatoni

Author: Julia Koch
Total Time: 30 minutes
Yield: 4 servings

Print Recipe

Description

Garlic Butter Steak with Creamy Parmesan Rigatoni is a luxurious dinner that combines golden-seared steak bites with rich, velvety pasta. The creamy parmesan sauce clings to rigatoni perfectly, while juicy ribeye or sirloin cubes add bold, savory flavor. It’s comfort food with a gourmet twist—great for dinner parties or indulgent weeknights.

Instructions

1. Cut the steak into 1-inch cubes and pat dry. Season with salt and pepper.

2. Heat 1 tbsp olive oil and 1½ tbsp butter in a cast iron skillet over high heat.

3. Sear steak cubes for 2-3 minutes undisturbed, flip and cook until golden brown. Set aside.

4. Bring a large pot of salted water to boil. Cook rigatoni to al dente. Drain, reserving ½ cup pasta water.

5. In a saucepan, melt remaining 1½ tbsp butter. Add garlic and cook over medium-low until fragrant.

6. Pour in heavy cream, simmer 3-4 minutes. Whisk in parmesan until thickened. Season with salt and pepper.

7. Toss cooked rigatoni into the sauce. Add pasta water as needed to loosen.

8. Serve pasta with steak bites on top or alongside. Garnish with chopped parsley.

Notes

Make sure the steak is dry before searing to get a nice crust.

Use freshly grated parmesan for a smooth, melty sauce—pre-shredded doesn’t melt as well.

Add pasta water slowly to adjust sauce texture without thinning it too much.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: American-Italian

Nutrition

Serving Size: 1 portion
Calories: 615
Sugar: 1g
Sodium: 580mg
Fat: 38g
Saturated Fat: 20g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 38g
Cholesterol: 150mg

Keywords: garlic butter steak, creamy rigatoni, parmesan pasta