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.
Ingredients
1 lb ribeye or sirloin steak, cut into 1-inch cubes
3 tbsp salted butter, divided
4 cloves garlic, minced
1 tbsp olive oil
8 oz rigatoni pasta
1 cup heavy cream
1 cup freshly grated parmesan cheese
1 tsp salt, or to taste
½ tsp black pepper
1 tbsp chopped parsley, for garnish
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