Garlic Butter Steak Rigatoni
This Garlic Butter Steak Rigatoni balances rich cream, seared steak, and garlicky butter into a sauce that clings to every ridged tube of pasta. A fast, family-friendly meal that feels gourmet.
Ingredients
Pasta and Steak
- 12 oz rigatoni
- 1 lb sirloin or ribeye steak, cubed Choose a cut with good marbling for juiciness.
Sauce Components
- 2 tbsp olive oil
- 3 tbsp butter Use unsalted for better control of seasoning.
- 4 cloves garlic, minced Use fresh garlic for best aroma.
- 1 cup heavy cream Use at least 30% fat for best texture.
- ¾ cup freshly grated Parmesan cheese Grate fresh for smooth melting.
- 2 tbsp chopped fresh parsley For garnish.
- Optional sautéed mushrooms or spinach Can be added for extra flavor and nutrition.
Instructions
Preparation
- Bring a large pot of salted water to a boil and cook rigatoni until just al dente. Reserve ½ cup pasta water, drain the pasta and set aside.
- Pat steak cubes dry and season with salt and pepper. In a large skillet, heat olive oil over medium-high and sear steak in batches until brown.
Cooking the Sauce
- In the same skillet, melt butter and add minced garlic briefly, stirring until fragrant.
- Pour in heavy cream, scrape up browned bits, and bring to a gentle simmer. Let it reduce until thickened.
- Lower heat fully, then stir in Parmesan until melted and smooth. Adjust seasoning as needed.
Combine and Serve
- Add cooked rigatoni to the sauce and stir gently to coat, using reserved pasta water if needed.
- Let steak rest for 3–5 minutes, then add back to the skillet and finish with parsley.
- Serve immediately with crusty bread or garlic butter green beans.
Notes
For best results, use room-temperature steak. Store leftovers in an airtight container for up to 3 days in the refrigerator.