If you are craving a dish that combines rich, savory flavors with luxurious creaminess, the Garlic Butter Steak with Creamy Parmesan Rigatoni Recipe is an absolute winner to try. This recipe brings together tender, juicy cubes of steak seared to perfection in garlic butter, paired with rigatoni pasta swirled lovingly in a luscious Parmesan cream sauce. It’s comfort food elevated—simple enough for a weeknight but special enough to impress anyone you share it with. Each bite delivers a perfect balance of succulent meat, fragrant garlic, and cheesy, velvety rigatoni that feels like a warm hug plated beautifully.
Ingredients You’ll Need
The beauty of this Garlic Butter Steak with Creamy Parmesan Rigatoni Recipe lies in its straightforward ingredient list, each selected for its role in building layers of flavor and texture. From the hearty steak cubes to the fresh parsley garnish, these elements come together effortlessly to create a memorable meal.
- 1 pound steak (sirloin, ribeye, or top round): Choose a tender cut that caramelizes beautifully when seared for maximum juiciness.
- 1 teaspoon salt: Enhances the natural flavors of the steak and pasta.
- 1 teaspoon black pepper: Adds a subtle heat and depth to the steak seasoning.
- 1 tablespoon olive oil: Provides the perfect base to sear the steak, giving it a crispy crust.
- 3 tablespoons butter: Infuses rich, creamy notes during the garlic butter step.
- 4 cloves garlic, minced: The star aromatic that adds warmth and a fragrant punch.
- 12 ounces rigatoni pasta: Its ridged shape soaks up the creamy sauce wonderfully.
- 1 1/2 cups heavy cream: Creates the silky, rich foundation for the Parmesan sauce.
- 1 cup grated Parmesan cheese: Melted into the cream for that irresistible nutty and savory depth.
- 2 tablespoons chopped fresh parsley (optional): A fresh, green burst of color and mild earthiness to finish.
How to Make Garlic Butter Steak with Creamy Parmesan Rigatoni Recipe
Step 1: Prepare and Season the Steak
Start by patting your steak dry and cutting it into bite-sized cubes. This helps in getting a nice sear. Season the steak generously with salt and black pepper and let it rest for about 10 minutes. Giving the seasoning time to penetrate makes every bite flavorful and juicy.
Step 2: Sear the Steak Cubes
Heat olive oil in a large skillet over medium-high heat until shimmering. Add your steak pieces in a single layer, making sure not to overcrowd the pan. Sear the steak bites for 2 to 3 minutes on each side to develop a delightful crust. Once they’re browned and almost cooked through, remove them from the skillet and set aside.
Step 3: Make Garlic Butter and Recoat Steak
Lower the heat to medium and add butter to the same skillet along with the minced garlic. Stir together for about 30 to 60 seconds until the garlic becomes fragrant but not burnt. Return the seared steak cubes to the skillet, tossing them gently to coat fully in that rich garlic butter. This step amplifies flavor and adds a luscious glossy finish to the meat.
Step 4: Cook the Rigatoni Pasta
Bring a large pot of salted water to a boil and cook rigatoni according to the package directions until al dente. Before draining, save half a cup of the pasta cooking water—this precious liquid will help adjust the sauce’s consistency later. Drain the pasta carefully and set aside.
Step 5: Create the Creamy Parmesan Sauce
In a separate saucepan, gently warm the heavy cream over medium heat. Slowly whisk in the grated Parmesan cheese to melt it into a smooth, velvety sauce. If the sauce seems thick, add a splash of the reserved pasta water a little at a time until it reaches a luscious, pourable texture perfect for coating the rigatoni.
Step 6: Combine Pasta and Sauce, Serve
Toss the drained rigatoni with the creamy Parmesan sauce until every piece is evenly coated and glossy. Plate the pasta alongside or beneath the garlic butter steak bites. Sprinkle with freshly chopped parsley if you like a bit of color and herbaceous brightness. Serve this Garlic Butter Steak with Creamy Parmesan Rigatoni Recipe hot for the most irresistible experience.
How to Serve Garlic Butter Steak with Creamy Parmesan Rigatoni Recipe
Garnishes
A sprinkle of fresh parsley is my go-to to add a fresh pop of green and a mild earthy note that complements the richness beautifully. You might also try a few red pepper flakes for subtle heat or a zest of lemon to cut through the creaminess.
Side Dishes
Keep it simple with a crisp green salad dressed lightly in vinaigrette to contrast the creamy pasta. Roasted asparagus or steamed broccoli also make wonderful, colorful sides that bring a little crunch and nutrition to the plate.
Creative Ways to Present
For a family-style presentation, serve the rigatoni in a large shallow bowl with steak bites artfully scattered on top, garnished with parsley. For a more elegant touch, plate the pasta twirled into nests with steak cubes perched alongside, finishing with a drizzle of extra garlic butter from the skillet. Either way, presentation is simple but stunning.
Make Ahead and Storage
Storing Leftovers
You can store any leftovers of the Garlic Butter Steak with Creamy Parmesan Rigatoni Recipe in an airtight container in the refrigerator for up to 3 days. Be sure to let it cool to room temperature before sealing to keep textures intact as much as possible.
Freezing
This dish freezes okay, especially the steak and pasta components separately. Freeze them in separate containers and thaw overnight in the refrigerator before reheating to avoid losing any cream sauce texture.
Reheating
Reheat gently in a skillet over low heat, adding a splash of cream or milk to loosen the sauce if it thickens too much. Stir often to prevent sticking and to revive that silky sauce. Microwaving can work but be mindful of overcooking the steak pieces.
FAQs
Can I use a different type of pasta instead of rigatoni?
Absolutely! While rigatoni’s ridges hold the sauce beautifully, you can swap in penne, fusilli, or even fettuccine depending on your preference. Just adjust cooking time accordingly.
What cut of steak works best for this recipe?
Ribeye is wonderfully flavorful, sirloin is leaner but tender, and top round is a budget-friendly option that still cooks up nicely. Choose based on your taste and budget.
Is it necessary to save pasta water?
Yes, the starchy pasta water helps adjust the cream sauce’s consistency and helps it cling to the pasta for a perfect silky finish.
Can I prepare the sauce ahead of time?
You can make the Parmesan cream sauce ahead, but it may thicken upon cooling. Reheat it gently with a bit of extra cream or pasta water to restore its smooth texture.
How can I make this recipe dairy-free?
Try substituting butter with a dairy-free alternative, using coconut cream or a plant-based cream substitute, and employing a vegan Parmesan-style cheese. The flavor profile will change but still be delicious!
Final Thoughts
This Garlic Butter Steak with Creamy Parmesan Rigatoni Recipe is one of those dishes that feels like a special occasion every time you make it. It’s rich and indulgent without being complicated, bringing together simple ingredients in a way that tastes anything but ordinary. I hope you give this recipe a try soon and enjoy every creamy, garlicky, steak-filled bite as much as I do!
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Garlic Butter Steak with Creamy Parmesan Rigatoni Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Garlic Butter Steak with Creamy Parmesan Rigatoni recipe combines tender, seared steak bites coated in fragrant garlic butter with rich and creamy Parmesan-coated rigatoni pasta. Perfectly balanced with savory flavors and a hint of fresh parsley, this dish is an indulgent yet approachable meal ready in 35 minutes, serving four people.
Ingredients
Steak and Seasoning
- 1 pound steak (sirloin, ribeye, or top round), cut into cubes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 3 tablespoons butter
- 4 cloves garlic, minced
Pasta and Sauce
- 12 ounces rigatoni pasta
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Prepare the Steak: Pat the steak dry with paper towels and cut it into bite-sized cubes. Season the steak evenly with salt and black pepper, then let it sit for 10 minutes to enhance the flavor.
- Sear the Steak: Heat olive oil in a large skillet over medium-high heat. Add the steak bites in a single layer to ensure even cooking. Sear each side for 2 to 3 minutes until browned but still tender. Remove the steak from the skillet and set it aside.
- Make Garlic Butter: Lower the skillet heat to medium. Add the butter and minced garlic to the same skillet. Stir continuously for 30 to 60 seconds or until the garlic becomes fragrant and the butter has melted. Return the seared steak bites to the skillet and toss gently to coat them thoroughly in the garlic butter sauce.
- Cook Rigatoni: Bring a large pot of salted water to a boil. Cook the rigatoni pasta according to the package directions. Before draining, reserve half a cup of the pasta cooking water. Drain the rigatoni completely.
- Prepare Parmesan Sauce: In a separate saucepan, heat the heavy cream over medium heat until it begins to warm. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and melted. If the sauce is too thick, add a little reserved pasta water to loosen it to your desired consistency.
- Combine and Serve: Toss the cooked rigatoni with the creamy Parmesan sauce until the pasta is evenly coated. Plate the rigatoni alongside or topped with the garlic butter steak bites. Garnish with chopped fresh parsley if desired. Serve hot and enjoy your delicious meal.
Notes
- Use high-quality steak cuts like ribeye or sirloin for the best flavor and tenderness.
- Adjust garlic amount based on preference for stronger or milder garlic flavor.
- Reserve pasta water to help adjust sauce consistency and to better coat the pasta.
- Fresh parsley is optional but adds a fresh, vibrant contrast to the rich dish.
- If you prefer, substitute heavy cream with half-and-half for a lighter sauce, but it will be less creamy.
- Do not overcook the rigatoni; al dente texture pairs best with creamy sauce.
