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
Scale
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.
