Description
A rich and indulgent dish featuring tender, perfectly seared garlic butter sirloin steak served alongside creamy Parmesan-coated rigatoni. This recipe beautifully combines the savory flavors of garlic butter with a luscious Parmesan cream sauce, enhanced by a hint of lemon and red pepper flakes for a balanced, comforting meal ready in just 30 minutes.
Ingredients
Scale
Pasta
- 12 ounces Rigatoni (or substitute with penne or fusilli)
- 1 teaspoon Kosher Salt
- ½ cup Reserved Pasta Water
Steak and Sauce
- 1 pound Sirloin Steak (substitute ribeye or filet mignon for more richness)
- 1 teaspoon Black Pepper
- 2 tablespoons Olive Oil
- 4 tablespoons Unsalted Butter
- 4 cloves Garlic, minced
- 1 cup Heavy Cream
- 1 cup Freshly Grated Parmesan Cheese
- 1 tablespoon Lemon Juice
- ½ teaspoon Red Pepper Flakes (optional)
- 2 tablespoons Chopped Fresh Parsley (for garnish)
Instructions
- Cook the Rigatoni: Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to package instructions until al dente, about 10-12 minutes. Before draining, reserve ½ cup of the pasta water for the sauce. Drain and set aside.
- Prepare and Sear the Steak: Pat the sirloin steak dry and season both sides generously with kosher salt and freshly ground black pepper. Heat olive oil in a large skillet over medium-high heat. Once hot, add the steak and sear for 2-3 minutes per side until browned and medium-rare. Remove steak from skillet and rest on a plate.
- Make Garlic Butter: Reduce the skillet heat to medium. Add unsalted butter and let it melt and bubble. Stir in minced garlic and cook for about 30 seconds until fragrant but not burnt. Return the steak to the skillet and toss to coat thoroughly in the garlic butter.
- Prepare Parmesan Cream Sauce: In a separate saucepan over medium heat, gently warm the heavy cream. Gradually whisk in freshly grated Parmesan cheese until smooth and creamy. Season with pinch of salt and pepper. If the sauce is too thick, slowly add reserved pasta water to reach desired consistency.
- Combine Pasta and Sauce: Add the cooked rigatoni to the saucepan with the Parmesan cream sauce. Stir well to ensure each pasta piece is coated. Add lemon juice and red pepper flakes if using, mixing thoroughly to balance the flavors.
- Serve: Plate the creamy Parmesan rigatoni and top with slices of the garlic butter-coated steak. Garnish with chopped fresh parsley and extra Parmesan cheese for a fresh and flavorful finish. Serve hot for optimal indulgence.
Notes
- Reserve pasta water before draining to adjust sauce consistency for a silky texture.
- Use freshly grated Parmesan cheese for best flavor and smooth sauce.
- Sear steak only until medium-rare to keep it tender and juicy; cook longer for preferred doneness.
- Red pepper flakes add mild heat—adjust or omit based on your spice preference.
- Lemon juice brightens the richness of the cream sauce and balances flavors.
- Let the steak rest after searing to retain juices and enhance tenderness.
