introduction
This dish mixes seared steak bites, garlic butter, and a creamy Parmesan sauce with rigatoni. It cooks fast and tastes rich. If you like simple steak pastas, try the garlic butter steak tips with penne for a similar idea.
why make this recipe
You get tender steak and a silky cheese sauce in one pan. It is quick for weeknights and still feels like a treat. The flavors are bold but the steps stay simple.
how to make Garlic Butter Steak Parmesan Rigatoni
Follow the steps below. Work in order so the steak stays juicy and the sauce stays smooth.
Ingredients :
- 1.5 lbs sirloin or ribeye steak, cut into bite-size cubes
- 1 tbsp olive oil
- 3 tbsp butter
- 4 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- Salt, to taste
- 12 oz rigatoni pasta
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup beef broth (or chicken broth)
- 1 cup freshly grated Parmesan cheese
- 1/2 tsp Italian seasoning
- 1/2 cup reserved pasta water (as needed)
- Salt & black pepper, to taste
- Fresh parsley (optional garnish)
- Extra Parmesan (optional garnish)
- Red pepper flakes (optional garnish)
Directions :
Step 1: Cook the Rigatoni. Bring a large pot of salted water to a boil. Cook rigatoni until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
Step 2: Sear the Steak Bites. Pat steak dry and season with salt, pepper, and smoked paprika. Heat olive oil in a large skillet over medium-high heat. Sear steak bites for 2–3 minutes per side until deeply browned. Reduce heat to medium, add butter and garlic, and toss steak until coated and fragrant for about 30 seconds. Remove steak from skillet and set aside.
Step 3: Make the Garlic Parmesan Sauce. In the same skillet, melt butter and sauté garlic until fragrant. Pour in beef broth and heavy cream, stirring to deglaze the pan. Simmer gently for 2–3 minutes. Stir in Parmesan and Italian seasoning until smooth and creamy.
Step 4: Combine. Add cooked rigatoni to the sauce and toss to coat. Return steak bites (and any juices) to the skillet. Add reserved pasta water a little at a time until the sauce is silky and clings to the pasta.
Step 5: Serve. Plate hot, garnish with parsley, extra Parmesan, and red pepper flakes if desired.
how to serve Garlic Butter Steak Parmesan Rigatoni
Serve hot on deep plates so the sauce stays with the pasta. Add extra Parmesan and fresh parsley on top. A simple green salad and crusty bread go well with the dish.
how to store Garlic Butter Steak Parmesan Rigatoni
Cool the pasta to room temperature within two hours. Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat with a splash of broth or cream to loosen the sauce. Do not freeze cream-based sauces; they may separate.
tips to make Garlic Butter Steak Parmesan Rigatoni
- Pat the steak dry before searing for a better brown crust.
- Use hot pan and do not crowd the steak so bites brown, not steam.
- Add pasta water little by little to reach a silky sauce.
- Use freshly grated Parmesan for best melt and flavor.
- For a richer steak flavor try a ribeye and see a similar method in this buttery garlic ribeye steak recipe.
variation (if any)
- Swap rigatoni for penne, fettuccine, or pappardelle.
- Use chicken or mushrooms instead of steak for a different protein.
- Add spinach or sun-dried tomatoes for color and extra flavor.
- Stir in a bit of cream cheese for a thicker, richer sauce.
FAQs
Q: Can I use a different cut of steak?
A: Yes. Sirloin and ribeye work well. Choose a cut you like and slice into bite-size cubes.
Q: Can I make this without heavy cream?
A: You can use half-and-half mixed with a little flour to thicken, but the sauce will be less rich.
Q: How do I keep the steak tender?
A: Do not overcook the steak. Sear on high heat quickly and finish in the sauce briefly to keep it juicy.
Q: Can I prepare this ahead?
A: Cook the pasta and steak separately and store in the fridge. Reheat and combine with sauce just before serving for best texture.
Q: What if the sauce is too thin?
A: Let it simmer a little longer to reduce, or stir in more Parmesan to thicken.
Conclusion
For another take on garlic butter steak with rigatoni and lots of cheese, see Cheesy Garlic Butter Steak with Rigatoni in Four-Cheese Sauce.
Garlic Butter Steak Parmesan Rigatoni
Ingredients
Method
- Cook the Rigatoni: Bring a large pot of salted water to a boil. Cook rigatoni until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
- Sear the Steak Bites: Pat steak dry and season with salt, pepper, and smoked paprika. Heat olive oil in a large skillet over medium-high heat. Sear steak bites for 2–3 minutes per side until deeply browned. Reduce heat to medium, add butter and garlic, and toss steak until coated and fragrant for about 30 seconds. Remove steak from skillet and set aside.
- Make the Garlic Parmesan Sauce: In the same skillet, melt butter and sauté garlic until fragrant. Pour in beef broth and heavy cream, stirring to deglaze the pan. Simmer gently for 2–3 minutes. Stir in Parmesan and Italian seasoning until smooth and creamy.
- Combine: Add cooked rigatoni to the sauce and toss to coat. Return steak bites (and any juices) to the skillet. Add reserved pasta water a little at a time until the sauce is silky and clings to the pasta.
- Serve: Plate hot, garnish with parsley, extra Parmesan, and red pepper flakes if desired.