Go Back
Garlic Butter Steak Parmesan Rigatoni served in a bowl garnished with parsley

Garlic Butter Steak Parmesan Rigatoni

This dish combines seared steak bites with garlic butter and a creamy Parmesan sauce over rigatoni for a quick and delicious meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Pasta
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

For the steak and pasta
  • 1.5 lbs sirloin or ribeye steak, cut into bite-size cubes Use a cut you prefer.
  • 1 tbsp olive oil
  • 12 oz rigatoni pasta Can swap for penne or fettuccine.
For the garlic butter sauce
  • 3 tbsp butter
  • 7 cloves garlic, minced 4 for steak, 3 for sauce
  • 1 cup heavy cream Alternative: half-and-half mixed with a little flour.
  • 1/2 cup beef broth (or chicken broth)
  • 1 cup freshly grated Parmesan cheese Use freshly grated for best results.
  • 1/2 tsp Italian seasoning
  • 1/2 cup reserved pasta water (as needed) Add gradually for desired sauce consistency.
  • salt & black pepper, to taste
  • Fresh parsley (optional garnish)
  • Extra Parmesan (optional garnish)
  • Red pepper flakes (optional garnish)

Method
 

Preparation
  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.
  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.
  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.
  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.
  5. Serve: Plate hot, garnish with parsley, extra Parmesan, and red pepper flakes if desired.

Notes

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.