Garlic Butter Steak Parmesan Rigatoni

This garlic butter steak Parmesan rigatoni is the weeknight dinner I pull out when I want something extra cozy and truly satisfying. The steak sears up juicy and golden, the rigatoni clings to a silky garlic cream sauce, and those layers of Parmesan really bring the whole thing together. It hits all the cravings for decadence without taking hours in the kitchen.

Every time I serve this my family lights up I first threw it together on a rainy night when we wanted something special and now it is requested whenever comfort food is in order

Ingredients

• Rigatoni pasta: this tubular shape holds onto every drop of creamy sauce Choose a quality brand for texture that holds up
• Steak: sirloin ribeye or tenderloin work wonderfully Pick marbled pieces for the juiciest and most flavorful bites
• Unsalted butter: delivers richness and blends into the sauce for a silky mouthfeel Opt for European-style butter if available for deeper flavor
• Garlic: fresh cloves give the best punchy aroma and depth Mince right before cooking for maximum flavor
• Heavy cream: builds a luxurious creamy sauce Use the freshest cream you can find
• Freshly grated Parmesan cheese: melts beautifully and brings savory umami Pre-grated versions can clump so grate your own for best results
• Olive oil: helps create a beautiful sear on the steak Look for one with a robust flavor
• Salt and pepper: bring out all the other flavors Freshly cracked pepper makes a big difference
• Chopped parsley: optional but adds a burst of color and a pop of freshness Use flat leaf for flavor

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of salted water to a boil Add your rigatoni and cook according to package instructions until just al dente Drain well and set aside but do not rinse so the sauce will stick better

Sear the Steak:

Heat olive oil in a large skillet over medium-high Season the steak pieces generously with salt and pepper Add to the hot skillet in a single layer Sear for about two to three minutes per side until each piece forms a deep golden crust and is cooked to your preferred doneness Remove to a plate and set aside but keep all the browned bits in the skillet

Make the Garlic Butter Sauce:

Lower the heat to medium Add the butter to the same skillet Let it melt slowly to soak up steak drippings Stir in the minced garlic Sauté for about one minute until the garlic is aromatic but not browned

Simmer the Cream Sauce:

Pour in the heavy cream Stir to blend with the garlic and butter Bring to a gentle simmer so the sauce thickens slightly After two to three minutes it should be glossy and just thick enough to coat a spoon

Add the Parmesan:

Gradually sprinkle in the freshly grated Parmesan Stir the sauce as you add so the cheese melts evenly Check for seasoning and add more salt and pepper as needed

Combine Pasta and Steak:

Return the drained rigatoni to the skillet Toss gently until every piece of pasta is coated with sauce Add the steak bites back in Stir just enough to combine and warm through

Finish and Serve:

Sprinkle with chopped parsley if you like Serve the pasta warm in big bowls making sure every portion gets generous steak and sauce

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Hands down my favorite part is the steak The way it soaks up the garlic butter and still stays juicy reminds me of cooking big family Sunday meals where everyone fought for the best pieces I cannot serve this without thinking of those crowded happy kitchen moments

Storage Tips

Keep leftovers in an airtight container in the fridge for up to three days Reheat gently on the stovetop with a splash of cream or milk to bring the sauce back to its original creamy state The steak stays surprisingly tender this way

Ingredient Substitutions

If you do not have rigatoni use penne or ziti You can swap heavy cream for half and half in a pinch though the sauce will be a little lighter For steak chicken or even large mushrooms will work if you need a different protein

Serving Suggestions

This pasta begs for a simple side salad with tangy vinaigrette or some blistered green beans Warm crusty bread is always welcome to mop up the leftover sauce I sometimes set out a little bowl of red pepper flakes so everyone can add a pinch of heat

Cultural and Historical Context

Rigatoni is classic in Italian-American kitchens but the addition of steak and a creamy Parmesan sauce is very much a modern twist This sort of dish often pops up at family celebrations because it offers both the hearty comfort of pasta and the special-occasion touch of steak

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Common Questions

→ What type of steak works best for this dish?

Sirloin, ribeye, or tenderloin are all excellent choices, as they're tender and cook quickly when cut into bite-sized pieces.

→ Can I use a different pasta instead of rigatoni?

Yes, penne or ziti can be substituted for rigatoni, as their shape also holds creamy sauces well.

→ How can I add more flavor to the sauce?

Try adding a pinch of red pepper flakes or sautéed mushrooms and spinach for more depth and color.

→ What's the best way to reheat leftovers?

Warm gently on the stove with a splash of cream or milk to refresh the sauce without drying it out.

→ Is this dish suitable for meal prep?

Absolutely. Store in an airtight container and refrigerate for up to 3 days. Reheat slowly to maintain creaminess.