Description
A rich and creamy Garlic Butter Steak Rigatoni that combines tender steak and pasta for a delightful family meal.
Ingredients
Scale
- 12 oz rigatoni
- 1 lb sirloin or ribeye steak, cubed
- 2 tbsp olive oil
- 3 tbsp butter
- 4 garlic cloves, minced
- 1 cup heavy cream
- ¾ cup freshly grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
- 2 tbsp chopped fresh parsley
- Optional: sautéed mushrooms or spinach
Instructions
- Bring a large pot of salted water to a boil. Cook rigatoni until just al dente. Reserve ½ cup pasta water, then drain.
- Heat olive oil in a large skillet over medium-high. Season steak with salt and pepper. Sear in two batches until browned and just cooked through. Remove to a plate.
- In the same skillet, melt butter. Add minced garlic and cook for 30 seconds until fragrant.
- Pour in heavy cream, scraping up browned bits. Simmer for 2–3 minutes until slightly thickened.
- Reduce heat to low. Stir in Parmesan until melted and smooth. Adjust seasoning.
- Add cooked rigatoni to the sauce. Stir gently to coat. Use pasta water if sauce thickens too much.
- Let steak rest for 3–5 minutes, then add back into the skillet. Stir and finish with fresh parsley.
- Serve hot with bread or a side of garlic butter green beans.
Notes
For best flavor and texture, serve immediately after cooking. Pair with garlic bread or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: steak, rigatoni, pasta, garlic butter, Italian recipe, creamy sauce