Description
This creamy garlic butter steak rigatoni recipe offers a luxurious and comforting meal perfect for any occasion. Tender steak cubes are seared and coated in a rich, velvety garlic butter sauce, then tossed with al dente rigatoni pasta.
Ingredients
Scale
- 1.5 to 2 pounds beef steak (sirloin, ribeye, or flank steak), cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 pound rigatoni pasta
- 1 tablespoon sea salt (for pasta water)
- 3 tablespoons unsalted butter
- 1 large shallot, finely diced
- 6–8 cloves garlic, minced
- ½ teaspoon red pepper flakes (optional)
- ½ cup dry white wine or chicken broth
- 1.5 cups heavy cream
- 2 ounces cream cheese, softened and cubed (optional)
- 1 cup freshly grated Parmesan cheese, plus more for serving
- ¼ cup fresh parsley, finely chopped, plus more for garnish
Instructions
- Pat steak dry, cut into 1-inch cubes, and season generously with salt and pepper.
- Boil a large pot of salted water; cook rigatoni to al dente according to package directions. Reserve 1 cup pasta water, then drain rigatoni.
- Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Sear steak in batches for 2-3 min per side until browned. Remove steak, cover with foil, and rest.
- Reduce heat to medium. Add remaining 3 tbsp butter to skillet. Sauté minced garlic for 1 min until fragrant. Deglaze pan with ½ cup dry white wine or chicken broth, scraping up browned bits. Simmer until reduced by half.
- Stir in 1.5 cups heavy cream and optional red pepper flakes. Simmer sauce for 3-5 min. Remove from heat, then whisk in 1 cup Parmesan cheese until smooth. Season sauce with salt and pepper. Stir in ¼ cup chopped parsley.
- Combine drained rigatoni, seared steak (and any juices), and sauce in the skillet. Toss well to coat. If sauce is too thick, add reserved pasta water, 1 tablespoon at a time, until desired consistency is reached. Adjust seasonings to taste.
- Serve immediately, garnished with extra Parmesan and fresh parsley.
Notes
- For best results, do not overcrowd the pan when searing the steak. Work in batches if necessary.
- Reserve pasta water is key for achieving the right sauce consistency.
- Adjust seasoning to your personal preference.
- This dish is best served immediately.
- Prep Time: 25 Minutes
- Cook Time: 35 Minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: Approximately 800-1000 (estimate, will vary based on exact ingredients)
- Sugar: Low
- Sodium: Moderate
- Fat: High
- Saturated Fat: High
- Unsaturated Fat: Moderate
- Trans Fat: 0g
- Carbohydrates: Moderate
- Fiber: Low
- Protein: High
- Cholesterol: High
Keywords: Creamy Garlic Butter Steak, Garlic Butter Steak Recipe, Easy Garlic Butter Steak, Pan-Seared Steak, Steak Rigatoni, Creamy Pasta