Garlic Butter Steak with Rigatoni
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There’s something magical about the combination of tender steak, velvety garlic butter sauce, and perfectly cooked rigatoni. This Garlic Butter Steak with Rigatoni is the perfect indulgent meal that feels fancy but is incredibly easy to prepare. Whether you’re cooking for a weeknight dinner or hosting a cozy dinner party, this dish is guaranteed to impress!

Let’s dive into this decadent recipe that combines the richness of steak with the comforting appeal of pasta.

Ingredients

Steak:

  • 1 lb (450g) sirloin or ribeye steak, cut into bite-sized pieces
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp smoked paprika (optional, for a hint of smoky flavor)

Garlic Butter Sauce:

  • 4 tbsp unsalted butter
  • 5 cloves garlic, minced
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • 1 tsp Italian seasoning
  • ¼ tsp red pepper flakes (optional, for some heat)
  • Salt and pepper to taste

For the Rigatoni:

  • 12 oz rigatoni pasta
  • Water for boiling
  • 1 tbsp salt (for pasta water)

Optional Garnishes:

  • Fresh parsley, chopped
  • Extra grated Parmesan cheese
  • Lemon wedges for serving

Instructions

1: Prepare the Steak

  1. Season the Steak: In a medium-sized bowl, toss the steak pieces with olive oil, salt, black pepper, and smoked paprika if using. Make sure each piece is well coated.
  2. Sear the Steak: Heat a large skillet over medium-high heat. Once hot, add the steak pieces in a single layer. Sear for about 2 minutes on each side until they develop a golden-brown crust.
    • Pro Tip: Avoid overcrowding the skillet to ensure even browning. Work in batches if needed.
  3. Remove and Rest: Transfer the cooked steak pieces to a plate and set aside.

2: Cook the Rigatoni

  1. Boil the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until al dente (typically 10-12 minutes).
  2. Reserve Pasta Water: Before draining, reserve 1 cup of the starchy pasta water to help with the sauce later.
  3. Drain and Set Aside: Drain the pasta and toss with a drizzle of olive oil to prevent sticking.

3: Make the Garlic Butter Sauce

  1. Melt the Butter: In the same skillet used for the steak, melt the butter over medium heat.
  2. Sauté the Garlic: Add the minced garlic and cook for 1-2 minutes until fragrant, stirring frequently to prevent burning.
  3. Create the Sauce Base: Slowly pour in the heavy cream while stirring. Bring the mixture to a gentle simmer.
  4. Add Parmesan and Seasoning: Stir in the grated Parmesan, Italian seasoning, and red pepper flakes (if using). Continue to simmer until the sauce thickens slightly, about 3-4 minutes. Adjust salt and pepper to taste.

4: Combine Everything

  1. Toss the Pasta: Add the cooked rigatoni to the skillet, tossing to coat each piece in the creamy garlic butter sauce.
  2. Reintroduce the Steak: Gently fold the cooked steak pieces back into the skillet. If the sauce is too thick, add reserved pasta water a little at a time until you reach your desired consistency.

5: Garnish and Serve

  1. Transfer the Garlic Butter Steak with Rigatoni to a serving platter or individual plates.
  2. Garnish with freshly chopped parsley, extra Parmesan cheese, and a squeeze of lemon juice if desired.
  3. Serve immediately and enjoy every luxurious bite!

Tips for Perfect Garlic Butter Steak with Rigatoni

  • Use Quality Steak: A well-marbled cut like ribeye or sirloin works best for tender and flavorful bites.
  • Don’t Overcook the Steak: Sear quickly and remove from heat to keep it juicy.
  • Pasta Water Magic: The starchy pasta water not only thins the sauce but also helps it cling to the rigatoni.
  • Fresh Garlic Over Pre-Minced: Freshly minced garlic gives the sauce a bolder, more aromatic flavor.

Storage Instructions

  1. Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  2. Reheating: Reheat gently on the stovetop or in the microwave, adding a splash of milk or cream to revive the sauce.
  3. Freezing: While the dish is best enjoyed fresh, you can freeze it for up to 2 months. Allow it to thaw overnight in the fridge before reheating.

Variations

  1. Add Veggies: Toss in sautéed mushrooms, spinach, or cherry tomatoes for extra nutrition and flavor.
  2. Swap Proteins: Try this recipe with shrimp, chicken, or even tofu for a different twist.
  3. Make It Spicy: Add more red pepper flakes or a pinch of cayenne pepper for a spicy kick.
  4. Low-Carb Option: Serve the garlic butter steak over zucchini noodles or cauliflower rice instead of rigatoni.

Nutrition Details (Per Serving)

  • Calories: 580
  • Protein: 30g
  • Carbohydrates: 45g
  • Fat: 30g
  • Fiber: 3g
  • Sugar: 2g

FAQ

Can I make this dish ahead of time?

Yes, you can prepare the steak and sauce in advance. Store them separately and combine with freshly cooked pasta just before serving for the best texture and flavor.

What can I use instead of rigatoni?

Any sturdy pasta like penne, ziti, or even pappardelle will work beautifully.

How do I know when the steak is done?

For medium-rare steak, the internal temperature should be around 135°F (57°C). Use a meat thermometer for accuracy.

Can I use milk instead of heavy cream?

While milk can work in a pinch, the sauce won’t be as rich and creamy. To mimic the creaminess, mix milk with a tablespoon of flour or cornstarch.

What wine pairs well with this dish?

A full-bodied red wine like Cabernet Sauvignon or a rich white wine like Chardonnay pairs wonderfully with the robust flavors.