Garlic Butter Steak With Creamy Parmesan Rigatoni Recipe

I sear juicy steak bites in garlic butter and coat rigatoni in a silky Parmesan cream for a Parmesan Rigatoni that uses one simple trick to achieve restaurant-quality results.

I never thought a weeknight could feel this fancy until I made Garlic Butter Steak With Creamy Parmesan Rigatoni. I throw seared steak and rigatoni together and the bowl somehow turns into a restaurant moment that I did not earn, but I’ll take it.

It’s bold, a little indulgent, but weirdly easy to pull off when you’re barely awake after work. If you’re into Steak Dishes Dinners Meals or want an excuse to make Parmesan Rigatoni, this dish will make you pause, smile, and maybe call someone over last minute.

I always mess up plating but somehow it still disappears fast.

Ingredients

• Rigatoni, hearty tube pasta, mostly carbs and some fiber, great for soaking up sauce.
• Steak, rich in protein and iron, adds savory depth but can be high in fat.
• Garlic, punchy and aromatic, offers antioxidants and a bold, slightly sweet flavor when cooked.
• Butter, gives silky richness and mouthfeel, mostly saturated fat so use with moderation.
• Parmesan, salty umami punch, high in protein and calcium, a little goes a long way.
• Heavy cream, makes sauce velvety and rich, mostly fat so its calorie dense.
• Lemon juice, optional, brightens flavors with acidity and cuts through richness nicely.

Ingredient Quantities

• 12 oz rigatoni (about 3/4 lb)
• 1 lb steak, sirloin or ribeye cut into 1 inch cubes
• Kosher salt and freshly ground black pepper to taste
• 2 tbsp olive oil
• 4 tbsp unsalted butter divided (about 1/4 cup)
• 4 garlic cloves minced, divided
• 1 small shallot finely chopped
• 1 cup heavy cream
• 1/2 cup low sodium chicken broth
• 1 1/2 cups freshly grated Parmesan cheese plus more for serving
• 1/4 tsp red pepper flakes optional
• 1 tbsp fresh lemon juice optional
• 1 tbsp chopped fresh parsley for garnish
• 1 tsp fresh thyme leaves or 1 small sprig rosemary optional

How to Make this

1. Bring a large pot of salted water to a rolling boil and cook 12 oz rigatoni until just al dente (follow package, usually 9 to 11 min); before draining, scoop out and reserve 1 cup pasta water, then drain and set pasta aside.

2. Pat 1 lb steak cubes dry, season generously with kosher salt and freshly ground black pepper. Let sit 5 minutes while your pan heats so they sear better.

3. Heat a large heavy skillet over medium-high heat until very hot, add 2 tbsp olive oil and 2 tbsp unsalted butter. Sear steak in a single layer in batches so it browns, about 2 to 3 minutes per side for medium rare depending on cube size. Toss in half the minced garlic and 1 tsp fresh thyme leaves or broken rosemary sprig for the last 30 seconds. Transfer steak to a plate and loosely cover to rest.

4. Lower heat to medium, add the remaining 2 tbsp butter to the same skillet. Add 1 small finely chopped shallot and sauté until translucent, about 2 minutes. Add the remaining minced garlic and cook 30 seconds until fragrant but not brown.

5. Pour in 1/2 cup low sodium chicken broth to deglaze the pan, scraping up browned bits with a wooden spoon. Stir in 1 cup heavy cream, red pepper flakes if using, and bring to a gentle simmer so it thickens slightly, about 3 to 4 minutes.

6. Remove pan from heat, sprinkle in 1 1/2 cups freshly grated Parmesan a little at a time, stirring until smooth. Doing this off the heat helps the cheese melt without clumping. Taste and season with salt and lots of pepper; add 1 tbsp fresh lemon juice if you want brightness.

7. Return pan to very low heat and thin or loosen the sauce with reserved pasta water a splash at a time until it coats the back of a spoon. Remember you can always add more pasta water but you can’t take it away, so go slow.

8. Add the drained rigatoni and the rested steak back into the skillet and toss gently until everything is coated and warmed through, 1 to 2 minutes. If sauce looks too thin let it reduce a minute, if too thick add more pasta water.

9. Serve immediately with extra grated Parmesan, chopped fresh parsley, and a few thyme leaves or rosemary sprig for garnish. Tip: don’t overcook the steak cubes while searing, and always reserve pasta water because it’s the secret to a silky sauce.

Equipment Needed

1. Large pot for boiling the pasta and reserving its pasta water
2. Colander to drain the rigatoni
3. Large heavy skillet (cast iron or stainless) for searing the steak and making the sauce
4. Tongs to flip the steak cubes and toss the pasta, plus a slotted spoon if you want
5. Wooden spoon or heatproof spatula to scrape up browned bits and stir the sauce, theyre great for this
6. Chef’s knife and cutting board for the steak and shallot
7. Measuring cups and spoons for the cream, broth, butter and seasonings
8. Box grater or microplane for fresh Parmesan and a small bowl to hold it

FAQ

Garlic Butter Steak With Creamy Parmesan Rigatoni Recipe Substitutions and Variations

• Rigatoni: Swap for penne or ziti, same tube shape and bite so the sauce clings the same. For GF: use brown rice or chickpea pasta and follow package timing, you’ll want the same 12 oz by weight.
• Steak: Use boneless chicken thighs or breast cut into cubes for a lighter version, cook until juices run clear; pork tenderloin also works. For a vegetarian swap use meaty mushrooms like cremini or portobello, sear them until deeply browned.
• Heavy cream: Replace with 3/4 cup whole milk plus 1/4 cup melted butter to mimic richness, or use 1 cup evaporated milk for a slightly lighter but still creamy result. For dairy free try full fat coconut milk, it changes flavor but keeps creaminess.
• Parmesan: Pecorino Romano or Asiago are great stand ins, theyre a bit saltier so taste as you go. For vegan option use nutritional yeast plus a little extra salt and lemon juice for sharpness.

Pro Tips

– Get a better crust on the steak: pat the cubes very dry, and lightly dust them with a teaspoon of cornstarch or flour before searing. It helps browning without changing the flavor. Don’t crowd the pan, and if you want a foolproof doneness, use an instant read thermometer.

– Keep the sauce silky, not grainy: grate real Parmesan fresh and make a quick slurry by mixing some grated cheese with a few tablespoons of warm cream before adding to the hot pan. Add the reserved pasta water one splash at a time and whip or toss vigorously to emulsify the fat and starch into a glossy sauce.

– Time it so nothing overcooks: do the steak sears first and let the meat rest while you finish the sauce, then bring everything together at the very end for 1 to 2 minutes only. If the sauce cools while resting, rewarm gently on very low heat so the cheese doesnt seize up.

– Finish like a pro: off the heat add a small cold knob of butter or a splash more reserved pasta water to give shine and silkiness. Brighten with a little lemon juice or a few crushed red pepper flakes at the end, and taste for salt only after the cheese is in so you dont over-salt.