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Creamy Garlic Butter Steak Rigatoni

Tender strips of seared steak served over al dente rigatoni pasta tossed in a rich, savory garlic parmesan cream sauce. A restaurant-quality meal ready in 30 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 plates
Course: Dinner, Main Course
Cuisine: Italian-American, Steakhouse
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

The Steak
  • 2 steaks Ribeye or Sirloin approx 1 lb total
  • 1 tbsp Olive Oil
  • 1 tbsp Butter for searing
  • 1 tsp Salt
  • 1 tsp Black Pepper freshly cracked
  • 1 tsp Garlic Powder
The Pasta & Sauce
  • 12 oz Rigatoni Pasta
  • 3 tbsp Butter unsalted
  • 4 cloves Garlic minced
  • 0.5 cup Beef Broth low sodium
  • 1.5 cups Heavy Cream
  • 0.75 cup Parmesan Cheese freshly grated
  • 2 tbsp Fresh Parsley chopped, for garnish

Equipment

  • Large Skillet or Cast Iron Pan
  • Large Pot
  • Tongs
  • Chef's Knife

Method
 

  1. Take steaks out of the fridge 20 minutes before cooking. Pat dry and season with salt, pepper, and garlic powder.
  2. Bring a large pot of salted water to a boil. Cook rigatoni according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
  3. While water boils, heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Sear steaks for 3-4 minutes per side (for medium-rare).
  4. Remove steaks from the skillet and set aside on a plate to rest. Do not wipe the pan.
  5. Reduce heat to medium. Add remaining 3 tbsp butter to the skillet. Sauté minced garlic for 1 minute until fragrant.
  6. Deglaze the pan with beef broth, scraping up browned bits. Pour in heavy cream and simmer for 3-5 minutes until slightly thickened.
  7. Stir in parmesan cheese until melted. Season sauce with pepper to taste.
  8. Add cooked rigatoni to the sauce, tossing to coat. Add a splash of reserved pasta water if the sauce is too thick.
  9. Slice the rested steak against the grain into strips.
  10. Plate the pasta, top with steak strips, garnish with parsley and an extra pat of butter if desired.

Notes

For extra tenderness, ensure you slice the steak against the grain. If using a cast iron skillet, the residual heat will keep the food warm while plating.