If you’re searching for a dish that feels like a warm, indulgent hug at the end of a long day, then this Garlic Butter Steak with Creamy Parmesan Rigatoni Recipe is exactly what you need. It perfectly marries the savory richness of seared steak with a luscious creamy Parmesan sauce that clings lovingly to tender rigatoni. Every bite bursts with buttery garlic goodness, making it a surefire crowd-pleaser that’s easy enough for a weeknight yet impressive enough for special occasions.
Ingredients You’ll Need
Each ingredient in this Garlic Butter Steak with Creamy Parmesan Rigatoni Recipe plays a crucial role in building layers of flavor and texture, making the dish stand out with simple, quality basics.
- 2 steaks: Choose your favorite cut; ribeye or sirloin work beautifully for a juicy, flavorful steak experience.
- 6 cloves garlic: The star aromatics that imbue both the steak and sauce with that irresistible, bold garlicky punch.
- 1/2 cup butter: Adds a rich, silky texture and deepens the flavor of the garlic butter that crowns the dish.
- 12 oz rigatoni: These ridged pasta tubes hold onto the creamy Parmesan sauce perfectly for maximum flavor in every bite.
- 1 cup heavy cream: The creamy base that transforms simple ingredients into a decadent, velvety sauce.
- 1 cup grated Parmesan cheese: Fresh Parmesan brings a sharp, nutty bite that balances richness and adds complexity.
- Salt: Essential for enhancing every element from steak seasoning to pasta water.
- Pepper: Adds just enough heat to complement the garlic and meat.
- Olive oil: Used to sear the steaks and cook the garlic, adding depth without overpowering flavors.
How to Make Garlic Butter Steak with Creamy Parmesan Rigatoni Recipe
Step 1: Get Things Ready
Start by preheating your oven to 400°F (200°C). Then, let your steaks sit out to gently come to room temperature—a little trick that ensures they cook evenly and stay tender.
Step 2: Garlic Prep and Butter Infusion
Peel and finely mince those beautiful garlic cloves. Next, melt your butter over low heat in a small saucepan. Add half of the minced garlic and let it gently cook until fragrant — about 1-2 minutes—so the butter absorbs that garlicky goodness perfectly. Then, set your garlic butter aside for later.
Step 3: Season and Sear Steaks
Give your steaks a generous seasoning of salt and pepper on both sides; this simple seasoning is the key to unlocking the steak’s natural flavors. Heat a skillet with a drizzle of olive oil over medium-high heat and sear your steaks for 3-4 minutes on each side if you like them medium-rare. Adjust the timing if you prefer your steak cooked differently. Once seared, remove the steak and let it rest on a cutting board—resting is crucial for juicy slices.
Step 4: Build the Creamy Parmesan Sauce
In the same skillet, add the remaining minced garlic and cook for about a minute until fragrant. Pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan cheese until the sauce is irresistibly smooth and creamy, coating every nook and cranny of your rigatoni perfectly.
Step 5: Cook and Combine
Meanwhile, cook your rigatoni in salted boiling water until just al dente—this means tender but still with a bit of bite to hold up against the sauce. Slice your rested steak thinly against the grain to keep it tender. Toss the rigatoni in your creamy Parmesan sauce until every piece is luxuriously coated.
Step 6: Plate and Finish
Arrange the sliced steak over the creamy rigatoni, then generously drizzle your homemade garlic butter over the top. This final touch ties all the flavors together with a glossy, buttery finish that elevates the dish from great to unforgettable.
How to Serve Garlic Butter Steak with Creamy Parmesan Rigatoni Recipe
Garnishes
A sprinkle of fresh chopped parsley or cracked black pepper adds a fresh pop of color and aroma that complements the creamy sauce beautifully. For an extra burst, a little lemon zest can brighten the richness without overpowering the dish.
Side Dishes
This dish shines on its own but pairs wonderfully with a crisp green salad dressed in a light vinaigrette to balance the richness. Roasted asparagus or garlic sautéed spinach also add nutritious greens and a pleasant contrast in texture.
Creative Ways to Present
For a dinner party or date night, serve the rigatoni in shallow bowls with the steak artfully fanned on top. Finish with a small dollop of garlic butter melting over the steak to create a restaurant-quality presentation that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Place any leftover steak and creamy rigatoni in an airtight container and refrigerate within two hours of cooking to keep flavors fresh and prevent spoilage.
Freezing
This dish freezes well, especially the rigatoni in the Parmesan sauce, but it’s best to freeze the steak separately to maintain its texture. Wrap steak slices tightly and freeze for up to 2 months.
Reheating
Reheat gently in a skillet over low heat or in the microwave with a splash of cream or milk to bring back the sauce’s silky consistency without drying out the steak.
FAQs
Can I use other types of pasta for this recipe?
Absolutely! While rigatoni is perfect for holding the creamy sauce, penne, fettuccine, or even pappardelle work beautifully for the creamy Parmesan texture.
What if I don’t have heavy cream?
You can substitute with half-and-half mixed with a bit of butter for richness, but keep in mind the sauce may be slightly less thick and creamy.
How do I know when the steak is cooked to medium-rare?
For medium-rare, sear about 3-4 minutes per side depending on thickness and use a meat thermometer aiming for an internal temperature of 130°F to 135°F.
Can I make this recipe dairy-free?
Dairy-free versions are possible by using vegan butter and a dairy-free cream alternative, plus a vegan Parmesan or nutritional yeast to mimic the cheesy flavor.
Is it okay to cook the garlic for too long?
It’s best to cook garlic just until fragrant; overcooking or burning it can create bitterness that detracts from the dish’s delicate balance.
Final Thoughts
This Garlic Butter Steak with Creamy Parmesan Rigatoni Recipe is one of those dishes that feels like a special occasion no matter when you make it. Its rich flavors, comforting textures, and the simple elegance of homemade garlic butter and creamy sauce come together to create a truly memorable meal. I wholeheartedly encourage you to give it a try—you might just find your new favorite weeknight indulgence or go-to dinner party recipe.
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Garlic Butter Steak with Creamy Parmesan Rigatoni Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 30m
- Total Time: 0h 45m
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Garlic Butter Steak with Creamy Parmesan Rigatoni is a decadent and satisfying dish combining perfectly seared steaks with a luscious garlic butter sauce, served over tender rigatoni pasta tossed in a rich and creamy Parmesan sauce. Ideal for a comforting dinner, this recipe balances bold garlic flavors with creamy textures and juicy steak slices.
Ingredients
Steak and Garlic Butter
- 2 steaks (such as ribeye or sirloin)
- 6 cloves garlic
- 1/2 cup butter
- Salt, to taste
- Pepper, to taste
- Olive oil, for searing
Creamy Parmesan Rigatoni
- 12 oz rigatoni pasta
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt, for pasta water
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) to ensure it’s ready if needed for resting or finishing the steak.
- Bring Steaks to Room Temperature: Remove the steaks from the refrigerator and let them sit at room temperature for about 15 minutes to ensure even cooking.
- Prepare Garlic: Peel and finely mince all six garlic cloves, dividing them into two portions: half for the butter sauce and half for the creamy Parmesan sauce.
- Melt Butter with Garlic: In a small saucepan, melt the 1/2 cup butter over low heat. Add half of the minced garlic and cook gently for 1-2 minutes until fragrant, then set aside to keep warm.
- Season Steaks: Season both sides of the steaks generously with salt and pepper to enhance their natural flavor.
- Sear Steaks: Heat a skillet over medium-high heat and add a drizzle of olive oil. Place steaks in the skillet and sear for 3-4 minutes per side for medium-rare, adjusting time as desired for different doneness levels.
- Rest Steaks: Remove the seared steaks from the skillet and let them rest on a cutting board to allow juices to redistribute.
- Cook Garlic for Sauce: In the same hot skillet, add the remaining minced garlic and sauté for about 1 minute to release its aroma.
- Make Creamy Parmesan Sauce: Pour in 1 cup of heavy cream and bring the mixture to a gentle simmer. Stir in 1 cup grated Parmesan cheese continuously until the sauce is smooth and creamy, then remove from heat.
- Cook Rigatoni: Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions until al dente. Drain and set aside.
- Slice Steaks: Slice the rested steaks thinly against the grain to maximize tenderness.
- Toss Pasta in Sauce: Add the cooked rigatoni to the skillet with the creamy Parmesan sauce, tossing to coat the pasta evenly.
- Plate and Serve: Serve the creamy rigatoni on plates and top with the sliced steak. Drizzle the prepared garlic butter over the steak and pasta for an added burst of flavor.
- Enjoy: Dig in to your delicious Garlic Butter Steak with Creamy Parmesan Rigatoni while it’s hot for the best experience!
Notes
- Letting the steaks rest after searing is critical for juicy, tender meat.
- You can adjust the steak cooking time according to desired doneness (less or more than 3-4 minutes per side).
- Use freshly grated Parmesan cheese for the best flavor and smooth sauce texture.
- If preferred, substitute rigatoni with other short pasta shapes like penne or farfalle.
- To make the dish less rich, reduce the heavy cream amount or substitute with half-and-half.
- Be careful not to burn garlic while cooking, as it can develop a bitter flavor.
