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
Scale
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.
