Can I use a different cut of steak?

Yes! Sirloin and ribeye are great, but New York strip and filet mignon also work. Just cut into similar-size cubes so they cook evenly.

Can I swap the rigatoni for another pasta?

Absolutely. Penne, ziti, or even shells work well—anything that holds creamy sauce nicely.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days . The sauce thickens as it sits, so add a splash of milk, cream, or a bit of water when reheating.

Can I make it lighter?

You can use half-and-half instead of heavy cream. It’ll still be tasty, just a little less rich.

What if I don’t have smoked paprika or nutmeg?

No problem. Both are optional. The dish is still loaded with flavor from the garlic butter and Parmesan.

7 Irresistible Garlic Butter Steak with Creamy Parmesan Rigatoni

Description

Garlic Butter Steak with Creamy Parmesan Rigatoni is a cozy, restaurant-style dinner made at home. Juicy steak bites are seared in garlic butter and served over rigatoni tossed in a rich Parmesan cream sauce. Comfort food at its finest.

Ingredients

Scale

Steak

1.5 lbs sirloin or ribeye steak, cut into bite-size cubes
1 tbsp olive oil
4 tbsp unsalted butter
5 cloves garlic, minced
Salt and black pepper, to taste
1 tsp smoked paprika (optional)

Creamy Parmesan Rigatoni

12 oz rigatoni pasta
2 tbsp unsalted butter
2 cloves garlic, minced
1.5 cups heavy cream
1 cup freshly grated Parmesan cheese
Salt and black pepper, to taste
¼ tsp ground nutmeg (optional)
Fresh parsley or chives, chopped (for garnish)

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Instructions

Bring a large pot of salted water to a boil. Cook rigatoni until al dente according to package instructions. Reserve ½ cup pasta water, then drain.
Season steak cubes with salt, pepper, and smoked paprika. Pat dry with paper towels.
Heat olive oil in a large skillet over medium-high heat. Sear steak in a single layer for 2–3 minutes per side until browned. Remove and set aside.
Lower heat to medium. Add 4 tbsp butter and minced garlic to the same skillet. Sauté until fragrant, about 30 seconds.
Return steak to the skillet and toss in garlic butter. Cook 1–2 minutes, then remove from heat.
In a separate pan, melt 2 tbsp butter over medium heat. Add garlic and sauté briefly.
Pour in heavy cream and bring to a gentle simmer. Do not boil.
Stir in Parmesan cheese until smooth. Season with salt, pepper, and nutmeg if using.
Add cooked rigatoni to the sauce, tossing to coat. Use reserved pasta water as needed to loosen the sauce.
Serve rigatoni topped with garlic butter steak. Garnish with parsley or chives and extra Parmesan if desired.

Notes

Don’t overcrowd the pan when searing steak; cook in batches if needed.

Freshly grated Parmesan melts better than pre-shredded cheese.

Leftovers can be stored in the fridge for up to 3 days; add a splash of cream or milk when reheating.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Stovetop
Cuisine: American / Italian-inspired

Nutrition

Serving Size: 1 plate
Calories: 720 kcal
Sugar: 3 g
Sodium: 780 mg
Fat: 46 g
Saturated Fat: 23 g
Unsaturated Fat: 20 g
Trans Fat: 0.5 g
Carbohydrates: 42 g
Fiber: 2 g
Protein: 38 g
Cholesterol: 165 mg