Garlic Butter Steak Parmesan Rigatoni (Printable Version)

Tender steak and rigatoni tossed in creamy garlic-Parmesan sauce—perfect for a cozy, flavorful dinner any night.

# What You'll Need:

01 - 8 oz rigatoni pasta
02 - 1 lb steak (sirloin, ribeye, or tenderloin, cut into bite-sized cubes)
03 - 3 tbsp unsalted butter
04 - 4 garlic cloves, minced
05 - 1 cup heavy cream
06 - 1 cup freshly grated Parmesan cheese
07 - 1 tbsp olive oil
08 - Salt and pepper (to taste)
09 - Chopped parsley (for garnish, optional)

# Steps to Follow:

01 - Cook the rigatoni pasta in salted boiling water until al dente, according to package instructions. Drain and set aside.
02 - Heat olive oil in a large skillet over medium-high heat. Season the steak bites generously with salt and pepper, then sear them for 2-3 minutes per side until browned and cooked to your liking. Remove from the skillet and set aside.
03 - Reduce the heat to medium and add butter to the same skillet. Once melted, sauté the minced garlic for about 1 minute until fragrant.
04 - Pour in the heavy cream, stirring to combine. Let the sauce simmer for 2-3 minutes until slightly thickened.
05 - Gradually stir in the Parmesan cheese until melted and smooth. Season the sauce with salt and pepper to taste.
06 - Add the cooked rigatoni to the skillet, tossing to coat the pasta evenly in the creamy garlic butter sauce.
07 - Return the steak bites to the skillet, stirring gently to combine. Garnish with chopped parsley if desired, and serve warm.

# Additional Tips::

01 -
  • Uses easy-to-find ingredients you probably already have in your pantry and fridge
  • Ready in under thirty minutes so perfect for busy evenings
  • Rich flavorful sauce with buttery garlic and nutty Parmesan
  • Customizable with vegetables or extra spice to suit your taste
02 -
  • Packed with protein from steak and calcium from Parmesan
  • The creamy sauce clings perfectly to rigatoni every mouthful is rich and satisfying
  • Works for both casual dinners and special occasions
03 -
  • Sear the steak in batches if your skillet is small to avoid steaming and to get the best crust
  • Freshly grate your Parmesan the pre-grated varieties never melt as smoothly
  • Take the steak off the heat just under your target doneness it will finish cooking when tossed with the hot pasta and sauce
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