Craving a dinner that feels indulgent yet surprisingly simple to prepare? Garlic Butter Steak with Creamy Parmesan Rigatoni hits all the right notes — tender, juicy ribeye steaks seared to perfection and bathed in a luscious garlic butter sauce, paired alongside rich, creamy rigatoni pasta tossed with Parmesan cheese and Italian herbs. This dish blends the best of hearty steakhouse flavors with a comforting, cheesy pasta that will have everyone at the table asking for seconds. Whether it’s a special occasion or just a craving for something extra-delicious, this recipe promises satisfaction in every bite.
Why It’s Crowd-Pleasing
This recipe is a guaranteed winner because it combines two universally loved elements: steak and creamy pasta. The ribeye steaks are generously seasoned and cooked in garlic-infused butter, which adds a depth of flavor that’s both aromatic and savory. The rigatoni, coated in a velvety Parmesan cream sauce, perfectly complements the robust steak without overpowering it. It’s a meal that feels luxurious but is straightforward enough for busy weeknights or weekend indulgences. Plus, the presentation is elegant and inviting, making it ideal for impressing guests or treating yourself.
Ingredient Notes
- Ribeye Steaks: Choose well-marbled ribeye steaks for juicy, flavorful meat. The marbling melts during cooking, keeping the steak tender and rich.
- Unsalted Butter: Using unsalted butter gives you control over the saltiness of the dish, especially important for the garlic butter sauce.
- Garlic: Freshly minced garlic is essential for that punch of flavor in the butter sauce. Avoid pre-minced garlic for the best aroma.
- Rigatoni Pasta: This tubular pasta holds the creamy sauce beautifully, making every bite saucy and satisfying.
- Heavy Cream: Provides a rich, silky base for the Parmesan sauce. You can substitute with a plant-based cream if preferred.
- Parmesan Cheese: Use freshly grated Parmesan for the best texture and flavor. Pre-grated can sometimes be dry or clump.
- Olive Oil: A good quality olive oil helps with searing the steak and adds a subtle fruity note.
- Italian Seasoning: A blend of herbs like oregano, basil, and thyme that enhances the pasta sauce’s flavor profile.
- Fresh Parsley: Adds a pop of color and freshness as a garnish to brighten the rich flavors.
Must-Have Equipment
- Heavy Skillet or Cast Iron Pan: For getting a perfect sear on the ribeye steaks and cooking the garlic butter sauce.
- Large Pot: To boil the rigatoni pasta evenly without sticking.
- Fine Grater: For freshly grating the Parmesan cheese to melt smoothly into the sauce.
- Wooden Spoon or Silicone Spatula: To stir the creamy sauce gently without scratching your cookware.
- Tongs: Essential for flipping the steaks and managing them in the pan without piercing the meat.
From Start to Finish: Garlic Butter Steak with Creamy Parmesan Rigatoni
Step 1: Prepare the Pasta
Bring a large pot of salted water to a boil. Add 8 ounces of rigatoni pasta and cook according to package instructions until al dente. Drain and set aside, reserving about ½ cup of pasta water for the sauce.
Step 2: Season and Sear the Ribeye Steaks
Pat the 2 ribeye steaks dry with paper towels. Season generously with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a heavy skillet over medium-high heat until shimmering. Add the steaks and sear for about 3-4 minutes per side for medium-rare, or adjust timing to your preferred doneness. Remove steaks from the pan and tent loosely with foil to rest.
Step 3: Make the Garlic Butter Sauce
Reduce heat to medium. Add 4 tablespoons of unsalted butter to the same skillet. Once melted, add 4 cloves minced garlic and sauté for 1-2 minutes until fragrant but not browned. This garlic butter will soak into the steaks and later coat the pasta beautifully.
Step 4: Prepare the Creamy Parmesan Rigatoni
In a separate saucepan, pour 1 cup of heavy cream and heat gently over medium-low heat. Stir in 1 teaspoon Italian seasoning and 1 cup grated Parmesan cheese. Stir continuously until the cheese melts and the sauce thickens slightly. If the sauce is too thick, add reserved pasta water a tablespoon at a time until you reach your desired consistency.
Step 5: Combine Pasta and Sauce
Add the cooked rigatoni into the creamy Parmesan sauce and toss to coat evenly. Taste and adjust seasoning with salt and pepper if needed.
Step 6: Plate and Serve
Slice the rested ribeye steaks against the grain. Serve alongside a generous portion of creamy Parmesan rigatoni. Drizzle the garlic butter from the skillet over the steak slices. Garnish with freshly chopped parsley for a burst of color and freshness.
If you love the rich garlic butter flavors, you might also enjoy the Garlic Butter Steak And Mushroom Skillet With Rice for another hearty meal option.
Flavor-Forward Alternatives
- Swap ribeye with sirloin or filet mignon for leaner or more tender steak cuts.
- Use penne or cavatappi pasta instead of rigatoni to change the pasta texture.
- Add sautéed mushrooms or spinach to the pasta for extra veggies and flavor.
- Experiment with a splash of white wine in the cream sauce for a subtle acidity.
- Try incorporating a pinch of red pepper flakes in the garlic butter for a gentle heat kick.
Behind-the-Scenes Notes
The key to ultimate flavor in this dish is resting the steak after searing, which allows juices to redistribute and keeps the meat tender.
Using the same pan to make the garlic butter sauce means you capture all the flavorful browned bits left from the steak, adding depth to the sauce.
Freshly grating Parmesan cheese ensures the sauce melts smoothly without clumping, resulting in a creamy, luscious coating for the rigatoni.
Don’t overcook the garlic in the butter; burnt garlic turns bitter and will detract from the overall taste.
Storage Pro Tips
- Store leftover steak and pasta separately in airtight containers in the refrigerator for up to 3 days.
- Reheat pasta gently on the stovetop with a splash of cream or milk to revive the sauce’s creaminess.
- Reheat steak slices quickly in a hot skillet or microwave just until warm to avoid drying out.
- This dish does not freeze well due to the creamy sauce, so best enjoyed fresh or refrigerated.
Garlic Butter Steak with Creamy Parmesan Rigatoni FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While ribeye is ideal for its marbling and flavor, sirloin, New York strip, or filet mignon can also work well depending on your preference for tenderness or leanness. Just adjust cooking times accordingly.
What can I substitute for heavy cream in the Parmesan sauce?
You can use full-fat coconut milk or a plant-based cream alternative if you want a dairy-free version. Keep in mind this may slightly alter the flavor but will still provide a creamy texture.
How do I know when the steak is cooked to medium-rare?
Use a meat thermometer to check for an internal temperature of about 130°F (54°C). The steak should feel soft with a slight spring when pressed. Resting after cooking will raise the temperature slightly and keep juices locked in.
Can I prepare any parts of this dish ahead of time?
You can cook and slice the steak in advance and reheat gently before serving. The pasta is best cooked fresh, but the sauce can be made ahead and warmed up with a little added cream or pasta water to loosen it.
Serve with These
- Baked Three Cheese Chicken Rigatoni – for a cheesy pasta side or next meal inspiration.
- Creamy Lemon Parmesan Turkey Cutlets – a brighter, citrusy alternative protein option.
- Simple mixed green salad with vinaigrette to cut through the richness.
- Garlic bread or warm crusty rolls to soak up the extra sauce.
In Closing
Garlic Butter Steak with Creamy Parmesan Rigatoni is the ultimate comfort dish that balances rich, robust steak flavors with a silky, cheesy pasta that’s both satisfying and elegant. Its simplicity in preparation combined with gourmet-level taste makes it a go-to for dinners that impress without stress. Whether you’re cooking for family, friends, or just yourself, this recipe delivers a memorable meal that’s bursting with flavor and texture. Don’t hesitate to customize it with your favorite herbs or add-ins to make it your own. Enjoy every luscious bite!
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Garlic Butter Steak with Creamy Parmesan Rigatoni
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add 8 ounces of rigatoni pasta and cook according to package instructions until al dente. Drain and set aside, reserving about ½ cup of pasta water for the sauce.
- Pat the 2 ribeye steaks dry with paper towels. Season generously with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a heavy skillet over medium-high heat until shimmering. Add the steaks and sear for about 3-4 minutes per side for medium-rare, or adjust timing to your preferred doneness. Remove steaks from the pan and tent loosely with foil to rest.
- Reduce heat to medium. Add 4 tablespoons of unsalted butter to the same skillet. Once melted, add 4 cloves minced garlic and sauté for 1-2 minutes until fragrant but not browned. This garlic butter will soak into the steaks and later coat the pasta beautifully.
- In a separate saucepan, pour 1 cup of heavy cream and heat gently over medium-low heat. Stir in 1 teaspoon Italian seasoning and 1 cup grated Parmesan cheese. Stir continuously until the cheese melts and the sauce thickens slightly. If the sauce is too thick, add reserved pasta water a tablespoon at a time until you reach your desired consistency.
- Add the cooked rigatoni into the creamy Parmesan sauce and toss to coat evenly. Taste and adjust seasoning with salt and pepper if needed.
- Slice the rested ribeye steaks against the grain. Serve alongside a generous portion of creamy Parmesan rigatoni. Drizzle the garlic butter from the skillet over the steak slices. Garnish with freshly chopped parsley for a burst of color and freshness.
Notes
- Rest the steak after searing to keep it juicy and tender.
- Use the same pan for the garlic butter sauce to capture flavorful browned bits.
- Freshly grate Parmesan cheese for smooth, clump-free sauce.
- Don’t overcook garlic in the butter to avoid bitterness.
- Store leftover steak and pasta separately and reheat gently to preserve flavor and texture.
