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Nothing beats Cozy Garlic Butter Steak with Lush Parmesan Rigatoni when you want a meal that hugs you back. It’s got steak bites coated in garlicky butter, all heaped onto dreamy, creamy pasta. This plate feels super fancy, but you’ll have it on your table way faster than you’d guess.
On one chilly Friday, I tossed this together and it instantly turned into a go-to for us. The steak keeps the meat fans happy, and the creamy pasta? Pure bliss for carb lovers.
Lively Ingredients
- Rigatoni pasta: Those big tubes grab all the sauce. Pick sturdy Italian brands if you can swing it.
- Heavy cream: Makes every bite silky and rich. Use a thick cream if you can find it.
- Grated Parmesan cheese: Adds some salty, nutty punch. Freshly grated tastes best and melts smooth.
- Italian seasoning: Dried basil and oregano give that warm, herby kick.
- Fresh parsley: Pops the flavor and makes everything look bright. Flat-leaf is where it’s at.
- Steak pieces: Choose ribeye, sirloin, or filet. Marbling means lots of juicy bites.
- Olive oil: Helps crisp up the steak and deepens flavor. Go for extra virgin if you have it.
- Unsalted butter: You’ll use this for both steak and sauce. No salt lets you season just right.
- Garlic: Grab fresh cloves for the boldest Savory vibe. Minced makes everything pop.
- Salt and black pepper: Be generous with both. Freshly cracked black pepper never hurts.
Simple Step-by-Step
- Plate It Up
- Spoon out some of that glossy pasta, then pile those garlicky steak bites right on top. Flick on more parsley for a quick finish.
- Toss It Together
- Drop drained rigatoni into that parmesan sauce and swoosh it around till it’s all coated. Stir through bright parsley for some zip.
- Build That Sauce
- Keep that skillet going. Melt in another knob of butter, stir in garlic, and let it get fragrant (about a minute). Splash in the cream and keep heat low—you just want it to get a little steamy, not full-on boiling. Stir in grated parmesan quickly so it melts, then sprinkle in Italian herbs and season to your taste.
- Garlic Butter Time
- Lower the stove to medium. Melt your butter, then add in the minced garlic and stir until it smells awesome—don’t let it get too toasty. Turn steak bites in the pan so they get a coating, then haul them out so you can make space for the sauce.
- Give the Steak a Sear
- Pat steak pieces dry so you get good browning. Rub on salt and pepper. Heat oil in a wide skillet till it glimmers. Lay steak out in one layer; don’t crowd them. Cook for about three minutes, flip, give about two more minutes for pink middles. Slide steak out and cover with foil to keep warm.
- Cook the Pasta
- In a big pot, get water boiling and salt it heavy (like ocean water). Throw in the rigatoni, give it a stir, and cook until just firm enough. Drain well, set aside for later.
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If you can swing real Parmigiano Reggiano, go for it—nuttiness takes the sauce to the next level. I love tossing shreds in and watching them just disappear into creamy bliss. My kid always wants to help sprinkle the cheese now—her favorite job!
Leftover Tips
Pop leftovers in a sealed container and keep in the fridge for up to three days. When reheating, do it gently on the stove with a splash of cream. If you microwave, keep the power low so your steak stays tender.
Swap Ideas
Don’t have rigatoni? Any chunky pasta (like penne or ziti) works just fine. For something lighter, use half-and-half instead of cream or swap chicken breast for the steak. Want more tang? Pecorino Romano makes a sharp sub for Parmesan.
Serving Suggestions
Once you mix everything together, serve up right away while the sauce is still creamy. It’s great with garlicky broccolini or a leafy green salad with lemony dressing. Don’t forget a chunk of warm crusty bread for mopping up all that extra sauce.
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A Bit of Backstory
This dish mashes up old-school steakhouse garlic butter with creamy pasta for that perfect Italian-American vibe. Rigatoni is famous for grabbing loads of sauce in every bite. That dreamy combo of Italian cheese, steak, and pasta? It’s a cozy blend of both worlds in one dish.
Frequently Asked Questions
- → How do I cook the steak for optimal tenderness?
Cut the steak into small chunks and throw them into a hot pan so they can brown fast. Don’t crowd the pan. Let them cook 2-3 minutes each side, then give them a rest before tossing them with the pasta so they stay juicy and soft.
- → Can I use a different pasta shape?
Sure thing! Swap in penne, fettuccine, or any firm pasta you like. Just keep an eye on the cooking time for your choice.
- → What's the secret to a smooth Parmesan sauce?
Freshly grated Parmesan melts best. Keep the heat low, keep stirring, and don’t rush. If the sauce thickens too much, pull it off the heat for a second and keep whisking.
- → How can I add more flavor?
Add a little white wine after you cook the garlic for more depth. Or toss in some red pepper flakes if you want a bit of a kick.
- → Is it possible to prepare components ahead of time?
Yup! You can cook the pasta and steak ahead. Warm them up with the sauce right before you’re ready to eat. That way, everything stays tasty and the textures are spot on.
- → What garnishes work well?
Chopped parsley looks great and tastes fresh. Add more Parmesan on top or finish with a bit of olive oil if you want to get fancy.