The beauty of this Garlic Butter Steak Parmesan Rigatoni lies in the balance of bold flavors and comforting textures. As the steak sears in the pan, a rich, savory aroma fills the air, mingling perfectly with the creamy, garlicky sauce that coats each piece of rigatoni. The Parmesan adds a sharp, nutty edge that contrasts beautifully with the buttery richness of the garlic butter. The rigatoni, with its perfectly ridged texture, soaks up the sauce in the most satisfying way, ensuring every bite is bursting with flavor. It’s a dish that brings together the heartiness of steak and the smooth creaminess of butter, offering a satisfying and indulgent experience with every forkful. The best part? It’s a one-pan wonder that doesn’t require any complicated steps—just a few simple ingredients, cooked to perfection, and you’ve got a meal that feels like a special treat for any night of the week. It’s a great way to elevate a classic pasta dish, bringing a little extra flair to your usual dinner routine.
Key Ingredients in Garlic Butter Steak Parmesan Rigatoni
Every great dish starts with the right ingredients, and in this recipe, each one plays a key role in bringing the flavors to life. From the rich, juicy steak to the smooth, velvety sauce, the ingredients work in harmony to create a meal that feels luxurious yet approachable. Let’s take a look at the key players in this flavorful dish:
* Boneless ribeye steaks
A tender cut of beef that brings a rich, meaty flavor to the dish. When seared, the steak adds a juicy, savory element that perfectly complements the creamy pasta.
* Olive oil
Used to sear the steak, olive oil helps create a golden-brown crust while enhancing the flavor with its smooth, slightly fruity notes.
* Garlic, minced
The star of the garlic butter sauce. Garlic infuses the dish with its unmistakable, aromatic flavor, providing that savory depth that everyone loves.
* Unsalted butter
The foundation of the garlic butter sauce, creating a rich and silky base that envelops the pasta in its luscious creaminess. It also balances the sharpness of the Parmesan cheese.
* Red pepper flakes
A touch of heat to contrast the richness of the butter and steak. It adds a subtle kick without overwhelming the dish, just enough to wake up your taste buds.
* Heavy cream
This is what makes the sauce smooth and indulgent. Heavy cream turns the garlic butter into a silky, comforting coating for the pasta, bringing the flavors together beautifully.
* Grated Parmesan cheese
Parmesan lends a sharp, nutty flavor that cuts through the richness of the butter and cream, adding complexity and a satisfying saltiness.
* Rigatoni pasta
With its large, ridged tubes, rigatoni is perfect for holding onto the creamy sauce. Each bite of pasta soaks up the garlic butter sauce, creating a perfect balance of flavors.
* Salt
Essential for seasoning the dish and bringing out the natural flavors of the ingredients, from the steak to the sauce.
* Black pepper
Adds a gentle heat and aromatic depth, elevating the overall flavor profile of the dish and complementing the garlic and butter.
* Chopped parsley
Fresh parsley brings a burst of color and a light, herbal note to the dish, brightening up the rich, creamy sauce with a touch of freshness.
How to Make Garlic Butter Steak Parmesan Rigatoni
1. Heat a large pot of water over medium-high heat for the pasta.
2. Once the water comes to a boil, add a pinch of salt to the pot.
3. Drop the rigatoni pasta into the boiling water and cook according to the package directions until al dente, about 10-12 minutes.
4. While the pasta is cooking, prepare the steaks by patting them dry with paper towels.
5. Season both sides of the steaks with salt and black pepper.
6. Heat a large skillet over medium-high heat and add the olive oil.
7. Once the oil is hot and shimmering, add the steaks to the skillet.
8. Cook the steaks for about 4-5 minutes per side for medium-rare, or longer if desired for a different level of doneness.
9. After cooking, transfer the steaks to a plate and let them rest for at least 5 minutes.
10. While the steaks rest, drain the cooked rigatoni pasta and set it aside, reserving a bit of the pasta water.
11. In the same skillet used for the steaks, lower the heat to medium and add the minced garlic.
12. Sauté the garlic in the pan for about 30 seconds, until fragrant, making sure not to burn it.
13. Add the butter to the skillet and stir until melted.
14. Sprinkle in the red pepper flakes and continue to stir to combine.
15. Pour the heavy cream into the skillet, stirring constantly, and bring to a simmer.
16. Allow the cream to simmer for about 3-4 minutes, stirring occasionally, until it thickens slightly.
17. Add the grated Parmesan cheese to the skillet and stir until the sauce becomes smooth and creamy.
18. Taste the sauce and adjust the seasoning with more salt and pepper if desired.
19. Slice the rested ribeye steaks into thin strips against the grain.
20. Add the cooked rigatoni pasta to the skillet with the creamy sauce and toss to coat the pasta thoroughly.
21. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up.
22. Stir in the sliced ribeye steak, mixing it evenly with the pasta and sauce.
23. Sprinkle chopped parsley over the top for garnish.
24. Serve immediately while hot, enjoying your garlic butter steak parmesan rigatoni.
Serving Suggestions for Garlic Butter Steak Parmesan Rigatoni
– Pair with a crisp salad: Serve your garlic butter steak parmesan rigatoni alongside a fresh, zesty salad with mixed greens, a simple vinaigrette, and perhaps a sprinkle of crumbled feta or fresh mozzarella. The bright flavors of the salad will cut through the richness of the pasta, balancing the meal beautifully.
– Add a side of garlic bread: You can never go wrong with a side of garlic bread to dip into that creamy sauce! Toast up some crusty bread with butter, garlic, and a touch of Parmesan, and you’ve got the perfect accompaniment to soak up all that indulgent goodness.
– Pair with a bold red wine: A glass of full-bodied red wine, like a Cabernet Sauvignon or Malbec, is the ideal pairing for this dish. The wine’s robust flavors complement the savory steak and the richness of the garlic butter sauce, making every bite even more satisfying.
How to Store Garlic Butter Steak Parmesan Rigatoni
If you happen to have leftovers of this indulgent dish (lucky you!), there are a few simple ways to store it so you can enjoy it later without losing that creamy, garlicky goodness.
– Refrigerate: Place any leftover garlic butter steak parmesan rigatoni in an airtight container and store it in the refrigerator for up to 3 days. Make sure to let the dish cool down to room temperature before sealing it up to avoid condensation.
– Freeze: For longer storage, you can freeze the pasta. Place the rigatoni and sauce in a freezer-safe container or bag, and it’ll keep for up to 2-3 months. To reheat, simply thaw it in the fridge overnight and warm it up in a skillet over low heat, adding a splash of heavy cream or pasta water to loosen the sauce.
– Reheat with care: When reheating, do so gently. Heat the rigatoni in a skillet over low heat, stirring occasionally. If it’s too thick, add a little more cream or some of the reserved pasta water to bring it back to life, ensuring it stays creamy and luscious.
Conclusion
Well, friend, we’ve just taken a delicious journey through the steps to make this incredible Garlic Butter Steak Parmesan Rigatoni—a dish that’s as cozy as it is packed with flavor! From the savory seared steak to the rich, creamy garlic butter sauce that clings to each perfectly ridged piece of rigatoni, every bite is a celebration of bold, comforting flavors. It’s truly one of those recipes that makes a simple weeknight feel like a special occasion, all thanks to a handful of pantry staples and a bit of love.
Feel free to print out the entire article below and save it for your next culinary adventure—trust me, you’ll want this recipe handy! And don’t forget, I’ve included a handy FAQ section below to help with any questions you might have along the way.
If you decide to try out this recipe, I’d absolutely love to hear how it turns out! Or if you have any questions, ideas for twists, or tips you want to share, please don’t hesitate to leave a comment. Cooking is so much more fun when we share our experiences, and I’m here to help make your kitchen adventures as tasty and stress-free as possible. Happy cooking, my friend—enjoy every flavorful forkful!

Garlic Butter Steak Parmesan Rigatoni
Description
Rich, savory garlic butter steak meets creamy parmesan rigatoni in this mouthwatering dish. Tender steak, perfectly seasoned, mingles with a velvety sauce that’s packed with flavor, creating an unforgettable meal that’s both comforting and luxurious.
Ingredients
Instructions
-
Heat a large pot of water over medium-high heat for the pasta.
-
Once the water comes to a boil, add a pinch of salt to the pot.
-
Drop the rigatoni pasta into the boiling water and cook according to the package directions until al dente, about 10-12 minutes.
-
While the pasta is cooking, prepare the steaks by patting them dry with paper towels.
-
Season both sides of the steaks with salt and black pepper.
-
Heat a large skillet over medium-high heat and add the olive oil.
-
Once the oil is hot and shimmering, add the steaks to the skillet.
-
Cook the steaks for about 4-5 minutes per side for medium-rare, or longer if desired for a different level of doneness.
-
After cooking, transfer the steaks to a plate and let them rest for at least 5 minutes.
-
While the steaks rest, drain the cooked rigatoni pasta and set it aside, reserving a bit of the pasta water.
-
In the same skillet used for the steaks, lower the heat to medium and add the minced garlic.
-
Sauté the garlic in the pan for about 30 seconds, until fragrant, making sure not to burn it.
-
Add the butter to the skillet and stir until melted.
-
Sprinkle in the red pepper flakes and continue to stir to combine.
-
Pour the heavy cream into the skillet, stirring constantly, and bring to a simmer.
-
Allow the cream to simmer for about 3-4 minutes, stirring occasionally, until it thickens slightly.
-
Add the grated Parmesan cheese to the skillet and stir until the sauce becomes smooth and creamy.
-
Taste the sauce and adjust the seasoning with more salt and pepper if desired.
-
Slice the rested ribeye steaks into thin strips against the grain.
-
Add the cooked rigatoni pasta to the skillet with the creamy sauce and toss to coat the pasta thoroughly.
-
If the sauce is too thick, add a splash of the reserved pasta water to loosen it up.
-
Stir in the sliced ribeye steak, mixing it evenly with the pasta and sauce.
-
Sprinkle chopped parsley over the top for garnish.
-
Serve immediately while hot, enjoying your garlic butter steak parmesan rigatoni.
Note
- Resting the steaks after cooking ensures they stay juicy and tender when sliced.
- Use freshly grated Parmesan for the best texture and flavor in the sauce.
- If you prefer a spicier dish, increase the amount of red pepper flakes to taste.
- Reserve some pasta water before draining, as it helps adjust the sauce consistency.
- For extra richness, consider adding a splash of white wine when simmering the cream.