Garlic Butter Steak with Cheesy Rigatoni
Garlic butter steak with cheesy rigatoni is a show-stopping dish that combines tender ribeye steak seared to perfection and creamy, cheesy pasta. The rich garlic butter sauce adds depth and flavor, making it an unforgettable meal for any occasion. Whether it’s a cozy family dinner or a special date night, this recipe will leave everyone asking for seconds.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Searing
- Cuisine: American
Ingredients
Scale
- 2 Ribeye Steaks (about 1 inch thick)
- 3 cloves Garlic (minced)
- 4 tablespoons Unsalted Butter (divided)
- 8 oz Rigatoni Pasta
- 1 cup Heavy Cream
- 1 cup Grated Parmesan Cheese
- Fresh Parsley (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook the rigatoni until al dente, drain, and set aside.
- Season both sides of the ribeye steaks with salt and pepper.
- In a skillet over medium-high heat, melt 2 tablespoons of butter. Sear the steaks for 4-5 minutes per side until browned. Remove from skillet.
- Add minced garlic to the skillet drippings and sauté for about 30 seconds.
- Lower heat, pour in heavy cream, and scrape up brown bits. Stir in Parmesan until smooth.
- Toss cooked rigatoni in the sauce with remaining butter until fully coated.
- Slice steaks against the grain and serve atop cheesy rigatoni garnished with parsley.
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 720
- Sugar: 3g
- Sodium: 890mg
- Fat: 46g
- Saturated Fat: 21g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 135mg
Keywords: Substitute rigatoni with penne or fettuccine if preferred. Experiment with herbs like thyme or rosemary for added flavor. Store leftovers in an airtight container for up to three days; reheat gently on the stove.