Garlic Butter Steak with Creamy Parmesan Rigatoni

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When comfort food meets indulgence, you get this Garlic Butter Steak with Creamy Parmesan Rigatoni. It’s a mouthwatering union of tender, garlicky steak bites and velvety rigatoni tossed in a Parmesan-rich sauce that clings to every curve of the pasta. The buttery garlic flavor combined with the richness of cream and cheese makes each bite feel like something you’d order at a cozy Italian bistro.

This dish isn’t just about flavor—it’s about experience. The sizzle of steak hitting the skillet, the aroma of garlic swirling through the air, and the bubbling of the cheese sauce all come together to create something that turns a regular weeknight into a special occasion. Whether you’re cooking for yourself or someone you love, this one checks all the boxes for comfort, ease, and a little flair.

Why You’ll Love This Garlic Butter Steak with Creamy Parmesan Rigatoni

It brings restaurant-quality flavor right into your home kitchen without complicated steps or fancy ingredients. The garlic butter steak is seared to golden perfection while remaining juicy on the inside. Paired with a creamy rigatoni that’s infused with Parmesan, this dish is both satisfying and impressive. Plus, it only takes about 30 minutes from start to finish, making it ideal for busy nights.

What Cut of Steak Should I Use for This Recipe?

Ribeye or sirloin are fantastic choices for this recipe because they cook quickly, stay tender, and offer a juicy, beefy flavor that pairs perfectly with the creamy pasta. If you’re looking to splurge, filet mignon will also work beautifully. Just make sure whatever cut you use, it’s sliced into bite-sized pieces so each bit gets a generous coating of the garlic butter sauce.

Ingredients for the Garlic Butter Steak with Creamy Parmesan Rigatoni

This dish shines because of its balance of rich flavors, and the ingredients are what make it all come together. Each element has a purpose, whether it’s creating the savory base of the sauce or adding a burst of creaminess and depth. Here’s what you’ll need to bring this pasta dish to life:

• Rigatoni
• Ribeye steak
• Butter
• Garlic cloves
• Heavy cream
• Parmesan cheese
• Olive oil
• Salt and pepper
• Parsley (for garnish)

Rigatoni is ideal because its ridges and tubular shape catch all that luscious sauce. Ribeye steak adds that rich beefy flavor, while butter and garlic build a fragrant base. Heavy cream gives the sauce its silky texture and Parmesan cheese brings savory depth. A bit of olive oil is used to sear the steak, and of course, salt and pepper help everything pop. Finish with parsley for a hint of freshness.

How To Make the Garlic Butter Steak with Creamy Parmesan Rigatoni

Step 1: Cook the Rigatoni

Boil the rigatoni in salted water according to the package instructions until al dente. Reserve a cup of pasta water before draining and set the cooked pasta aside.

Step 2: Sear the Steak

While the pasta cooks, heat olive oil in a skillet over medium-high heat. Season your steak pieces with salt and pepper, then sear until browned and cooked to your desired doneness. Remove and set aside.

Step 3: Make the Garlic Butter Base

In the same skillet, lower the heat and add butter and minced garlic. Let the garlic sizzle gently for a minute or two, just until fragrant but not browned.

Step 4: Create the Creamy Parmesan Sauce

Pour in the heavy cream and stir. Allow it to simmer gently for a few minutes before stirring in the Parmesan cheese. Mix until melted and smooth. If needed, use reserved pasta water to loosen the sauce.

Step 5: Bring It All Together

Add the cooked rigatoni and steak back into the skillet. Toss to coat everything in the sauce. Let it cook for another minute so the flavors can mingle.

Step 6: Serve and Garnish

Serve hot, garnished with freshly chopped parsley and a little extra Parmesan if desired.

How to Serve and Store Garlic Butter Steak with Creamy Parmesan Rigatoni

This pasta dish is best enjoyed fresh off the stove while the sauce is silky and the steak is still juicy. Serve it in warm bowls with a final sprinkle of Parmesan and parsley. If you’re entertaining, it makes a beautiful centerpiece on the table served family-style. This recipe feeds about four people generously.

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet with a splash of cream or milk to bring the sauce back to life. Avoid microwaving it for too long, as the steak can become tough and the sauce may separate.

What to Serve With Garlic Butter Steak with Creamy Parmesan Rigatoni?

Garlic Bread

Crunchy on the outside, fluffy on the inside—perfect for soaking up any extra sauce left on your plate.

Roasted Broccoli

The roasted edges bring out the natural sweetness, and it adds a fresh contrast to the creamy pasta.

Caesar Salad

That crisp Romaine, crunchy croutons, and tangy dressing offer a zippy bite that cuts through the richness of the dish.

Balsamic Glazed Brussels Sprouts

A sweet and tangy side that complements the garlicky and savory notes of the steak.

Creamy Mashed Cauliflower

A lighter side that pairs well with the indulgent flavors of the dish.

Sauteed Mushrooms

Their earthy, umami-rich taste plays perfectly alongside steak and garlic.

Cherry Tomato Salad

Simple, bright, and juicy. Adds a welcome acidity and freshness.

Red Wine

Not technically a side, but a smooth red like Cabernet or Merlot turns this dish into an elevated dining experience.

Want More Pasta Ideas?

If creamy, comforting pasta is your thing, here are a few more delicious recipes you should check out next:

• Creamy Beef and Shells Recipe for a quick weeknight dinner with bold flavors.
• Stovetop Creamy Ground Beef Pasta when you want everything done in one pan.
• Cheesesteak Tortellini in Rich Provolone Sauce for cheesy decadence with a twist.
• Creamy Ground Beef Alfredo Pasta if you’re craving Alfredo with extra heartiness.
• One Pot Smoked Sausage Pasta that brings smoky comfort in every bite.

Save This Recipe For Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you use ribeye or go with something leaner? Did you tweak the sauce or add more garlic?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other make dinner more delicious.

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