There are dinners that impress, and then there are dinners that make your taste buds cheer. This garlic butter steak with cheesy rigatoni does the latter in a way that’s completely unforgettable. I made this recipe on a quiet evening when I needed something hearty but special, and what came out of my kitchen had my entire family licking their plates.
Thick, juicy strips of steak seared until perfectly caramelized, sitting on a creamy, cheesy rigatoni base bursting with savory garlic flavor — it’s the kind of comfort food that feels like a big warm hug. The butter melts luxuriously over the hot steak, mingling with gooey cheese and tender pasta in a way that just feels indulgent.
I’ve made a lot of pasta dishes, but there’s something about pairing garlic butter steak with rigatoni that hits differently. Maybe it’s the contrast of textures or the richness of each element, but this is one recipe that’s found a permanent place in my rotation. And now, I’m sharing it with you.
Why You’ll Love This Mouthwatering Garlic Butter Steak with Cheesy Rigatoni Bliss
This dish isn’t just another pasta dinner – it’s a celebration of bold, beefy flavor paired with cheesy, garlicky pasta. You get restaurant-quality results with simple, accessible ingredients. The seared steak adds a smoky depth that balances beautifully with the creamy rigatoni. It’s also a versatile recipe; whether you want a romantic date night meal or a showstopper for guests, this one fits the bill.
Plus, if you love other rich pasta creations like Creamy Beef and Shells or crave the decadence of Stovetop Creamy Ground Beef Pasta, this steak rigatoni dish will absolutely win you over. It’s got that same satisfying heartiness but with the irresistible edge that only garlic butter steak can deliver.
How to Make Mouthwatering Garlic Butter Steak with Cheesy Rigatoni Bliss
Step 1: Prepare the Ingredients
Start by bringing a large pot of salted water to a boil for the rigatoni. Cook the pasta until just al dente, drain, and set aside. Meanwhile, pat your steak dry, season it generously with salt, pepper, and a pinch of paprika for depth.
Step 2: Sear the Steak
Heat a heavy skillet or cast iron pan over medium-high heat and add a splash of olive oil. Place the seasoned steaks into the hot pan and sear on each side for about 3 to 4 minutes depending on thickness, until a deep brown crust forms. Transfer to a plate to rest and let the juices settle.
Step 3: Make the Cheesy Garlic Sauce
In the same pan, melt butter and add minced garlic, sautéing until fragrant. Pour in a bit of heavy cream and add grated Parmesan and mozzarella cheeses. Stir until the sauce thickens and coats the back of a spoon. If it gets too thick, a splash of pasta water will loosen it up.
Step 4: Combine and Assemble
Add the cooked rigatoni to the sauce and toss to coat every piece. Slice the steak into thick strips and place over the pasta. Finish with a generous pat of garlic butter and a sprinkle of chopped parsley for a pop of color.
Recipe Variations and Possible Substitutions
If you don’t have rigatoni, penne or ziti will do the trick. For a spicier kick, add crushed red pepper flakes to the garlic butter. Want to lighten it up? Use half-and-half instead of heavy cream and go easy on the cheese.
You can also switch up the protein. This recipe works well with chicken breast or even shrimp for a surf-and-turf variation. For vegetarians, try grilled portobello mushrooms in place of the steak—they soak up the garlic butter like a dream.
Serving and Pairing Suggestions
Serve this garlic butter steak rigatoni piping hot, straight from the pan. I love garnishing it with extra cheese shavings and a bit more parsley to highlight the freshness. A crisp green salad dressed with lemon vinaigrette cuts through the richness and balances the dish perfectly. For bread lovers, warm crusty garlic bread or a soft roll makes a great side to mop up that extra sauce.
As for drinks, this dish pairs beautifully with a bold red wine like Cabernet Sauvignon or a smooth Merlot. If you prefer non-alcoholic options, a sparkling water with lemon or a berry-infused iced tea offers a refreshing contrast.
Storage and Reheating Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I recommend doing it gently on the stovetop with a splash of milk or cream to help loosen the sauce and keep everything creamy. The microwave works too but stir halfway through to ensure even heating.
If you want to make this ahead, you can cook the pasta and sear the steak in advance. Just reheat both with the sauce when you’re ready to serve.
Frequently Asked Questions
Can I use a different cut of steak?
Yes, you can! Ribeye, sirloin, or New York strip all work wonderfully. Just make sure it’s a tender cut that sears well.
How do I keep the cheese from clumping in the sauce?
Add the cheese gradually and stir constantly over low heat. A little pasta water can also help create a smooth consistency.
Can I freeze this dish?
I wouldn’t recommend freezing it. Cream sauces tend to separate when thawed, which can affect texture and flavor.
What can I use if I don’t have heavy cream?
Half-and-half or whole milk can work in a pinch, though the sauce will be slightly less rich.
How do I make it less heavy?
Use lighter dairy like milk, reduce the amount of cheese, and pair it with a fresh salad to balance the richness.
Related Recipe You’ll Like
If this garlic butter steak with cheesy rigatoni stole your heart, wait until you try some of my other creamy and satisfying pasta dishes. For a cozy twist on steak pasta, check out my Sticky Honey Garlic Steak Rotini — it combines sweet and savory flavors in every bite.
Love a good cheese pull? Then you’ll adore the Cheesesteak Tortellini in Rich Provolone Sauce. Or, go a little more traditional with Creamy Ground Beef Alfredo Pasta for that indulgent, familiar taste that’s always a winner.
Save and Share This Recipe for Later
If you’re drooling over this dish already, don’t forget to save it! Pin this recipe on your favorite Pinterest board so you can find it anytime your cravings strike. Sharing is caring, too – send it to a friend who loves steak or pasta (or both), or post it on your social feed to inspire someone else’s dinner tonight. Whether it’s via text, Facebook, or good old word of mouth, spread the flavor!
Mouthwatering Garlic Butter Steak with Cheesy Rigatoni Bliss
This mouthwatering garlic butter steak with cheesy rigatoni is the ultimate fusion of indulgence and comfort. Featuring tender, seared steak slices served over rigatoni pasta coated in a rich garlic and cheese sauce, this dish delivers bold flavors and a luxurious texture in every bite. It's a hearty, satisfying dinner perfect for family nights or special occasions. With flavors reminiscent of steakhouse fare and creamy Italian pasta, it's a must-try recipe that guarantees satisfaction for steak and pasta lovers alike.
Ingredients
- 12 oz rigatoni pasta
- 1 lb steak (ribeye, sirloin, or NY strip), patted dry
- Salt and pepper to taste
- 1/2 tsp paprika
- 2 tbsp olive oil
- 3 tbsp unsalted butter, plus 1 extra for garnish
- 4 cloves garlic, minced
- 3/4 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup reserved pasta water (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook rigatoni until al dente. Drain and set aside.
- Season steak with salt, pepper, and paprika. Heat olive oil in a skillet over medium-high heat.
- Sear steak 3–4 minutes per side until deeply browned. Transfer to a plate and let rest.
- In the same skillet, melt butter and sauté garlic until fragrant (about 1 minute).
- Stir in heavy cream, Parmesan, and mozzarella. Cook until sauce thickens. Add pasta water if needed.
- Toss cooked rigatoni into the sauce until well coated.
- Slice steak and place over pasta. Top with remaining butter and sprinkle with parsley.
- Serve immediately.
Notes
- To lighten the dish, use half-and-half or whole milk instead of heavy cream.
- Substitute chicken, shrimp, or grilled mushrooms for different variations.
- Pasta water helps emulsify and thin the sauce if it thickens too much.
- For added spice, sprinkle red pepper flakes into the garlic butter.
