Introduction:
Why You’ll Love This Recipe:
Garlic Butter Steak with Creamy Parmesan Rigatoni is a restaurant-worthy meal that you can effortlessly create in your own kitchen! Imagine sinking your teeth into a perfectly cooked steak, seared to juicy perfection and bathed in a rich, flavorful garlic butter sauce. Now picture pairing that succulent steak with a bed of creamy, cheesy Parmesan rigatoni, each bite a symphony of savory delight. This dish is the ultimate indulgence, perfect for a special occasion or simply elevating your weeknight dinner.
What makes this recipe so irresistible? It’s the exquisite combination of tender steak and creamy pasta, both infused with garlic butter goodness. The garlic butter steak is quick to prepare and bursting with flavor, while the creamy Parmesan rigatoni adds a comforting and luxurious side that perfectly complements the richness of the steak. This is a meal that balances indulgence with simplicity, delivering impressive results with straightforward steps.
Prepare to impress your family and guests with this stunning Garlic Butter Steak with Creamy Parmesan Rigatoni – a culinary experience that’s both satisfying and remarkably easy to achieve!
INGREDIENTS YOU’LL NEED:
To create this impressive Garlic Butter Steak with Creamy Parmesan Rigatoni, you’ll need a selection of quality ingredients for both the steak and the pasta. These components work in harmony to deliver a symphony of flavors and textures. Having everything measured and ready will ensure a smooth and enjoyable cooking process.
For the Garlic Butter Steak:
- 2 sirloin steaks (about 8-10 ounces each, 1-inch thick) – Sirloin steaks are a great choice for this recipe as they are flavorful and cook relatively quickly. You can also use ribeye, New York strip, or filet mignon depending on your preference and budget.
- 2 tablespoons olive oil – Olive oil is used for searing the steaks and adds a subtle fruity note.
- 4 tablespoons unsalted butter – Butter is essential for the garlic butter sauce, adding richness and flavor.
- 4 cloves garlic, minced – Freshly minced garlic is key to the garlic butter flavor, providing a pungent and aromatic base.
- 1 tablespoon fresh parsley, chopped – Fresh parsley adds a pop of color and a fresh, herbaceous note.
- 1 teaspoon dried thyme – Dried thyme contributes an earthy, slightly peppery flavor that complements steak and garlic beautifully.
- 1/2 teaspoon salt – Salt enhances the flavors of all ingredients and seasons the steak.
- 1/4 teaspoon black pepper – Black pepper adds a touch of spice and balances the flavors.
For the Creamy Parmesan Rigatoni:
- 8 ounces rigatoni pasta – Rigatoni pasta is a great choice as its ridges and tubes hold the creamy sauce beautifully. Penne, ziti, or other similar pasta shapes would also work well.
- 4 tablespoons unsalted butter – Butter creates the base of the creamy sauce and adds richness.
- 2 cloves garlic, minced – Garlic is essential for the flavor of the creamy Parmesan sauce, complementing the garlic butter steak.
- 1 cup heavy cream – Heavy cream is essential for achieving a rich and creamy sauce. For a slightly lighter option, you can use half-and-half, but the sauce will be less thick.
- 1 cup grated Parmesan cheese, plus extra for serving – Parmesan cheese provides the signature cheesy flavor and thickens the sauce. Use freshly grated Parmesan for the best melt and flavor.
- 1/2 cup reserved pasta water – Pasta water is crucial for thinning the sauce and making it silky smooth, as it contains starch.
- Salt and black pepper to taste – Seasoning is essential for balancing and enhancing the flavors of the sauce.
- Chopped fresh parsley, for garnish (optional) – Fresh parsley adds a pop of color and freshness.
HOW TO MAKE “Garlic Butter Steak with Creamy Parmesan Rigatoni”:
Creating Garlic Butter Steak with Creamy Parmesan Rigatoni is a streamlined process, divided into preparing the steak and making the creamy pasta. Both components are designed for maximum flavor with efficient cooking methods, allowing you to bring this impressive meal to the table without spending hours in the kitchen.
The process begins by preparing the garlic butter steak. The steaks are seasoned and seared to perfection, then finished with a luscious garlic butter sauce in the same pan, infusing them with rich flavor.
Next, while the steak rests, you’ll quickly whip up the creamy Parmesan rigatoni. This sauce comes together effortlessly as the pasta boils, using the pasta cooking water to create a silky smooth and cheesy texture.
Finally, the perfectly cooked garlic butter steak is served alongside a generous portion of the creamy Parmesan rigatoni, creating a harmonious and satisfying meal. Let’s explore the step-by-step instructions to guide you through each stage of this delightful recipe.
STEP-BY-STEP INSTRUCTIONS:
Step 1: Prepare and Season the Steaks.
Pat the sirloin steaks dry with paper towels. This helps achieve a good sear.
Season both sides of the steaks generously with salt and black pepper. Ensure to season all surfaces of the steak.
Step 2: Sear the Steaks.
Heat the olive oil in a large skillet (preferably cast iron) over medium-high heat until it is shimmering hot. The skillet should be hot enough to sear the steaks quickly.
Carefully place the steaks in the hot skillet, being careful not to overcrowd the pan. Sear for 3-4 minutes per side for medium-rare, or longer for your desired level of doneness. For medium doneness, cook for 4-5 minutes per side, and for medium-well, cook for 5-6 minutes per side. Use a meat thermometer to check for desired internal temperature: 130-135°F (54-57°C) for medium-rare, 135-140°F (57-60°C) for medium, 140-145°F (60-63°C) for medium-well.
Step 3: Make the Garlic Butter Sauce.
Reduce the heat to medium. Add the butter to the skillet with the steaks.
Once the butter is melted, add the minced garlic, dried thyme, and chopped parsley to the skillet. Cook for about 1 minute, or until the garlic is fragrant, being careful not to burn the garlic.
Spoon the garlic butter sauce over the steaks, continuously basting them with the flavorful butter for about 1-2 minutes. Basting helps infuse the steak with garlic butter flavor.
Remove the steaks from the skillet and set aside to rest on a cutting board for at least 5-10 minutes before slicing. Resting allows the juices to redistribute, resulting in a more tender and flavorful steak. Leave the garlic butter sauce in the skillet to use for serving.
Step 4: Cook the Rigatoni Pasta.
While the steaks are resting, cook the rigatoni pasta according to package directions in a large pot of salted boiling water until al dente.
Before draining the pasta, reserve about 1/2 cup of the pasta water. Drain the pasta and set aside.
Step 5: Make the Creamy Parmesan Rigatoni Sauce.
In the same pot you cooked the pasta (or a large skillet), melt the butter over medium heat.
Add the minced garlic (for Parmesan rigatoni sauce) to the melted butter and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic.
Pour in the heavy cream and bring to a gentle simmer. Reduce the heat to low and let it simmer for 2-3 minutes, allowing the sauce to slightly thicken.
Stir in the grated Parmesan cheese, a little at a time, until it is melted and the sauce is smooth and creamy.
If the sauce is too thick, gradually add the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency. Pasta water helps to thin the sauce and make it silky smooth while adding starch for better sauce adhesion to the pasta.
Season the creamy Parmesan sauce with salt and black pepper to taste. Taste and adjust seasoning according to your preference.
Step 6: Combine Pasta and Sauce.
Add the cooked rigatoni to the creamy Parmesan sauce and toss to coat evenly. Ensure the pasta is well coated in the creamy Parmesan sauce.
Step 7: Slice and Serve.
Slice the rested garlic butter steaks against the grain. Slicing against the grain makes the steak more tender.
Serve the creamy Parmesan rigatoni topped with the sliced garlic butter steak. Spoon the reserved garlic butter sauce from the skillet over the steak and pasta.
Garnish with fresh parsley, chopped, and extra grated Parmesan cheese, if desired. Serve immediately and enjoy the delicious combination of garlic butter steak and creamy Parmesan rigatoni!
USEFUL TIPS:
To make your Garlic Butter Steak with Creamy Parmesan Rigatoni truly exceptional, consider these helpful tips. These suggestions can enhance both the flavor and the overall experience of preparing and enjoying this impressive dish. Let’s explore some valuable insights to refine your cooking process.
For the best steak sear, ensure your skillet is very hot before adding the steaks. A properly preheated skillet is crucial for achieving a nice brown crust on the steak. You should hear a sizzle immediately when the steak hits the pan.
Don’t overcrowd the skillet when searing the steaks. If cooking more than two steaks, sear them in batches to maintain the skillet temperature and ensure proper searing. Overcrowding lowers the pan temperature and can result in steaming instead of searing.
Use a meat thermometer to ensure your steaks are cooked to your desired doneness. A meat thermometer is the most accurate way to determine steak doneness. Insert the thermometer into the thickest part of the steak, avoiding the bone if using bone-in steaks.
Let the steaks rest after searing and before slicing. Resting allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful steak. Cover the steaks loosely with foil while resting to keep them warm.
For a richer garlic butter sauce, use browned butter. Browned butter, or beurre noisette, has a nutty, caramelized flavor that adds depth and sophistication to the garlic butter. To brown butter, melt it in a light-colored saucepan over medium heat and cook until it turns a light brown color and emits a nutty aroma, watching closely to prevent burning.
Don’t forget to reserve pasta water! Pasta water is a key ingredient in achieving the perfect creamy texture in pasta sauces. The starch in the pasta water helps to bind the sauce, making it silky smooth and allowing it to cling beautifully to the pasta. Always reserve some before draining the pasta.
For a smoother creamy Parmesan sauce, ensure the Parmesan cheese is finely grated. Finely grated Parmesan melts more easily and smoothly into the warm cream, creating a velvety sauce texture. Avoid using pre-shredded Parmesan if possible as it often contains cellulose which can prevent it from melting as smoothly.
DETAILS:
Prep Time: 20 minutes
The preparation time for Garlic Butter Steak with Creamy Parmesan Rigatoni is approximately 20 minutes. This includes the time needed to prepare the steaks, mince the garlic, grate the Parmesan cheese, and measure out the other ingredients. Efficient prep work makes the cooking process smoother and quicker.
Cooking Time: 30 minutes
The cooking time for this recipe is around 30 minutes. This encompasses the time to sear and baste the steaks, cook the pasta, and make the creamy Parmesan sauce while the steak rests. The cooking process is relatively quick and efficient, especially for a restaurant-quality meal.
Total Time: 50 minutes
The total time from start to finish for Garlic Butter Steak with Creamy Parmesan Rigatoni is approximately 50 minutes. This includes both the prep time and the cooking time, making it a satisfying meal that can be prepared in under an hour, perfect for a special weeknight dinner or a weekend indulgence.
Yield: 2 servings
This recipe yields approximately 2 servings, with one garlic butter steak and a generous portion of creamy Parmesan rigatoni per serving. It’s ideally suited for a romantic dinner for two or a satisfying meal for a pair of individuals. The recipe can be easily scaled up if you need to serve more people, simply double or triple the ingredients accordingly.
Category: Main Course
This dish is categorized as a main course, specifically a steak and pasta dish. It is substantial and satisfying enough to serve as the central component of a meal, providing both protein from the steak and carbohydrates from the rigatoni, along with the rich and flavorful sauces. Steak and pasta is a classic and comforting main course combination.
Method: Searing (Steak), Simmering (Sauce), Boiling (Pasta)
The primary cooking methods used in this recipe are searing (for the steak), simmering (for the creamy Parmesan sauce), and boiling (for the rigatoni pasta). Searing achieves the flavorful crust on the steak, simmering creates the creamy sauce, and boiling is the standard method for cooking pasta. These methods are classic techniques for creating a restaurant-quality meal at home.
Cuisine: American-Italian Inspired
The cuisine of this recipe is best described as American-Italian inspired. It combines elements of classic Italian pasta dishes with American steakhouse fare, creating a familiar yet slightly elevated and easy-to-prepare meal. American-Italian cuisine is known for its hearty, flavorful, and comforting dishes, often adapted for ease of preparation and broader appeal.
Diet: Not specified
The diet classification for this recipe is not specifically limited. However, it is not inherently low-fat or low-calorie due to the steak and creamy pasta sauce. It can be modified to be lower-carb by reducing the amount of pasta and increasing the portion of steak and vegetables. For a gluten-free version, use gluten-free pasta.
NOTES:
Serving Suggestions: Garlic Butter Steak with Creamy Parmesan Rigatoni is a complete meal on its own, but can be enhanced with simple side dishes. For a balanced meal, serve it with a side of roasted asparagus, steamed broccoli, or a fresh garden salad with a light vinaigrette dressing to cut through the richness. Crusty bread or garlic bread would also be excellent for soaking up the garlic butter sauce and creamy Parmesan sauce. A sprinkle of extra chopped parsley and grated Parmesan cheese on top adds visual appeal and extra flavor.
Make it Ahead: While the steak is best cooked fresh for optimal tenderness and sear, the creamy Parmesan rigatoni sauce can be made ahead of time. Prepare the sauce up to 1-2 days in advance and store it in an airtight container in the refrigerator. Reheat gently on the stovetop over low heat, adding a splash of milk or broth if needed to restore its creamy consistency. Cooking the sauce ahead of time can save time on the day of cooking.
Reheating Leftovers: Leftovers of this dish can be reheated, although the steak may be slightly less tender upon reheating and the pasta may absorb some of the sauce. For best results, reheat the steak and pasta separately if possible. Reheat the steak gently in a skillet over low heat or in a microwave, being careful not to overcook and dry it out. Reheat the pasta with sauce gently in a skillet over low heat, adding a splash of milk or broth to loosen the sauce and restore creaminess if needed. Microwave reheating is also possible for individual servings, heating in short intervals and stirring in between.
Steak Doneness Guide: Use a meat thermometer for accurate steak doneness.
* Medium Rare: 130-135°F (54-57°C)
* Medium: 135-140°F (57-60°C)
* Medium Well: 140-145°F (60-63°C)
* Well Done: 145°F+ (63°C+)
Remember that the internal temperature of the steak will continue to rise slightly as it rests (carryover cooking).
Variations & Additions: Feel free to customize your Garlic Butter Steak with Creamy Parmesan Rigatoni! For a spicier steak, add red pepper flakes to the garlic butter sauce or season the steaks with a pinch of cayenne pepper. For a richer sauce, use heavy cream instead of milk in the pasta sauce, or add a yolk to the creamy sauce off heat at the very end, whisking vigorously to incorporate (ensure sauce is not too hot to avoid scrambling the egg yolk). For added vegetables in the pasta, sauté some spinach or asparagus with the garlic before adding the cream to the pasta sauce.
FREQUENTLY ASKED QUESTIONS:
Can I use a different cut of steak?
Yes, you can use different cuts of steak for this recipe based on your preference and budget. Ribeye, New York strip, and filet mignon are all excellent alternatives to sirloin. Ribeye is more marbled and flavorful, New York strip is leaner and firmer, and filet mignon is the most tender but also the most expensive. Adjust searing time slightly depending on the thickness and cut of steak. Leaner cuts may cook slightly faster.
Can I use a different type of pasta?
Yes, you can substitute other pasta shapes for rigatoni in this recipe. Penne, ziti, fettuccine, spaghetti, or linguine would all work well. Choose pasta shapes that hold sauce nicely. Cooking times may vary slightly depending on the pasta shape, so cook according to package directions until al dente.
Can I make this dish gluten-free?
To make Garlic Butter Steak with Creamy Parmesan Rigatoni gluten-free, you would need to use gluten-free rigatoni pasta. Many brands offer gluten-free pasta made from rice, corn, or quinoa that work well. Ensure all other ingredients (like butter and Parmesan cheese) are also certified gluten-free if necessary for strict gluten-free diets (Parmesan generally is naturally gluten-free, but check labels). The steak and garlic butter sauce components are naturally gluten-free.
Can I make the creamy Parmesan sauce lighter?
For a lighter creamy Parmesan sauce, you can use half-and-half or even milk instead of heavy cream. However, the sauce will be less rich and less thick. If using milk, you may need to simmer the sauce for a bit longer to allow it to thicken slightly. You can also reduce the amount of butter in the sauce for a lower-fat version, though butter contributes significantly to flavor and richness.
How do I prevent the garlic from burning in the garlic butter sauce?
Garlic can burn quickly, especially in melted butter. To prevent garlic from burning in the garlic butter sauce:
* Mince the garlic finely or use garlic paste, which is less likely to burn than larger pieces.
* Add the garlic to the skillet after the butter is melted and the heat is reduced to medium or medium-low.
* Sauté the garlic for a short time, about 30-60 seconds, until it becomes fragrant but not browned. Garlic should be fragrant and softened but not brown or crispy.
* Keep the butter moving in the skillet and stir frequently while sautéing the garlic to distribute heat evenly.
* If the garlic starts to brown too quickly, remove the skillet from the heat briefly or add a splash of liquid (like a tablespoon of water or white wine) to cool down the pan.
STORAGE INSTRUCTIONS:
To store leftover Garlic Butter Steak with Creamy Parmesan Rigatoni, it’s best to store the steak and pasta with sauce separately if possible, to maintain the best texture of both components.
Cool Completely: Allow both the garlic butter steak and the creamy Parmesan rigatoni to cool completely to room temperature before storing. Cooling before refrigeration prevents condensation and maintains food quality. Do not leave cooked food at room temperature for more than two hours to avoid bacterial growth.
Store Steak and Pasta Separately (Recommended): For the best texture, store the sliced steak and pasta with sauce in separate airtight containers. This prevents the pasta from absorbing too much sauce and becoming overly soft, and helps maintain the steak’s texture. Store the sliced garlic butter steak in one airtight container and the creamy Parmesan rigatoni in another.
Airtight Containers: Ensure both containers are properly sealed to prevent drying out and to maintain freshness in the refrigerator. Using airtight containers is crucial for preserving the flavor and texture of both the steak and the pasta with sauce during storage.
Refrigerate Promptly: Refrigerate both containers of leftover steak and pasta with sauce promptly after cooling. Refrigerate at or below 40°F (4°C) to maintain food safety and prevent spoilage. Leftovers can be safely stored in the refrigerator for up to 3 to 4 days. Consume leftovers within this timeframe for optimal quality and safety.
Reheating Instructions:
For reheating leftover steak, skillet or microwave reheating is generally recommended, but be careful not to overcook it and dry it out:
- Skillet Reheating (Steak): Reheat the sliced steak in a skillet over low heat with a little bit of the reserved garlic butter sauce or a touch of olive oil or butter to prevent drying. Heat gently until steak is heated through, flipping occasionally.
- Microwave Reheating (Steak): Place sliced steak in a microwave-safe dish, cover loosely, and microwave in short intervals at medium power, stirring in between, until heated through. Microwave reheating can sometimes make steak slightly tougher, so reheat gently and avoid overheating.
For reheating leftover pasta with creamy Parmesan sauce, stovetop reheating is generally recommended for best texture:
- Stovetop Reheating (Pasta with Sauce): Reheat the pasta with sauce in a skillet over low heat, adding a splash of milk, cream, or broth to loosen the sauce and restore creaminess. Stir frequently and heat gently until heated through. Avoid high heat which can cause the sauce to separate.
- Microwave Reheating (Pasta with Sauce): Place pasta with sauce in a microwave-safe dish, cover loosely, and microwave in short intervals, stirring in between, until heated through. Microwave reheating may slightly alter the sauce texture but is convenient for single servings.
RELATED RECIPES
If you enjoyed this Garlic Butter Steak with Creamy Parmesan Rigatoni, you will surely love these other decadent and satisfying steak and pasta recipes:
Steak au Poivre with Creamy Mashed Potatoes: Classic French-inspired steak dish featuring peppercorn-crusted steak served with a rich and creamy sauce and mashed potatoes. Offers a different sauce profile but similar comforting richness.
Creamy Garlic Shrimp Pasta with Parmesan: A lighter seafood pasta dish with a similar creamy garlic Parmesan sauce, featuring succulent shrimp instead of steak. A quicker and lighter alternative.
Beef Stroganoff with Egg Noodles: A classic comfort food dish featuring tender beef strips in a creamy mushroom and sour cream sauce, served over egg noodles. Different flavor profile but similar creamy and comforting nature.
Philly Cheesesteak Pasta Bake: A fun and cheesy pasta bake inspired by the flavors of a Philly cheesesteak, featuring steak, peppers, onions, and provolone cheese. A more casual and cheesy pasta bake option.
Steak Fajita Pasta with Creamy Chipotle Sauce: A flavorful and slightly spicy pasta dish combining steak strips with fajita vegetables and a creamy chipotle sauce. Offers a spicier and Tex-Mex inspired twist on steak and pasta.
CONCLUSION
Garlic Butter Steak with Creamy Parmesan Rigatoni is a recipe that truly delivers on its promise of restaurant-quality indulgence, right in your own home. From the perfectly seared and garlic butter-basted steak to the silky, creamy Parmesan rigatoni, every element of this dish is designed to create a memorable and deeply satisfying meal. It’s a culinary experience that is both luxurious and remarkably achievable, perfect for special occasions or elevating any ordinary dinner into something extraordinary.
This recipe beautifully balances refined flavors with straightforward techniques, making it accessible for cooks of all skill levels. The readily available ingredients and clear, step-by-step instructions mean that anyone can confidently create this impressive steak and pasta dish at home. Whether you are a seasoned chef looking for a reliable and crowd-pleasing recipe or a beginner cook wanting to impress, you can achieve steak and pasta perfection with this recipe.
So gather your ingredients, heat up your skillet, and prepare to indulge in the savory, creamy, and utterly delightful goodness of this Garlic Butter Steak with Creamy Parmesan Rigatoni masterpiece. Enjoy the effortless cooking process and the immense pleasure of sharing this truly delicious and comforting meal with your loved ones. This is one recipe that is destined to become a cherished staple in your culinary repertoire, a beloved classic that you’ll return to again and again for its simple elegance and unforgettable flavor. You’ll be making Garlic Butter Steak with Creamy Parmesan Rigatoni the star of many dinners to come!
