Mouthwatering Garlic Butter Steak with Cheesy Rigatoni Bliss

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When rich, garlicky steak meets creamy cheese-laced pasta, magic happens. This dish is the kind of weeknight indulgence that feels like a steakhouse experience without leaving your kitchen. Thick-cut steak bites are seared to perfection, tossed in golden garlic butter, then folded into al dente rigatoni coated in a velvety cheese sauce. It’s savory, creamy, and just the right amount of indulgent.

The contrast of juicy beef with the tender chew of pasta makes each bite deeply satisfying. It’s comfort food with flair – rustic enough for a family dinner, yet refined enough to serve guests. Whether you’re celebrating or simply craving something hearty, this is a guaranteed crowd-pleaser.

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Ingredients for this Mouthwatering Garlic Butter Steak with Cheesy Rigatoni Bliss

• 1 lb ribeye or sirloin steak, cut into bite-sized cubes
• 2 tablespoons olive oil
• Salt and freshly cracked black pepper, to taste
• 5 tablespoons unsalted butter
• 5 garlic cloves, finely minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon crushed red pepper flakes (optional)
• 8 oz rigatoni pasta
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley (for garnish)

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Step 1: Cook the Rigatoni

Bring a large pot of salted water to a boil. Cook the rigatoni until al dente according to package instructions. Drain and set aside, reserving about 1/2 cup of pasta water.

Step 2: Sear the Steak

Heat the olive oil in a large skillet over medium-high heat. Season steak cubes generously with salt and pepper. Sear the steak in a single layer, allowing them to brown without overcrowding the pan. Sear for about 2-3 minutes per side or until your desired doneness. Remove and set aside.

Step 3: Prepare the Garlic Butter Sauce

In the same skillet, reduce heat to medium. Add butter and let it melt. Stir in the minced garlic, Italian seasoning, and red pepper flakes if using. Cook for 1-2 minutes until fragrant but not browned.

Step 4: Make the Cheese Sauce

Pour in the heavy cream and bring to a gentle simmer. Stir in mozzarella and Parmesan cheese, whisking until melted and smooth. If the sauce gets too thick, add reserved pasta water a tablespoon at a time to reach desired consistency.

Step 5: Combine Everything

Add the cooked rigatoni to the sauce, tossing gently to coat. Fold in the seared steak bites, allowing them to warm through for 1-2 minutes.

Step 6: Serve and Garnish

Plate the cheesy rigatoni and steak. Sprinkle with chopped parsley and extra Parmesan if desired. Serve immediately while hot and gooey.

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Frequently Asked Questions

How do I make sure the steak stays juicy?

Avoid overcooking. Sear the steak quickly over high heat and remove it from the pan once browned to preserve tenderness and juices.

Can I use another type of pasta?

Yes, penne, ziti, or fusilli all work well with this cheesy sauce. Choose a pasta shape that can hold the sauce in its curves or ridges.

What cut of steak is best for this dish?

Ribeye or sirloin are excellent choices because they’re flavorful and tender when cooked quickly. Flank steak can work too, just be sure to slice it thinly.

Can I make this dish ahead of time?

You can prep the components ahead—cook the pasta, sear the steak, and make the sauce separately. Store them in separate containers and combine when ready to reheat and serve.

How can I make this dish spicier?

Increase the crushed red pepper flakes in the garlic butter or add a dash of hot sauce to the cheese sauce for extra heat.

Is this recipe gluten-free?

It can be made gluten-free by using gluten-free rigatoni and ensuring all other ingredients (like cheeses and seasonings) are certified gluten-free.

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