If you are craving a dish that marries the rich, buttery flavors of steak with the comforting texture of pasta, the Garlic Butter Steak with Rigatoni Recipe is going to be your new go-to indulgence. This meal strikes the perfect balance between decadent and approachable, with tender ribeye seared to perfection, a luscious garlic butter sauce, and al dente rigatoni that soaks up every bit of flavor. It’s a fabulous way to elevate a dinner night without hours in the kitchen, making every bite a celebration.
Ingredients You’ll Need
Getting ready to make this Garlic Butter Steak with Rigatoni Recipe is as simple as gathering a handful of key ingredients that each bring something special to the table—whether it’s that satisfying umami from the steak, the creamy garlic butter sauce, or the hearty pasta. Here they are:
- Ribeye steaks (2, about 6 oz each): Choose well-marbled cuts for flavor and tenderness when seared.
- Olive oil (2 tablespoons): Perfect for a hot sear on the steak and a light toss of pasta.
- Salt and pepper: Simple seasoning that enhances every ingredient’s natural taste.
- Garlic (6 cloves, minced): The star aromatic adding bold depth throughout the dish.
- Fresh thyme or rosemary (about 2 tablespoons): These herbs infuse the sauce and steak with fragrant herbal notes.
- Unsalted butter (6 tablespoons total): For finishing the steak and building the glorious sauce.
- Beef broth (1/2 cup): Adds rich savory goodness and helps create a silky sauce base.
- Heavy cream (1/4 cup, optional): Makes the sauce extra creamy and indulgent if you like that touch.
- Red pepper flakes (1/2 teaspoon, optional): Gives the sauce a hint of warmth if you prefer a little kick.
- Parmesan cheese (1/4 cup grated, optional): Adds a luscious, salty finish that’s hard to resist.
- Rigatoni pasta (12 oz): Its hollow tubes perfectly catch the garlicky sauce for maximum flavor in every bite.
How to Make Garlic Butter Steak with Rigatoni Recipe
Step 1: Cook the Rigatoni
Start by bringing a large pot of salted water to a rolling boil. Drop in the rigatoni and cook according to the package directions until al dente, which usually takes about 9 to 11 minutes. Don’t forget to reserve half a cup of that flavorful pasta water before draining, because it’s a handy secret to perfect sauce consistency later. After draining the rigatoni, toss it with a little olive oil to keep it from sticking while you work on the steak.
Step 2: Prepare the Steak
While your pasta cooks, season the ribeye steaks generously with salt and pepper on both sides—that seasoning is key for developing a savory crust. Heat olive oil in a large skillet over medium-high heat until shimmering. Sear the steaks for about 4 to 5 minutes per side to achieve a beautiful medium-rare finish. In the final minute, toss in the minced garlic and fresh thyme or rosemary, letting their aromas mingle with the sizzling meat without burning the garlic. Once done, transfer the steaks to a plate to rest for 5 minutes; this step lets all those fabulous juices redistribute, making every bite juicy and tender. Then slice the steak thinly against the grain for maximum tenderness.
Step 3: Make the Garlic Butter Sauce
Using the same skillet, melt the butter over medium heat, scraping up any browned bits left from the steak—that’s pure flavor you don’t want to lose. Add the minced garlic and let it cook for 1 to 2 minutes until fragrant, filling your kitchen with that irresistible garlicky scent. Pour in the beef broth and let it simmer gently, reducing slightly over 3 to 4 minutes. If you are going for creamier richness, stir in the heavy cream and red pepper flakes, allowing the sauce to thicken for another 2 to 3 minutes. Season with salt and pepper, rounding it off by folding in freshly grated Parmesan for that added depth and silky texture.
Step 4: Combine Steak, Sauce, and Pasta
Next, add your cooked rigatoni right into the skillet with the garlic butter sauce, tossing until every piece is luxuriously coated. If the sauce feels too thick, splash in some of the reserved pasta water a little at a time until it reaches that perfect velvety consistency. Finally, fold in the sliced steak gently, warming it through in the sauce for a couple of minutes. This step lets the flavors marry and ensures the steak stays tender and juicy.
Step 5: Serve and Enjoy
Transfer this sizzling plate of Garlic Butter Steak with Rigatoni Recipe to your favorite serving dishes. Garnish with extra Parmesan cheese and fresh herbs, if you like, and prepare for genuine compliments from anyone lucky enough to join your table.
How to Serve Garlic Butter Steak with Rigatoni Recipe
Garnishes
Adding fresh chopped parsley or a sprinkle of extra Parmesan cheese on top brightens this rich dish visually and flavor-wise. A squeeze of fresh lemon or a few more red pepper flakes can elevate the taste further, giving it just the right little zing.
Side Dishes
To keep the meal balanced, serve this hearty main course alongside some crisp roasted vegetables or a simple green salad dressed with zingy vinaigrette. Garlic bread or warm crusty rolls also make excellent companions to mop up that luscious sauce.
Creative Ways to Present
For a dinner party, plate the rigatoni in nested piles and lay thin slices of steak atop like edible art. You can also serve components separately so guests can build their own plates, especially if you have picky eaters. Mason jars or shallow bowls work beautifully for casual dining with this tasty meal.
Make Ahead and Storage
Storing Leftovers
Leftover Garlic Butter Steak with Rigatoni Recipe stores well in an airtight container in the refrigerator for up to 3 days. Just ensure it’s cooled completely before sealing to keep the flavors fresh and the texture of the pasta tender but not mushy.
Freezing
You can freeze portions of this dish if needed, but the cream sauce may separate slightly during thawing. To minimize this, freeze the steak and rigatoni separately from the sauce if possible. Properly wrapped, they will last up to 2 months in the freezer.
Reheating
When reheating, warm it gently in a skillet over low heat, adding a splash of broth or water to revive the sauce’s creaminess. Avoid microwaving at high power to preserve the steak’s tenderness and prevent the pasta from drying out.
FAQs
Can I use a different type of pasta instead of rigatoni?
Absolutely! While rigatoni is wonderful for holding the sauce, penne, fusilli, or even fettuccine can work beautifully. Just adjust cooking times as needed to maintain the perfect al dente texture.
What cut of steak is best for this recipe?
Ribeye is ideal due to its marbling and tenderness, but sirloin, strip steak, or filet mignon are tasty alternatives. Just be sure to adjust cooking time depending on the thickness and lean quality of your chosen cut.
Is the heavy cream necessary?
The cream is optional but highly recommended if you want a richer, silkier sauce. You can easily skip it if you prefer a lighter or dairy-free version without sacrificing too much flavor.
Can I make this recipe gluten-free?
Yes! Simply swap rigatoni for your favorite gluten-free pasta variety. Just cook according to package instructions and proceed as usual to enjoy this savory delight without gluten.
How spicy is the dish with red pepper flakes?
The red pepper flakes add a gentle warmth rather than intense heat, but you can adjust the amount to your preference or leave them out entirely if you want a milder flavor.
Final Thoughts
There is something truly special about the Garlic Butter Steak with Rigatoni Recipe that brings comfort and celebration to the dinner table in equal measure. Once you try this recipe, I’m confident it will become one of your treasured favorites, perfect for anything from a weekend treat to impressing guests. So go ahead, gather those simple ingredients, and share this delicious experience with the people you love—it’s too good not to.
Print
Garlic Butter Steak with Rigatoni Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Garlic Butter Steak with Rigatoni recipe combines tender, juicy ribeye steaks seared to perfection and tossed in a rich garlic butter sauce with al dente rigatoni pasta. Infused with fresh herbs and optional creamy Parmesan, this dish offers a delightful balance of savory flavors and comforting textures, perfect for a satisfying dinner in just 30 minutes.
Ingredients
For the Steak:
- 2 ribeye steaks (or your preferred cut, around 6 oz each)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme or rosemary (optional)
- 2 tablespoons butter (for finishing)
For the Garlic Butter Sauce:
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon fresh thyme (or rosemary)
- 1/2 cup beef broth (or chicken broth for a milder flavor)
- 1/4 cup heavy cream (optional for a creamy sauce)
- 1/2 teaspoon red pepper flakes (optional, for heat)
- Salt and pepper, to taste
- 1/4 cup freshly grated Parmesan cheese (optional, for added richness)
For the Rigatoni:
- 12 oz rigatoni pasta
- Salt, for pasta water
- 1 tablespoon olive oil (optional, for tossing pasta)
Instructions
- Cook the Rigatoni: Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package directions until al dente, about 9-11 minutes. Reserve 1/2 cup of pasta water before draining. Drain the pasta and set aside. Toss with a tablespoon of olive oil to prevent sticking if desired.
- Prepare the Steak: While the pasta is cooking, season the steaks generously with salt and pepper on both sides. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the steaks and sear for 4-5 minutes per side for medium-rare, adjusting time for preferred doneness. In the last minute, add minced garlic and fresh thyme or rosemary to cook with the steak carefully without burning the garlic. Remove steaks from skillet and rest for 5 minutes. Slice thinly against the grain.
- Make the Garlic Butter Sauce: In the same skillet, melt butter over medium heat, scraping up browned bits. Add minced garlic and cook 1-2 minutes until fragrant. Stir in beef broth and simmer for 3-4 minutes to reduce slightly. Add heavy cream and red pepper flakes if using, and simmer another 2-3 minutes until the sauce thickens. Season with salt and pepper, then stir in grated Parmesan cheese for richness.
- Combine Steak, Sauce, and Pasta: Add cooked rigatoni to the skillet with garlic butter sauce. Toss pasta to coat, adding reserved pasta water to adjust sauce consistency if needed. Gently add sliced steak on top and toss gently to combine, allowing steak to warm through for a minute or two.
- Serve: Divide the garlic butter steak and rigatoni among plates. Garnish with additional Parmesan cheese and fresh herbs if desired. Serve immediately and enjoy your flavorful, hearty meal.
Notes
- For a creamier sauce, do not omit the heavy cream or Parmesan cheese.
- Use ribeye or your preferred steak cut for best flavor and tenderness.
- Adjust red pepper flakes to control heat level or omit for no spice.
- Resting the steak after cooking ensures juiciness and easier slicing.
- Save reserved pasta water to thin the sauce if it becomes too thick.
- This recipe can be doubled easily to serve more people.
