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
Scale
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.
