Description

This Indulgent Garlic Butter Steak with Creamy Parmesan Rigatoni recipe combines perfectly seared sirloin steak coated in rich garlic butter with tender rigatoni pasta enveloped in a luscious creamy Parmesan sauce. Easy to prepare in under an hour, this dish delivers a decadent restaurant-quality meal right at home, with optional hints of lemon and red pepper flakes for added brightness and heat.

Ingredients

Scale

Pasta

12 ounces Rigatoni (You can swap it for penne or farfalle if you like.)
½ cup Reserved Pasta Water (Essential for achieving a silky smooth sauce.)

Steak and Seasoning

2 pounds Sirloin Steak (Consider using ribeye or filet mignon for an even richer taste.)
1 teaspoon Kosher Salt (Regular salt can be used as an alternative.)
1 teaspoon Black Pepper (Freshly ground adds perfect seasoning.)
2 tablespoons Olive Oil (Feel free to substitute with avocado oil.)

Garlic Butter

½ cup Unsalted Butter (If using salted butter, adjust the salt later.)
4 cloves Garlic (Fresh minced garlic is essential.)

Creamy Parmesan Sauce

1 cup Heavy Cream (Half-and-half can be a lighter alternative.)
1 cup Freshly Grated Parmesan Cheese (Avoid pre-grated for better melting.)

Finish and Garnish

¼ cup Chopped Fresh Parsley (Adds freshness as a garnish.)
1 tablespoon Lemon Juice (Optional for a brighter flavor.)
½ teaspoon Red Pepper Flakes (Optional, adjust to heat preference.)

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook until just al dente, about 10-12 minutes. Reserve ½ cup of pasta water, then drain and set aside.
Prepare the Steak: Pat the sirloin steak dry and season both sides with kosher salt and freshly ground black pepper. Heat a skillet over medium-high heat and add the olive oil. Sear the steak for 2-3 minutes on each side until golden brown and cooked to your desired doneness. Remove the steak from the pan and let it rest to retain juices.
Make the Garlic Butter: Lower the heat to medium in the same skillet. Add the unsalted butter and allow it to melt completely. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
Coat the Steak: Return the rested steak to the skillet with the garlic butter. Toss the steak in the butter to evenly coat it, infusing it with rich garlic flavor.
Create the Creamy Sauce: In a separate saucepan, heat the heavy cream over medium heat just until it begins to simmer. Gradually whisk in the freshly grated Parmesan cheese until the sauce is smooth and creamy. If the sauce becomes too thick, slowly whisk in the reserved pasta water to reach your desired consistency.
Combine Pasta and Sauce: Add the cooked rigatoni to the creamy Parmesan sauce and toss well to coat every piece thoroughly. For added brightness and subtle heat, stir in optional lemon juice and red pepper flakes at this stage.
Plate and Serve: Serve the creamy rigatoni topped with slices or chunks of garlic butter-coated steak. Garnish with chopped fresh parsley and sprinkle extra Parmesan cheese on top for an elegant finish.

Notes

For a richer steak flavor, opt for ribeye or filet mignon instead of sirloin.
If using salted butter, adjust the salt quantities to avoid oversalting.
Reserve some pasta water to thin the sauce as needed and maintain a silky texture.
Lemon juice and red pepper flakes are optional but add a nice flavor balance.
Use freshly grated Parmesan cheese for best melting quality and taste.
Letting the steak rest after cooking ensures juicier, more tender meat.