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Creamy Garlic Butter Steak Pasta

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A delightful dish that blends tender steak, al dente rigatoni, and a velvety garlic cream sauce, perfect for busy weeknights or family dinners.

Ingredients

  • 12 oz rigatoni
  • 1 lb sirloin or ribeye steak, cubed
  • 2 tbsp olive oil
  • 3 tbsp butter
  • 4 garlic cloves, minced
  • 1 cup heavy cream
  • ¾ cup freshly grated Parmesan cheese
  • Salt, to taste
  • Black pepper, to taste
  • 2 tbsp chopped fresh parsley

Instructions

  1. Bring a large pot of salted water to a boil. Add rigatoni and cook until just al dente, according to package directions. Reserve ½ cup of the pasta water, then drain the rest.
  2. Heat olive oil in a large skillet over medium-high heat. Season the steak with salt and pepper. Sear the steak in two batches until browned and cooked through, about 4-5 minutes per batch. Remove to a plate.
  3. Reduce heat to medium and melt the butter in the same skillet. Add the minced garlic and cook for about 30 seconds until fragrant.
  4. Pour in the heavy cream, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes until slightly thickened.
  5. Reduce heat to low and stir in the Parmesan cheese until melted and smooth. Adjust seasoning with salt and pepper to taste.
  6. Add the cooked rigatoni to the sauce, stirring gently to coat. If the sauce thickens too much, add some reserved pasta water to reach your desired consistency.
  7. Let the steak rest for 3-5 minutes, then add it back to the skillet. Stir to combine everything and allow it to heat through.
  8. Serve hot, garnished with fresh parsley, alongside garlic bread or a side of garlic butter green beans for a complete meal.

Notes

Don’t overcook the steak; it should be browned on the outside and slightly pink on the inside for maximum tenderness. Use fresh parsley for enhanced flavor.

Find it online: https://www.chickennova.com/creamy-garlic-butter-steak-pasta/