Garlic Butter Steak Rigatoni (Print Version)
# Ingredients:
→ Steak
01 -
1 lb (450 g) steak (sirloin, ribeye, or filet), cut into bite-sized pieces
02 -
2 tablespoon olive oil
03 -
2 tablespoon unsalted butter
04 -
3 cloves garlic, minced
05 -
Salt and pepper, to taste
→ Pasta & Sauce
06 -
300 g (10 oz) rigatoni pasta
07 -
2 tablespoon unsalted butter
08 -
2 cloves garlic, minced
09 -
1 1/2 cup (360 ml) heavy cream
10 -
3/4 cup (75 g) grated Parmesan cheese
11 -
1/2 teaspoon Italian seasoning
12 -
Salt and black pepper, to taste
13 -
2 tablespoon chopped fresh parsley (plus extra for garnish)
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Drain and set aside.
02 -
Season steak pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear steak for 2-3 minutes per side until browned. Remove and set aside.
03 -
Reduce heat to medium, melt butter in the same skillet, add minced garlic. Cook 1-2 minutes until fragrant. Toss steak bites in garlic butter, then remove and keep warm.
04 -
In the same skillet, melt butter over medium heat. Add garlic and sauté for 1 minute. Add heavy cream, simmer 2-3 minutes. Stir in Parmesan and Italian seasoning until cheese melts and sauce thickens. Season with salt and pepper.
05 -
Add cooked rigatoni to the skillet with sauce. Toss to coat evenly. Stir in parsley. Plate pasta and top with steak bites. Garnish with extra parsley and serve immediately.
# Notes:
01 -
Use freshly grated Parmesan for best flavor and smooth sauce
02 -
Can substitute rigatoni with penne, fettuccine, or other pasta shapes
03 -
Optional: deglaze skillet with white wine before adding cream for richer flavor