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Garlic Butter Steak Parmesan Rigatoni
Are you craving a truly decadent and satisfying pasta dish?
When the desire for a meal that’s both comforting and elevated strikes, what’s your go-to recipe? For many, it’s a dish that combines tender protein with luscious pasta and a rich sauce. If that sounds like your ideal scenario, then you’re in the right place! Garlic Butter Steak Parmesan Rigatoni is the ultimate comfort dish, combining tender seared steak bites with creamy rigatoni pasta. Tossed in a rich, buttery garlic-Parmesan sauce, this recipe is perfect for a cozy dinner or special occasion. With bold flavors and a luxurious texture, it’s a meal that’s sure to impress every time!
This isn’t just any pasta dish; it’s an experience. Imagine perfectly cooked rigatoni, coated in a velvety sauce infused with the punch of garlic and the sharp, nutty notes of Parmesan cheese. Then, picture succulent, seared steak bites – savory, juicy, and utterly irresistible – scattered throughout. It’s a symphony of textures and flavors that will have you scraping your plate clean. Whether you’re planning a romantic dinner for two, a family gathering, or simply want to treat yourself to something spectacular after a long week, this Garlic Butter Steak Parmesan Rigatoni recipe promises to deliver pure culinary bliss. Let’s dive into how to create this masterpiece!
Ingredients for a Flavor-Packed Meal
The magic of this dish lies in the quality of its components and how they come together. Here’s what you’ll need to create this amazing Garlic Butter Steak Parmesan Rigatoni:
For the Steak:
- 1 lb sirloin steak (or your favorite cut like ribeye or filet mignon), trimmed and cut into 1-inch cubes. Look for a cut that’s tender and has good marbling for maximum flavor.
- 1 tablespoon olive oil. Extra virgin for a nuanced flavor.
- Salt and freshly ground black pepper, to taste. Don’t be shy with seasoning; it’s the foundation of flavor.
- 1 teaspoon garlic powder. For an extra layer of garlicky goodness.
For the Pasta and Sauce:
- 12 oz rigatoni pasta. The ridged tubes are perfect for grabbing onto the creamy sauce. Penne or ziti also work well.
- 4 tablespoons unsalted butter. The creamy base of our luxurious sauce.
- 4-6 cloves garlic, minced. Fresh minced garlic offers the best pungent aroma and flavor. Adjust to your garlic preference!
- 1/2 cup dry white wine (optional, but highly recommended for depth). Such as Pinot Grigio or Sauvignon Blanc. For a non-alcoholic option, use chicken or vegetable broth.
- 1 cup heavy cream. This is what makes the sauce rich and decadent.
- 1/2 cup grated Parmesan cheese, plus more for serving. Use freshly grated for superior meltability and flavor.
- 1/4 cup chopped fresh parsley, plus extra for garnish. Brightens up the dish and adds a touch of freshness.
- 1/4 teaspoon red pepper flakes (optional). For a subtle hint of heat that complements the rich sauce.
- Salt and freshly ground black pepper, to taste.
Timing is Everything
This impressive dish comes together surprisingly quickly, making it ideal for weeknights or when you’re short on time but want a gourmet meal. On average, similar steak pasta recipes can take 45-60 minutes due to longer marination or cooking times, but we’ve streamlined this process.
Let’s Get Cooking!
Follow these simple steps to create your Garlic Butter Steak Parmesan Rigatoni. With a little care and attention, you’ll be enjoying a restaurant-quality meal in your own kitchen.
Step 1: Prepare the Steak
Begin by patting your steak cubes completely dry with paper towels. This is a crucial step for achieving a beautiful sear. In a medium bowl, toss the steak cubes with olive oil, salt, freshly ground black pepper, and garlic powder. Ensure each piece is evenly coated. Set aside while you prepare the other ingredients.
Step 2: Cook the Steak
Heat a large skillet over medium-high heat. Once hot, add the seasoned steak cubes in a single layer, working in batches if necessary to avoid overcrowding the pan. Overcrowding will steam the meat instead of searing it. Sear the steak for about 2-3 minutes per side, until a nice brown crust forms and the steak is cooked to your desired doneness (medium-rare to medium is recommended). Remove the steak from the skillet and set aside on a plate. Reserve any pan juices.
Step 3: Cook the Pasta
While the steak rests, bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package directions until al dente – tender but still firm to the bite. Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set aside.
Step 4: Make the Garlic Butter Sauce
Return the now-empty skillet used for the steak (do not wipe it clean, the browned bits add flavor!) to medium heat. Add the butter. Once melted, add the minced garlic and red pepper flakes (if using). Sauté for about 1 minute until fragrant, being careful not to burn the garlic. If using white wine, pour it into the skillet and scrape up any browned bits from the bottom. Let it simmer and reduce for about 2 minutes. Pour in the heavy cream, bring to a gentle simmer, and cook for another 3-5 minutes, stirring occasionally, until slightly thickened. Stir in the grated Parmesan cheese until smooth and creamy. Season with salt and pepper to taste.
Step 5: Combine Everything
Add the cooked rigatoni, seared steak bites, and reserved pan juices to the skillet with the sauce. Toss gently to coat everything evenly. If the sauce seems too thick, add a splash of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency. Stir in the chopped fresh parsley. Taste and adjust seasoning if needed.
Nutritional Snapshot
While this dish is decadent, understanding its nutritional components can be helpful. Exact figures will vary based on specific ingredients and portion sizes, but a general estimate per serving (assuming 4 servings):
- Calories: Approximately 750-850 kcal
- Protein: Around 45-55g
- Fat: Approximately 40-50g (of which saturated fat is significant)
- Carbohydrates: Around 50-60g
- Fiber: Approximately 3-5g
- Sodium: Varies greatly depending on added salt, but can be 800mg+
Healthier Swaps for a Lighter Dish
Want to enjoy this incredible flavor profile with a lighter touch? Consider these adjustments:
- Leaner Steak: Opt for flank steak or even lean ground beef instead of sirloin.
- Reduced Cream: Substitute half of the heavy cream with milk (whole or 2%) or even a lighter cooking cream. You can also use half-and-half for a middle ground.
- Whole Wheat Pasta: Use whole wheat rigatoni for added fiber.
- Lighter Cheese: Use a reduced-fat Parmesan or a smaller amount.
- Add More Veggies: Bulk up the dish with sautéed spinach, mushrooms, or broccoli.
Serving Suggestions
This Garlic Butter Steak Parmesan Rigatoni is a complete meal on its own, but it pairs beautifully with a few simple additions:
- A fresh green salad: A simple vinaigrette salad cuts through the richness with its acidity.
- Garlic bread: For the ultimate indulgence, though this dish is already rich in garlic flavor!
- Steamed or roasted asparagus: Adds a fresh, slightly bitter counterpoint.
- A crisp white wine: Like the one used in the recipe, to complement the flavors.
Avoid These Common Pitfalls
To ensure your Garlic Butter Steak Parmesan Rigatoni turns out perfectly every time, be mindful of these common mistakes:
- Overcrowding the pan when searing steak: This leads to steamed, not seared, steak. Cook in batches.
- Burning the garlic: Garlic burns quickly. Lower the heat and cook it gently until fragrant.
- Using pre-grated Parmesan cheese: It contains anti-caking agents that prevent it from melting smoothly into the sauce. Always grate your own.
- Not reserving pasta water: This starchy water is key to achieving the perfect sauce consistency and helping it cling to the pasta.
- Overcooking the pasta: It will continue to cook slightly when tossed with the hot sauce. Aim for al dente.
Storing Your Delicious Creation
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheating is best done gently on the stovetop over low heat with a splash of water or milk to help loosen the sauce. Avoid microwaving if possible, as it can make the steak tough and the pasta mushy.
Enjoy Your Delectable Meal!
There you have it – a show-stopping Garlic Butter Steak Parmesan Rigatoni that’s packed with flavor and luxuriously creamy. It’s the kind of meal that makes any occasion feel special. The combination of perfectly seared steak, tender rigatoni, and a rich, garlicky Parmesan sauce is truly unbeatable. We hope you love this recipe as much as we do!
Have you tried making this Garlic Butter Steak Parmesan Rigatoni? We’d love to hear about your experience in the comments below! Share your tips, variations, or any questions you might have. And don’t forget to share this recipe with your friends and family on social media!
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Frequently Asked Questions
***What is the best cut of steak for this recipe?***
A tender cut like sirloin, ribeye, or filet mignon is ideal. They sear beautifully and are tender when cooked to medium-rare to medium.
***Can I make this recipe vegetarian?***
Yes! You can omit the steak and add sautéed mushrooms, roasted vegetables like bell peppers and zucchini, or even some pan-fried halloumi cheese for a vegetarian option. Ensure you use vegetable broth if omitting wine.
***My sauce is too thin, what can I do?***
Simmer the sauce for a few more minutes uncovered to allow it to reduce. You can also create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water and whisking it into the simmering sauce until thickened.
***Can I use a different pasta shape?***
Absolutely! Any medium-sized pasta shape that can hold sauce well will work, such as penne, ziti, rotini, or fusilli.
***How long does this last?***
Leftovers will last for up to 3 days in an airtight container in the refrigerator. It’s best to reheat gently on the stovetop.
Garlic Butter Steak Parmesan Rigatoni
Description
Garlic Butter Steak Parmesan Rigatoni is the ultimate comfort dish, combining tender seared steak bites with creamy rigatoni pasta. Tossed in a rich, buttery garlic-Parmesan sauce, this recipe is perfect for a cozy dinner or special occasion. With bold flavors and a luxurious texture, it’s a meal that’s sure to impress every time!
Ingredients
- 8 ozrigatoni pasta
- 1lb steak(sirloin, ribeye, or tenderloin, cut into bite-sized cubes)
- 3 tbspunsalted butter
- 4garlic cloves, minced
- 1 cupheavy cream
- 1 cupfreshly grated Parmesan cheese
- 1 tbspolive oil
- Salt and pepper(to taste)
- Chopped parsley(for garnish, optional)
Instructions
- Cook the rigatoni pasta in salted boiling water until al dente, according to package instructions. Drain and set aside.Heat olive oil in a large skillet over medium-high heat. Season the steak bites generously with salt and pepper, then sear them for 2-3 minutes per side until browned and cooked to your liking. Remove from the skillet and set aside.Reduce the heat to medium and add butter to the same skillet. Once melted, sauté the minced garlic for about 1 minute until fragrant.Pour in the heavy cream, stirring to combine. Let the sauce simmer for 2-3 minutes until slightly thickened.Gradually stir in the Parmesan cheese until melted and smooth. Season the sauce with salt and pepper to taste.Add the cooked rigatoni to the skillet, tossing to coat the pasta evenly in the creamy garlic butter sauce.Return the steak bites to the skillet, stirring gently to combine.Garnish with chopped parsley if desired, and serve warm.
- Cook the rigatoni pasta in salted boiling water until al dente, according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Season the steak bites generously with salt and pepper, then sear them for 2-3 minutes per side until browned and cooked to your liking. Remove from the skillet and set aside.
- Reduce the heat to medium and add butter to the same skillet. Once melted, sauté the minced garlic for about 1 minute until fragrant.
- Pour in the heavy cream, stirring to combine. Let the sauce simmer for 2-3 minutes until slightly thickened.
- Gradually stir in the Parmesan cheese until melted and smooth. Season the sauce with salt and pepper to taste.
- Add the cooked rigatoni to the skillet, tossing to coat the pasta evenly in the creamy garlic butter sauce.
- Return the steak bites to the skillet, stirring gently to combine.
- Garnish with chopped parsley if desired, and serve warm.
Notes
For added flavor, sprinkle red pepper flakes into the sauce for a touch of heat.
Add sautéed mushrooms or spinach for extra texture and color.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of cream or milk to refresh the sauce.
