If you are craving something rich, indulgent, and packed with flavor, this Creamy Garlic Butter Steak Rigatoni Recipe will absolutely delight your taste buds. Imagine tender, perfectly seared flank steak mingling with silky garlic butter sauce and al dente rigatoni, all brought together by a luscious cream and Parmesan blend. This dish is the perfect harmony of hearty and comforting, delivering a restaurant-quality meal right in your own kitchen with simple ingredients and straightforward steps. Each bite bursts with bold garlic goodness and savory steak, making it an instant favorite you’ll want to serve again and again.
Ingredients You’ll Need
Gathering a handful of essential ingredients, this recipe shows how simple components can create extraordinary flavors. Each ingredient plays a crucial role, from the tender flank steak lending richness, to the creamy garlic butter sauce that coats every rigatoni tube perfectly.
- 12 oz (340g) rigatoni pasta: Keeps the sauce beautifully nestled inside each tube making every bite saucy and satisfying.
- 1 lb (450g) flank steak: Thinly sliced for quick cooking and maximum tenderness.
- Salt and pepper to taste: Basic seasoning that brings out the natural flavors of the steak and sauce.
- 2 tablespoons olive oil: Used for searing the steak to a perfect golden brown.
- 4 tablespoons unsalted butter: Essential for creating that rich garlic butter base.
- 5 cloves garlic, minced: The star aromatic driving the depth of flavor in this dish.
- 1 cup heavy cream: Adds luscious creaminess that makes the sauce irresistible.
- 1 cup beef broth: Infuses savory depth to balance the richness of the cream.
- 1 teaspoon Italian seasoning: Gives a warm, herby undertone that complements the steak perfectly.
- 1/2 cup freshly grated Parmesan cheese: Melts smoothly into the sauce for a nutty, savory finish.
- 2 tablespoons chopped fresh parsley: Provides a fresh pop of color and brightness at the end.
How to Make Creamy Garlic Butter Steak Rigatoni Recipe
Step 1: Cook the Rigatoni
Start by cooking the rigatoni according to the package instructions until it’s perfectly al dente. This will ensure that the pasta holds up nicely under the creamy sauce without getting mushy. Once cooked, drain the pasta and set it aside to wait for its flavorful coating.
Step 2: Season the Flank Steak
While the pasta cooks, prepare the steak by seasoning it generously with salt and pepper. This simple seasoning step is key as it enhances the natural beefy flavor in every bite.
Step 3: Sear the Steak to Perfection
Heat the olive oil in a large skillet over medium-high heat. Add the seasoned flank steak slices and cook them for about 2-3 minutes on each side until they reach a nice golden brown crust while remaining tender inside. Once cooked to your liking, remove the steak from the skillet and set it aside to rest.
Step 4: Create the Garlic Butter Base
Reduce the heat to medium and add the unsalted butter to the same skillet. Once melted, add the minced garlic and sauté for about one minute until it becomes fragrant, stirring constantly so the garlic doesn’t burn but releases all its aromatic goodness.
Step 5: Build the Creamy Sauce
Pour in the heavy cream and beef broth into the skillet, stirring continuously to blend everything smoothly. Next, add the Italian seasoning and freshly grated Parmesan cheese. Stir until the cheese melts completely and the sauce thickens just slightly, becoming luxuriously creamy and rich.
Step 6: Combine Steak and Pasta with Sauce
Return the steak slices to the skillet, tossing them gently so they get fully coated in the garlic butter cream sauce. Then add the cooked rigatoni and toss everything together to ensure every piece of pasta is enveloped in that velvety sauce, along with all the tender steak slices.
Step 7: Garnish and Serve
Remove the skillet from heat and sprinkle the chopped fresh parsley over the top. This final touch adds a beautiful splash of color and a bright, herbal note that perfectly balances the richness of the dish.
How to Serve Creamy Garlic Butter Steak Rigatoni Recipe
Garnishes
While the parsley adds freshness, you can also sprinkle a little extra Parmesan on top for cheesier indulgence or a pinch of crushed red pepper if you want to add a subtle kick to your Creamy Garlic Butter Steak Rigatoni Recipe. Fresh cracked black pepper right before serving enhances the aroma wonderfully.
Side Dishes
This rich rigatoni pairs beautifully with simple greens like a crisp Caesar salad or sautéed garlic spinach, which help cut through the creaminess. A warm crusty bread or garlic knots are perfect accompaniments to mop up every last bit of that decadent sauce.
Creative Ways to Present
For a dinner party, serve the rigatoni in individual shallow bowls with a few whole parsley sprigs on top for elegance. You can also offer fresh lemon wedges on the side for a bright squeeze of acidity to brighten the creamy garlic butter sauce.
Make Ahead and Storage
Storing Leftovers
Allow any leftover Creamy Garlic Butter Steak Rigatoni Recipe to cool completely before transferring to an airtight container. Stored in the refrigerator, it will keep well for up to 3 days while maintaining much of its creamy texture and flavor.
Freezing
This dish can be frozen, but the cream sauce’s texture may slightly change upon thawing. If you want to freeze, pack portions tightly in freezer-safe containers or bags and consume within 1 month for best taste.
Reheating
To reheat, gently warm the rigatoni over low heat on the stovetop with a splash of cream or broth to help revive the sauce’s smooth consistency. Avoid microwaving at high power as it can cause the cream sauce to separate.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While flank steak works wonderfully for its flavor and quick cooking time, you can substitute sirloin or ribeye if you prefer something richer or more tender. Just adjust cooking times accordingly.
What can I use instead of heavy cream?
If you want a lighter version, half-and-half or whole milk mixed with a little flour can substitute, but keep in mind the sauce won’t be as luscious and thick as with heavy cream.
Is rigatoni the only pasta that works?
Not at all. Penne, ziti, or even fettucine can be great alternatives. The important part is using a pasta shape that holds sauce well to get every bite flavorful.
Can I make this recipe vegetarian?
To make it vegetarian, skip the steak and add hearty mushrooms or roasted vegetables instead. Use vegetable broth in place of beef broth and you’ll still have a creamy, satisfying pasta dish.
How do I prevent the garlic from burning?
Keep the heat at medium or medium-low when sautéing garlic and stir frequently. Garlic cooks quickly, and burnt garlic tastes bitter, which can overpower this delicate sauce.
Final Thoughts
This Creamy Garlic Butter Steak Rigatoni Recipe is the perfect blend of comfort and elegance, making it an ideal dish for cozy weeknight dinners or special occasions. With its effortless preparation and irresistible flavor, you’re sure to impress everyone at your table. I can’t wait for you to try it and make it your new go-to for creamy, garlicky steak pasta deliciousness!
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Creamy Garlic Butter Steak Rigatoni Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
This creamy garlic butter steak rigatoni is a decadent and flavorful pasta dish featuring tender flank steak, perfectly cooked rigatoni, and a rich garlic-infused cream sauce. The steak is seared to perfection and combined with a luscious sauce made from butter, garlic, heavy cream, and Parmesan cheese, then tossed with pasta for a comforting, restaurant-quality meal that’s easy to prepare at home.
Ingredients
Pasta
- 12 oz (340g) rigatoni pasta
Steak
- 1 lb (450g) flank steak, thinly sliced
- Salt and pepper to taste
- 2 tablespoons olive oil
Sauce
- 4 tablespoons unsalted butter
- 5 cloves garlic, minced
- 1 cup heavy cream
- 1 cup beef broth
- 1 teaspoon Italian seasoning
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the pasta: Cook the rigatoni pasta according to the package instructions until al dente. Drain well and set aside to keep warm.
- Season the steak: Pat the thinly sliced flank steak dry and season generously with salt and pepper on both sides.
- Heat oil in skillet: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
- Sear the steak: Add the seasoned steak slices to the skillet and cook for 2-3 minutes per side, or until browned and cooked to your preferred doneness. Remove steak from skillet and set aside.
- Melt butter: Reduce the heat to medium and add 4 tablespoons of unsalted butter to the same skillet.
- Sauté garlic: Once the butter is melted, add the minced garlic and sauté for about 1 minute, stirring constantly to prevent burning and to release the garlic’s aroma.
- Add liquids: Pour in 1 cup of heavy cream and 1 cup of beef broth, stirring to combine all ingredients smoothly.
- Season and thicken sauce: Stir in 1 teaspoon Italian seasoning and 1/2 cup freshly grated Parmesan cheese. Continue stirring until the cheese melts and the sauce thickens slightly.
- Combine steak with sauce: Return the cooked steak slices to the skillet and toss them gently in the creamy garlic sauce until fully coated and heated through.
- Add pasta: Add the cooked rigatoni pasta to the skillet and toss everything together thoroughly until the pasta is evenly coated with the sauce and steak.
- Garnish: Remove the skillet from heat and sprinkle 2 tablespoons of freshly chopped parsley on top for a fresh finish.
- Serve: Serve the creamy garlic butter steak rigatoni immediately, ensuring each plate has a generous amount of steak and sauce for maximum flavor.
Notes
- To prevent overcooking the steak, let it rest for a few minutes before slicing thinly if you prefer cooking whole pieces.
- You can substitute flank steak with sirloin or ribeye if desired.
- For a lighter version, replace heavy cream with half-and-half or a mixture of milk and Greek yogurt, but the sauce will be less rich.
- Parmesan cheese can be replaced with Pecorino Romano for a sharper flavor.
- If fresh parsley is unavailable, dried parsley or fresh basil can be used as garnish.
