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Creamy Garlic Butter Steak Rigatoni Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 27 reviews
  • Author: admin
  • 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

Scale

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

  1. Cook the pasta: Cook the rigatoni pasta according to the package instructions until al dente. Drain well and set aside to keep warm.
  2. Season the steak: Pat the thinly sliced flank steak dry and season generously with salt and pepper on both sides.
  3. Heat oil in skillet: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
  4. 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.
  5. Melt butter: Reduce the heat to medium and add 4 tablespoons of unsalted butter to the same skillet.
  6. 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.
  7. Add liquids: Pour in 1 cup of heavy cream and 1 cup of beef broth, stirring to combine all ingredients smoothly.
  8. 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.
  9. 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.
  10. 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.
  11. Garnish: Remove the skillet from heat and sprinkle 2 tablespoons of freshly chopped parsley on top for a fresh finish.
  12. 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.

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Find it online: https://simplysavorykitchen.com/creamy-garlic-butter-steak-rigatoni-recipe/