Cajun Garlic Butter Steak with Rigatoni in Cheddar-Parmesan Cream
Ingredients:
1½ lbs sirloin or ribeye steak, cut into tips
1 tbsp olive oil
3 tbsp butter
4 garlic cloves, minced (divided)
2 tsp Cajun seasoning
1 tsp smoked paprika
Salt & black pepper, to taste
Fresh parsley, chopped (for garnish)
12 oz rigatoni pasta
2 tbsp butter
3 garlic cloves, minced
1½ cups heavy cream
1 cup whole milk
1½ cups sharp cheddar, shredded
¾ cup Parmesan, grated
4 oz cream cheese (optional, extra creamy)
1 tsp Cajun seasoning
½ tsp Italian seasoning
¼ tsp red pepper flakes (optional)
Salt & black pepper, to taste
Directions:
1. Bring a large pot of salted water to a boil. Cook rigatoni until al dente, then drain and save ½ cup of the pasta water. Set pasta aside.
2. In a skillet, melt 2 tbsp butter over med heat. Add 3 minced garlic cloves and cook 30 sec. Stir in heavy cream and milk, then simmer gently.
3. Reduce heat to low. Add cheddar, Parmesan, and cream cheese, whisking until smooth and creamy. Season with Cajun seasoning, Italian seasoning, salt, pepper, and red pepper flakes if using. Stir in rigatoni, adding a splash of pasta water if the sauce is too thick. Keep warm.
4. Pat steak tips dry and season with Cajun seasoning, smoked paprika, salt, and pepper. Heat olive oil in a hot skillet over med-high. Sear steak for 2–3 min per side until browned.
5. Drop heat slightly, add 3 tbsp butter and remaining garlic. Toss steak tips in garlic butter for 1–2 min, spooning butter over them as they finish cooking.
6. Plate the rigatoni coated in creamy sauce alongside the steak tips. Drizzle garlic butter from the pan over the steak and garnish with parsley.
Cooking Time:40 min
Servings:4
Calories:~860 per serving