Made this Garlic Butter Steak with Creamy Parmesan Rigatoni tonight, and wow so much flavor! Rich, creamy, and the steak is perfectly tender. It’s a new favorite for sure!
Ingredients:
1 lb steak (sirloin or ribeye), cut into bite-sized pieces
12 oz rigatoni pasta
3 tablespoons olive oil
4 tablespoons unsalted butter, divided
4 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
1/2 cup beef broth
1 teaspoon Italian seasoning
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Directions:
Bring a large pot of salted water to a boil and cook the rigatoni according to the package instructions, until just al dente. Drain and set aside.
While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Season the steak pieces with salt, pepper, and Italian seasoning. Add the steak to the skillet, searing it on all sides for about 4-5 minutes until golden brown. Remove the steak from the skillet and set it aside.
Reduce the heat to medium and melt 2 tablespoons of butter in the same skillet. Add the minced garlic and sauté it for 30 seconds, allowing it to become fragrant.
Pour in the beef broth and heavy cream, stirring everything together. Slowly whisk in the grated Parmesan cheese, letting the sauce become smooth and creamy as it simmers.
Add the drained rigatoni to the skillet, tossing it to coat in the creamy Parmesan sauce. Return the steak to the skillet, mixing gently to combine the steak and pasta with the sauce.
Serve the creamy Parmesan rigatoni on plates, topped with the garlic butter steak, and garnish with freshly chopped parsley. Serve immediately.
Cooking Time: 35 minutes | Servings: 4