Garlic Butter Steak Tips with Cheesy Rigatoni in Mozzarella Sauce
Ingredients:
1 ½ lbs sirloin or ribeye steak, cut into thick steak tips
1 tablespoon olive oil
4 tablespoons unsalted butter, divided
4 garlic cloves, minced
1 teaspoon Cajun seasoning (optional, for depth)
Salt and freshly cracked black pepper, to taste
12 oz rigatoni pasta
1 ½ cups heavy cream
1 cup whole milk
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
½ teaspoon Italian seasoning
Fresh parsley, chopped (for garnish)
Pinch of crushed red pepper flakes (optional, for heat)
Directions:
1. Bring a large pot of salted water to a boil and cook rigatoni until just al dente. Drain and set aside, reserving ½ cup pasta water.
2. Pat steak tips dry with paper towels. Season generously with salt, pepper, and Cajun seasoning if using.
3. Heat olive oil and 2 tablespoons butter in a heavy skillet over medium-high heat. Add steak tips in a single layer and sear for 2–3 minutes per side, until golden brown with crispy edges but still tender inside. Transfer to a plate and tent with foil to rest.
4. Lower heat to medium. Add remaining butter to the skillet and sauté garlic for 1 minute until fragrant.
5. Pour in heavy cream and milk, whisking to combine. Bring to a gentle simmer.
6. Slowly add mozzarella and Parmesan, stirring until smooth and creamy. Season with Italian seasoning, salt, and pepper. If sauce thickens too much, stir in a splash of reserved pasta water.
7. Add rigatoni to the sauce, tossing until each tube is fully coated in the glossy mozzarella cream.
8. To serve, spoon the rigatoni onto one side of a platter and arrange steak tips on the other. Drizzle any garlic butter steak juices over the meat. Garnish with parsley and, if desired, a sprinkle of red pepper flakes.
Cooking Time: 35 minutes
Servings: 4
Calories: 890 per serving