Garlic Butter Steak with Rigatoni

This garlic butter steak tips with cheesy rigatoni has become my family's go-to celebration meal, combining tender steak with creamy pasta for the ultimate comfort food experience. The rich garlic butter sauce infuses the steak with incredible flavor while the cheesy rigatoni creates the perfect hearty base.

I first made this dish for my husband's birthday dinner as an alternative to going out, and now it's become our tradition for marking special moments. The combination of tender steak and cheesy pasta never fails to bring smiles to our table.

Ingredients

• Strip steaks: Choose well-marbled cuts with a bright red color for the best flavor and tenderness
• Olive oil: Use a good quality extra virgin olive oil for searing the steaks
• Butter: Real unsalted butter creates the perfect rich garlic butter sauce
• Minced garlic: Fresh garlic provides the aromatic base for both the steak and sauce
• Steak seasoning: Kinder's Buttery Steak Seasoning adds depth but any quality steak seasoning works well
• Chicken broth: Low sodium version allows you to control the saltiness of your final dish
• Heavy cream: Creates the luxurious base for the pasta sauce without curdling when heated
• Parmesan cheese: Freshly grated melts more smoothly than pre-shredded varieties
• Red pepper flakes: Adds a subtle heat that balances the richness of the cream sauce
• Dried herbs: Oregano and thyme provide classic Italian flavor notes
• Sun-dried tomatoes: Concentrated flavor bombs that add brightness to cut through the richness
• Rigatoni: The tube shape and ridges capture the sauce in every bite

Step-by-Step Instructions

Season the Steaks:

Generously coat both sides of your strip steaks with Kinder's Buttery Steak Seasoning or your favorite steak seasoning. Make sure to press the seasoning into the meat to help it adhere. Allow steaks to sit at room temperature for 15 minutes before cooking for more even results.

Create the Garlic Butter Base:

Heat a large skillet over medium heat until hot but not smoking. Add olive oil and butter, allowing the butter to melt completely and begin to foam. This combination gives you a higher smoke point while maintaining butter flavor.

Sear the Steaks:

Place seasoned steaks in the hot skillet, cooking for exactly 5 minutes on the first side without moving them to develop a beautiful crust. Flip once and cook another 5 minutes for medium-rare, basting frequently with the melted butter mixture. This continuous basting creates flavor depth.

Rest the Meat:

Transfer steaks to a cutting board and tent with foil for at least 10 minutes. This critical resting period allows juices to redistribute throughout the meat rather than spilling out when cut, ensuring moist, tender steak tips.

Cook the Pasta:

Bring a large pot of water to a rolling boil and add a generous tablespoon of salt. Add rigatoni and cook until al dente, about 1-2 minutes less than package directions. Before draining, reserve half a cup of starchy pasta water to help bind the sauce.

Create the Sauce:

Using the same skillet with the steak drippings, add minced garlic and sauté for 30 seconds until fragrant but not browned. Immediately deglaze with chicken broth, scraping up all the flavorful brown bits from the bottom of the pan.

Build Flavor Complexity:

Reduce heat to medium-low and add heavy cream, stirring constantly to prevent scorching. Gradually add freshly grated Parmesan, stirring until completely melted. Mix in red pepper flakes, oregano, thyme, and sun-dried tomatoes. Allow sauce to simmer gently for 4-5 minutes until it coats the back of a spoon.

Combine Pasta and Sauce:

Add drained rigatoni directly to the sauce, tossing gently to coat every piece. If the sauce seems too thick, add reserved pasta water a tablespoon at a time until you reach your desired consistency. The starchy water helps the sauce cling to the pasta perfectly.

Finish the Dish:

Slice the rested steaks against the grain into bite-sized tips. This cutting technique ensures tender meat by shortening the muscle fibers. Arrange sliced steak tips over the cheesy rigatoni and garnish with additional freshly grated Parmesan and a sprinkle of herbs.

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The sun-dried tomatoes are my secret weapon in this dish. I discovered their transformative power when I accidentally added them to the sauce one night when I was out of fresh tomatoes. Their intense umami flavor created such a perfect counterpoint to the rich cream sauce that they've become non-negotiable in my version.

Perfect Pairings

This hearty dish pairs beautifully with lighter sides that balance the richness. A simple arugula salad dressed with lemon juice and olive oil provides a peppery contrast that cuts through the creaminess. For a complete meal, I often add garlic bread to soak up the remaining sauce and a glass of medium-bodied red wine like Merlot or Sangiovese.

Make Ahead Options

While best enjoyed fresh, you can prepare components ahead of time for easier weeknight assembly. Cook the pasta to al dente, toss with a bit of olive oil, and refrigerate up to a day ahead. The sauce can be made up to two days in advance and gently reheated before combining with pasta. For best results, always cook and slice the steak just before serving to maintain its juicy tenderness.

Customization Possibilities

This versatile recipe welcomes adaptations based on your preferences and pantry. Ribeye or sirloin can substitute for strip steaks, while penne or fettuccine work well in place of rigatoni. For a lighter version, substitute half-and-half for heavy cream, though the sauce won't be quite as rich. Add sautéed mushrooms, spinach, or roasted red peppers to incorporate more vegetables. For a spicier kick, double the red pepper flakes or add a dash of cayenne.

Frequently Asked Questions

→ What cut of steak works best for this dish?

Strip steaks are recommended, but you can also use sirloin or ribeye for similar results.

→ Can I substitute the Parmesan cheese?

Yes, you can use Pecorino Romano or any other hard, salty cheese as a substitute.

→ How can I make the sauce creamier?

Ensure the heavy cream is simmered gently to thicken, and add reserved pasta water to adjust consistency.

→ Can I use a different type of pasta?

Yes, you can substitute rigatoni with penne, fusilli, or any sturdy pasta that holds the sauce well.

→ Can I add vegetables to this dish?

Absolutely! Sautéed spinach, mushrooms, or asparagus would make excellent additions.