Garlic Butter Steak with Creamy Parmesan Rigatoni seems like something fancy , but it’s really just two awesome foods combined for a tasty dinner . The steak gets seared in garlic butter that melts right into each bite , and the rigatoni soaks up a smooth Parmesan cream sauce . It’s a mix of juicy meat and soft pasta that hits all the right spots .

One big plus is that this meal works for both a special night or a quick weeknight . You can switch spices , herbs or even change the steak cut to match what you prefer . Friends might think you spent hours cooking , but you can pull it off in under an hour .

In this post we’ll walk you through every step from picking the best ingredients to serving it up with style . First we’ll cover how to whip up homemade garlic butter and choose the right steak cut . Then you’ll see why rigatoni is perfect for creamy sauces . After that we’ll show you how to cook the pasta , sauce and steak so everything comes together just right . Let’s dig in and make something delicious !

1. Understanding the Ingredients

To nail this Garlic Butter Steak with Creamy Parmesan Rigatoni you gotta know what each part brings to the plate . Every ingredient plays a role in taste and texture , so let’s break down the two main stars: garlic butter and the steak .

1.1. The Star Ingredient: Garlic Butter

Garlic butter is a simple mix of butter and minced garlic that tastes amazing on almost anything . Start with room-temperature unsalted butter , add fresh minced garlic , a pinch of salt and some herbs like parsley or thyme for extra aroma . Pack it into a small bowl and chill in the fridge until firm . Use it to baste your steak or melt over bread and veggies for a flavor boost .

You can spread this garlic butter on bread , toss it with veggies or melt it over seafood . Once you try it you’ll find tons of ways to sneak that garlicky goodness into your meals .

1.2. Choosing the Right Steak

Picking a good steak cut is key to getting that juicy , buttery bite . Ribeye , sirloin and filet mignon are all great picks . Ribeye has loads of marbling so it’s super juicy and flavorful , while sirloin is leaner but still tasty . Filet mignon is pricey but insanely tender .

Look for steaks about 1 to 1.5 inches thick with bright red color and even fat distribution . Good marbling means more flavor and a softer bite . Stay away from any meat with dark spots or browning on the edges .

2. Rigatoni Pasta Overview

Rigatoni is a tube-shaped pasta with ridges that hold sauce like a champ . It’s the perfect partner for creamy sauces because each little groove grabs a bit of flavor .

2.1. What is Rigatoni?

Rigatoni are short tubes usually about two inches long , with ridges down the side . The shape helps trap sauce inside and out so you get a saucy bite every time .

2.2. Pairing Pasta with Sauces

This pasta is meant for hearty sauces . The ridges and tube shape keep creamy Parmesan sauce stuck to every piece . Just cook the rigatoni al dente so it stays firm and doesn’t turn mushy when you mix it with the sauce and steak .

3. Creamy Parmesan Sauce

The creamy Parmesan sauce is what brings this dish together , adding a rich cheesy layer that goes perfect with both steak and rigatoni . Here’s how to make it smooth and velvety .

3.1. Key Ingredients

Heavy cream
Freshly grated Parmesan cheese
Garlic , minced
Butter
Salt and pepper
Optional: nutmeg and fresh herbs like basil or parsley

3.2. The Cooking Process

In a saucepan over medium heat , melt 2 tablespoons of butter . Add the garlic and sauté about 1 minute until you can smell it .
Pour in 1 cup of heavy cream , stirring so it blends with the butter and garlic .
Slowly stir in 1 cup of Parmesan cheese until it melts and the sauce is silky smooth .
Season with salt , pepper and just a pinch of nutmeg for warmth . Toss in chopped herbs if you want extra freshness .
Keep the sauce on low heat so it stays warm while you finish the steak and pasta .

You can add extras like sautéed mushrooms , spinach or sun-dried tomatoes to shake up the flavors .

4. Cooking Instructions: Garlic Butter Steak with Creamy Parmesan Rigatoni

Now that you know about the ingredients , let’s cook . Follow these steps to get juicy steak and creamy pasta on your plate .

4.1. Ingredients List

2 ribeye steaks (or your favorite cut)
Salt and pepper for seasoning
1 pound rigatoni pasta
Prepared garlic butter (see section 1.1)
Creamy Parmesan sauce (see section 3.2)
Fresh parsley for garnish

4.2. Step-by-Step Directions

Cook the Rigatoni : Bring a big pot of salted water to a boil . Add rigatoni and cook until al dente according to package . Drain , saving a cup of pasta water .
Sear the Steak : Heat a heavy pan or cast iron skillet on high . Season steaks with salt and pepper . Add a spoonful of garlic butter to the pan . Place steaks in and cook 4–5 minutes each side for medium-rare , or longer if you like it more done .
Baste with Butter : In the last minute of cooking , drop more garlic butter in the pan and spoon it over the steak so it gets extra flavor .
Rest the Steak : Remove steaks and let them rest 5 minutes so juices settle .
Mix Pasta and Sauce : Put the creamy sauce back in the pasta pot . Add rigatoni and stir . If it’s too thick , splash in some reserved pasta water until it’s just right .
Serve : Slice your rested steak and plate it next to or on top of the creamy rigatoni . Drizzle with any leftover garlic butter and sprinkle parsley .

4.3. Expert Advice

Don’t crowd the pan when searing steak or it won’t get a good crust .
Always let the steak rest so it stays juicy .
Keep the rigatoni al dente so it holds up with the sauce and steak .

5. Serving Suggestions and Presentation

A nice plate makes dinner feel special . Here’s how to serve your Garlic Butter Steak with Creamy Parmesan Rigatoni like a pro .

5.1. Ideal Serving Sizes

One steak (about 8–10 oz) per person
1 to 1½ cups of creamy rigatoni each

5.2. Plating Tips

Twirl the rigatoni on a fork and place it in the center of the plate .
Fan out sliced steak next to or on top of the pasta .
Drizzle extra garlic butter over everything and garnish with parsley .
Add a sprinkle of grated Parmesan and a small herb sprig for color .

6. Storage and Reheating Tips

Got leftovers ? Here’s how to keep them tasty .

Storage

Put any extra steak and rigatoni in an airtight container in the fridge . Eat within 2–3 days .

Reheating

Warm the pasta in a pan on low heat with a splash of cream or pasta water . For the steak , reheat gently in a skillet so it doesn’t dry out . Use a meat thermometer if you want to be sure it’s warmed through without overcooking .

7. Nutritional Information

Knowing what’s in your meal can help you enjoy it more mindfully .

Nutritional Breakdown

Calories: about 800–900 per serving
Fats: roughly 45g (from steak and butter)
Proteins: around 50g (from steak and cheese)
Carbs: about 60g (from rigatoni)

Healthier Versions

To lighten it up , try whole-grain or bean-based pasta , swap heavy cream for a lighter option and use less butter in both the steak and sauce .

8. FAQs Section

What butter is best for garlic butter steak?

Unsalted is ideal since you control the salt level better .

Can I use a different type of pasta?

Sure , penne or farfalle work too as long as they hold sauce well .

How can I make the sauce vegetarian?

Swap Parmesan for a plant-based cheese and use veggie broth instead of butter for a lighter version .

What sides go well with this dish?

A crisp salad or roasted veggies give a fresh contrast to the rich steak and pasta .

How do I know when the steak is done?

Use a meat thermometer—130–135°F for medium-rare . You can also press the steak: it should feel firm but still a bit springy .

Conclusion

There you have it—juicy garlic butter steak and creamy Parmesan rigatoni in one plate . This combo brings big flavor and impressive looks without a ton of work . Try it out , tweak it how you like , and let us know how it turns out !