If you are looking for a show-stopping dinner that feels indulgent yet comes together in just about 30 minutes, look no further than this Garlic Butter Steak with Rigatoni Recipe. It combines tender, perfectly seared steak with a luxurious garlic butter sauce that coats al dente rigatoni, creating a comforting plate full of rich flavors and satisfying textures. This recipe effortlessly balances the savory depth of garlic and butter with a hint of fresh herbs, making it a favorite for weeknight dinners or special occasions with friends and family. Trust me, once you try this Garlic Butter Steak with Rigatoni Recipe, it will earn a permanent spot in your meal rotation.
Ingredients You’ll Need
This recipe uses simple yet essential ingredients that each play a vital role in building its incredible flavor profile. From juicy ribeye steaks to fragrant garlic and creamy butter, every component contributes beautifully to the taste, texture, and aroma of the dish.
- Ribeye steaks: Pick cuts about 6 ounces each for juicy, tender meat that sears beautifully.
- Olive oil: Helps achieve that perfect crust on the steak and prevents pasta from sticking.
- Garlic cloves: Adds punchy, aromatic flavor that infuses both the sauce and steak.
- Fresh thyme or rosemary: Herbs that bring an earthy freshness complementing the richness perfectly.
- Unsalted butter: Key for that silky garlic butter sauce that envelops the rigatoni and steak.
- Beef broth: Adds savory depth to the sauce while keeping it light and balanced.
- Heavy cream (optional): Makes the sauce luscious and creamy if you prefer extra indulgence.
- Red pepper flakes (optional): Offers a gentle hint of heat to brighten the dish.
- Parmesan cheese (optional): Adds umami-rich creaminess that brings everything together.
- Rigatoni pasta: Tube-shaped pasta that holds onto the sauce beautifully for each mouthful.
- Salt and pepper: Essential seasonings to enhance every component.
How to Make Garlic Butter Steak with Rigatoni Recipe
Step 1: Cook the Rigatoni
Start by boiling a large pot of generously salted water, then add your rigatoni. Cooking it to al dente is key—a perfect bite with just a bit of firmness—that will pair nicely with the creamy sauce without getting mushy. Before draining, reserve half a cup of the pasta water; this starchy liquid will emerge as a secret weapon later to adjust your sauce’s consistency. Toss the pasta with a little olive oil once drained to keep the rigatoni from sticking together.
Step 2: Prepare and Sear the Steak
While the pasta boils, give your steaks a good seasoning with salt and pepper. Heat olive oil in a heavy skillet over medium-high heat until shimmering. Place the steaks in the pan and sear them for about 4 to 5 minutes on each side for medium-rare perfection, adjusting timing if you prefer your steak more or less done. In the last minute, toss in minced garlic and fresh thyme or rosemary so the aromas infuse into the meat and pan without burning. Set the steaks aside to rest, allowing the juices to redistribute, then thinly slice against the grain for maximum tenderness.
Step 3: Create the Garlic Butter Sauce
Using the same skillet saves all those delicious browned bits stuck to the pan, which become flavor gold. Melt butter over medium heat and add minced garlic, cooking gently until fragrant for about 1 to 2 minutes. Pour in beef broth and bring to a simmer, letting it reduce slightly to intensify the flavors. Pour in heavy cream if you’re aiming for a richer sauce and add red pepper flakes if you like a subtle kick. After a few more minutes, season with salt and pepper, and if you want to go all out, stir in freshly grated Parmesan cheese for an exuberant finishing touch.
Step 4: Combine Steak, Sauce, and Rigatoni
Return the cooked rigatoni to the skillet with your luscious garlic butter sauce, tossing to coat every piece perfectly. If the sauce feels too thick, slowly add your reserved pasta water until it reaches the ideal silky consistency. Nestle the sliced steak atop the pasta and gently toss just long enough for the steak to warm in the sauce, ensuring every bite brings together tender meat, silky sauce, and perfectly cooked pasta.
Step 5: Serve and Enjoy
Dish out generous portions of the garlic butter steak and rigatoni while everything is hot and vibrant. The aromas alone will have everyone eager to dig in. This is comfort food at its finest—rich, flavorful, and deeply satisfying.
How to Serve Garlic Butter Steak with Rigatoni Recipe
Garnishes
Adding freshly grated Parmesan on top right before serving elevates this dish to restaurant quality. Sprinkling finely chopped fresh herbs such as parsley or thyme adds a pop of green color and fresh aroma that balances the richness of the garlic butter sauce. A light drizzle of extra virgin olive oil can lend a silky finish and highlight the steak’s juicy texture beautifully.
Side Dishes
This dish is indulgent and filling on its own but pairs wonderfully with something fresh and crisp to lighten up the meal. Simple green salads with a lemon vinaigrette, roasted seasonal vegetables like asparagus or green beans, or even a tangy tomato salad provide refreshing contrasts in both flavor and texture.
Creative Ways to Present
For a dinner party, serve this Garlic Butter Steak with Rigatoni Recipe in elegant shallow bowls to showcase the lush sauce and tender steak slices. Garnish with edible flowers or microgreens for a colorful touch that will impress guests. Alternatively, plate the pasta in neat nests with the steak slices elegantly fanned on top for a sophisticated presentation.
Make Ahead and Storage
Storing Leftovers
Any leftover garlic butter steak with rigatoni can be stored in an airtight container in the refrigerator for up to 3 days. Keep the sauce and pasta well combined to maintain flavor, but if you want to preserve steak texture best, you might prefer to keep the steak separate and add it freshly warmed when serving again.
Freezing
This dish freezes well if you want to make it ahead for busy nights. Pack the pasta and sauce in a freezer-safe container, leaving space for expansion. Freeze for up to 2 months. It’s best to freeze the steak separately sliced to avoid texture loss. Thaw overnight in the fridge before reheating gently.
Reheating
To reheat, warm the rigatoni and sauce gently in a skillet over medium-low heat, adding a splash of broth or water to loosen if the sauce thickens too much. Add the steak slices towards the end just to warm through—avoid overheating to keep the steak tender and juicy.
FAQs
Can I use a different kind of pasta instead of rigatoni?
Absolutely! While rigatoni works best because its tubular shape holds sauce wonderfully, penne, ziti, or even farfalle would be great alternatives depending on what you have on hand.
What other cuts of steak work well for this recipe?
Ribeye is ideal for its marbling and flavor, but you can use sirloin, filet mignon, or strip steak. Just adjust cooking times based on thickness and desired doneness.
Is it okay to skip the heavy cream in the sauce?
Yes, the heavy cream is optional and can be left out for a lighter sauce. The garlic butter and broth still create a rich, flavorful base without it.
Can I make this recipe dairy-free?
You can swap butter with a dairy-free alternative and skip the Parmesan cheese. Just be aware the sauce won’t be quite as rich, but it will still be delicious.
How do I get the steak garlic and herbs flavor without burning the garlic?
Add the minced garlic and herbs during the last minute of steak cooking over medium heat and watch closely, stirring to avoid burning. Garlic burns quickly and turns bitter, so keep an eye during this step.
Final Thoughts
This Garlic Butter Steak with Rigatoni Recipe is truly a treasure to have in your culinary repertoire. It strikes the perfect balance of indulgent flavors and straightforward technique, making it accessible for cooks of all skill levels. Whether you’re treating yourself after a long day or impressing friends with a mouthwatering meal, this dish delivers in every way. I can’t wait for you to try it and make it a new favorite!
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Garlic Butter Steak with Rigatoni Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Garlic Butter Steak with Rigatoni is a mouthwatering dish combining perfectly seared ribeye steak with tender rigatoni tossed in a rich garlic butter sauce. The savory steak is finished with garlic and fresh herbs, complemented by a creamy, flavorful sauce that clings beautifully to the pasta. Ready in just 30 minutes, it makes a perfect indulgent dinner for four.
Ingredients
For the Steak:
- 2 ribeye steaks (around 6 oz each, or your preferred steak cut)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme or rosemary (optional)
- 2 tablespoons butter (for finishing)
For the Garlic Butter Sauce:
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon fresh thyme or rosemary
- 1/2 cup beef broth (or chicken broth for a milder flavor)
- 1/4 cup heavy cream (optional for creamy sauce)
- 1/2 teaspoon red pepper flakes (optional, for heat)
- Salt and pepper, to taste
- 1/4 cup freshly grated Parmesan cheese (optional, for added richness)
For the Rigatoni:
- 12 oz rigatoni pasta
- Salt, for pasta water
- 1 tablespoon olive oil (optional, for tossing pasta)
Instructions
- Cook the Rigatoni: Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to the package directions until al dente, about 9-11 minutes. Reserve 1/2 cup of pasta water before draining. Drain the pasta and optionally toss it with a tablespoon of olive oil to prevent sticking. Set aside.
- Prepare the Steak: While the pasta cooks, season the steaks generously with salt and pepper on both sides. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When hot, add the steaks and sear for 4-5 minutes per side for medium-rare, adjusting time for desired doneness. In the last minute of cooking, add minced garlic and fresh thyme or rosemary to the pan to infuse flavor, taking care not to burn the garlic. Remove steaks and let rest for 5 minutes before slicing thinly against the grain.
- Make the Garlic Butter Sauce: Using the same skillet, reduce heat to medium and add 4 tablespoons unsalted butter. Melt and scrape up browned bits from the pan. Add minced garlic and cook 1-2 minutes until fragrant. Stir in 1/2 cup beef broth and bring to a simmer for 3-4 minutes to reduce slightly. Add 1/4 cup heavy cream and 1/2 teaspoon red pepper flakes if using, and simmer for another 2-3 minutes until sauce thickens slightly. Season with salt and pepper, and stir in 1/4 cup grated Parmesan cheese for richness if desired.
- Combine Steak, Sauce, and Pasta: Add the cooked rigatoni to the skillet with the garlic butter sauce. Toss well to coat the pasta in the sauce, adding reserved pasta water as needed to loosen the sauce to your preferred consistency. Gently toss in the sliced steak, warming it through for a minute or two.
- Serve: Divide the garlic butter steak and rigatoni among plates. Garnish with extra Parmesan cheese and fresh herbs if desired. Serve immediately and enjoy your flavorful, comforting meal.
Notes
- Use ribeye or your favorite steak cut; adjust cooking time for thickness and doneness preference.
- Heavy cream is optional but adds a lovely creamy texture to the sauce.
- Red pepper flakes add a little heat but can be omitted if you prefer a milder sauce.
- Reserving pasta water is key to adjust sauce consistency and help it cling to the pasta.
- Letting the steak rest before slicing ensures juicier, more tender meat.
