Garlic Butter Steak Parmesan Rigatoni
If you’re in the mood for something cozy but still weeknight-manageable, this Garlic Butter Steak Parmesan Rigatoni hits a sweet spot. It’s a bowl of tender pasta coated in a silky garlic butter sauce, tossed with juicy slices of seared steak and a generous snowfall of Parmesan. Nothing flashy, nothing fussy. Just solid, satisfying flavors that taste like dinner should taste after a long day.
Ingredients
- 12 oz rigatoni (about 340 g)
- 1 lb steak, 1 inch thick (sirloin, ribeye, or New York strip all work)
- 1 teaspoon kosher salt, plus more for pasta water
- 3/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter, divided
- 5 garlic cloves, minced
- 1/2 teaspoon red pepper flakes (optional, for gentle heat)
- 1/3 cup dry white wine or low-sodium beef broth
- 3/4 cup heavy cream
- 1 cup finely grated Parmesan cheese (about 85 g), plus extra for serving
- 1/2 teaspoon lemon zest and 1 teaspoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
- 1 cup reserved pasta cooking water (you may not need it all)
Instructions
- Season the steak. Pat the steak dry on all sides with paper towels. Season with the salt and pepper. Let it sit on the counter while the pan heats. Room-temp steak cooks more evenly.
- Sear. Set a large skillet or cast-iron pan over medium-high heat. Add the olive oil. When it shimmers, add 1 tablespoon of the butter. Lay the steak in and let it sear without moving it for 2 to 3 minutes until a well-browned crust forms. Flip and sear the second side for another 2 to 3 minutes. Sear the edges briefly if the cut is thick.
- Check doneness and rest. For medium-rare, aim for an internal temp of 125 to 130°F before resting. Transfer the steak to a cutting board, tent loosely with foil, and rest 8 to 10 minutes. That rest matters. Juices settle, flavor deepens.
- Boil the pasta. While the steak rests, cook the rigatoni in well-salted boiling water until al dente, usually 10 to 12 minutes. Scoop out about a cup of the starchy pasta water, then drain.
- Make the garlic butter base. Reduce the steak pan heat to medium-low. Add the remaining 3 tablespoons butter. Once melted and foamy, stir in the garlic and red pepper flakes. Let the garlic sizzle gently for 30 to 60 seconds until fragrant. If it browns, lower the heat. You’re going for soft and aromatic, not crispy.
- Deglaze and simmer. Pour in the wine or broth. Stir and scrape up the browned bits on the bottom of the pan. Let it bubble for 1 to 2 minutes to reduce slightly. Add the heavy cream. Stir and simmer on low for 2 to 3 minutes. The sauce should thicken slightly.
- Add the Parmesan. Sprinkle in the grated Parmesan a little at a time, stirring between additions until smooth. If it looks too thick or tight, loosen with a splash of reserved pasta water. The goal is glossy and pourable, not gloopy.
- Slice the steak. Slice against the grain into thin strips, then into bite-size pieces. If you prefer, cube it. Add any resting juices from the board straight into the sauce. That’s pure flavor.
- Toss it all together. Add the drained rigatoni to the pan and toss to coat. Fold in the steak. Stir in the lemon zest, lemon juice, and parsley. Taste and adjust salt and pepper. If it tightens up, add another splash of pasta water and toss again until silky.
- Serve. Pile into warm bowls. Finish with extra Parmesan and a crack of black pepper. If you want a little shine, a small drizzle of olive oil on top is lovely.