Name: Garlic Butter Steak with Creamy Parmesan Rigatoni
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound sirloin or ribeye steak, cut into 1-inch cubes; 4 garlic cloves, minced; 3 tablespoons unsalted butter; 1 tablespoon olive oil; 1 teaspoon salt; ½ teaspoon black pepper; ¾ cup heavy cream; 1 cup freshly grated parmesan cheese; 10 ounces rigatoni pasta; 2 tablespoons chopped fresh parsley (optional); ½ cup reserved pasta water

There’s something incredibly satisfying about the combination of juicy, seared steak and a rich, velvety pasta. Garlic Butter Steak with Creamy Parmesan Rigatoni is one of those dishes that feels fancy but is secretly easy to make. I remember the first time I made it—I wanted to impress without stressing over timing, and this recipe delivered on every level. The steak cubes seared in garlicky butter, paired with rigatoni tossed in a luscious parmesan cream sauce, create a balance of bold and smooth that hits all the right notes.

What I love most is how quickly it comes together, making it perfect for a weeknight indulgence or a weekend dinner that feels a little extra. You get the heartiness of a steakhouse entrée with the comfort of a homemade pasta dish. And the best part? The ingredients are simple, but the final plate looks and tastes like something you’d find in a high-end bistro.

Why You’ll Love This Garlic Butter Steak with Creamy Parmesan Rigatoni

This dish is more than just a meal—it’s a full experience. From the sizzle of steak in butter to the first bite of creamy pasta, it’s a recipe that hits every craving. If you love garlic, butter, cheese, and tender steak, this is your kind of dinner. It’s comforting, deeply flavorful, and comes together faster than you’d expect. Whether you’re cooking for guests or treating yourself, this dish always delivers impressive results.

What Kind of Steak Should I Use for Garlic Butter Steak?

You don’t need a premium cut like filet mignon to make this dish shine—though if you have it, go for it! I typically use sirloin or ribeye for a nice balance of tenderness and flavor. Sirloin is lean but still juicy when cooked right, while ribeye has that beautiful marbling that melts into the meat. The key is to cut the steak into uniform cubes so they sear evenly and stay juicy on the inside. And don’t skip patting the meat dry before cooking—it makes all the difference in getting that golden crust.

Options for Substitutions

Not everything has to be by the book, especially with a flexible dish like this.

Steak: Swap sirloin for NY strip, filet, or even chuck eye if you’re on a budget. Want something leaner? Try pork tenderloin cubes.

Rigatoni: If rigatoni isn’t on hand, penne, ziti, or even fettuccine can work just as well.
Parmesan: You can blend in Pecorino Romano for a sharper bite or even add a touch of cream cheese to make the sauce extra velvety.
Garlic Butter: Use ghee for a nuttier flavor or olive oil with fresh garlic for a dairy-free version.

Cream: Can’t do heavy cream? Use half-and-half, full-fat coconut milk, or a cashew cream for a non-dairy option.

This recipe is forgiving, so don’t hesitate to adjust based on what’s in your fridge.

Ingredients for This Garlic Butter Steak with Creamy Parmesan Rigatoni

Let’s break down what you’ll need and why each ingredient earns its place on the plate.

Sirloin or Ribeye Steak: The star of the show—tender, juicy, and full of flavor. Cut into cubes for quick searing and maximum browning.
Garlic Cloves: Fresh garlic infuses the butter with an irresistible aroma and a deep savory note that complements the steak.
Unsalted Butter: Used to baste the steak and create that rich garlic butter finish. It also forms the base of the sauce’s depth.

Olive Oil: Helps achieve a beautiful sear on the steak while keeping the butter from burning too quickly.
Salt and Black Pepper: Essential for seasoning the steak—don’t skimp on it! Salt enhances flavor while black pepper adds subtle heat.
Heavy Cream: The base for the parmesan sauce, bringing richness and smooth texture to coat every bite of pasta.

Parmesan Cheese (freshly grated): Melts into the cream for a luscious, cheesy sauce that clings to the rigatoni perfectly.
Rigatoni Pasta: Its tubular shape catches all that creamy parmesan goodness. Sturdy enough to hold up next to the steak.
Parsley (optional): A pop of green and freshness to balance out the richness and finish the plate with color.

Every ingredient works together to make each bite packed with flavor, texture, and comfort.

Step 1: Prep and Season the Steak

Start by cutting your steak into bite-sized cubes, about 1 to 1.5 inches. Pat them dry with a paper towel to remove moisture—this helps get that perfect sear. Generously season all sides with salt and black pepper. Let the steak sit at room temperature for about 15–20 minutes while you prep the other ingredients.

Step 2: Cook the Pasta

Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, following the package instructions. Reserve ½ cup of pasta water, then drain the rest and set the pasta aside.

Step 3: Sear the Steak

In a large skillet or cast iron pan, heat olive oil over medium-high heat. Once hot, add the steak cubes in a single layer—don’t overcrowd the pan. Sear for 2–3 minutes on each side until a golden crust forms. Work in batches if needed. Once seared, reduce heat and add butter and minced garlic. Baste the steak with the melted garlic butter for another 1–2 minutes. Remove steak from pan and cover loosely with foil to rest.

Step 4: Make the Creamy Parmesan Sauce

In the same pan (don’t wipe it out—you want that flavor!), lower the heat to medium and pour in the heavy cream. Stir gently, scraping up the browned bits from the pan. Add the freshly grated parmesan and stir until melted and the sauce thickens slightly. If it’s too thick, add a splash of the reserved pasta water.

Step 5: Combine Pasta and Sauce

Add the drained rigatoni to the sauce and toss until every piece is coated in that creamy, cheesy goodness. Let it simmer for a minute to soak in the flavor, then turn off the heat.

Step 6: Plate and Garnish

Serve the garlic butter steak next to a generous scoop of creamy parmesan rigatoni. Drizzle any leftover garlic butter over the steak. Finish with a sprinkle of chopped parsley for a fresh touch.

How Long to Cook the Garlic Butter Steak with Creamy Parmesan Rigatoni

This dish comes together quicker than you’d think—ideal for busy evenings or an impressive last-minute dinner.

Steak: Searing the steak takes about 2–3 minutes per side, depending on the size of the cubes and your preferred doneness. Medium-rare usually hits right around 6–7 minutes total, including the garlic butter basting.

Pasta: Rigatoni takes around 10–12 minutes to cook to al dente. Start this early so the pasta is ready when the sauce is.
Sauce: The parmesan cream sauce takes just 5 minutes to come together in the pan after the steak is cooked.

Total cook time: Around 30 minutes from prep to plate.

Tips for Perfect Garlic Butter Steak with Creamy Parmesan Rigatoni

Dry Your Steak: Moisture is the enemy of a good sear. Always pat your steak dry before seasoning.
Use a Hot Pan: For a deep, golden crust on the steak, make sure your skillet is properly preheated.
Freshly Grated Cheese Only: Pre-shredded parmesan won’t melt smoothly. Grate it fresh for the silkiest sauce.

Don’t Overcrowd the Pan: Sear the steak in batches if necessary—this ensures even browning.
Save That Pasta Water: A splash can rescue a sauce that’s too thick or help it cling better to the noodles.
Let the Steak Rest: After cooking, give the steak a few minutes to rest so the juices don’t run out on the plate.

Taste Before Serving: Always taste your sauce before serving—it may need a little more salt or cheese depending on your preference.

Watch Out for These Mistakes While Cooking

Even simple recipes can go sideways if you’re not paying attention to a few key details. Here’s what to avoid when making Garlic Butter Steak with Creamy Parmesan Rigatoni:

Overcooking the Steak: It’s easy to go from juicy to chewy. Keep an eye on the heat and aim for medium-rare to medium for the best texture.

Crowding the Pan: This will steam the steak instead of searing it. Always leave space between the pieces or cook in batches.
Using Cold Steak: Cooking steak straight from the fridge can lead to uneven doneness. Let it come to room temperature first.
Burning the Garlic: Garlic cooks fast. Once it hits the butter, keep stirring and don’t leave it unattended.

Overcooking the Pasta: Mushy rigatoni won’t hold the sauce properly. Aim for al dente.
Skipping the Pasta Water: It’s liquid gold for adjusting the sauce texture—don’t forget to save some before draining!
Using Pre-Shredded Cheese: It won’t melt as smoothly and could give you a grainy sauce.

What to Serve With Garlic Butter Steak with Creamy Parmesan Rigatoni?

This dish is rich and flavorful, so pair it with sides that complement rather than compete. Here are some of my go-to favorites:

Garlic Roasted Broccolini

Lightly crisp and garlicky, it cuts through the richness of the pasta and steak.

Crusty Bread or Garlic Bread

Perfect for mopping up that extra parmesan cream sauce and steak juices.

Caesar Salad

A refreshing contrast with crunchy romaine, tangy dressing, and parmesan shavings.

A Bold Red Wine

Think Cabernet Sauvignon or a peppery Syrah—great with steak and cheese.

Balsamic-Glazed Cherry Tomatoes

Their acidity brightens the plate and adds a juicy pop of color.

Sautéed Mushrooms

Earthy mushrooms cooked in butter and thyme pair beautifully with the garlic and steak.

Sparkling Lemon Water

Cleanses the palate and balances the richness without overwhelming your tastebuds.

A Small Cheese Board

If you’re entertaining, a little extra cheese with nuts and fruit is a great pre-meal or post-meal touch.

Storage Instructions

If you end up with leftovers (lucky you!), Garlic Butter Steak with Creamy Parmesan Rigatoni stores surprisingly well with a few simple tips:

Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. Keep the steak and pasta separate if possible to maintain texture.
Reheating: Reheat the pasta gently over medium-low heat with a splash of milk or cream to loosen the sauce. For the steak, a quick warm-up in a skillet or microwave (low setting) is best—just don’t overdo it or it’ll dry out.

Freezing: Not ideal. The cream-based sauce can separate when thawed, and the steak texture may suffer. I recommend enjoying this dish fresh or refrigerated only.

Estimated Nutrition

Here’s an approximate breakdown per serving (assuming the recipe serves 4):

Calories: 680

Protein: 38g
Carbohydrates: 45g
Fat: 38g

Saturated Fat: 19g
Cholesterol: 125mg
Sodium: 480mg

Sugar: 3g
Fiber: 2g

Please note these are estimates and may vary based on exact ingredients and portion sizes used.

Frequently Asked Questions

What’s the best steak cut for this recipe?

Sirloin and ribeye are excellent choices because they’re tender and flavorful. You can also use NY strip or filet mignon if you want to go all-out, or even budget-friendly chuck eye with proper marination.

Can I make this dish ahead of time?

You can prep the sauce and pasta a few hours ahead, and cook the steak just before serving. The fresh sear on the steak makes a huge difference, so don’t cook it too early.

What can I use instead of heavy cream?

Half-and-half works, though the sauce will be slightly lighter. For a non-dairy version, full-fat coconut milk or cashew cream are great alternatives.

Can I use a different type of pasta?

Absolutely. Penne, ziti, fusilli, or even fettuccine all work well. Just choose a pasta with enough surface area or ridges to hold the sauce.

How do I keep the sauce from becoming grainy?

Use freshly grated parmesan and add it to warm (not boiling) cream. Stir gently and consistently until smooth.

Can I double the recipe for a crowd?

Yes! Just sear the steak in batches to avoid overcrowding the pan. You may also need to increase sauce quantities slightly to keep the pasta creamy.

Is this dish kid-friendly?

Definitely! The garlic butter and cheesy pasta tend to be a hit. You can always reduce the garlic or black pepper if your kids prefer milder flavors.

How can I make it spicy?

Add a pinch of red pepper flakes to the garlic butter or sprinkle chili oil over the finished plate. You could also sauté a diced chili with the garlic.

Conclusion

Garlic Butter Steak with Creamy Parmesan Rigatoni is one of those recipes that feels luxurious but doesn’t require hours in the kitchen. It’s rich, satisfying, and balanced with bold garlic, tender steak, and creamy pasta—all in one unforgettable plate. Whether you’re cooking for yourself, family, or guests, it’s guaranteed to impress with minimal fuss. Try it once, and it’ll quickly become a regular in your recipe rotation.