I can’t get over how these juicy garlic butter steak bites land on silky Parmesan rigatoni like something straight from a steakhouse menu. This is the kind of creamy, indulgent pasta dinner that makes everyone at the table go quiet.

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I’m obsessed with this Garlic Butter Steak with Creamy Parmesan Rigatoni because it hits every craving at once: juicy steak bites, glossy sauce, and pasta that actually earns the attention. I love how the rigatoni grabs onto all that creamy Parmesan cheese, so every forkful feels loaded and unapologetically rich.

But the steak is what keeps me coming back, seared and buttery with that garlicky bite that makes me hover over the pan before it ever reaches a plate. And yes, it tastes like something I’d order out, except I get the bigger serving at home.

No regrets here, ever.

Ingredients

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Rigatoni catches the creamy sauce like little pasta tunnels.
So good.
Steak brings the hearty, juicy bite that makes this feel like dinner.
Salt wakes everything up, because bland steak is just sad.
Black pepper adds a warm little kick without taking over.
Olive oil helps the steak get that tasty browned edge.
Butter makes it rich, glossy, and honestly kind of irresistible.
Garlic is the big flavor move here.
You’ll smell it fast.
Shallot adds sweet, mellow onion flavor without being too loud.
Heavy cream makes the sauce silky, cozy, and super clingy.
Chicken broth keeps the sauce from feeling too heavy.
Parmesan adds salty, nutty flavor and melts right into the cream.
Red pepper flakes bring a tiny heat if you’re into that.
Parsley adds fresh color, so the bowl doesn’t look beige.
Pasta water helps the sauce hug every piece better.
Plus lemon juice cuts the richness and keeps it from feeling flat.

Ingredient Quantities

12 ounces rigatoni

1 pound sirloin steak or ribeye, trimmed and cut into 1 inch cubes

Salt, to taste

Freshly ground black pepper, to taste

2 tablespoons olive oil

4 tablespoons unsalted butter, divided

4 cloves garlic, minced

1 small shallot, finely chopped

1 cup heavy cream

1/2 cup low sodium chicken broth

1 cup freshly grated Parmesan cheese, plus extra for serving

1/4 teaspoon red pepper flakes, optional

1 to 2 tablespoons chopped fresh parsley for garnish

2 to 3 tablespoons reserved pasta cooking water

1 teaspoon lemon juice, optional for brightness

How to Make this

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1. Bring a large pot of salted water to a boil and cook 12 ounces rigatoni according to package instructions until al dente; reserve 2 to 3 tablespoons pasta water, then drain.

2. Pat 1 pound cubed sirloin or ribeye dry and generously season with salt and freshly ground black pepper.

3. Heat 2 tablespoons olive oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat until shimmering.

4. Add steak cubes in a single layer, searing without crowding and turning to brown all sides, about 2 to 3 minutes per side for medium rare; work in batches if needed. Transfer seared steak to a plate and tent loosely with foil.

5. Reduce heat to medium, add the remaining 3 tablespoons unsalted butter to the skillet, then sauté 1 small finely chopped shallot until translucent, about 1 to 2 minutes.

6. Add 4 minced garlic cloves and cook until fragrant, about 30 seconds to 1 minute, taking care not to burn the garlic.

7. Pour in 1 cup heavy cream and 1/2 cup low sodium chicken broth, bring to a gentle simmer, then stir in 1 cup freshly grated Parmesan cheese until melted and smooth; season with salt, freshly ground black pepper and 1/4 teaspoon red pepper flakes if using.

8. Stir in 1 teaspoon lemon juice if using for brightness, then add the cooked rigatoni and seared steak back to the skillet, tossing to coat; thin sauce with 1 to 2 tablespoons reserved pasta water as needed to reach a luscious consistency.

9. Taste and adjust seasoning, warm through until the steak reaches desired temperature and the sauce clings to the pasta.

10. Serve topped with chopped fresh parsley and extra grated Parmesan.

Equipment Needed

1. Large pot for boiling pasta
2. Colander for draining and reserving pasta water
3. Large heavy skillet or sauté pan
4. Tongs for turning and searing steak cubes
5. Chef’s knife
6. Cutting board
7. Box grater for fresh Parmesan
8. Measuring cups and measuring spoons
9. Silicone or wooden spatula for stirring and scraping

FAQ

Q: How do I prevent the steak from overcooking while making the sauce? A: Sear the cubed steak in a very hot pan in batches for 1 to 2 minutes per side until browned but slightly underdone, then remove and finish by stirring the steak into the warm sauce off the heat for a minute to reach desired doneness.

Q: My sauce is too thick or too thin. How do I adjust it? A: For a thinner sauce add 1 tablespoon at a time of reserved pasta water or chicken broth. For a thicker sauce simmer gently to reduce or stir in more grated Parmesan a little at a time until it creams up.

Q: Can I use a different cut of beef or protein? A: Yes. Flank or skirt steak work well if sliced across the grain, and chicken breast or shrimp can be substituted with adjusted cooking times for safety and tenderness.

Q: How can I make this ahead of time and reheat without drying the steak? A: Make the sauce and pasta, store separately from the steak in airtight containers in the refrigerator up to 2 days. Reheat gently on the stove with a splash of cream or pasta water, then fold in warmed steak just until heated through.

Q: Can I reduce calories without ruining the flavor? A: Use half and half instead of heavy cream and reduce butter by 1 tablespoon. Keep the Parmesan for umami and finish with lemon juice for brightness to compensate for lighter fat.

Q: Do I need to season the pasta water and how much pasta water should I reserve? A: Salt the boiling pasta water well so the pasta is flavorful. Reserve 2 to 3 tablespoons of pasta water to loosen the sauce and help it cling to the rigatoni.

Garlic Butter Steak With Creamy Parmesan Rigatoni Recipe Substitutions and Variations

Rigatoni: penne, ziti, or casarecce for similar tube shape; pappardelle or fettuccine if you prefer flat noodles that hold the sauce well
Sirloin or ribeye: boneless chicken breast or thigh for milder flavor; pork tenderloin for similar texture; cremini or portobello mushrooms for a vegetarian option
Heavy cream: half and half plus 2 tablespoons melted butter for comparable fat; whole milk thickened with 1 tablespoon cornstarch or 2 tablespoons cream cheese for lighter option; full fat coconut milk for dairy free
Parmesan cheese: Pecorino Romano or Asiago for similar salty, nutty flavor; grated Grana Padano as a milder substitute; nutritional yeast for vegan alternative

Pro Tips

1. Pat the steak cubes very dry before seasoning to get a proper sear. Moisture is the enemy of browning, so work in batches if needed to avoid crowding the pan.

2. Use the reserved pasta water sparingly and gradually. The starchy water smooths and binds the sauce, but a little goes a long way toward loosening the sauce without making it thin.

3. Take the pan off the heat briefly before adding the Parmesan, then stir until smooth. High heat can make the cheese clump or separate, so gentle warming helps create a silky sauce.

4. Finish with a touch of acid and texture. A squeeze of lemon juice or a splash of better-quality chicken broth brightens the dish, and a sprinkle of chopped parsley or extra grated Parmesan adds contrast.

5. Let the seared steak rest tented while you make the sauce. Resting redistributes juices so the cubes stay tender when you fold them back into the pasta.

Garlic Butter Steak With Creamy Parmesan Rigatoni Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

Servings

servings

Calories

1065

kcal

Equipment: 1. Large pot for boiling pasta
2. Colander for draining and reserving pasta water
3. Large heavy skillet or sauté pan
4. Tongs for turning and searing steak cubes
5. Chef’s knife
6. Cutting board
7. Box grater for fresh Parmesan
8. Measuring cups and measuring spoons
9. Silicone or wooden spatula for stirring and scraping

Ingredients

12 ounces rigatoni
1 pound sirloin steak or ribeye, trimmed and cut into 1 inch cubes
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons olive oil
4 tablespoons unsalted butter, divided
4 cloves garlic, minced
1 small shallot, finely chopped
1 cup heavy cream
1/2 cup low sodium chicken broth
1 cup freshly grated Parmesan cheese, plus extra for serving
1/4 teaspoon red pepper flakes, optional
1 to 2 tablespoons chopped fresh parsley for garnish
2 to 3 tablespoons reserved pasta cooking water
1 teaspoon lemon juice, optional for brightness

Directions

Bring a large pot of salted water to a boil and cook 12 ounces rigatoni according to package instructions until al dente; reserve 2 to 3 tablespoons pasta water, then drain.
Pat 1 pound cubed sirloin or ribeye dry and generously season with salt and freshly ground black pepper.
Heat 2 tablespoons olive oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat until shimmering.
Add steak cubes in a single layer, searing without crowding and turning to brown all sides, about 2 to 3 minutes per side for medium rare; work in batches if needed. Transfer seared steak to a plate and tent loosely with foil.
Reduce heat to medium, add the remaining 3 tablespoons unsalted butter to the skillet, then sauté 1 small finely chopped shallot until translucent, about 1 to 2 minutes.
Add 4 minced garlic cloves and cook until fragrant, about 30 seconds to 1 minute, taking care not to burn the garlic.
Pour in 1 cup heavy cream and 1/2 cup low sodium chicken broth, bring to a gentle simmer, then stir in 1 cup freshly grated Parmesan cheese until melted and smooth; season with salt, freshly ground black pepper and 1/4 teaspoon red pepper flakes if using.
Stir in 1 teaspoon lemon juice if using for brightness, then add the cooked rigatoni and seared steak back to the skillet, tossing to coat; thin sauce with 1 to 2 tablespoons reserved pasta water as needed to reach a luscious consistency.
Taste and adjust seasoning, warm through until the steak reaches desired temperature and the sauce clings to the pasta.
Serve topped with chopped fresh parsley and extra grated Parmesan.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.