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Indulgent Garlic Butter Steak Rigatoni

Indulgent garlic butter steak rigatoni with tender seared steak and a silky, Parmesan-thickened cream sauce. Rigatoni is tossed with reserved pasta water so every tube is coated and glossy, finished with parsley for a fresh finish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 980
Ingredients Equipment Method Notes

Ingredients
  

Steak
  • 1.5 lb sirloin steak cut into bite-sized pieces
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
Pasta
  • 12 oz rigatoni pasta
Garlic Butter Sauce
  • 6 tbsp unsalted butter
  • 6 garlic cloves minced
  • 1 cup heavy cream
  • 1 cup parmesan cheese freshly grated
  • 1 tsp Italian seasoning
  • 0.5 tsp crushed red pepper flakes optional
  • 2 tbsp fresh parsley chopped
  • 0.5 cup pasta water reserved

Equipment

  • 1 sheet pan

Method
 

Cook rigatoni
  1. Cook rigatoni pasta according to package directions until al dente, then reserve 1/2 cup pasta water and drain. Set aside the pasta water so it can be used to loosen the sauce later.
Sear steak
  1. Season the sirloin steak pieces with kosher salt, black pepper, and garlic powder. Coat evenly so the surface browns quickly in the hot skillet.
  2. Heat olive oil in a large skillet over high heat. When the oil is shimmering, add the steak in a single layer.
  3. Sear the steak pieces for 2–3 minutes per side until browned, then remove to a plate and set aside. Leave any browned bits in the skillet for flavor.
Make garlic butter cream sauce
  1. Reduce heat to medium and melt unsalted butter in the skillet. Wait until the butter is fully melted and lightly foamy.
  2. Add minced garlic and cook for 30 seconds until fragrant. Stir constantly so the garlic doesn’t brown.
  3. Stir in heavy cream and Italian seasoning. Bring it to a steady simmer.
  4. Simmer the sauce for 2–3 minutes until slightly thickened. Keep it at a gentle bubbling so it stays creamy.
  5. Add freshly grated parmesan cheese and whisk until smooth. Whisk until the sauce turns glossy and evenly thick.
Toss and serve
  1. Toss rigatoni pasta into the sauce until coated. Add a splash of reserved pasta water if needed for a silky consistency.
  2. Return the seared sirloin steak to the skillet and gently toss. Finish when everything is heated through and glossy.
  3. Garnish with chopped fresh parsley and serve immediately. The parsley should be bright and fresh on top.

Notes

Pro tip: keep the skillet at medium once the garlic is added and whisk the Parmesan in off any aggressive boil to prevent graininess. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently with a splash of pasta water to restore silkiness. Freezing is not recommended because the cream sauce can break. Dietary swap: use half-and-half instead of heavy cream for a lighter sauce (texture will be slightly thinner).