Can I use a different cut of steak?

Absolutely! Sirloin and ribeye are great, but strip steak or even flank steak works too. Just slice against the grain for tenderness.

Can I make Garlic Butter Steak Rigatoni ahead of time?

It’s best fresh, but you can store leftovers in the fridge for up to 3 days. Reheat gently with a splash of cream or milk.

What veggies go well with this dish?

Spinach and mushrooms are perfect additions. You can sauté them and stir them in before serving.

Can I lighten up the sauce?

You can swap half-and-half for heavy cream, but the sauce will be less rich. Still tasty, just a bit lighter.

What pasta works besides rigatoni?

Penne, ziti, or even fettuccine will work beautifully. Just pick something that holds sauce well.

Garlic Butter Steak Rigatoni: 8 Irresistible Steps

Name: Garlic Butter Steak Rigatoni
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American-Italian
Ingredients: 12 oz rigatoni; 1 lb sirloin or ribeye steak, cubed; 2 tbsp olive oil; 3 tbsp butter; 4 garlic cloves, minced; 1 cup heavy cream; ¾ cup freshly grated Parmesan cheese; Salt, to taste; Black pepper, to taste; 2 tbsp chopped fresh parsley; Optional: sautéed mushrooms or spinach

Description

Garlic Butter Steak Rigatoni is a creamy, comforting pasta dish packed with tender steak bites and a rich Parmesan garlic sauce. Ready in just 30 minutes, it’s perfect for busy weeknights or a cozy family dinner that feels restaurant-worthy.

Ingredients

Scale

12 oz rigatoni
1 lb sirloin or ribeye steak, cubed
2 tbsp olive oil
3 tbsp butter
4 garlic cloves, minced
1 cup heavy cream
¾ cup freshly grated Parmesan cheese
Salt, to taste
Black pepper, to taste
2 tbsp chopped fresh parsley
Optional: sautéed mushrooms or spinach

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Instructions

Bring a large pot of salted water to a boil. Cook rigatoni until al dente. Reserve ½ cup pasta water, then drain.
Heat olive oil in a skillet over medium-high heat. Season steak with salt and pepper. Sear in batches until browned and cooked through. Remove and set aside.
In the same skillet, melt butter. Add garlic and cook for 30 seconds until fragrant.
Pour in heavy cream, scraping up browned bits. Simmer for 2–3 minutes until slightly thickened.
Reduce heat to low. Stir in Parmesan until melted and smooth. Adjust seasoning.
Add cooked rigatoni to the sauce. Toss to coat. Add pasta water if needed.
Let steak rest 3–5 minutes, then return to skillet. Stir gently.
Garnish with parsley and serve hot.

Notes

Freshly grated Parmesan melts smoother than pre-shredded cheese.

Letting steak rest keeps it juicy and tender.

Use reserved pasta water to adjust sauce consistency.

Add mushrooms or spinach for extra flavor and texture.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: American-Italian

Nutrition

Serving Size: 1 ½ cups
Calories: 690
Sugar: 2g
Sodium: 520mg
Fat: 45g
Saturated Fat: 22g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 36g
Cholesterol: 135mg