Description
This Garlic Butter Steak with Rigatoni is a rich and savory dish that combines tender, juicy steak slices with a decadent garlic butter sauce, all served over a bed of perfectly cooked rigatoni pasta. The flavorful steak and creamy garlic sauce make for a satisfying, comforting meal that’s perfect for dinner or special occasions.
Ingredients
Scale
- For the Steak:
- 2 ribeye steaks (or your preferred cut of steak, around 6 oz each)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme or rosemary (optional)
- 2 tablespoons butter (for finishing)
- For the Garlic Butter Sauce:
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon fresh thyme (or rosemary)
- 1/2 cup beef broth (or chicken broth for a milder flavor)
- 1/4 cup heavy cream (optional for a creamy sauce)
- 1/2 teaspoon red pepper flakes (optional, for heat)
- Salt and pepper, to taste
- 1/4 cup freshly grated Parmesan cheese (optional, for added richness)
- For the Rigatoni:
- 12 oz rigatoni pasta
- Salt, for pasta water
- 1 tablespoon olive oil (optional, for tossing pasta)
Instructions
-
1. Cook the Rigatoni:
- Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package directions until al dente (about 9-11 minutes). Reserve 1/2 cup of pasta water before draining.
- Drain the pasta and set aside. Toss with a tablespoon of olive oil to prevent sticking if desired.
2. Prepare the Steak:
- While the pasta is cooking, season the steaks generously with salt and pepper on both sides.
- Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the steaks to the pan and sear for about 4-5 minutes per side (for medium-rare), depending on the thickness of your steaks. For desired doneness, adjust the cooking time accordingly (more time for medium or well-done).
- In the last minute of cooking, add the minced garlic and fresh thyme (or rosemary) to the pan and let it cook with the steak, being careful not to burn the garlic.
- Remove the steaks from the skillet and let them rest for 5 minutes before slicing them thinly against the grain.
3. Make the Garlic Butter Sauce:
- In the same skillet, add the butter and allow it to melt over medium heat, scraping up any browned bits from the bottom of the pan.
- Add the minced garlic and cook for 1-2 minutes, until fragrant.
- Stir in the beef broth and bring the sauce to a simmer, letting it reduce slightly, about 3-4 minutes.
- Add the heavy cream (if using) and red pepper flakes (if desired), and let the sauce simmer for another 2-3 minutes until slightly thickened.
- Season with salt and pepper to taste. For added richness, stir in the grated Parmesan cheese.
4. Combine Steak, Sauce, and Pasta:
- Add the cooked rigatoni pasta to the skillet with the garlic butter sauce. Toss the pasta to coat it in the sauce, adding some reserved pasta water to thin the sauce if needed.
- Add the sliced steak on top of the pasta and toss gently to combine. Allow the steak to heat through in the sauce for a minute or two.
5. Serve:
- Divide the garlic butter steak and rigatoni between plates. Garnish with additional Parmesan cheese and fresh herbs if desired. Serve immediately and enjoy!
Notes
- Steak Cut Options: While ribeye is flavorful and tender, you can use other cuts like sirloin, strip steak, or flank steak. Adjust the cooking time depending on the cut and thickness.
- Creamy Sauce: If you prefer a creamy garlic butter sauce, definitely add the heavy cream. If you want a lighter sauce, simply skip the cream and let the broth reduce.
- Pasta Options: If you don’t have rigatoni, you can substitute any pasta, such as penne, fusilli, or spaghetti.
- Leftovers: Leftovers can be stored in the refrigerator for up to 2 days. Reheat in a skillet or microwave with a little extra broth or water to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 590
- Sugar: 2g
- Sodium: 680mg
- Fat: 39g
- Saturated Fat: 14g
- Unsaturated Fat: 22g
- Trans Fat: 0 g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg