If you are craving a dish that is bursting with rich flavor and comforting textures, the Garlic Butter Steak with Rigatoni Recipe is absolutely for you. This recipe combines tender, juicy steak seared perfectly in garlic butter with al dente rigatoni pasta tossed in a luxurious garlic butter sauce infused with herbs and a touch of creaminess. Every bite offers a mouthwatering dance of savory, buttery goodness paired with the satisfying bite of sturdy rigatoni, making it a weeknight winner or a special meal to impress your loved ones. Once you try this Garlic Butter Steak with Rigatoni Recipe, it might just become a favorite you keep returning to again and again.
Ingredients You’ll Need
Preparing this Garlic Butter Steak with Rigatoni Recipe is easier than you think because the ingredient list is wonderfully simple yet each component is essential for delivering that perfect harmony of flavors, textures, and colors. From the prime cuts of steak to the fragrant herbs and garlic, every item has a starring role.
- 2 ribeye steaks (around 6 oz each): Choose a well-marbled cut to ensure juicy, tender meat packed with flavor.
- 2 tablespoons olive oil: For searing the steak to create a beautiful crust and a subtle fruity richness.
- Salt and pepper, to taste: To season the steak and pasta water, bringing out natural flavors.
- 2 cloves garlic, minced: Adds aromatic depth when cooking the steak and sauce.
- 1 tablespoon fresh thyme or rosemary (optional): Offers fresh herbaceous notes that elevate the dish.
- 2 tablespoons butter (for finishing the steak): Adds a luscious finish and richness to the cooked steak.
- 4 tablespoons unsalted butter (for the sauce): The foundation of the silky garlic butter sauce.
- 4 cloves garlic, minced: Intensifies the garlicky punch that makes the sauce irresistible.
- 1 teaspoon fresh thyme or rosemary: Infuses the sauce with herbal fragrance.
- 1/2 cup beef broth (or chicken broth): Gives the sauce a savory base with a touch of umami complexity.
- 1/4 cup heavy cream (optional): For a velvety, creamy texture that coats the rigatoni lovingly.
- 1/2 teaspoon red pepper flakes (optional): Adds a nice gentle heat for those who enjoy a little kick.
- Salt and pepper, to taste: To balance all the flavors perfectly in the sauce.
- 1/4 cup freshly grated Parmesan cheese (optional): Brings an additional layer of richness and umami to the pasta.
- 12 oz rigatoni pasta: The perfect tube-shaped pasta to catch the sauce in every bite.
- Salt for pasta water: Enhances flavor right from the start.
- 1 tablespoon olive oil (optional): Helps keep the rigatoni from sticking and adds a subtle sheen.
How to Make Garlic Butter Steak with Rigatoni Recipe
Step 1: Cook the Rigatoni
Start by bringing a large pot of salted water to a rolling boil. The salt seasons the pasta internally, boosting every bite’s flavor. Add the rigatoni and cook until al dente, usually around 9 to 11 minutes. It is important not to overcook the pasta because it needs to hold up well when tossed in the luscious garlic butter sauce later. Before draining, reserve half a cup of the starchy pasta water—this magic liquid will help bind the sauce and pasta together beautifully.
Step 2: Prepare the Steak
While the pasta cooks, get your skillet hot over medium-high heat and add the olive oil. Pat the steaks dry for a perfect sear and season generously with salt and pepper. Sear the steaks for about 3 to 4 minutes on each side, or until they reach your preferred doneness. During the last minute of cooking, add the butter, minced garlic, and fresh thyme or rosemary to the pan. Spoon the melted garlic butter over the steaks to infuse them with aromatic flavor and a glossy finish. Once cooked to perfection, remove the steaks to rest—this step ensures juicy, tender slices.
Step 3: Make the Garlic Butter Sauce
In the same pan, melt the unsalted butter and add the minced garlic along with fresh thyme. Let the garlic cook gently until fragrant but not browned, about one minute, to avoid bitterness. Pour in the beef broth and stir, scraping up any browned bits from the steak for extra flavor. Reduce the liquid slightly, then stir in the heavy cream for richness if using. Season with red pepper flakes, salt, and pepper to taste. Finally, toss in the Parmesan cheese for an added creamy, nutty depth that ties the sauce and pasta together perfectly.
Step 4: Combine Pasta and Sauce
Add the drained rigatoni directly into the pan with the garlic butter sauce. Toss the pasta thoroughly, adding a splash of your reserved pasta water if needed to loosen the sauce and help it cling to every ridged tube of rigatoni. This step is where the magic happens, as the rigatoni soaks up the garlicky, buttery sauce with every twirl.
Step 5: Slice the Steak and Plate
Slice the rested steaks against the grain into thick, tender strips. Arrange the slices atop the garlicky rigatoni; the heat from the pasta gently melts the butter clinging to the steak slices, marrying the components beautifully. Your Garlic Butter Steak with Rigatoni Recipe is now ready to wow your taste buds!
How to Serve Garlic Butter Steak with Rigatoni Recipe
Garnishes
A sprinkle of freshly chopped parsley or basil adds a pop of vibrant green and fresh herbiness that brightens the rich flavors of the dish. For extra indulgence, a grating of Parmesan on top never goes amiss and can be customized to taste.
Side Dishes
This hearty main pairs wonderfully with a crisp, fresh salad tossed in a tangy vinaigrette to balance the richness. Roasted or steamed green vegetables like asparagus, broccoli, or green beans bring color and crunch to the plate for a well-rounded meal.
Creative Ways to Present
Serve the dish family-style on a big platter, layering the sliced steak over the rigatoni for an impressive presentation. For dinner parties, individual plates can be garnished with edible flowers or a drizzle of balsamic glaze for an elegant touch that guests will love.
Make Ahead and Storage
Storing Leftovers
Leftover Garlic Butter Steak with Rigatoni Recipe keeps well in an airtight container in the refrigerator for up to 3 days. Store the pasta and steak together to allow the sauce to continue melding with the rigatoni, but keep in mind the pasta will absorb more sauce over time.
Freezing
While it’s best enjoyed fresh, you can freeze portions in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating to preserve texture and flavor as much as possible.
Reheating
Reheat gently in a pan over low heat or microwave with a splash of broth or water to prevent the pasta from drying out. Stir frequently to warm the sauce evenly and avoid overcooking the steak slices.
FAQs
Can I use other cuts of steak in this recipe?
Absolutely! While ribeye is ideal for its marbling and flavor, sirloin, strip steak, or filet mignon can also be delicious substitutes depending on your preference and budget.
Is it necessary to use heavy cream in the sauce?
No, the heavy cream is optional. It adds richness and silkiness, but leaving it out will still give you a flavorful garlic butter sauce with a lighter texture.
Can I prepare this recipe without fresh herbs?
Yes, dried thyme or rosemary can be used if fresh isn’t available, but fresh herbs will provide a more vibrant and fragrant result.
What can I substitute if I don’t have rigatoni pasta?
Pasta shapes like penne, ziti, or even farfalle work well because they catch the sauce nicely, so feel free to use your favorite or what’s on hand.
How do I know when my steak is cooked perfectly?
Use a meat thermometer if possible: 130°F for medium-rare and 140°F for medium. Resting the steak for a few minutes after cooking helps the juices redistribute, ensuring juicy slices.
Final Thoughts
This Garlic Butter Steak with Rigatoni Recipe brings together the best of both steakhouse flavor and comforting pasta indulgence in one dish that feels special but is surprisingly simple to prepare. I can’t wait for you to try it and experience that perfect balance of garlicky butter, tender steak, and hearty rigatoni. Whether it’s a treat for yourself or a meal to share, this recipe promises satisfaction in every bite!
Print
Garlic Butter Steak with Rigatoni Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Garlic Butter Steak with Rigatoni recipe combines tender, pan-seared ribeye steaks with a rich garlic butter sauce served over perfectly cooked al dente rigatoni pasta. The sauce is infused with fresh herbs, garlic, and a touch of cream and Parmesan for an indulgent and comforting meal that’s quick and easy to make on the stovetop.
Ingredients
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
- 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 the pasta water before draining.
- Drain and Set Aside Pasta: Drain the pasta well and set aside. Toss with a tablespoon of olive oil if desired to prevent the pasta from sticking while preparing the steak and sauce.
- Prepare the Steaks: Pat the ribeye steaks dry with paper towels and season both sides generously with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
- Cook the Steaks: Add the steaks to the hot skillet and sear for about 3-4 minutes per side for medium-rare, or until desired doneness is reached. During the last minute of cooking, add minced garlic, fresh thyme or rosemary, and 2 tablespoons butter to the pan. Spoon the melted butter and herbs over the steaks to baste them for extra flavor.
- Rest the Steaks: Remove the steaks from the skillet and set aside to rest for 5 minutes. This allows juices to redistribute ensuring a juicy steak.
- Make the Garlic Butter Sauce: In the same skillet, reduce heat to medium and add 4 tablespoons butter. Once melted, add the minced garlic and fresh thyme, cooking until fragrant, about 1 minute. Pour in the beef broth and let simmer for 2-3 minutes to reduce slightly.
- Add Cream and Seasonings: Stir in the heavy cream (if using) and red pepper flakes. Season with salt and pepper to taste. Allow sauce to simmer gently until slightly thickened, about 2-3 minutes.
- Finish the Sauce: Remove from heat and stir in the grated Parmesan cheese to add richness and a silky texture. If the sauce is too thick, add reserved pasta water a tablespoon at a time to reach desired consistency.
- Combine Pasta and Sauce: Add the cooked rigatoni to the skillet with the sauce and toss well to coat the pasta evenly.
- Serve: Slice the rested steaks against the grain. Plate the rigatoni topped with slices of steak, spooning additional garlic butter sauce over the top. Garnish with extra thyme or Parmesan if desired and serve immediately for a hearty, flavorful meal.
Notes
- Use ribeye or any preferred steak cut like striploin or sirloin depending on your taste and budget.
- Adjust the cooking time of the steak to your preferred doneness.
- Reserve some pasta water to adjust sauce consistency if needed.
- The heavy cream and Parmesan cheese in the sauce are optional but enhance richness and creaminess.
- For a milder sauce, use chicken broth instead of beef broth.
- Red pepper flakes add a subtle heat but can be omitted if you prefer a milder sauce.
- Resting the steak is essential to keep it juicy and tender.
- Tossing pasta with olive oil prevents sticking when waiting to combine with the sauce.
