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
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
- 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.
