Savory, seared steak bites nestled next to a bed of rich, creamy Parmesan rigatoni — this is the kind of comfort food that turns a regular night into something unforgettable. Each bite of steak is packed with garlic butter goodness, while the pasta is velvety and cheesy with just the right amount of herbed flair.

Perfect for date nights, indulgent weeknight dinners, or impressing guests, this dish comes together surprisingly fast. It pairs rustic charm with restaurant-worthy elegance and doesn’t skimp on flavor or texture. Let’s walk through what makes this dish such a star.

Preparation Phase & Tools to Use

To nail this recipe, you’ll need a few trusty kitchen tools:

Cast Iron Skillet: Essential for getting that deep, caramelized crust on the steak bites. The heat retention helps cook the meat evenly and intensely.
Large Saucepan: Used for boiling rigatoni and preparing the creamy Parmesan sauce.
Tongs: Ideal for flipping the steak pieces without piercing them and losing precious juices.

Colander: To drain pasta while keeping it firm and al dente.
Microplane or Fine Grater: For freshly grating Parmesan — it melts smoother and tastes more vibrant than the pre-shredded kind.

Having these tools on hand keeps your prep efficient and helps elevate the texture and flavor of both steak and pasta.

Ingredients for the Garlic Butter Steak with Creamy Parmesan Rigatoni

Ribeye or Sirloin Steak: Rich, marbled cuts that sear beautifully and stay juicy. Cut into bite-size cubes.
Butter: Adds richness to both the steak and sauce; unsalted is preferred for better control of seasoning.
Garlic Cloves: Minced and sautéed to infuse the butter with robust flavor.

Heavy Cream: The base of the Parmesan sauce — creamy and indulgent.
Parmesan Cheese: Freshly grated for optimal melt and nutty flavor.
Rigatoni Pasta: Its ridges hold the sauce well, making every bite flavorful.

Olive Oil: Helps in searing the steak and gives a balanced richness.
Salt & Pepper: Enhances and balances all the core ingredients.
Parsley: Chopped fresh for a bright, herby finish.

How To Make the Garlic Butter Steak with Creamy Parmesan Rigatoni

Step 1: Sear the Steak

Heat a cast iron skillet with olive oil over high heat. Add cubed steak in batches to avoid overcrowding. Sear until all sides are browned and crusty. Season with salt and pepper. Set aside.

Step 2: Infuse the Butter

Reduce heat to medium. Add butter to the skillet along with minced garlic. Let it sizzle until fragrant but not browned. Toss the steak back in briefly to coat with garlic butter. Remove from heat.

Step 3: Cook the Pasta

In a large saucepan, boil rigatoni in salted water until al dente. Drain and reserve about ½ cup of pasta water.

Step 4: Make the Parmesan Cream Sauce

In the same saucepan, pour in heavy cream over low heat. Gradually add grated Parmesan, whisking continuously. If the sauce is too thick, stir in reserved pasta water a little at a time.

Step 5: Combine and Serve

Fold the rigatoni into the sauce until evenly coated. Plate pasta alongside garlic butter steak bites. Garnish with chopped parsley and extra Parmesan if desired.

Serving and Storing Garlic Butter Steak with Creamy Parmesan Rigatoni

This dish is best served hot, right after combining the creamy pasta and steak. The flavors shine when fresh, and the sauce stays silky and smooth. For serving, consider pairing it with a crisp green salad and a glass of white wine or a light-bodied red.

To store leftovers, place them in an airtight container and refrigerate for up to 3 days. When reheating, add a splash of milk or cream to help loosen the sauce and stir gently over low heat.

Frequently Asked Questions

Can I use a different cut of steak?

Absolutely. While ribeye and sirloin offer the best flavor and tenderness, flank or strip steak also works well if sliced thinly.

Can I use a different type of pasta?

Yes! Penne, fettuccine, or even spaghetti can be used. Just ensure the pasta shape holds the sauce well.

Is it okay to use pre-shredded Parmesan?

You can, but fresh Parmesan melts smoother and delivers a more intense, nutty flavor.

How do I prevent the sauce from getting too thick?

Reserve pasta water helps adjust consistency. Start with a tablespoon at a time until it reaches your preferred texture.

Can I make this ahead of time?

The steak and sauce are best fresh, but you can prep ingredients in advance. Cook pasta and steak last for best texture.

Want More Pasta Dinner Ideas?

If you love this garlic butter steak with creamy Parmesan rigatoni, check out more hearty and flavor-packed recipes:

Spicy Cajun Chicken Alfredo for a smoky, creamy bite.
Sundried Tomato Pesto Penne when you want tangy and herby richness.

Creamy Spinach and Artichoke Pasta for that warm, cheesy goodness.
Lemon Ricotta Pasta with Herbs when you crave light and zesty.
Roasted Red Pepper Gnocchi for a velvety, roasted twist.

Looking for daily inspiration? Visit my Pinterest Life With Olivia for more fresh ideas!

Save This Recipe for Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add mushrooms or toss in some baby spinach? Did you go heavy on the garlic or keep it mellow?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.

Garlic Butter Steak with Creamy Parmesan Rigatoni

Author: Olivia McKenney
Total Time: 30 minutes

Yield: 4 servings

Print Recipe

Description

Garlic Butter Steak with Creamy Parmesan Rigatoni brings together tender seared steak bites coated in garlicky butter and tossed alongside rigatoni pasta swimming in a rich, silky Parmesan sauce. Perfect for cozy dinners or date-night indulgence.

Ingredients

1 lb ribeye or sirloin steak, cut into cubes

2 tbsp olive oil

4 tbsp unsalted butter

4 garlic cloves, minced

1 cup heavy cream

1 ½ cups freshly grated Parmesan cheese

12 oz rigatoni pasta

Salt and black pepper, to taste

2 tbsp fresh parsley, chopped

Instructions

1. Heat olive oil in a cast iron skillet over high heat. Sear steak cubes in batches until browned on all sides. Season with salt and pepper and set aside.

2. Lower heat to medium and add butter and minced garlic to the skillet. Cook until garlic is fragrant but not browned. Return steak to coat in garlic butter, then remove from heat.

3. Boil rigatoni in salted water until al dente. Drain and reserve ½ cup of pasta water.

4. In a saucepan, gently heat the heavy cream. Slowly whisk in the Parmesan until melted and smooth. Use reserved pasta water to thin the sauce if needed.

5. Stir rigatoni into the sauce until coated. Plate pasta with garlic butter steak. Garnish with chopped parsley and extra Parmesan.