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Nothing quite hits the spot like a hearty, soul-satisfying pasta dish packed with bold flavors and irresistible textures. The Cheesy Garlic Butter Steak with Rigatoni Recipe brings together tender, juicy ribeye steak cubes with a rich, velvety cheese sauce infused with garlic and butter, all tossed with perfectly cooked rigatoni. This dish is the ultimate comfort food experience that’s surprisingly simple to whip up, yet impressive enough to wow anyone at your dinner table. From the luscious cream-based sauce to the melty blend of four cheeses, every bite feels like a warm hug. If you love a meal that combines savory steak with luscious pasta and gooey cheese, this recipe is an absolute must-try.
Ingredients You’ll Need
Getting the flavor just right depends on using straightforward, quality ingredients that work beautifully together. Each component plays a vital role in building layers of taste, from the buttery sear on the steak to the creamy, cheesy sauce coating the rigatoni perfectly.
- 1 lb Ribeye steak: Choose well-marbled cuts for maximum tenderness and flavor in every bite.
- 2 tbsp Unsalted butter: Essential for creating a rich base to sear the steak and carry the garlic flavor.
- Salt to taste: Crucial for seasoning and balancing all the rich flavors.
- Black pepper to taste: Adds a subtle heat enhancing the steak and sauce.
- 12 oz Rigatoni pasta: Thick tubes that hold onto the creamy sauce beautifully.
- 1 cup Heavy cream: The creamy foundation for the luscious cheese sauce.
- 1 cup Shredded mozzarella cheese: Provides smooth meltiness and stretch.
- ½ cup Shredded parmesan cheese: Offers that salty, nutty note that deepens the flavor.
- ½ cup Shredded cheddar cheese: Introduces sharpness and richness to the sauce.
- ½ cup Shredded gruyère cheese: Brings a slightly nutty, complex taste for depth.
- 2 tbsp Fresh parsley: Chopped garnish that adds a pop of fresh color and brightness.
- 3 cloves Garlic: Minced to infuse the sauce with aromatic, savory goodness.
How to Make Cheesy Garlic Butter Steak with Rigatoni Recipe
Step 1: Cook the Rigatoni
Start by boiling salted water and cooking your rigatoni until it’s perfectly al dente—about 10 to 12 minutes. Al dente rigatoni is essential here because it offers just the right amount of bite to stand up to the rich sauce without becoming mushy. Once cooked, drain the pasta carefully but be sure to reserve about half a cup of the pasta water. This starchy water is a secret weapon to help loosen and bring together the sauce and pasta later.
Step 2: Prepare and Sear the Ribeye Steak
While the pasta cooks, pat your ribeye steak cubes dry with paper towels to ensure a fantastic sear. Season generously with salt and pepper, which enhances the natural beef flavors. Melt the unsalted butter in a hot skillet and sear the steak cubes for 2 to 3 minutes, until they develop a delicious golden-brown crust. This caramelization locks in juices, giving you succulent, flavorful bites to fold into your rigatoni.
Step 3: Sauté Garlic in Butter
In the same skillet, after removing the steak, add a touch more butter and toss in the minced garlic. Sauté for about 30 seconds until fragrant but not browned—this short burst softens the garlic and releases its aromatic oils, which will infuse the creamy sauce with its signature flavor.
Step 4: Create the Creamy Cheese Sauce
Add the heavy cream to the garlic-infused butter and let it simmer gently for 2 to 3 minutes, stirring occasionally. This step thickens the cream slightly, making it the perfect canvas for the cheese blend. Gradually whisk in the mozzarella, parmesan, cheddar, and gruyère cheeses, stirring continuously until the mixture is silky smooth and thoroughly melted. This symphony of four cheeses brings layers of flavor—gooey, salty, sharp, and nutty—resulting in an indulgent sauce you won’t be able to resist.
Step 5: Combine Pasta, Sauce, and Steak
Return the drained rigatoni to the skillet with your luscious cheese sauce. Stir the reserved pasta water in a little at a time as you mix, adjusting the sauce to your preferred consistency—rich, but not too thick, allowing it to cling to each rigatoni tube. Finally, fold in the seared steak cubes, letting everything mingle over the heat for another minute. This final touch melds the steak juices with the creamy sauce, wrapping each bite with comforting, hearty richness. Finish by sprinkling freshly chopped parsley on top for a bright, fresh contrast.
How to Serve Cheesy Garlic Butter Steak with Rigatoni Recipe
Garnishes
Fresh parsley is your go-to here, adding a vibrant green flair and a mild herbaceous note that lifts the dish visually and taste-wise. If you want to take it up a notch, a sprinkle of extra parmesan or even a drizzle of good-quality olive oil can add an elegant finish. Cracked black pepper freshly ground over the top also adds a hint of spice and texture.
Side Dishes
This dish shines as the star of the meal, but pairing it with crisp, refreshing sides helps balance the richness. A simple mixed green salad with a zesty vinaigrette or steamed seasonal vegetables like asparagus or broccoli make perfect companions. Garlic bread works beautifully too, soaking up any leftover cheesy sauce while adding a satisfying crunch.
Creative Ways to Present
For a family-style presentation, serve the whole skillet straight to the table to showcase its rustic charm and encourage casual sharing. If you’re aiming for elegance, plate the rigatoni with steak cubes carefully arranged on top, garnish with a parsley sprig, and serve on warmed plates. You can even use small ramekins for individual portions at dinner parties to make the experience feel extra special.
Make Ahead and Storage
Storing Leftovers
Let leftovers cool to room temperature before transferring to an airtight container. They will keep well in the refrigerator for up to 3 days. The pasta tends to soak up sauce over time, so it may thicken but will still taste fantastic with proper reheating.
Freezing
You can freeze the Cheesy Garlic Butter Steak with Rigatoni Recipe in a freezer-safe container for up to 2 months. However, note that freezing might slightly affect the texture of the pasta and cheese sauce. To preserve quality, freeze shortly after cooking and thaw overnight in the refrigerator before reheating.
Reheating
When you’re ready to enjoy leftovers, gently reheat on the stove over low heat, stirring frequently and adding a splash of cream or milk to loosen the sauce if needed. Avoid microwaving at full power to prevent the cheese from separating. This gentle reheating keeps the dish creamy, luscious, and almost as good as freshly made.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While ribeye is perfect for its marbling and tenderness, sirloin or strip steak can also work. Just be mindful to not overcook leaner cuts so they stay juicy and tender within the rich sauce.
Is it okay to substitute the cheeses? What if I don’t have gruyère?
Yes, cheese substitutions can be made based on your preference or availability. If you don’t have gruyère, fontina or even a mild Swiss cheese can provide a similar nutty flavor. The key is balancing sharp, melty, and nutty textures for a harmonious sauce.
Can this dish be made gluten-free?
Definitely! Swap the rigatoni for your favorite gluten-free pasta, and make sure any seasonings or butter used are gluten-free. The sauce and steak naturally contain no gluten, making this an easy switch.
What’s the best way to get a great sear on the steak cubes?
Make sure your steak cubes are dry before seasoning, and use a hot pan with melted butter or oil. Don’t overcrowd the pan so the steak sears rather than steams, and let it cook undisturbed for 2-3 minutes to get that beautiful crust.
Can I prepare parts of this recipe ahead of time to save on cooking day?
Yes! You can season and cube the steak the day before, and even cook the rigatoni slightly earlier (just undercook it by a minute). This makes the final assembly quicker and keeps everything tasting fresh and vibrant.
Final Thoughts
If you’re craving a meal that’s rich, comforting, and bursting with incredible flavor, the Cheesy Garlic Butter Steak with Rigatoni Recipe will quickly become one of your all-time favorites. It’s the perfect choice for cozy weeknight dinners or special occasions when you want to impress without fuss. Give it a try, and I promise this blend of juicy steak, creamy cheese, and garlicky goodness will win a place in your heart—and your recipe rotation!
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Cheesy 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
A rich and indulgent meal featuring tender seared ribeye steak cubes tossed in a creamy, cheesy garlic butter sauce, served over perfectly cooked rigatoni pasta. This dish combines succulent steak with a luscious blend of mozzarella, parmesan, cheddar, and gruyère cheeses, accented with fresh garlic and parsley for an unforgettable comforting dinner.
Ingredients
Steak
- 1 lb Ribeye steak (Opt for well-marbled cuts for optimal tenderness)
- 2 tbsp Unsalted butter (Adds rich flavor for searing and sautéing)
- Salt, to taste
- Black pepper, to taste
Pasta
- 12 oz Rigatoni pasta (Cook until al dente)
Creamy Cheese Sauce
- 1 cup Heavy cream (Forms the creamy base)
- 1 cup Shredded mozzarella cheese (Melts beautifully in the sauce)
- 0.5 cup Shredded parmesan cheese (Adds salty, nutty flavor)
- 0.5 cup Shredded cheddar cheese (Contributes sharpness and creaminess)
- 0.5 cup Shredded gruyère cheese (Offers a rich, slightly nutty taste)
- 3 cloves Garlic (Minced for the sauce)
- 2 tbsp Fresh parsley (Chopped for garnish)
Instructions
- Cook the Rigatoni: Bring a pot of salted water to a boil. Add the rigatoni and cook for 10-12 minutes until al dente. Drain the pasta and reserve ½ cup of the pasta cooking water for later use.
- Prepare the Steak: Pat the ribeye steak cubes dry with paper towels to ensure good searing. Season generously with salt and black pepper. Heat melted butter in a skillet over medium-high heat and sear the steak cubes for 2-3 minutes until golden brown on all sides. Remove from the skillet and set aside.
- Sauté Garlic: In the same skillet, melt additional butter if needed. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned.
- Make the Cream Sauce: Pour in the heavy cream and simmer gently for 2-3 minutes, allowing the cream to thicken slightly.
- Add Cheese: Gradually stir in the shredded mozzarella, parmesan, cheddar, and gruyère cheeses, whisking continuously until the sauce is smooth and all cheese has melted into a creamy mixture.
- Combine Pasta and Sauce: Add the drained rigatoni to the cheese sauce in the skillet. If the sauce is too thick, add reserved pasta water a little at a time to reach desired consistency. Stir well to coat the pasta evenly.
- Add Steak and Finish: Fold in the seared steak cubes and cook together for an additional minute to combine flavors and heat through.
- Garnish and Serve: Sprinkle chopped fresh parsley over the dish for a burst of color and freshness. Serve immediately, either straight from the skillet or plated individually.
Notes
- Ensure the steak is patted dry before seasoning to achieve a better sear.
- Reserve pasta water to adjust sauce consistency as needed.
- Use a heavy bottom skillet or cast iron for best searing results.
- The dish is best enjoyed fresh; leftovers can be gently reheated with a splash of cream or milk.
- Fresh parsley adds brightness but can be omitted or substituted with basil or chives.
