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
Scale
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.
