Cheesy Garlic Butter Steak with Rigatoni

If you like beef, cheese, garlic, and carbs pretending to be pasta and a personality all at once, welcome. This is my Cheesy Garlic Butter Steak with Rigatoni — the kind of dinner that says “I tried really hard” without requiring a chef’s jacket. It’s rich, cozy, and loud: seared steak tossed in a garlicky butter sauce with rigatoni that soaks up every last bit of glory. Try it because it’s faster than my last attempt at meal planning and way more forgiving than my attempts at being elegant.

One time my husband tried to “help” by flipping the steak with a spatula the size of a credit card. The steak lived, dignity did not. My kid thought rigatoni were giant edible napkins and used three to mop up the sauce off the plate — inventive, terrifying, and also very effective. I cried a little, laughed a lot, and ended up sprinkling extra cheese like confetti to cover both the trauma and my mild under-seasoning. Yes, this pan is too small. No, I won’t wash fewer dishes. Carry on.

Time-Saving Hacks

– Use pre-cut steak strips. I judge myself less and dinner happens sooner.
– Buy pre-minced garlic. Yes, fresh garlic is ideal, but this is real life and sometimes you need a shortcut that doesn’t involve heroism.
– Make the sauce in the same pan as the steak — less dishwashing, more flavor. You’re welcome.
– Cook rigatoni in salted water while you sear meat. Two birds, one bubbling pot, zero dignity lost.
– If you’re feeling lazy, use shredded mozzarella instead of grating parmesan. It melts like a dream and you can rationalize it as “efficient.”

Serving Ideas

– Serve with a simple green salad if you want to pretend you’re healthy. Add vinaigrette for drama.
– Pair with a bold red wine if the kids drove you nuts that day. They don’t need your Merlot.
– Garlic bread is allowed. In fact, it’s mandatory — carbs supporting carbs is a good ecosystem.
– If you really want to show off, drizzle a little browned butter on top. If you don’t want to show off, skip it and nobody will know.

What to Serve It With

– Roasted asparagus or green beans for some crunchy balance.
– A crisp Caesar if you want to be extra.
– Ice cream for dessert because heart health can wait until tomorrow.

✔Tips & Mistakes

– Don’t crowd the pan when searing steak. If the meat steams, you’ll get less crust and more “meh.”
– If you overcook the steak, slice it thin across the grain and toss in sauce — instant redemption.
– Taste and adjust seasoning at the end; sometimes cheese and butter change the salt needs.
– I once forgot to keep the garlic moving and made it bitter. Learn from my charred garlic shame.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts. Try mushrooms or spinach in the sauce, use a different pasta shape, or make it with chicken if you like culinary lying.

Frequently Asked Questions

Cheesy Garlic Butter Steak with Rigatoni

A delightful blend of garlic butter and tender steak paired with rigatoni pasta.

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.75 lb sirloin steak, trimmed Feel free to use ribeye for extra flavor.
• ▢ 12 oz rigatoni pasta Cook until al dente.
• ▢ 6 tbsp unsalted butter Add more for richer flavor.
• ▢ 4 cloves garlic, minced Adjust to taste.
• ▢ 1 cup parmesan cheese, grated Use fresh for the best flavor.
• ▢ 1 tbsp fresh parsley, chopped For garnish.
• ▢ 1 tsp salt To taste.
• ▢ 0.5 tsp black pepper You can use white pepper too.

Instructions

Preparation Steps

• Cook rigatoni according to package instructions until al dente. Drain and set aside.
• Heat 4 tablespoons of butter in a large skillet over medium-high heat.
• Season the steak with salt and pepper. Sear in the skillet for about 4-5 minutes on each side for medium-rare.
• Remove the steak from the skillet and let it rest for 5 minutes before slicing.
• In the same skillet, add the garlic and cook for about 1 minute until fragrant.
• Stir in the remaining butter and Parmesan cheese until melted and creamy.
• Add the rigatoni to the sauce, tossing to coat well.
• Serve steak slices on top of the rigatoni, garnished with chopped parsley.

Notes