Garlic Butter Steak with Parmesan Rigatoni

This is my terribly successful attempt at making dinner feel fancy without actually hiring a chef. Garlic Butter Steak with Parmesan Rigatoni is basically steakhouse vibes in your rented apartment—rich garlic butter, tender steak that thinks it’s on a red carpet, and rigatoni so cheesy it offers emotional support. It’s special because it forgives your pan-smoke alarm and makes everyone think you planned for more than five minutes. Try it because you’ll eat like a legend and clean up like a human who still has a phone to scroll on.

Once, I tried to impress my in-laws with this exact dish. Mid-sizzle, the toddler decided the steak needed a “haircut” and pulled the oven mitts into the skillet (don’t ask). Husband heroically rescued the mitt, which now smells faintly of garlic and regret. We laughed until we cried, passed the plate around like nothing happened, and pretended the smoke alarm was just an enthusiastic food critic.

Time-Saving Hacks

– Use pre-shredded Parmesan when you’re pretending freshly grated is a personality trait.
– Buy ribeye or sirloin pre-cut into medallions so you don’t wield the cleaver and summon the neighbors.
– Make the sauce in the same pan as the steak so you only have one heroic pan to scrub. Yes, you will scrub it.
– Boil pasta in the microwave if your stove is feeling dramatic. It works. Probably.
– Reserve pasta water in a travel mug if you’re juggling kids, a phone, and one sock. It’s the secret glue for the sauce.

Serving Ideas

– Serve with a simple green salad because you should at least look like you tried. Lemon vinaigrette = pretending it’s healthy.
– Pair with a full-bodied red wine if someone in the house needs to be quiet for the next hour.
– Garlic bread is optional only if you enjoy admitting mistakes.
– If the kids have opinions, cut the steak into tiny, unrecognizable cubes and call it “adventure pasta.”

What to Serve It With

– A crisp Caesar, because who are we kidding—cheese loves cheese.
– Roasted broccoli or asparagus for texture and to balance the butter apocalypse.
– A loaf of crusty bread to sop up anything that made it past your fork and dignity.

✔Tips & Mistakes

– Tip: Let the steak rest 5–10 minutes after cooking. I know, you’re hungry. Do it anyway.
– Mistake to avoid: Overcrowding the pan — you’ll steam the steak and get sad rubber instead of glorious char.
– Pro move: Use high heat for searing, then finish in medium so the butter doesn’t burn and the garlic doesn’t get bitter.
– Dish confession: Yes, the pan is too small half the time. No, I won’t wash fewer dishes.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keep sauce and pasta together in an airtight container for best reheating. Microwave with a splash of water or pasta water to revive sauciness.
– Steak slices are great cold in a sandwich. Don’t act surprised when everyone steals them.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Vegetarian: swap the steak for mushrooms or a thick slab of grilled halloumi. Flavor still shows up.
– Dairy-free: use vegan butter and a sprinkle of nutritional yeast for that umami cheese vibe.
– Spice it: red pepper flakes in the butter for a wake-up call if your family’s taste buds are on strike.

Frequently Asked Questions

Garlic Butter Steak with Parmesan Rigatoni

A savory and rich dish featuring tender steak and creamy rigatoni.

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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

• ▢ 1.5 lb ribeye steak Choose a well-marbled cut for more flavor.
• ▢ 12 oz rigatoni pasta You can substitute with penne if preferred.
• ▢ 4 tbsp unsalted butter Keep some butter for basting the steak.
• ▢ 5 cloves garlic Mince or thinly slice.
• ▢ 3 oz Parmesan cheese Freshly grated will enhance the flavor.
• ▢ 2 tbsp fresh parsley Chopped for garnish.
• ▢ 1 tsp red pepper flakes Adjust according to heat preference.
• ▢ 1 tbsp olive oil For searing the steak.

Instructions

Preparation Steps

• Cook the rigatoni according to package instructions until al dente. Drain and set aside, reserving some pasta water.
• Heat olive oil in a large skillet over medium-high heat. Season the steak with salt and pepper.
• Sear the steak for 4-5 minutes per side, depending on thickness, until desired doneness. Remove from pan and let it rest.
• In the same pan, melt butter and add minced garlic and red pepper flakes, stirring until fragrant, about 1 minute.
• Add cooked pasta to the skillet. Toss with the garlic butter and cheese, adding reserved pasta water as needed for creaminess.
• Slice the rested steak and serve over the creamy pasta, garnished with parsley.

Notes

For an extra touch, drizzle with balsamic glaze before serving.