Garlic Butter Steak with Parmesan Rigatoni
A savory and rich dish featuring tender steak and creamy rigatoni.
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Servings:
Calories: 120kcal
Ingredients
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.