Garlic Butter Steak Parmesan Rigatoni

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Rich, savory, and undeniably comforting — Garlic Butter Steak Parmesan Rigatoni is the kind of dish that makes you close your eyes with every bite. Juicy seared steak cubes are nestled into perfectly cooked rigatoni pasta, all kissed with a garlic butter sauce and finished with a generous sprinkle of grated Parmesan. It’s a hearty, indulgent meal that brings restaurant-quality flavor right to your own kitchen.

Whether you’re in the mood for a cozy dinner at home or trying to impress guests with minimal effort, this dish fits the bill. It’s quick enough for a weeknight meal but elegant enough for special occasions. The combination of tender beef, nutty cheese, and buttery garlic will have everyone asking for seconds.

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Ingredients for Garlic Butter Steak Parmesan Rigatoni

• 12 oz rigatoni pasta
• 1 lb sirloin steak, cut into bite-sized cubes
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes (optional)
• 1/2 cup grated Parmesan cheese (plus more for topping)
• 2 tbsp chopped fresh parsley
• Salt and black pepper, to taste
• 1 tbsp olive oil (for searing steak)

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Step 1: Cook the Rigatoni

Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente according to package instructions. Reserve ½ cup of the pasta water before draining. Set the pasta aside.

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Step 2: Sear the Steak

While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Pat the steak cubes dry with a paper towel, season them generously with salt and pepper, and sear in the hot pan. Cook in a single layer for 2–3 minutes per side, or until golden brown and cooked to your desired doneness. Remove steak from the pan and set aside.

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Step 3: Make the Garlic Butter Sauce

In the same skillet, reduce the heat to medium and add the butter. Once melted, stir in the minced garlic and crushed red pepper flakes (if using). Sauté for about 1 minute until the garlic is fragrant but not browned.

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Step 4: Combine Everything

Return the cooked pasta to the skillet along with a splash of the reserved pasta water. Toss to coat in the garlic butter sauce. Add the seared steak back to the pan and sprinkle in the grated Parmesan. Mix gently until the cheese melts and everything is well combined.

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Step 5: Garnish and Serve

Remove from heat and top with chopped fresh parsley and extra Parmesan. Serve hot and enjoy immediately.

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Storage Instructions

To store leftover Garlic Butter Steak Parmesan Rigatoni, let the dish cool to room temperature first. Transfer it to an airtight container and refrigerate for up to 3 days. When reheating, add a splash of water or broth to loosen the sauce and gently warm on the stove or in the microwave.

For longer storage, you can freeze it for up to 2 months, though note that the texture of the pasta and steak may change slightly. Reheat from frozen by thawing overnight in the fridge and warming in a skillet with a little butter or broth.

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Estimated Nutrition (per serving)

Serves about 4

• Calories: ~620
• Protein: 32g
• Carbohydrates: 52g
• Fat: 32g
• Saturated Fat: 14g
• Cholesterol: 95mg
• Fiber: 2g
• Sugar: 2g
• Sodium: 460mg
• Calcium: 210mg

Note: Nutritional values are estimates and can vary based on ingredient brands and measurements.

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Frequently Asked Questions

What type of steak is best for this recipe?

Sirloin is ideal because it’s flavorful and cooks quickly, but you can also use ribeye or New York strip for a richer taste.

Can I use a different type of pasta?

Absolutely. Penne, ziti, or even fettuccine will work well with this garlic butter sauce.

Is there a way to make it lighter?

Yes! You can reduce the butter and use a leaner cut of steak. Also, whole wheat pasta is a great alternative.

Can I add vegetables to this dish?

Of course. Sautéed mushrooms, spinach, or even sun-dried tomatoes make delicious additions.

How can I make it spicier?

Increase the crushed red pepper flakes or add a pinch of cayenne pepper to the garlic butter sauce.

What cheese can I use besides Parmesan?

Pecorino Romano or Asiago are excellent substitutes with similar bold flavor profiles.

Can I make this dish ahead of time?

You can prep the steak and cook the pasta ahead of time. Store them separately and combine with fresh garlic butter just before serving.

How do I prevent the steak from overcooking?

Sear it quickly on high heat and remove from the pan as soon as it’s browned. Let it rest while you prepare the sauce, and only toss it back in at the end.

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