Garlic Butter Steak Cheesy Rigatoni

Garlic Butter Steak Tips with Cheesy Rigatoni is the kind of comfort food that feels both impressive and easy. You get juicy, savory steak tips nestled with creamy cheesy rigatoni pasta all cloaked in a garlicky Parmesan sauce. This is a favorite when I want to whip up something special without spending hours in the kitchen. The simple ingredients come together fast and every bite feels like a little weeknight luxury.

My family could not believe how good this was the first time I made it I now get requests for these steak tips at every big occasion and honestly I never mind saying yes

Ingredients

• Strip steaks: Tender and juicy the star of the show Look for well-marbled beef for flavor and choose steaks at least one inch thick for best results
• Olive oil: Helps the steaks sear to a golden crust Go for extra virgin if you can
• Butter: Adds richness and brings out the savory flavor in the steak and sauce
• Minced garlic: Fresh garlic gives the sauce its signature aroma and punch Choose firm cloves without green shoots
• Chicken broth: Provides a savory base for the cream sauce Opt for low sodium if you want to control saltiness
• Heavy cream: Delivers the creamy texture and luscious mouthfeel Look for cream with no added thickeners
• Freshly grated Parmesan cheese: Melts smoothly into the sauce Skip the pre-grated kind for best flavor and texture
• Rigatoni pasta: Holds onto the cheesy sauce with its ridges Cook until just al dente for perfect texture
• Red pepper flakes: Adds just enough heat to balance the rich cream Use more or less to taste
• Oregano and thyme: Bring earthiness and depth to the sauce Fresh or dried both work fine
• Sun-dried tomatoes: Provide sweet tangy pops throughout Buy oil-packed for the deepest flavor

Step-by-Step Instructions

Cook the Rigatoni:

Boil rigatoni in a large pot of generously salted water until just al dente about ten minutes Stir occasionally so the pasta does not stick Drain and set aside the cooked pasta reserving a bit of pasta water in case you want to thin the sauce later

Sear the Steaks:

Pat strip steaks very dry and season both sides with salt oregano thyme and a pinch of pepper Heat olive oil in a heavy skillet over medium-high until just shimmering Add steaks and sear each side for about four to five minutes for medium rare Let the steaks rest on a cutting board loosely covered with foil then slice against the grain

Make the Garlic Parmesan Sauce:

Return the skillet to medium and melt butter scraping up any brown bits from the steak Add minced garlic and cook continuously stirring for about thirty seconds until highly fragrant Pour in the chicken broth and heavy cream stirring and simmer for about three to four minutes until gently thickened

Finish the Sauce and Pasta:

Whisk freshly grated Parmesan into the simmering sauce until silky and smooth then fold in chopped sun-dried tomatoes Return sliced steak and rigatoni to the pan Toss everything together so the pasta and meat are fully coated and saucy If needed add a splash of reserved pasta water for extra creaminess

Serve and Garnish:

Scoop the skillet contents into bowls Serve hot with a sprinkle of extra Parmesan and a scattering of fresh chopped parsley for color and freshness

Save

One of my favorite moments with this dish was surprising my husband with a late dinner after a tough week The rich creamy sauce made him smile after the very first bite Steak and Parmesan are always a hit in our house

Storage tips

Cool any leftovers quickly then transfer to an airtight container and refrigerate Pasta keeps well for up to three days Reheat gently on the stovetop with a splash of cream or broth to revive the sauce without drying out the steak

Ingredient substitutions

You can use another short pasta like penne or fusilli in place of rigatoni If you are out of strip steak try sirloin or even chicken breast For a less rich version use half and half instead of heavy cream and swap in another sharp cheese like Asiago or Grana Padano if needed

Serving suggestions

Serve with a crisp green salad dressed with lemon or a simple roasted vegetable on the side For a fancier touch top with more sun-dried tomatoes or even sautéed mushrooms A fresh baguette helps scoop up every last bit of that dreamy sauce

Cultural context

This cozy pasta works as both Italian-American comfort food and a celebration meal in many homes Garlic Parmesan steak tips draw inspiration from both steakhouse and trattoria menus You are bringing the steakhouse experience home but making it feel effortless and cozy

Recipe FAQs

→ How do I achieve tender steak tips?

Sear the steak tips quickly over medium-high heat and avoid overcooking. Allow them to rest before slicing to retain juices and tenderness.

→ Can I substitute another cut of beef?

Yes, sirloin or ribeye are great options for steak tips as they stay juicy and flavorful when seared and sliced.

→ How can I prevent the cream sauce from curdling?

Simmer the sauce gently and whisk in Parmesan off the heat. Avoid boiling to keep the sauce smooth and creamy.

→ What vegetables pair well with this dish?

Roasted asparagus, sautéed spinach, or a crisp green salad are excellent sides for added freshness and balance.

→ Can I prepare this meal ahead of time?

For best texture, cook and store steak, pasta, and sauce separately. Reheat gently, then combine just before serving.

→ Is it possible to use a different pasta shape?

Absolutely. Penne, ziti, or fusilli can substitute for rigatoni and hold the creamy sauce well.