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Garlic Butter Steak Rigatoni

Garlic Butter Steak Rigatoni: Indulge in Comfort Tonight

Enjoy Garlic Butter Steak Rigatoni, a luxurious dish combining tender steak with a creamy garlic sauce for an elegant dinner experience.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Steak
  • 1 lb Ribeye Steak Substitution: Sirloin, flank steak, or Portobello mushrooms for a vegetarian option.
  • 1 tsp Paprika Substitution: Cayenne pepper or chili powder (will increase heat).
  • 2 tbsp Olive Oil Substitution: Avocado oil or melted butter.
  • 2 tbsp Butter Use salted or unsalted as preferred.
  • to taste Salt
  • to taste Pepper
For the Sauce
  • 1 medium Onion Substitution: Shallots or leeks.
  • 3 cloves Garlic Cloves Substitution: Garlic powder or roasted garlic.
  • 1 cup Chicken Broth (stock) Substitution: Vegetable broth or white wine.
  • 1 cup Heavy Cream Substitution: Cream cheese or coconut cream for dairy-free.
  • 1/2 cup Parmesan Cheese Substitution: Pecorino Romano or nutritional yeast (for vegan).
For the Pasta
  • 12 oz Rigatoni Substitution: Any short pasta like penne or gluten-free variations.
  • 1/4 cup Fresh Parsley Substitution: Basil or cilantro.
  • 1/2 cup White Wine (optional) Not necessary but recommended for flavor depth.

Equipment

  • Large frying pan
  • large pot

Method
 

Step-by-Step Instructions for Garlic Butter Steak Rigatoni
  1. Begin by seasoning your ribeye steak with paprika, salt, and pepper on both sides. Drizzle olive oil over the surface and allow the steak to rest for about 15 minutes.
  2. Heat a large frying pan over high heat. Sear the ribeye steak for about 1-2 minutes per side, adding a tablespoon of butter in the last minute to baste. Let the steak rest for 5-10 minutes after cooking.
  3. Boil salted water in a large pot. Cook rigatoni according to package instructions, around 10-12 minutes. Reserve ½ cup of pasta water before draining.
  4. In the same frying pan, reduce heat and add a tablespoon of butter. Sauté diced onion until soft. Add minced garlic and splash of white wine to deglaze.
  5. Pour in chicken broth and heavy cream, stirring continuously. Allow sauce to thicken for 3-5 minutes, then mix in Parmesan cheese until melted.
  6. Toss drained rigatoni into the sauce until coated. Stir in chopped parsley.
  7. Slice rested steak against the grain and plate atop the Garlic Butter Steak Rigatoni, sprinkling with parsley and additional Parmesan if desired.

Nutrition

Serving: 1servingCalories: 650kcalCarbohydrates: 70gProtein: 30gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 10IUVitamin C: 5mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in airtight containers for up to 3 days. For longer storage, freeze for up to 2 months. Thaw overnight before reheating with a splash of broth or cream.

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