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Creamy Garlic Butter Steak Rigatoni

An indulgent and quick dish featuring tender flank steak and rigatoni in a rich garlic-parmesan cream sauce, perfect for special dinners or weeknight meals.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 700
Ingredients Method Notes

Ingredients
  

Pasta and Steak
  • 12 oz rigatoni pasta Holds sauce well; alternatives include penne or casarecce.
  • 1 lb flank steak, thinly sliced Can substitute with skirt or flat-iron steak.
  • Salt to taste Salt For seasoning steak and pasta.
  • Pepper to taste Pepper For seasoning steak.
Sauce
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 5 cloves garlic, minced Don't brown the garlic.
  • 1 cup heavy cream Can substitute with half-and-half for lighter version.
  • 1 cup beef broth Chicken broth can be used.
  • 1 teaspoon Italian seasoning Consider using fresh thyme and rosemary for variation.
  • 1/2 cup freshly grated Parmesan cheese Freshly grated melts better than pre-grated.
  • 2 tablespoons chopped fresh parsley For garnish.

Method
 

Cooking the Pasta
  1. Bring a large pot of salted water to a boil. Cook rigatoni according to package directions until al dente. Drain and set aside.
Preparing the Steak
  1. Pat steak dry and season both sides with salt and pepper.
  2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add steak in a single layer and sear 2–3 minutes per side for medium-rare to medium. Remove steak and set aside to rest; slice thinly if not already sliced.
Making the Sauce
  1. Reduce heat to medium and add the 4 tablespoons butter to the skillet.
  2. When butter melts, add the minced garlic and sauté for about 1 minute until fragrant.
  3. Pour in the heavy cream and beef broth, stirring to combine. Bring to a gentle simmer.
  4. Stir in Italian seasoning and freshly grated Parmesan. Cook until the cheese melts and the sauce thickens slightly, about 1–3 minutes.
  5. Return steak slices to the skillet and toss to coat in the sauce.
Combining and Serving
  1. Add cooked rigatoni and toss until pasta is fully coated and heated through. If the sauce seems too thick, add a splash of reserved pasta water or more broth.
  2. Remove from heat, sprinkle with chopped fresh parsley and serve immediately.

Notes

Leftovers can be stored in an airtight container for up to 3 days. Reheat gently. Consider pairing with a crisp green salad or wine.