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Indulge in a hearty bowl of steak rigatoni, where tender, succulent steak tips meet al dente rigatoni in a velvety sauce. The aroma of garlic butter infused with savory beef fills your kitchen, promising a truly comforting meal. Perfectly balanced with a rich, creamy finish, this dish delivers unmatched flavor and satisfying texture.
Irresistible Steak Rigatoni with Creamy Garlic Butter Sauce
Course: Main CourseCuisine: AmericanDifficulty: IntermediateServings
4
servingsPrep time
25
minutesCooking time
30
minutesCalories
720
kcalIngredients
1 pound Rigatoni pasta
1.5 pounds, cut into 1-inch pieces Sirloin steak
2 tablespoons Olive oil
4 tablespoons Unsalted butter
4 cloves, minced Garlic
1 medium, finely chopped Yellow onion
2 tablespoons All-purpose flour
2 cups Beef broth
1 cup Heavy cream
1/2 cup, freshly grated, plus more for garnish Parmesan cheese
1/4 cup, chopped Fresh parsley
to taste Salt
to taste Black pepper
1/2 teaspoon (optional) Red pepper flakes
Directions
- Cook rigatoni according to package directions until al dente. Drain and reserve 1 cup of pasta water.
- Season steak pieces generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat.
- Sear steak in batches for 2-3 minutes per side until nicely browned. Remove steak from the skillet and set aside.
- Reduce heat to medium. Add butter to the same skillet. Melt until fragrant.
- Sauté minced garlic and chopped onion for 3-4 minutes until softened and translucent. Stir in red pepper flakes if using.
- Whisk in flour and cook for 1 minute, creating a roux. Slowly pour in beef broth, whisking constantly to prevent lumps. Bring to a simmer.
- Stir in heavy cream and grated Parmesan cheese until the sauce is smooth and slightly thickened. Season with salt and pepper to taste.
- Return the seared steak to the skillet with the sauce. Add the cooked rigatoni and toss to coat evenly. If the sauce is too thick, add a splash of reserved pasta water.
- Garnish with fresh parsley and extra Parmesan cheese. Serve immediately for optimal flavor.
Notes
- Chef’s Secret: For extra tender steak, pat the pieces very dry before searing. This promotes a beautiful, caramelized crust and locks in juices.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or cream.
- Substitution: If sirloin is unavailable, flank steak or even beef tenderloin can be used. Adjust cooking time for desired doneness.
This irresistible steak rigatoni recipe offers a delightful blend of rich flavors and comforting textures, perfect for any occasion. The tender garlic butter beef, combined with a creamy Parmesan sauce and al dente rigatoni, creates a dish that’s both satisfying and elegant. We hope this culinary journey inspires you to create lasting memories around your dinner table.
For more robust flavors and hearty meals, explore our collection of beef cooking guides, or dive into delicious options like our recipes for rich beef gravies. If you’re keen on exploring other quick and delightful meals, check out our best 30-minute pasta dishes. Furthermore, deepen your cooking expertise by mastering the art of cooking rigatoni with steak and mushrooms, understanding how to cook the perfect steak, or learning about the history of rigatoni pasta. Happy cooking!
