Cheesy Cajun Garlic Butter Steak with Creamy Rigatoni

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When I want to treat myself to something that feels straight out of a steakhouse but without the bill, this Cheesy Cajun Garlic Butter Steak with Creamy Rigatoni is my go-to. It’s rich, indulgent, and brings together bold, smoky Cajun flavors with the comforting creaminess of pasta and the juicy satisfaction of a well-seared steak. I’ve made this for date nights, dinner parties, and even just because — and it never fails to impress.

What makes this dish stand out is the harmony between the spiced crust of the steak and the velvety garlic cheese sauce that hugs every curve of the rigatoni. It’s not just dinner — it’s a full-on flavor experience. The Cajun seasoning infuses the steak with depth and a slight kick, while the creamy rigatoni tempers the heat with its mellow, cheesy richness. It’s like mac and cheese grew up and found its perfect match in a buttery, juicy steak.

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Why You’ll Love This Cheesy Cajun Garlic Butter Steak with Creamy Rigatoni

• Restaurant-level meal at home – You’ll feel like you ordered from a high-end steakhouse.
• Crowd-pleaser – This is one of those dishes that people will talk about long after the plates are cleared.
• Comfort food meets gourmet – Creamy, cheesy pasta + Cajun steak = flavor heaven.
• Customizable – You can adjust the spice, cheese blend, or even use a different cut of steak.
• Satisfying and indulgent – Perfect for special nights or when you’re craving something extra.

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What Cut of Steak Should I Use for Cheesy Cajun Garlic Butter Steak?

For this recipe, I personally love using New York strip or ribeye — both offer a great balance of marbling, flavor, and tenderness. The fat content in these cuts melts beautifully as the steak cooks, creating that mouthwatering crust when seared and helping the Cajun spices caramelize just right.

That said, you don’t need to limit yourself. Filet mignon works if you want something extra tender, while sirloin is a leaner, more budget-friendly option that still gets the job done with plenty of flavor. Just make sure the steak is at least 1 inch thick to get that perfect sear without overcooking the center.

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Options for Substitutions

If you need to switch things up based on what’s in your kitchen or dietary needs, here are some solid substitutions:

• Steak: Swap for chicken breast or thighs if you don’t eat red meat. Just season and sear as you would the steak.
• Cajun seasoning: If you don’t have it, mix up a quick blend using paprika, garlic powder, onion powder, cayenne, oregano, thyme, and black pepper.
• Rigatoni pasta: Penne, cavatappi, or even fettuccine work well. Just aim for a pasta shape that holds the sauce.
• Heavy cream: Use half-and-half or even full-fat coconut milk for a dairy-free option (just note it’ll change the flavor slightly).
• Cheese blend: A mix of Parmesan, mozzarella, and sharp white cheddar is divine, but you can go with Gouda, Gruyère, or even cream cheese for different profiles.
• Butter: For a dairy-free version, plant-based butter or olive oil can still deliver richness in the garlic butter.

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Ingredients for Cheesy Cajun Garlic Butter Steak with Creamy Rigatoni

Each ingredient in this dish plays a key role in layering flavor and texture. Here’s what you’ll need — and why it matters:

• Steak (ribeye, New York strip, or sirloin): This is the star of the plate, delivering rich, juicy flavor and a satisfying meaty bite.
• Cajun seasoning: Adds a smoky, spicy, bold crust to the steak, making it irresistibly flavorful.
• Salt and black pepper: Essential for seasoning both the steak and the pasta sauce to bring everything into balance.
• Garlic (minced): Infuses both the butter and the sauce with deep aromatic flavor.
• Butter: Used to sear the steak and create a luscious garlic butter that enhances both components of the dish.
• Heavy cream: The base of the creamy rigatoni sauce — thick, rich, and perfect for clinging to pasta.
• Parmesan cheese (freshly grated): Adds nutty, salty depth to the sauce and helps it thicken naturally.
• Mozzarella cheese: Brings melty, gooey texture to the pasta — it’s the comfort food element.
• Rigatoni pasta: Its ridges and hollow shape hold the creamy sauce perfectly, giving you flavor in every bite.
• Olive oil: Helps with searing the steak and can be added to the pasta water to prevent sticking.
• Red pepper flakes (optional): For a little extra heat in the creamy sauce if you like a kick.
• Fresh parsley (chopped): Adds freshness and color, balancing out the richness of the dish.

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Step 1: Season and Rest the Steak

Pat your steak dry with paper towels, then generously season both sides with Cajun seasoning, salt, and black pepper. Let it sit at room temperature for 20–30 minutes — this helps it cook evenly and build a better crust.

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Step 2: Cook the Pasta

Boil a large pot of salted water and cook the rigatoni according to package directions until al dente. Reserve about 1 cup of pasta water before draining.

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Step 3: Sear the Steak

In a cast iron skillet over medium-high heat, add a splash of olive oil. Once hot, sear the steak for about 3–4 minutes per side (depending on thickness), until a crust forms and it’s cooked to your desired doneness. Remove and let it rest.

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Step 4: Make the Garlic Butter

In the same skillet, lower the heat and melt the butter. Add minced garlic and sauté until fragrant — about 30 seconds. Spoon this garlic butter over the rested steak slices just before serving.

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Step 5: Create the Cream Sauce

In a separate pan over medium heat, pour in the heavy cream. Stir in Parmesan and mozzarella cheeses until melted and smooth. Add a bit of the reserved pasta water if the sauce is too thick. Season with salt, black pepper, and red pepper flakes (if using).

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Step 6: Toss Pasta with Sauce

Add the drained rigatoni to the sauce and gently toss to coat every piece. Let it simmer for a couple of minutes to let the flavors come together.

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Step 7: Plate and Serve

Slice the rested steak against the grain. On a large plate, serve a generous helping of creamy rigatoni and lay the steak slices alongside it. Drizzle the garlic butter over the steak and finish with a sprinkle of fresh parsley.

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How Long to Cook Cheesy Cajun Garlic Butter Steak with Creamy Rigatoni

• Steak Cooking Time: Depending on the thickness and your preferred doneness:
  • Rare: 2–3 minutes per side
  • Medium-Rare: 3–4 minutes per side
  • Medium: 4–5 minutes per side
  • Medium-Well: 5–6 minutes per side
    Rest the steak for at least 5 minutes before slicing.
• Pasta Cooking Time: Rigatoni typically takes about 10–12 minutes to reach al dente. Always check the package instructions.
• Sauce Prep Time: The creamy cheese sauce comes together in about 5–7 minutes once the cream is heated.

From start to finish, this whole recipe takes about 35–40 minutes, which is impressive considering the gourmet result.

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Tips for Perfect Cheesy Cajun Garlic Butter Steak with Creamy Rigatoni

• Pat the steak dry before seasoning to ensure a proper sear and crust.
• Don’t skip the resting time after cooking the steak — it keeps the juices locked in.
• Use freshly grated cheese for the sauce — it melts better and gives the creamiest texture.
• Reserve pasta water to thin the sauce without diluting flavor.
• Control the Cajun seasoning — taste as you go. Some blends are saltier or spicier than others.
• Cook pasta just until al dente so it doesn’t get mushy when simmered in the sauce.
• Use a cast iron skillet for the steak if possible — it retains heat and gives you that restaurant-style crust.
• Slice steak against the grain for the most tender bite.

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Watch Out for These Mistakes While Cooking

• Overcrowding the pan when searing the steak: This drops the temperature and leads to steaming instead of a sear. Cook one steak at a time if needed.
• Using pre-shredded cheese: It often contains anti-caking agents that prevent it from melting smoothly, which can ruin your sauce.
• Skipping the pasta water: That starchy liquid is gold for adjusting sauce texture and helping it cling to the pasta.
• Not letting the steak rest: Cutting too soon causes all the juices to run out — leaving you with dry meat.
• Overcooking the pasta: Rigatoni should be al dente when you toss it in the sauce to avoid a mushy texture later.
• Too much Cajun seasoning: It’s flavorful but salty. Always taste before adding more.
• Burning the garlic: Garlic cooks fast. Keep the heat low when making the garlic butter to avoid bitterness.

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What to Serve With Cheesy Cajun Garlic Butter Steak with Creamy Rigatoni?

Simple Arugula Salad

Peppery greens with lemon vinaigrette cut through the richness of the dish.

Warm Crusty Bread

Perfect for mopping up that extra garlic butter and creamy sauce.

Roasted Broccoli

Adds a crunchy, healthy contrast and balances out the creaminess.

A Glass of Red Wine

A bold Cabernet Sauvignon or Shiraz pairs beautifully with the steak.

Caprese Skewers

Fresh mozzarella, tomato, and basil on skewers offer a bright, refreshing bite.

Garlic Parmesan Green Beans

Sautéed or oven-roasted — they echo the garlic theme in the best way.

Crispy Roasted Potatoes

If you’re skipping the pasta for any reason, these make a great carb substitute.

Lemon Butter Asparagus

The citrus cuts the richness and adds a bright, zesty finish to the plate.

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Storage Instructions

If you have leftovers (which is rare in my house), they store surprisingly well!

• Refrigerator: Store the steak and pasta separately in airtight containers. The steak will keep for up to 3 days, and the pasta for 4 days.
• Freezer: You can freeze the creamy rigatoni, though the texture may change slightly. Freeze in airtight containers for up to 1 month. Thaw in the fridge overnight before reheating.
• Reheating Tips: Warm the steak gently in a skillet with a bit of butter or olive oil. For the pasta, reheat on the stovetop over low heat, adding a splash of cream or milk to revive the sauce.

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Estimated Nutrition

Please note these values are approximate and based on standard portion sizes:

• Serving Size: 1 generous plate (steak + pasta)
• Calories: ~850 kcal
• Protein: 45g
• Fat: 52g
• Saturated Fat: 28g
• Carbohydrates: 48g
• Fiber: 3g
• Sugar: 3g
• Cholesterol: 155mg
• Sodium: 920mg

This is definitely a richer, indulgent meal — perfect for when you’re treating yourself or hosting guests.

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Frequently Asked Questions

What kind of Cajun seasoning should I use?

Any store-bought Cajun blend works, but I prefer ones without too much added salt so I can control the seasoning myself. You can also make your own using paprika, cayenne, garlic powder, onion powder, thyme, and oregano.

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Can I use chicken instead of steak?

Absolutely. Chicken thighs or breasts work great. Just adjust the cooking time to ensure they’re fully cooked — usually about 6–8 minutes per side depending on thickness.

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What if I don’t have rigatoni?

No problem! Penne, cavatappi, or even fettuccine will work. Just aim for a pasta shape that can hold onto the creamy sauce.

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Can I make this dish ahead of time?

You can prep the sauce and even cook the pasta in advance, but I recommend cooking the steak just before serving to keep it juicy and flavorful.

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How spicy is this dish?

It’s got a mild to medium kick from the Cajun seasoning, but you can control the heat by adjusting the amount or using a milder blend. Skip the red pepper flakes if you’re heat-sensitive.

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Can I make it gluten-free?

Yes — use your favorite gluten-free pasta and make sure your Cajun seasoning is certified gluten-free. Everything else in the recipe is naturally gluten-free.

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What cheese works best in the sauce?

A mix of freshly grated Parmesan and mozzarella creates the best texture and flavor. You can add white cheddar, Gruyère, or even a touch of cream cheese for extra richness.

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How do I know when the steak is done?

Use a meat thermometer for best accuracy:

• Rare: 125°F
• Medium-Rare: 130–135°F
• Medium: 140°F
• Medium-Well: 150°F
  Let the steak rest for 5 minutes after cooking to let the juices redistribute.

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Conclusion

Cheesy Cajun Garlic Butter Steak with Creamy Rigatoni isn’t just a dinner — it’s an experience. It brings together bold, indulgent, and comforting flavors into one unforgettable dish. Whether you’re cooking to impress or just need a personal comfort meal, this recipe has everything: juicy, spice-rubbed steak, rich garlic butter, and pasta swimming in creamy cheese sauce. Once you try it, it’s bound to become a favorite in your rotation.

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