Name: Garlic Butter Steak with Creamy Parmesan Rigatoni
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 450g sirloin steak (or ribeye/tenderloin); 1 teaspoon salt; ½ teaspoon black pepper; 3 tablespoons unsalted butter (divided); 1 tablespoon olive oil; 4 cloves garlic minced; 250g rigatoni pasta; 1 cup heavy cream; 1 cup freshly grated Parmesan cheese; ¼ teaspoon garlic powder (optional); 2 tablespoons chopped fresh parsley; ¼ teaspoon crushed red pepper flakes (optional)

There’s something deeply satisfying about a plate loaded with tender garlic butter steak bites and creamy, cheesy pasta. This dish brings together two comfort food classics in one beautifully indulgent meal. I made this one evening when I wanted something rich and flavorful but still quick enough to put together after a long day. That’s the sweet spot this recipe hits: bold, savory steak with a golden sear, and silky rigatoni coated in a luscious Parmesan cream sauce. It’s the kind of meal that makes people stop mid-bite and go, “Wow.”

What I love about this Garlic Butter Steak with Creamy Parmesan Rigatoni is how well the textures and flavors play off each other. The steak bites are juicy with just the right amount of crust, bursting with garlic and herb butter. Then you’ve got the pasta—velvety, cheesy, and perfectly al dente. Whether you’re trying to impress guests, feed a hungry family, or just treat yourself to a next-level dinner, this recipe delivers every time.

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

Big steakhouse flavor at home – No need to go out when you can create restaurant-quality steak in your kitchen.
Comfort food combo – Rich, creamy pasta and garlicky, seared steak—it’s the best of both worlds.
Easy weeknight indulgence – Done in under 40 minutes, but tastes like it took all day.
Versatile and crowd-pleasing – Perfect for date nights, family dinners, or fancy meal prep.
Customizable – Works great with different cuts of beef or pasta shapes.

What Cut of Steak Works Best for Garlic Butter Steak?

When it comes to steak bites, tenderness is everything. I’ve had the best results using sirloin, thanks to its balance of flavor, tenderness, and affordability. It cooks quickly and holds its shape when seared. That said, if you’re feeling a bit fancier, ribeye or tenderloin will take this dish to the next level with their marbling and rich flavor.

If you’re on a budget or cooking for a crowd, chuck eye steak is another option—it’s flavorful and tender when cooked correctly. Just avoid overly lean cuts like round steak or flank; they tend to dry out in a fast, high-heat cook like this.

Options for Substitutions

Whether you’re dealing with dietary restrictions or just out of a certain ingredient, there are lots of ways to make this dish work for you:

Steak Alternatives: Try using chicken thighs or portobello mushrooms for a different protein twist while keeping the garlic butter flavor intact.
Pasta Substitutes: No rigatoni? No problem. Penne, fusilli, or even fettuccine work great with the creamy sauce.
Dairy-Free Options: Swap heavy cream for unsweetened oat cream or cashew cream, and use plant-based Parmesan for a vegan spin.
Herb Variations: Don’t have parsley? Fresh thyme or chives will still brighten the dish.
Low-Carb Version: Serve the garlic butter steak over zucchini noodles or cauliflower mash instead of pasta for a keto-friendly plate.

Ingredients for Garlic Butter Steak with Creamy Parmesan Rigatoni

Each ingredient in this dish plays a key role in building rich, satisfying flavors and textures. Here’s what you’ll need and why it matters:

Sirloin Steak (or Ribeye/Tenderloin): The star of the show—tender, juicy, and perfect for bite-sized searing in garlic butter.
Salt and Black Pepper: Essential for bringing out the natural flavor of the steak.
Garlic (Minced): Fresh garlic infuses the butter and steak with bold, aromatic flavor.
Unsalted Butter: Forms the base of the garlic butter sauce and helps create a rich, golden crust on the steak.
Olive Oil: Helps raise the searing temperature and balances the richness of the butter.
Rigatoni Pasta: Its hollow shape traps the creamy Parmesan sauce beautifully. Any ridged pasta would work well here.
Heavy Cream: Adds the silky richness to the sauce that clings perfectly to the rigatoni.
Freshly Grated Parmesan Cheese: Salty, nutty, and melts smoothly into the cream to make a luscious sauce.
Garlic Powder (optional): Enhances the creamy sauce with a subtle extra garlic note.
Parsley (Chopped, for Garnish): Adds a fresh, herbaceous finish and a pop of color.
Crushed Red Pepper Flakes (optional): For those who like a hint of heat in their creamy pasta.

Step 1: Prepare the Pasta

Bring a large pot of salted water to a boil. Cook the rigatoni according to the package directions until al dente. Reserve about ½ cup of the pasta water, then drain and set the pasta aside.

Step 2: Season and Sear the Steak

Pat the steak dry with paper towels. Cut it into bite-sized cubes and season generously with salt and black pepper. Heat a mix of olive oil and butter in a large skillet over medium-high heat. Once hot, sear the steak cubes in batches to avoid overcrowding. Sear each side for 2–3 minutes until browned and caramelized. Transfer to a plate and tent loosely with foil.

Step 3: Make the Garlic Butter

Lower the heat slightly and add the remaining butter to the same skillet. Toss in the minced garlic and sauté for about 30 seconds, just until fragrant. Return the cooked steak bites to the pan and toss to coat in the garlicky butter. Remove from heat and keep warm.

Step 4: Prepare the Parmesan Cream Sauce

In a separate saucepan, heat heavy cream over medium heat. Once warm, stir in grated Parmesan cheese, a pinch of salt, and garlic powder if using. Stir continuously until the cheese has melted and the sauce thickens—about 3–5 minutes. If it’s too thick, add a splash of reserved pasta water to loosen it up.

Step 5: Combine Pasta with Sauce

Add the cooked rigatoni to the Parmesan sauce and toss gently until every piece is coated in creamy goodness. Let it simmer for another minute to bring everything together.

Step 6: Plate and Garnish

Spoon the creamy Parmesan rigatoni onto one side of a serving plate and pile the garlic butter steak bites on the other. Sprinkle with chopped parsley and crushed red pepper flakes if desired. Serve immediately while everything is hot and fresh.

How Long to Cook Garlic Butter Steak with Creamy Parmesan Rigatoni

This dish comes together surprisingly fast, which is part of its magic:

Steak Bites: Cook for about 2–3 minutes per side depending on the size of the cubes and how well done you prefer them. In total, searing should take 6–8 minutes.
Rigatoni Pasta: Boil for 10–12 minutes until al dente.
Parmesan Cream Sauce: Takes around 5 minutes to come together.

From start to finish, you’re looking at roughly 30–35 minutes total cook time.

Tips for Perfect Garlic Butter Steak with Creamy Parmesan Rigatoni

Get a good sear: Pat the steak dry before cooking and don’t overcrowd the pan—this ensures that beautiful golden crust.
Use room temperature steak: Letting the steak sit out for about 20 minutes before cooking helps it cook more evenly.
Grate your own Parmesan: Pre-shredded cheese doesn’t melt as smoothly. For the silkiest sauce, use fresh grated Parmesan.
Don’t overcook the pasta: Stop at al dente so it holds up well in the creamy sauce.
Reserve some pasta water: This starchy liquid is perfect for adjusting the sauce consistency without watering it down.
Keep the garlic golden, not burnt: Burnt garlic turns bitter fast. As soon as it’s fragrant, you’re good to go.
Taste as you go: Especially for salt—both the cheese and the steak bring their own saltiness, so adjust mindfully.

Watch Out for These Mistakes While Cooking

Even a recipe as comforting and indulgent as this one has a few pitfalls if you’re not paying attention:

Overcrowding the pan: This will steam your steak instead of searing it. Always cook in batches if needed.
Burning the garlic: It cooks quickly—keep the heat moderate and stir constantly once it hits the pan.
Skipping the pasta water: That reserved water can be the key to silky, cohesive sauce.
Using cold steak straight from the fridge: It can seize up and cook unevenly. Let it come to room temperature first.
Adding Parmesan too early: Wait until the cream is warmed—adding it too soon can cause the cheese to clump or turn grainy.
Overcooking the steak bites: They cook quickly! Remove them from the pan as soon as they’re browned and juicy.

What to Serve With Garlic Butter Steak with Creamy Parmesan Rigatoni?

Mixed Green Salad with Balsamic Vinaigrette

A crisp, slightly tangy salad balances out the richness of the dish beautifully.

Warm Garlic Bread

Perfect for soaking up that creamy sauce and buttery steak juices.

Roasted Broccoli or Asparagus

Lightly charred veggies add texture and keep the meal feeling well-rounded.

A Glass of Red Wine

A medium-bodied red like Cabernet or Merlot pairs deliciously with both the steak and the Parmesan sauce.

Antipasto Platter

For a fancier meal, start with olives, cured meats, and marinated veggies to set the mood.

Lemon-Herb Brussels Sprouts

Their slight bitterness and citrus tang cut through the creaminess of the pasta.

Caprese Skewers

Mozzarella, cherry tomatoes, and basil on a stick—light and fresh to contrast the richness.

Storage Instructions

If you’ve got leftovers (lucky you), this dish stores well with a few simple steps:

Refrigeration: Transfer leftovers to an airtight container and store in the fridge for up to 3 days. Keep the steak and pasta separate if possible for best texture when reheating.
Reheating: Warm gently on the stove or in the microwave. Add a splash of milk, cream, or reserved pasta water to bring the sauce back to life.
Freezing: Not recommended. Creamy sauces tend to split, and steak loses its tenderness after freezing and reheating.
Make-Ahead Tip: You can cook the steak and boil the pasta ahead of time, then prepare the sauce fresh when ready to serve.

Estimated Nutrition

Note: Values may vary based on portion size and exact ingredients used.

Serving Size: 1 plate (approximately 1½ cups pasta + 4 oz steak)
Calories: ~740
Protein: 38g
Carbohydrates: 52g
Fat: 42g
Saturated Fat: 20g
Cholesterol: 165mg
Fiber: 2g
Sugar: 3g
Sodium: 490mg
Category: Dinner
Method: Stovetop
Cuisine: American with Italian influences

Frequently Asked Questions

How do I keep the steak tender and juicy?

Make sure not to overcook it—2 to 3 minutes per side is usually enough. Also, let the steak rest after cooking so the juices redistribute before serving.

Can I make this dish ahead of time?

Yes! You can cook the pasta and steak ahead, but for best results, make the Parmesan cream sauce just before serving so it stays smooth and silky.

What if I don’t have rigatoni?

No problem—penne, ziti, fusilli, or even fettuccine will work well. Just pick a pasta that holds sauce nicely.

Can I use pre-shredded Parmesan?

You can, but freshly grated Parmesan melts better and results in a creamier sauce. Pre-shredded often has anti-caking agents that affect the texture.

Is this dish gluten-free?

Not by default, but you can make it gluten-free by using a gluten-free pasta and confirming your Parmesan and other ingredients are safe.

How can I make it spicier?

Add more crushed red pepper flakes, or stir in a touch of cayenne pepper into the cream sauce for a subtle kick.

What type of cream is best?

Heavy cream or double cream works best for a rich, smooth sauce that won’t curdle when heated. Avoid light cream or milk substitutes unless they’re specifically for cooking.

Can I double the recipe?

Absolutely. Just make sure to sear the steak in batches to avoid overcrowding, and use a larger pot or pan for the sauce and pasta.

Conclusion

Garlic Butter Steak with Creamy Parmesan Rigatoni is the kind of meal that satisfies every craving in one comforting bowl—rich, savory, and oh-so-satisfying. Whether you’re trying to impress at a dinner party or just treating yourself to something decadent after a long day, this recipe is a guaranteed win. With its fast prep, bold flavors, and creamy pasta that pairs so well with seared steak, it’s one of those dishes you’ll keep coming back to. Don’t be surprised if it becomes your go-to “fancy but easy” dinner.