Description
This Garlic Butter Steak with Rigatoni is a mouthwatering dish combining perfectly seared ribeye steak with tender rigatoni tossed in a rich garlic butter sauce. The savory steak is finished with garlic and fresh herbs, complemented by a creamy, flavorful sauce that clings beautifully to the pasta. Ready in just 30 minutes, it makes a perfect indulgent dinner for four.
Ingredients
Scale
For the Steak:
- 2 ribeye steaks (around 6 oz each, or your preferred steak cut)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme or rosemary (optional)
- 2 tablespoons butter (for finishing)
For the Garlic Butter Sauce:
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon fresh thyme or rosemary
- 1/2 cup beef broth (or chicken broth for a milder flavor)
- 1/4 cup heavy cream (optional for creamy sauce)
- 1/2 teaspoon red pepper flakes (optional, for heat)
- Salt and pepper, to taste
- 1/4 cup freshly grated Parmesan cheese (optional, for added richness)
For the Rigatoni:
- 12 oz rigatoni pasta
- Salt, for pasta water
- 1 tablespoon olive oil (optional, for tossing pasta)
Instructions
- Cook the Rigatoni: Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to the package directions until al dente, about 9-11 minutes. Reserve 1/2 cup of pasta water before draining. Drain the pasta and optionally toss it with a tablespoon of olive oil to prevent sticking. Set aside.
- Prepare the Steak: While the pasta cooks, season the steaks generously with salt and pepper on both sides. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When hot, add the steaks and sear for 4-5 minutes per side for medium-rare, adjusting time for desired doneness. In the last minute of cooking, add minced garlic and fresh thyme or rosemary to the pan to infuse flavor, taking care not to burn the garlic. Remove steaks and let rest for 5 minutes before slicing thinly against the grain.
- Make the Garlic Butter Sauce: Using the same skillet, reduce heat to medium and add 4 tablespoons unsalted butter. Melt and scrape up browned bits from the pan. Add minced garlic and cook 1-2 minutes until fragrant. Stir in 1/2 cup beef broth and bring to a simmer for 3-4 minutes to reduce slightly. Add 1/4 cup heavy cream and 1/2 teaspoon red pepper flakes if using, and simmer for another 2-3 minutes until sauce thickens slightly. Season with salt and pepper, and stir in 1/4 cup grated Parmesan cheese for richness if desired.
- Combine Steak, Sauce, and Pasta: Add the cooked rigatoni to the skillet with the garlic butter sauce. Toss well to coat the pasta in the sauce, adding reserved pasta water as needed to loosen the sauce to your preferred consistency. Gently toss in the sliced steak, warming it through for a minute or two.
- Serve: Divide the garlic butter steak and rigatoni among plates. Garnish with extra Parmesan cheese and fresh herbs if desired. Serve immediately and enjoy your flavorful, comforting meal.
Notes
- Use ribeye or your favorite steak cut; adjust cooking time for thickness and doneness preference.
- Heavy cream is optional but adds a lovely creamy texture to the sauce.
- Red pepper flakes add a little heat but can be omitted if you prefer a milder sauce.
- Reserving pasta water is key to adjust sauce consistency and help it cling to the pasta.
- Letting the steak rest before slicing ensures juicier, more tender meat.
