Garlic Butter Steak with Creamy Parmesan Rigatoni Recipe

Name: Garlic Butter Steak with Creamy Parmesan Rigatoni Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: For the Garlic Butter Steak:; 4 boneless ribeye steaks (or your preferred cut of steak, such as New York strip or filet mignon, about 1-inch thick); Salt (to taste); Freshly ground black pepper (to taste); 2 tablespoons olive oil (for searing); 6 cloves garlic (minced); 2 tablespoons unsalted butter; 2 tablespoons fresh rosemary (or thyme, chopped); 1 tablespoon fresh parsley (chopped, for garnish); For the Creamy Parmesan Rigatoni:; 12 ounces rigatoni pasta (or your preferred pasta); 2 tablespoons unsalted butter; 2 cloves garlic (minced); 1 cup heavy cream; 1 cup grated Parmesan cheese (freshly grated, for the best flavor); Salt (to taste); Freshly ground black pepper (to taste); 1/2 cup pasta water (reserved from cooking the pasta); 2 tablespoons chopped fresh basil (for garnish); 1 tablespoon olive oil (for sautéing garlic)

By funsmagcom@gmail.com

January 4, 2025

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Garlic Butter Steak with Creamy Parmesan Rigatoni Recipe

Garlic Butter Steak with Creamy Parmesan Rigatoni is the epitome of indulgence, combining tender, juicy steak with rich, flavorful garlic butter, paired perfectly with creamy, cheesy rigatoni pasta. This dish brings together a classic steakhouse experience with the luxurious, velvety richness of pasta, making it ideal for a romantic dinner, a celebratory meal, or an impressive weeknight dinner. The combination of savory steak and creamy Parmesan pasta delivers a comforting yet sophisticated meal that will surely satisfy your taste buds.

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In this recipe, we’ll guide you through each step of making both the Garlic Butter Steak and the Creamy Parmesan Rigatoni, ensuring that you achieve the perfect balance of flavors and textures.

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Instructions

Step 1: Preparing the Garlic Butter Steak

Season the Steak:
- Remove the ribeye steaks from the refrigerator 20 minutes before cooking to allow them to come to room temperature. This ensures even cooking.
- Pat the steaks dry with paper towels to remove excess moisture. This helps the steaks sear beautifully.
- Generously season both sides of each steak with salt and freshly ground black pepper. You can also add a little garlic powder for extra flavor, though this is optional.
Sear the Steaks:
- Heat a large skillet over medium-high heat. Add the olive oil to the pan and let it heat up until shimmering.
- Place the steaks in the pan and cook without moving them for about 4-5 minutes on each side, or until a nice, golden-brown crust forms. For medium-rare, cook the steaks to an internal temperature of 130°F (54°C); for medium, aim for 140°F (60°C).
- If you prefer a thicker crust, you can also cook the steaks for a minute or two longer on each side, but be mindful not to overcook them.
Make the Garlic Butter:
- Once the steaks are cooked to your desired doneness, reduce the heat to medium.
- Add the butter to the skillet, followed by the minced garlic and rosemary (or thyme). Let the garlic infuse the butter for about 1 minute, being careful not to burn it.
- Spoon the garlic butter over the steaks repeatedly, allowing the butter to coat the meat and add flavor. This step is key to ensuring the steaks are aromatic and full of garlicky goodness.
Rest the Steaks:
- Remove the steaks from the skillet and place them on a plate. Tent with aluminum foil and let them rest for at least 5 minutes. This helps redistribute the juices inside the meat for a tender, juicy steak.
Garnish and Serve:
- Once rested, slice the steaks against the grain and drizzle with any remaining garlic butter in the pan.
- Sprinkle the steaks with freshly chopped parsley and serve alongside the creamy Parmesan rigatoni.

Step 2: Preparing the Creamy Parmesan Rigatoni

Cook the Rigatoni:
- Bring a large pot of salted water to a boil over high heat. Add the rigatoni and cook according to package instructions until al dente, about 8-10 minutes.
- Once the pasta is cooked, reserve 1/2 cup of pasta water for later use and drain the rest of the water. Set the rigatoni aside.
Make the Creamy Parmesan Sauce:
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant and golden.
- Add the heavy cream to the skillet, stirring to combine. Bring the mixture to a simmer and cook for 2-3 minutes until the cream begins to thicken slightly.
Add the Parmesan:
- Gradually add the freshly grated Parmesan cheese to the sauce, stirring constantly to ensure it melts smoothly into the cream.
- Season with salt and freshly ground black pepper to taste. If the sauce becomes too thick, you can add a bit of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.
Combine the Pasta and Sauce:
- Add the cooked rigatoni to the skillet, tossing it in the creamy sauce to coat all the pasta. If the sauce is too thick, add a little more pasta water to help it coat the noodles evenly.
Garnish and Serve:
- Sprinkle the creamy rigatoni with freshly chopped basil for added color and flavor. Optionally, add more grated Parmesan on top for an extra cheesy finish.
- Serve the creamy Parmesan rigatoni alongside the garlic butter steak for a well-rounded and indulgent meal.

Serving Suggestions

This Garlic Butter Steak with Creamy Parmesan Rigatoni is already a complete meal on its own, but there are plenty of delicious sides and accompaniments you can serve to make the meal even more special:

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1. Roasted Vegetables:

Roasted Brussels sprouts, carrots, or asparagus would make a fantastic side dish to balance out the richness of the steak and creamy pasta. The slight bitterness of the Brussels sprouts pairs beautifully with the garlic butter steak, while roasted carrots add a touch of natural sweetness.

2. Garlic Bread:

A crispy, buttery garlic bread would complement the creamy Parmesan rigatoni and make the meal even more satisfying. The garlicky bread is perfect for dipping into the rich sauce.

3. Simple Salad:

A light, crisp salad with mixed greens, a squeeze of lemon, and a drizzle of olive oil can provide a refreshing contrast to the creamy, hearty dish. Consider adding cherry tomatoes, cucumber, or arugula for extra texture and freshness.

Notes and Tips

Choosing the Right Steak:
- While ribeye is the classic choice for garlic butter steak due to its marbling and tenderness, feel free to swap it for your preferred cut. New York strip and filet mignon are also excellent options that cook similarly.
Pasta Alternatives:
- While rigatoni is a great choice for creamy sauces because of its ability to hold onto the sauce, you can also use other pastas like penne, fettuccine, or farfalle (bowtie pasta).
Garlic Butter Variations:
- If you want to add even more flavor to the garlic butter sauce, try incorporating fresh thyme, oregano, or parsley in addition to rosemary. A dash of lemon juice can also be added to the sauce for a zesty kick.
Adjusting Creaminess:
- For a lighter version of the creamy rigatoni, you can use half-and-half or whole milk instead of heavy cream. However, the sauce may be a bit thinner than the original version.

Conclusion

Garlic Butter Steak with Creamy Parmesan Rigatoni is a luxurious, comforting dish that combines two beloved classics into one indulgent meal. With tender, juicy steak bathed in garlicky butter and a rich, creamy pasta, this recipe is sure to impress anyone at your dinner table. Whether you’re preparing it for a special occasion or as a satisfying weeknight dinner, it’s a dish that offers incredible flavor and texture with minimal effort.

By following the simple yet effective techniques in this recipe, you’ll achieve restaurant-quality results in the comfort of your own home. Enjoy this decadent meal with a glass of your favorite wine and a side of roasted vegetables, and you’ve got a meal that will satisfy your cravings and leave you wanting more.

Additional Tips for Perfecting Garlic Butter Steak with Creamy Parmesan Rigatoni

While the recipe is relatively straightforward, here are some expert tips to help you elevate your dish even further:

1. Achieving the Perfect Steak Cook:

Use a Meat Thermometer: If you’re unsure about how to cook the steak to your desired doneness, a meat thermometer can help. The recommended internal temperatures for steak are:
- Rare: 120°F (49°C)
- Medium-Rare: 130°F (54°C)
- Medium: 140°F (60°C)
- Medium-Well: 150°F (66°C)
- Well-Done: 160°F (71°C)
Make sure to rest the steak for at least 5 minutes after cooking, as this helps redistribute the juices inside the meat for a juicy steak.
Searing Tips: To get that golden-brown crust on the steak, make sure your pan is hot before placing the steaks in it. If the pan isn’t hot enough, the meat will not sear properly, and you’ll miss out on that delicious crust. Avoid moving the steak around during searing—just let it sit to form that crust.

2. Fresh Parmesan vs. Pre-grated Parmesan:

Fresh Parmesan is key to achieving a smooth, creamy sauce. Pre-grated Parmesan, although convenient, can often contain anti-caking agents that result in a grainy texture when melted. For the best flavor and texture, opt for freshly grated Parmesan from a block.
Grating the Cheese: If you don’t have a fine cheese grater, using a food processor is a quick alternative for freshly grating large amounts of cheese.

3. Making the Cream Sauce Lighter:

If you want a lighter, lower-fat version of the creamy Parmesan sauce:

Swap the heavy cream with half-and-half or milk. However, keep in mind that the texture will be less rich and creamy.
Alternatively, you can use Greek yogurt for a tangy, creamy texture with fewer calories. Stir it in at the end of cooking for a lighter sauce.

4. Pasta Cooking Tips:

Don’t Overcook the Pasta: Always follow the pasta package instructions and cook the rigatoni until it’s al dente, meaning it’s tender but still firm to the bite. Overcooking pasta will make it soggy and less pleasant when combined with the sauce.
Reserve Pasta Water: When draining your pasta, make sure to reserve about 1/2 cup of pasta water before draining. This starchy water is essential for adjusting the consistency of your creamy sauce, as it helps the sauce cling to the pasta better and prevents it from becoming too thick.

5. Experimenting with Steak Cuts:

While ribeye is a fantastic choice for its marbling and flavor, here are some other cuts of steak you could consider:

Filet Mignon: Known for its tenderness, this cut is leaner than ribeye, but still rich and delicious when paired with garlic butter.
New York Strip: Slightly less fatty than ribeye but still flavorful and juicy.
Sirloin: A more affordable option that can still be incredibly tender and full of flavor when cooked correctly.

No matter the cut, make sure to season generously and allow the steak to rest after cooking to preserve its juiciness.

Common Variations

Here are a few variations you can make to suit different preferences or dietary needs:

1. Steak Variations:

Herb-Infused Butter: To add depth to your garlic butter, consider infusing the butter with extra herbs such as thyme, oregano, or tarragon before adding the garlic. Simply cook the herbs in the butter for a couple of minutes before adding the garlic.
Add Spice: If you like a little heat, consider adding red pepper flakes or cayenne pepper to the garlic butter or seasoning the steak before cooking.

2. Pasta Variations:

Different Pasta Shapes: While rigatoni works wonderfully with this creamy sauce, you can substitute it with other pasta shapes, such as penne, fettuccine, farfalle, or tortiglioni.
Add Vegetables: To make the dish more balanced, you can add sautéed vegetables such as spinach, broccoli, mushrooms, or zucchini to the creamy sauce. These can be cooked in the same pan where you sauté the garlic.
Add Protein: For those who prefer a protein-packed pasta, grilled chicken, shrimp, or bacon can be excellent additions to the creamy rigatoni. You can sauté the bacon or grill the chicken and mix it into the pasta for a heartier meal.

3. Vegan or Dairy-Free Adaptations:

For a dairy-free or vegan version of this dish, you can make several substitutions:

Vegan Butter: Substitute regular butter with a plant-based butter alternative.
Non-Dairy Cream: Use coconut cream or a cashew cream sauce in place of heavy cream. These options provide a creamy texture without dairy.
Vegan Parmesan: There are many brands of vegan Parmesan cheese that can be used in place of the traditional cheese, or you can make your own by blending cashews, nutritional yeast, and garlic powder for a dairy-free cheese alternative.

For the steak, you could replace it with portobello mushrooms or cauliflower steaks, both of which have a meaty texture and absorb flavors well.

Frequently Asked Questions (FAQ)

1. Can I make the creamy Parmesan rigatoni ahead of time?

Yes, you can make the creamy Parmesan sauce ahead of time. Store it in an airtight container in the fridge for up to 2-3 days. When you’re ready to serve, gently reheat the sauce in a pan over low heat, adding a little reserved pasta water or milk to smooth it out. Cook the pasta fresh for the best texture, as it can become soggy when stored.

2. Can I freeze the creamy Parmesan sauce?

Yes, you can freeze the creamy Parmesan sauce, but it may separate upon thawing. To freeze, let the sauce cool to room temperature, then store it in a freezer-safe container for up to 2 months. When reheating, be sure to stir it constantly to bring it back together.

3. How do I know when my steak is cooked perfectly?

The best way to determine if your steak is cooked perfectly is to use a meat thermometer. However, if you don’t have one, you can use the “touch test” to estimate doneness:

Rare: Soft and springy.
Medium-Rare: Slightly firmer, with some resistance.
Medium: Firm, with little resistance.
Well-Done: Very firm and resistant to the touch.

4. What if my creamy sauce is too thick?

If your creamy Parmesan sauce becomes too thick, simply add a bit of the reserved pasta water or more cream to loosen it up. Stir constantly and cook for a minute or two until it reaches your desired consistency.

5. Can I add wine to the garlic butter sauce?

Absolutely! Adding a splash of white wine to the garlic butter sauce will add a nice depth of flavor. After searing the steaks, pour in 1/4 cup white wine and let it cook down for a minute before adding the garlic and butter. This will create a slightly tangy and aromatic sauce that complements the richness of the steak.

Garlic Butter Steak with Creamy Parmesan Rigatoni is a luxurious yet simple dish that brings together the best of both worlds: perfectly seared, juicy steak and rich, creamy pasta. With this recipe, you can impress guests, enjoy a cozy family dinner, or treat yourself to a decadent meal after a long day. By following the step-by-step instructions, you’ll have everything you need to create a mouthwatering feast.

The beauty of this dish is that it’s highly customizable — whether you prefer to swap out the steak for chicken, change the type of pasta, or add your favorite veggies, there are endless ways to make this dish your own. Whether you’re looking for a hearty, comforting meal or a special dinner to impress, Garlic Butter Steak with Creamy Parmesan Rigatoni will always hit the mark.

Yield: 4