Butter Steak with Creamy Parmesan Rigatoni
Pull Up a Chair—Let’s Talk About Butter Steak with Creamy Parmesan Rigatoni
Look, not every night is a fancy steakhouse night, but sometimes you just want that rich, buttery steak and a silly-good pasta. That’s why I started making Butter Steak with Creamy Parmesan Rigatoni at home. The first time I tried it, my smoke alarm nearly joined in (long story, but don’t panic—the steak survived). Anyway, if you need a dinner that feels like a warm hug but doesn’t require a culinary degree, you’re in the right spot.
Why You’ll Love This (Or, Why I Keep Making It Anyway)
I make this when I want something a bit ‘extra’ but not a clean-the-whole-kitchen-after sort of ordeal. My family goes a little bananas for it—especially my cousin who claims she “doesn’t even like steak, usually.” And can we talk about the sauce? It’s the kind of creamy, cheesy mess that clings to every pasta curl. (Okay, technically, rigatoni doesn’t have curls. But you get me.) I used to think steak and pasta was an odd couple, but trust me—together, they’re dynamite. Plus, when the steak comes out a little more medium than you meant, the sauce covers a multitude of sins. I’ve learned to roll with it.
What You’ll Need (And What I’ve Used When the Fridge Was Bare)
- 2 good-sized steaks (ribeye is dreamy, but honestly, I’ve used sirloin or even a thick cut of flat iron in a pinch)
- 2 tbsp butter (salted is best, but unsalted plus a pinch of salt works; my grandmother swore by Kerrygold, but, you know, store brand is fine)
- 2 cloves garlic, smashed (or a teaspoon of the jarred stuff if that’s what you’ve got)
- 250g (about half a box) rigatoni (penne or ziti have subbed in when I’ve run out—no one ever complained)
- 1 cup heavy cream (sometimes I cheat with half-and-half, results are still delish)
- 3/4 cup grated parmesan (freshly grated is lovely, but I’ve used the tub stuff—shhh!)
- Salt and pepper (I use way more than I think I should, it’s fine)
- Handful of fresh parsley, chopped (optional, but looks so pretty)
How I Actually Make This (With a Few Honest Moments)
- Let the steaks hang out at room temp for about 20-30 minutes. (I once skipped this and, yeah, it cooked funny. Don’t rush it.)
- Pat ‘em dry with paper towels, sprinkle salt and pepper, and get your pan ready. I use a cast iron skillet, but any heavy-bottom pan works. If you don’t have one, it’s all good—just crank up the heat.
- Start boiling a big pot of salted water. When it’s rolling, toss in your rigatoni. I usually set a timer for one minute less than the box says—it keeps the pasta from turning to mush while I dither with the sauce.
- Meanwhile, melt the butter in your skillet over medium-high. When it’s foamy, add the steaks. Sear for 3-4 minutes on the first side. Flip, add the garlic, and baste with that glorious butter for another 2-4 minutes. (This is where I sneak a little taste—don’t tell anyone.)
- Remove steaks to a plate, cover loosely with foil. Let ‘em rest while you finish the pasta—seriously, don’t skip the resting. I always used to, and the juices just ran everywhere.
- Pour cream into the same pan (garlic and all). Simmer gently for 2-3 minutes. Stir in parmesan until melted and lovely. If it looks a bit weird—just keep stirring, it comes together. If it’s super thick, add a splash of pasta water (or milk, that works too).
- Drain pasta, add to the pan, and toss to coat, turning off the heat. Taste for salt and pepper (I usually add more here, personally).
- Slice steak and serve over the creamy pasta, scatter parsley if you’re feeling fancy. Take a moment—yes, you did that!
The Notes I Wish Someone Had Told Me
- If your sauce gets too thick, don’t panic. A little pasta water saves the day, every time.
- I actually think this tastes better the next day, but my family never leaves leftovers, so I wouldn’t bet on it.
- Don’t crowd the steak in the pan. I tried doubling the recipe once and, ugh, steamed steak. Just do two batches if you have to.
Experiments (Some Were Hits, Some Less So…)
- Once swapped the cream for Greek yogurt—didn’t love it, tasted a bit too tangy.
- Tried chicken instead of steak. Good, but not the same magic. Maybe it’s a red meat thing.
- Sometimes I toss in peas or spinach at the end, for “health.” No one ever objects.
Gear You’ll Need (Or Not)
I like using a cast iron pan for the steak—crazy good sear—but honestly, any heavy pan works. If you don’t own a garlic press, just smash the cloves under your knife. Oh, and if stirring pasta with tongs feels awkward, a big spoon totally does the job.
How to Store (If There’s Anything Left)
Just pop leftovers in a container and they’ll keep in the fridge for a day or two, maybe three if you’re lucky. But honestly, in my house it never lasts more than a day! The sauce gets a little thicker in the fridge but I just add a splash of milk when reheating.
How I Like to Serve It (And You Might Too)
Big bowls, right at the table, and everyone digs in. Sometimes I throw together a green salad with whatever’s in the crisper. My brother always insists on extra cheese, and I won’t argue. If it’s Sunday, maybe some garlic bread (here’s a legendary garlic bread recipe I love). Oh, and red wine if you’re feeling posh!
Stuff I’ve Learned the Hard Way (Pro Tips, Kinda)
- Don’t try to rush the steak or crank the heat to max—trust me, I scorched mine once. Low and steady is the name of the game.
- Use more parmesan than you think you need. I always think “that’s enough” but nope, it’s better with more.
- Don’t pour out all your pasta water! I did that once and the sauce was so thick, I had to start over. Rookie mistake.
Real Questions I’ve Been Asked About This (No Filter)
- Can I use a different pasta? Oh, 100 percent—penne, fusilli, whatever’s lurking in the pantry. I’ve even done it with shells once. Just watch the cook time.
- What if I don’t have heavy cream? Try half-and-half, or whole milk plus a bit of butter (it’s not quite as rich, but still tasty). I wouldn’t go with skim, though.
- Is it super rich? Yeah, it’s not exactly diet food. But that’s kind of the point, no?
- Can I make it dairy free? Uhh, honestly, I haven’t nailed that yet. I tried with oat milk once and it just got kind of weird. Maybe there’s a good recipe out there—I’d check Minimalist Baker, they’re wizards with substitutions.
- What wine goes with this? I usually just go with what’s open (I’m no expert), but a cabernet or even a malbec is lovely. Or, you know, whatever you like!
Okay, random tangent: the last time I made this, I actually dropped a spoon into the pasta water and spent five minutes fishing it out with a fork. No one noticed, but I felt like a proper klutz. So, if your kitchen isn’t perfect—welcome to the club.
If you give this a shot, let me know how it goes. Or, if you find a wild substitution that rocks, I’m all ears! Happy cooking, friend.
Ingredients
- 2 boneless ribeye steaks (about 10 oz each)
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 12 oz rigatoni pasta
- 1 cup heavy cream
- 3/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
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1Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Drain and set aside.
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2Season both sides of the steaks generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat.
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3Add the steaks to the hot skillet and sear for 3-4 minutes per side for medium-rare, or until desired doneness. During the last minute of cooking, add butter and minced garlic to the pan, spooning the melted butter over the steaks. Remove steaks from the skillet and let rest.
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4In a separate saucepan over medium heat, add heavy cream and bring to a gentle simmer. Stir in grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
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5Add the drained rigatoni to the Parmesan cream sauce and toss to coat evenly.
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6Slice the rested steaks. Serve over or alongside the creamy Parmesan rigatoni. Garnish with chopped parsley if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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