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–+ servings
Garlic Butter Steak Pasta

Garlic Butter Steak Pasta

Creamy one-pan garlic butter steak pasta with parmesan rigatoni. Easy 50-minute recipe for a juicy, cheesy, & impressive family dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 4 people
Calories: 700
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 8-ounce beef sirloin steaks about 1-inch thick
  • to taste Salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 pound rigatoni pasta
  • 6 tablespoons butter
  • 4 cloves garlic minced
  • 3 cups heavy cream
  • 1 cup grated Parmesan cheese plus more for serving
  • 1/2 cup shredded mozzarella cheese
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon red pepper flakes optional, for a kick
  • to taste Fresh parsley chopped, for garnish

Equipment

  • Large deep skillet or Dutch oven with a lid
  • Tongs
  • Sharp knife and cutting board
  • Wooden spoon or silicone spatula
  • Grater for fresh Parmesan

Method
 

  1. Pat the steaks dry and season generously with salt and pepper.
  2. Heat olive oil in a large skillet or Dutch oven over medium-high heat and sear the steaks for 4-5 minutes per side for medium-rare.
  3. Transfer steaks to a plate and cover loosely with foil to rest.
  4. In the same pan, melt the butter, add minced garlic, and stir for about 1 minute until fragrant.
  5. Pour in the heavy cream, stir in Italian seasoning and red pepper flakes, and let simmer.
  6. Add grated Parmesan and shredded mozzarella, stirring until melted into a creamy sauce.
  7. Add uncooked rigatoni pasta and 2 ½ cups of water to the sauce, bringing it back to a simmer.
  8. Cover the pan and cook on medium-low for 13-15 minutes, stirring occasionally.
  9. Slice the rested steak against the grain into thin strips.
  10. Gently fold sliced steak into the pasta once al dente, let sit for 2-3 minutes, then serve topped with extra Parmesan and fresh parsley.

Nutrition

Calories: 700kcalCarbohydrates: 65gProtein: 32gFat: 36gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 110mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 2mgCalcium: 300mgIron: 3mg

Notes

Let the steak rest after cooking to keep it juicy. You can substitute the steak with ribeye, New York strip, or chicken for variations.
For a lighter sauce, use half-and-half instead of heavy cream, though it won’t be as thick. Make it extra special by serving with a fresh salad and crusty bread for dipping!
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