Description
Mouthwatering garlic butter steak with creamy parmesan rigatoni brings Italian comfort to classic American cuisine. Rich flavors and tender meat promise a satisfying dining experience you’ll savor with each delicious bite.
Ingredients
- 1 lb (450 g) steak (sirloin, ribeye, or filet), cut into bite-sized pieces
- 300 g (10 oz) rigatoni pasta
- 1 ½ cups (360 ml) heavy cream
- ¾ cup (75 g) grated Parmesan cheese
- 4 tbsps unsalted butter
- 5 cloves garlic, minced
- 2 tbsps olive oil
- 2 tbsps chopped fresh parsley (plus extra for garnish)
- ½ tsp Italian seasoning
- Salt and black pepper, to taste
Instructions
- Pasta Preparation: Create a generously salted water bath and cook rigatoni until perfectly al dente. Drain completely, setting aside for later integration with the creamy sauce.
- Protein Searing: Liberally season beef with salt and pepper. Heat olive oil in a scorching skillet and sear meat to develop caramelized exteriors, ensuring a golden crust while maintaining desired internal doneness.
- Garlic Butter Infusion: Reduce skillet heat and introduce butter, allowing it to melt smoothly. Add finely minced garlic, creating an aromatic base. Gently coat seared beef in the fragrant garlic-butter emulsion, maximizing flavor absorption.
- Parmesan Cream Sauce: Melt butter and soften garlic until translucent. Pour heavy cream into the pan, allowing gentle simmering to concentrate flavors. Whisk in freshly grated Parmesan until the sauce transforms into a luxuriously smooth coating.
- Final Assembly: Fold rigatoni into the creamy Parmesan sauce, ensuring each pasta tube becomes completely enrobed. Disperse freshly chopped parsley throughout for vibrant color and herbaceous undertones. Plate the creamy pasta and strategically position garlic-infused beef on top. Garnish with additional parsley and serve immediately to preserve optimal temperature and textural integrity.
Notes
Selecting Premium Ingredients: Choose high-quality beef cuts like ribeye or sirloin with good marbling for maximum flavor and tenderness.
Mastering Pasta Texture: Cook rigatoni precisely al dente – typically 8-10 minutes – to maintain structural integrity and ensure optimal sauce absorption.
Temperature Control Technique: Sear beef at high heat (around 400-450°F) for maximum caramelization without overcooking, creating a golden-brown exterior while preserving juicy interior.
Sauce Consistency Secrets: Whisk Parmesan gradually into warm cream sauce to prevent clumping, ensuring a smooth, silky texture that coats pasta beautifully without becoming grainy.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 750
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 50 g
- Saturated Fat: 25 g
- Unsaturated Fat: 20 g
- Trans Fat: 1 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 150 mg