Steak Bites Garlic Butter Rigatoni

This steak and pasta recipe has become my go-to dinner when I want to impress without spending hours in the kitchen. The combination of tender steak bites and creamy parmesan rigatoni creates a restaurant-quality meal that's surprisingly easy to make at home.

I first made this dish for my partner on our anniversary when our dinner reservations fell through. The stunned look on their face when they tasted it was priceless. Now it's requested at least once a month in our home.

Ingredients

• 1 lb Steak: sirloin or ribeye cut into bite sized pieces. Choose well-marbled cuts for the most flavor and tenderness
• 12 oz Rigatoni pasta: The tube shape catches the creamy sauce perfectly
• 4 tbsp Unsalted butter: divided. Good quality butter makes a noticeable difference
• 3 cloves Garlic: minced. Fresh garlic provides the best aromatic foundation
• 1/2 tsp Garlic powder: Adds depth to the steak seasoning
• 1/2 tsp Paprika: Brings subtle warmth and color
• Salt and pepper: to taste. Season generously for restaurant quality flavor
• 1 cup Heavy cream: Creates the luxurious base for the sauce
• 1 cup Grated Parmesan cheese: Use freshly grated for the smoothest sauce
• 1/2 cup Shredded mozzarella cheese: Adds that irresistible stretch factor
• 1/4 cup Beef broth: Deglazes the pan and adds savory depth
• Fresh parsley: chopped for garnish. Adds brightness and color

Step-by-Step Instructions

Cook the Pasta:

Boil rigatoni according to package directions until al dente. Remember to reserve 1/2 cup of the starchy pasta water before draining. This water is liquid gold for adjusting sauce consistency later.

Season the Steak:

Pat the steak pieces dry with paper towels for better browning. Toss them with garlic powder, paprika, salt, and pepper, ensuring each piece is evenly coated. This dry seasoning creates a flavorful crust when seared.

Sear the Steak Bites:

Heat 2 tablespoons of butter in a large skillet over medium high heat until it foams. Add steak pieces in a single layer without overcrowding. Cook for about 2 minutes per side for medium rare, or adjust to your preferred doneness. The goal is a golden brown crust while keeping the inside juicy. Remove and set aside on a warm plate.

Create the Sauce Base:

Reduce heat to medium to prevent burning. Add remaining butter and let it melt before adding minced garlic. Gently sauté for exactly 1 minute until fragrant but not browned. Garlic burns quickly and becomes bitter, so watch it carefully.

Build the Cream Sauce:

Pour in beef broth to deglaze the pan, scraping up all the flavorful brown bits from the bottom. Add heavy cream and bring to a gentle simmer. Gradually whisk in Parmesan cheese until completely melted and smooth. The sauce should coat the back of a spoon.

Finish the Sauce:

Add shredded mozzarella and stir continuously until fully incorporated. The sauce will become stretchy and luxurious. If it seems too thick, add a splash of reserved pasta water to reach desired consistency.

Combine Pasta and Sauce:

Add cooked rigatoni directly to the sauce, gently tossing until every piece is generously coated. Allow pasta to simmer in the sauce for 1 minute to absorb flavors. Add more pasta water if needed to keep sauce silky.

Reunite with Steak:

Return the steak bites and any accumulated juices to the pan. Fold everything together gently to avoid breaking the pasta. Let the dish heat through for another minute so flavors can marry.

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I particularly love how the garlic butter sauce creates this incredible flavor bridge between the beef and pasta. My Italian grandmother would probably be scandalized by this American twist on pasta, but even she couldn't resist a second helping when I made it for Sunday dinner.

Perfect Steak Selection

Choosing the right cut makes all the difference in this recipe. While sirloin and ribeye are my recommendations, New York strip also works beautifully. Look for steaks with good marbling throughout, as those little flecks of fat melt during cooking, creating more tender and flavorful bites. For the best texture, cut against the grain into 1 inch cubes. If your budget allows, splurge on prime grade beef for a truly restaurant quality experience.

Make Ahead Options

This dish is ideal for busy weeknights because you can prep components ahead of time. The steak can be cut and seasoned up to 24 hours in advance and stored in the refrigerator. You can also cook the pasta earlier in the day, toss it with a tiny bit of olive oil to prevent sticking, and refrigerate until needed. The final assembly takes less than 15 minutes with these preparations done beforehand. Just remember to save some pasta water or have some broth on hand to refresh the sauce.

Flavor Variations

The basic recipe is delicious as is, but there are endless ways to make it your own. Add sautéed mushrooms for an earthy flavor that complements the beef perfectly. Red pepper flakes bring a pleasant heat that balances the richness. For a more complex sauce, try adding a splash of white wine before the broth. Fresh herbs like thyme or rosemary can be added to the butter when cooking the steak. During summer months, I often stir in halved cherry tomatoes at the very end for bursts of acidity and color.

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Common Questions

→ What cut of steak works best for this dish?

Sirloin or ribeye work best as they offer good marbling and tenderness. Sirloin provides excellent flavor at a more affordable price point, while ribeye offers maximum richness. Ensure you cut the steak into even, bite-sized pieces for consistent cooking.

→ Can I substitute the heavy cream for a lighter option?

Yes, half-and-half or whole milk can work as substitutes, though the sauce won't be quite as rich. For a non-dairy option, unsweetened cashew cream provides similar thickness. Regardless of substitution, you may need to simmer slightly longer to achieve the desired consistency.

→ How do I prevent the steak from becoming tough?

Ensure your skillet is very hot before adding the steak bites, cook them quickly (about 1-2 minutes per side for medium-rare to medium), and avoid overcrowding the pan. Let the steak rest briefly before returning to the sauce, and add it back at the very end just to warm through.

→ What can I add to make this dish more nutritionally balanced?

Add sautéed mushrooms, spinach, bell peppers, or asparagus to increase vegetable content. You can cook these vegetables after removing the steak and before making the sauce. Cherry tomatoes added at the end also bring freshness and color to the dish.

→ Can I prepare components of this dish ahead of time?

Yes, you can cook the pasta ahead and refrigerate. The steak can be cut and seasoned up to a day before cooking. For best results, make the sauce fresh when serving. To reheat leftovers, add a splash of cream or broth and warm gently to prevent the sauce from separating.

→ What wine pairs well with this dish?

A medium-bodied red wine like Merlot or Chianti complements the richness of the steak while not overpowering the creamy sauce. For white wine lovers, a full-bodied Chardonnay with buttery notes would harmonize with the garlic butter and cheese components.