Garlic Butter Steak Tips with Creamy Rigatoni

When a meal tastes like it came straight out of a fine dining kitchen but only took you 45 minutes to make, that’s a secret worth sharing. This Garlic Butter Steak Tips with Cheesy Rigatoni recipe does exactly that—perfectly seared, juicy steak tips nestled in rich, creamy, cheesy pasta. It’s comfort food with a touch of sophistication, and once you try it, you may never look at weeknight dinners the same way again.

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Ingredients

For the Steak Tips:

• 1.5 lbs sirloin or ribeye steak, cut into 1-inch pieces
• 3 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 tbsp olive oil
• Salt and black pepper, to taste
• 1 tsp chopped fresh rosemary (optional)
• 1 tsp chopped fresh thyme (optional)

For the Cheesy Rigatoni:

• 12 oz rigatoni pasta
• 1 tbsp butter
• 2 cloves garlic, minced
• 1 cup heavy cream (full-fat)
• 1 cup freshly grated Parmesan cheese
• ½ cup shredded mozzarella cheese (optional for extra cheesiness)
• Salt and pepper to taste
• ¼ cup reserved pasta water
• Fresh parsley, chopped (for garnish)

Substitution Options

• Steak: Filet mignon for ultra tenderness; flank steak for a leaner cut.
• Cream: Half-and-half, whole milk, or Greek yogurt for a lighter version.
• Cheese: Swap in Asiago, Pecorino Romano, or use nutritional yeast for a dairy-free “cheesy” flavor.
• Pasta: Penne, fusilli, or whole-wheat pasta all work well.
• Butter: Olive oil or dairy-free margarine for lactose-free diets.

Timing

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Efficiency Note:
Start boiling your pasta water while prepping the steak. This reduces wait time and ensures a smooth workflow.

Step-by-Step Instructions

Step 1: Prep the Steak

Pat the steak dry with paper towels. Season generously with salt and black pepper. Let sit at room temperature for 20–30 minutes. This helps the meat cook evenly and enhances tenderness.

Pro Tip: Salt the steak early to allow seasoning to penetrate the meat—more flavor, less saltiness.

Step 2: Sear the Steak

Heat a large cast iron pan over medium-high heat. Add olive oil. Once hot, place steak pieces in a single layer (in batches if needed). Sear 1–2 minutes per side without moving them to develop a crust.

Pro Tip: Don’t overcrowd the pan. If the pieces steam, they won’t brown properly.

Add butter, garlic, rosemary, and thyme. Baste the steak tips with the melted garlic butter for 30 seconds. Remove from pan and rest.

Step 3: Boil the Pasta

In well-salted water, cook rigatoni until al dente (about 1–2 minutes less than package instructions). Reserve ¼ cup of pasta water, then drain.

Step 4: Make the Sauce

In a large saucepan, melt 1 tbsp butter. Add garlic and sauté for 1 minute until fragrant. Pour in heavy cream and bring to a low simmer. Gradually add Parmesan (and mozzarella if using), whisking constantly until smooth.

Pro Tip: Don’t let the sauce boil after adding cheese—it can split or curdle.

Step 5: Combine Pasta and Sauce

Add drained rigatoni and reserved pasta water into the sauce. Stir to coat the pasta evenly. Let simmer 1–2 minutes to thicken.

Step 6: Finish with Steak

Return the steak tips to the pan just to reheat and coat with the sauce. Garnish with chopped parsley and extra Parmesan. Serve immediately.

Nutritional Information (Per Serving – Serves 4)

• Calories: 670
• Protein: 38g
• Fat: 34g
• Carbohydrates: 52g
• Calcium: 30% DV
• Iron: 22% DV

Healthier Alternatives for the Recipe

• Use whole-wheat pasta to boost fiber.
• Sub Greek yogurt or almond milk for a lighter sauce.
• Choose leaner steak cuts, like trimmed sirloin or tenderloin.
• Add veggies like spinach, mushrooms, or cherry tomatoes.
• Cut cheese by 25% and supplement with nutritional yeast.
• Use cashew cream and olive oil for a dairy-free version.

Serving Suggestions

This dish is rich, so pair it with:

• Garlic bread—add Parmesan and toast it for a golden crunch.
• Crisp salad with lemon vinaigrette (think arugula or Caesar).
• Roasted veggies like asparagus, Brussels sprouts, or zucchini.
• Medium-bodied red wine like Merlot, Chianti, or Sangiovese.

Common Mistakes to Avoid

• Don’t overcrowd the steak in the pan.
• Avoid overcooking pasta—it finishes in the sauce.
• Let steak rest after searing for juicier bites.
• Never boil the cheese sauce after adding Parmesan.
• Season in layers—don’t wait until the end.
• Avoid microwaving steak when reheating—it turns rubbery.

Storing Tips for the Recipe

• Store steak and pasta separately in airtight containers.
• Refrigerate steak up to 3 days, pasta up to 4 days.
• Freeze only the steak (up to 2 months); cream sauce may separate when thawed.
• To reheat: gently warm steak in a skillet; pasta in a saucepan over low heat with a splash of milk. Use microwave only in short 30-second intervals.

Conclusion

This Garlic Butter Steak Tips with Cheesy Rigatoni recipe offers the best of both worlds—rich, restaurant-level flavor with home-cooked comfort. With a little attention to detail, it’s easy to make and even easier to fall in love with. Whether you’re cooking for yourself or guests, this dish never fails to impress.

FAQs

Can I make this ahead of time?
Yes! Prepare the components separately and combine them just before serving for best texture.

What cut of beef is best?
Sirloin is affordable and flavorful; filet mignon is the most tender but pricier.

How do I know if the steak is cooked correctly?
Use a meat thermometer—130–135°F for medium-rare, 140–145°F for medium.

Can I make this dairy-free?
Yes. Use olive oil instead of butter and a combo of cashew cream and nutritional yeast.

What wine pairs well?
Try Merlot, Chianti, or even a bold rosé for contrast.