Description
This indulgent Cheesy Garlic Butter Steak with Rigatoni Bliss is a rich and creamy pasta dish featuring tender ribeye steak cubes seared in garlic butter, combined with a luscious blend of mozzarella, parmesan, cheddar, and gruyère cheeses. The rigatoni pasta is cooked al dente and enveloped in a velvety, cheesy sauce, making it a perfect comfort meal ready in just 30 minutes.
Ingredients
Scale
Steak and Seasoning
- 1 lb Ribeye steak (Opt for well-marbled cuts for optimal tenderness)
- 2 tbsp Unsalted butter (Adds rich flavor for searing and sautéing)
- Salt, to taste
- Black pepper, to taste
Pasta
- 12 oz Rigatoni pasta (Cook until al dente)
Sauce
- 1 cup Heavy cream (Forms the creamy base)
- 1 cup Shredded mozzarella cheese (Melts beautifully in the sauce)
- 0.5 cup Shredded parmesan cheese (Adds salty, nutty flavor)
- 0.5 cup Shredded cheddar cheese (Contributes sharpness and creaminess)
- 0.5 cup Shredded gruyère cheese (Offers a rich, slightly nutty taste)
- 3 cloves Garlic (Minced for the sauce)
Garnish
- 2 tbsp Fresh parsley (Chopped for garnish)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook for 10-12 minutes until al dente. Drain the pasta, reserving ½ cup of the pasta water for later use.
- Prepare the Steak: Pat the ribeye steak cubes dry with paper towels and season evenly with salt and black pepper. Melt butter in a skillet over medium-high heat and sear the steak cubes for 2-3 minutes until they are golden brown on all sides. Remove steak from the skillet and set aside.
- Sauté Garlic: In the same skillet, add a bit more butter if necessary and sauté the minced garlic for about 30 seconds, stirring frequently until fragrant but not browned.
- Make the Cream Sauce: Pour the heavy cream into the skillet with garlic. Bring to a simmer and cook for 2-3 minutes until the cream slightly thickens.
- Add the Cheeses: Gradually stir in the shredded mozzarella, parmesan, cheddar, and gruyère cheeses. Whisk continuously until all the cheeses have melted completely and the sauce is smooth.
- Combine Pasta and Sauce: Add the drained rigatoni to the cheese sauce. Use the reserved pasta water a little at a time to adjust the sauce consistency to your liking.
- Incorporate Steak: Fold the seared steak cubes back into the skillet with the pasta and cheese sauce. Cook together for an additional minute just to warm through.
- Garnish and Serve: Sprinkle the chopped fresh parsley over the dish before serving. Serve immediately, either directly from the skillet or plated individually for an indulgent dining experience.
Notes
- Use well-marbled ribeye for the best flavor and tenderness.
- Reserve pasta water to adjust the cream sauce consistency as needed.
- Do not overcook the garlic to avoid bitterness.
- For a less rich version, substitute half of the heavy cream with milk.
- Skim excess fat from the skillet if desired before adding cream to keep sauce silky.
