Description
A delicious dish featuring seared steak coated in garlic butter, served with creamy Parmesan rigatoni.
Ingredients
Scale
- 1 lb ribeye or sirloin steak, cut into cubes
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 4 garlic cloves, minced
- 1 cup heavy cream
- 1 ½ cups freshly grated Parmesan cheese
- 12 oz rigatoni pasta
- Salt and black pepper, to taste
- 2 tbsp fresh parsley, chopped
Instructions
- Heat olive oil in a cast iron skillet over high heat. Sear steak cubes in batches until browned on all sides. Season with salt and pepper and set aside.
- Lower heat to medium and add butter and minced garlic to the skillet. Cook until garlic is fragrant but not browned. Return steak to coat in garlic butter, then remove from heat.
- Boil rigatoni in salted water until al dente. Drain and reserve ½ cup of pasta water.
- In a saucepan, gently heat the heavy cream. Slowly whisk in the Parmesan until melted and smooth. Use reserved pasta water to thin the sauce if needed.
- Stir rigatoni into the sauce until coated. Plate pasta with garlic butter steak. Garnish with chopped parsley and extra Parmesan.
Notes
- Make sure not to overcook the garlic to avoid bitterness.
- Adjust the consistency of the sauce by using pasta water as needed.
- Feel free to substitute the steak with chicken for a different protein.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 640
- Sugar: 2g
- Sodium: 900mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg