Description
This Garlic Butter Steak with Rigatoni recipe combines tender, perfectly seared ribeye steak with a rich and fragrant garlic butter sauce tossed with al dente rigatoni pasta. Ready in just 30 minutes, it’s a delicious and satisfying meal that brings restaurant-quality flavors to your dinner table with simple ingredients.
Ingredients
Scale
For the Steak:
- 2 ribeye steaks (around 6 oz each)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme or rosemary (optional)
- 2 tablespoons butter (for finishing)
For the Garlic Butter Sauce:
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon fresh thyme or rosemary
- 1/2 cup beef broth (or chicken broth for a milder flavor)
- 1/4 cup heavy cream (optional for a creamy sauce)
- 1/2 teaspoon red pepper flakes (optional, for heat)
- Salt and pepper, to taste
- 1/4 cup freshly grated Parmesan cheese (optional, for added richness)
For the Rigatoni:
- 12 oz rigatoni pasta
- Salt, for pasta water
- 1 tablespoon olive oil (optional, for tossing pasta)
Instructions
- Cook the Rigatoni: Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook until al dente, about 9-11 minutes depending on package instructions. Reserve 1/2 cup of pasta water and then drain the pasta. Toss the drained pasta with a tablespoon of olive oil to prevent sticking if desired.
- Prepare the Steak: While the pasta cooks, season both sides of the ribeye steaks generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Once hot, add the steaks and sear for 4-5 minutes per side for medium-rare, adjusting time for preferred doneness. In the final minute, add minced garlic and fresh thyme or rosemary to the skillet to infuse flavor, taking care not to burn the garlic. Remove steaks and let rest for 5 minutes before slicing thinly against the grain.
- Make the Garlic Butter Sauce: In the same skillet, melt butter over medium heat, scraping up any browned bits from the pan. Add minced garlic and sauté 1-2 minutes until fragrant. Stir in beef broth and simmer for 3-4 minutes to reduce slightly. Add heavy cream and red pepper flakes if using, and simmer an additional 2-3 minutes until sauce thickens slightly. Season with salt and pepper, then stir in grated Parmesan cheese for extra richness.
- Combine Steak, Sauce, and Pasta: Add the cooked rigatoni to the skillet with the garlic butter sauce, tossing to coat the pasta evenly. Use reserved pasta water to thin the sauce as needed. Add the sliced steak on top and gently toss again to combine, allowing the steak to warm through in the sauce for a minute or two.
- Serve: Divide the garlic butter steak rigatoni between plates. Garnish with additional Parmesan cheese and fresh herbs if desired. Serve immediately for the best flavor and enjoy your meal.
Notes
- Adjust the steak cooking time based on thickness and desired doneness.
- Heavy cream is optional but adds a luscious richness to the sauce.
- Red pepper flakes add a subtle heat; omit if you prefer a milder flavor.
- Reserve pasta water to adjust sauce consistency for perfect coating.
- Resting the steak is crucial for juicy, tender slices.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
