Garlic Butter Steak Tips with Cheesy Rigatoni

Tender steak bites smothered in garlicky butter paired with creamy, cheese-laden rigatoni creates a restaurant-worthy meal right in your own kitchen. This mouthwatering combination hits all the right notes - savory beef, aromatic garlic, and rich pasta coated in a silky Parmesan sauce studded with sun-dried tomatoes. The fusion of American steakhouse flavors with Italian-inspired pasta results in a dish that feels both familiar and special, perfect for everything from date nights to family dinners.

Last weekend I made this for my sister's birthday dinner, and even my nephew who normally picks at his food asked for seconds. The way the garlic butter flavors the steak and then becomes part of the sauce creates something truly magical that brings everyone to the table eager to eat.

Remarkable Ingredients

• 2 strip steaks: Select steaks with good marbling as the fat distributes throughout the meat while cooking, creating juicy, flavorful bites
• 2 tablespoons butter: Use unsalted butter to control the salt level in your dish and allow the sweet, creamy flavor to shine through
• 2 tablespoons minced garlic: Fresh garlic provides aromatic complexity and pungent notes that bottled versions simply can't match
• Steak seasoning: A quality blend brings together salt, pepper, garlic, and herbs to create depth of flavor without extra work
• 1 cup heavy cream: The fat content creates a silky, rich sauce that clings beautifully to both the pasta and the steak
• 1 cup freshly grated Parmesan: Skip pre-packaged versions and grate your own for superior melting qualities and authentic flavor
• ⅓ cup chopped sun-dried tomatoes: These concentrated flavor bombs add sweet-tart notes and beautiful color contrast to the dish
• 16 oz rigatoni: The large tube shape with ridges captures sauce inside and out, ensuring flavor in every bite

Cooking Method

Steak Preparation:

Season your steaks generously on both sides with salt, pepper, garlic powder, and steak seasoning, pressing the spices firmly into the meat to create a flavorful crust. Heat a heavy skillet over medium heat, adding olive oil and butter until the butter begins foaming and releasing its nutty aroma. Place the seasoned steaks in the hot fat, allowing them to sizzle undisturbed for about 5 minutes before flipping. While cooking, tilt the pan slightly and spoon the bubbling butter mixture over the steaks repeatedly, creating a self-basting effect that infuses meat with rich flavor. Once cooked to your desired doneness, transfer to a plate and tent loosely with foil, allowing the juices to redistribute throughout the meat.

Pasta Perfection:

Bring a large pot of water to a rolling boil, adding a generous handful of salt until it tastes like seawater. Drop the rigatoni into the rapidly boiling water, stirring occasionally to prevent sticking as the pasta cooks to al dente texture according to package directions. Before draining, dip a measuring cup into the pot to reserve some starchy cooking water, then drain the pasta thoroughly without rinsing to preserve the surface starch that helps sauce adhere.

Sauce Creation:

Return to the same skillet used for the steaks, now containing flavorful browned bits and remaining butter. Reduce heat to medium-low and add minced garlic, stirring constantly as it becomes fragrant but not browned. Pour chicken broth into the pan, using a wooden spoon to scrape up all the caramelized meat particles from the bottom. Slowly pour in the heavy cream while continuously whisking, then gradually incorporate freshly grated Parmesan, stirring until completely melted and smooth. Add red pepper flakes, oregano, thyme, and chopped sun-dried tomatoes, allowing the sauce to gently simmer until it thickens enough to coat the back of a spoon.

Bringing Everything Together:

Slice the rested steaks against the grain into thin, tender strips. Add the cooked rigatoni directly to the sauce, tossing gently to ensure every pasta piece becomes thoroughly coated with the creamy mixture. Divide the cheesy pasta among warmed plates or shallow bowls, arranging the sliced steak artfully on top. Finish with a light sprinkle of additional fresh Parmesan and perhaps some chopped parsley for a pop of color and freshness.

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I discovered the power of pasta water when my sauce once became too thick. Adding just a quarter cup of that starchy liquid brought it back to silky perfection without thinning the flavor. My husband now jokes that I guard that cup of pasta water like it's a precious ingredient, and he's not wrong!

Perfect Pairings

Looking to round out this indulgent meal? The rich, creamy pasta and savory steak pair beautifully with bright, acidic sides that cut through the richness. A simple arugula salad dressed with lemon juice and olive oil brings peppery freshness, while roasted asparagus adds earthy notes and visual appeal. For bread lovers, garlic bread provides the perfect vehicle for scooping up any remaining sauce. The contrast between the bold, hearty main dish and lighter accompaniments creates a balanced meal that satisfies without overwhelming.

Flavorful Variations

This versatile recipe welcomes creative modifications based on what you have available or dietary preferences. Swap the strip steaks for sirloin, ribeye, or even tenderloin if you're feeling extravagant. The pasta component adapts easily to different shapes - penne, fettuccine, or fusilli all work wonderfully, each catching the sauce in their unique way. For a lighter version, substitute half-and-half for heavy cream, though the sauce won't be quite as rich. Vegetable lovers can add sautéed mushrooms, spinach, or roasted bell peppers to incorporate more nutrients and color without compromising the dish's character.

Leftover Magic

This spectacular meal doesn't lose its charm when stored properly. Transfer any leftovers to an airtight container, making sure the pasta is well-coated with sauce to prevent drying out, then refrigerate for up to three days. When reheating, add a splash of chicken broth or cream to revitalize the sauce as it tends to thicken when chilled. Warm gently on the stovetop over medium-low heat, stirring frequently to distribute heat evenly without scorching the dairy-based sauce. The flavors actually develop further overnight, making next-day leftovers something to look forward to rather than merely tolerate.

My journey with this recipe began in culinary school when I discovered the magic of using the same pan for meat and sauce. That simple technique captures every bit of flavor from the seared steak and transforms it into something extraordinary. Even years later, the sight of someone enjoying this dish for the first time still brings me joy. The way the creamy pasta complements the tender steak creates a harmony of flavors that makes this recipe one I'll never stop making.

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Frequently Asked Questions

→ Can I use a different cut of steak?

Yes, you can substitute strip steaks with ribeye, sirloin, or tenderloin. Just adjust cooking time based on thickness.

→ What can I use instead of heavy cream?

Half-and-half or whole milk can work, but the sauce won't be as thick. Add extra cheese or a little flour to thicken if needed.

→ Can I make this ahead of time?

The pasta and sauce can be made ahead and reheated. Cook the steak fresh just before serving for best results.

→ What sides go well with this dish?

A simple green salad or roasted vegetables like asparagus or broccoli make great sides to balance the richness of this dish.

→ How do I store leftovers?

Store pasta and steak separately in airtight containers in the fridge for up to 3 days. Reheat pasta gently with a splash of milk to revive the sauce.