Garlic Butter Steak Tips with Cheesy Rigatoni

Few meals feel as indulgent and satisfying as a perfectly seared steak paired with rich, cheesy pasta. Garlic Butter Steak Tips with Cheesy Rigatoni is a luxurious yet approachable dish that brings together tender, flavorful steak bites with a creamy rigatoni pasta coated in a rich parmesan sauce. It’s a fusion of steakhouse decadence and Italian comfort food—all in one pan.

This dish is built on bold flavors: strip steak seared in garlic-infused butter, finished with fresh herbs and sun-dried tomatoes, then paired with a silky sauce made from cream, parmesan, and a touch of spice. The rigatoni pasta serves as the perfect base, with its ridges catching all that delicious sauce. It’s the kind of meal that feels restaurant-worthy but is completely doable at home in under an hour.

Whether you’re planning a cozy date night dinner, an elevated weeknight meal, or an impressive dish for guests, this recipe delivers flavor, comfort, and elegance in every bite. If you’re looking to treat yourself (or someone else) with something rich and memorable, this is your go-to recipe.

Why You’ll Love This Recipe

1. Steakhouse Flavor at Home: Satisfy your craving for perfectly seared steak without leaving your kitchen.
2. Ultra-Creamy Pasta: The rigatoni is drenched in a luscious, cheesy sauce made with real cream and parmesan.
3. One-Pan Simplicity: Cook the steak and sauce in one skillet for less cleanup and more convenience.
4. Comfort Food Meets Gourmet: Combines the best of Italian pasta and American steakhouse traditions.
5. Customizable and Crowd-Pleasing: Easy to adapt with different herbs, cheeses, or even cuts of meat.

Ingredients

• Strip steaks
• Garlic
• Fresh oregano
• Sun-dried tomatoes
• Fresh thyme
• Chicken broth
• Rigatoni pasta
• Red pepper flakes
• Olive oil
• Butter
• Heavy cream
• Parmesan cheese

Variations

Swap the Protein

Use sirloin, filet mignon, or even grilled chicken if strip steak isn’t available.

Add Vegetables

Toss in spinach, mushrooms, or roasted bell peppers for added color and nutrition.

Cheese Lovers’ Version

Mix in mozzarella or provolone for extra cheesy richness.

Herb Enhancements

Try rosemary or basil for a different aromatic profile.

Gluten-Free Option

Use gluten-free rigatoni to accommodate dietary needs without sacrificing taste.

How to Make the Recipe

Step 1: Cook the Pasta

Boil the rigatoni in salted water until al dente. Drain and set aside.

Step 2: Sear the Steak Tips

Cut the strip steaks into bite-sized pieces. Season well with salt and pepper. Heat olive oil in a skillet and sear the steak tips until browned and cooked to your liking. Remove from skillet and set aside.

Step 3: Sauté Garlic and Herbs

In the same skillet, melt the butter and add garlic, thyme, oregano, and sun-dried tomatoes. Sauté until fragrant.

Step 4: Make the Cream Sauce

Pour in the chicken broth and heavy cream. Stir in red pepper flakes and bring to a gentle simmer. Reduce slightly, then stir in parmesan cheese until melted and smooth.

Step 5: Combine Everything

Return the steak tips and cooked rigatoni to the skillet. Toss until everything is well coated in the sauce.

Step 6: Garnish and Serve

Serve hot, garnished with extra parmesan and a sprinkle of fresh herbs.

Tips for Making the Recipe

• Let the steaks come to room temperature before cooking for even searing.
• Use freshly grated parmesan for the smoothest, creamiest sauce.
• Don’t overcook the pasta—al dente is best for holding the sauce.
• Deglaze the skillet with a splash of broth after searing the steak to capture all that flavor.
• Adjust red pepper flakes to taste—add more for heat or leave them out for a milder version.

How to Serve

Serve Garlic Butter Steak Tips with Cheesy Rigatoni in shallow bowls, topped with extra parmesan and a crack of black pepper. Pair with a crisp green salad and a glass of red wine or sparkling water with lemon for a complete, elegant meal.

Make Ahead and Storage

Storing Leftovers

Store in an airtight container in the refrigerator for up to 3 days. The sauce may thicken when chilled but will loosen when reheated.

Freezing

Not ideal for freezing due to the cream-based sauce, which can separate. If necessary, freeze the steak and pasta separately without the sauce.

Reheating

Reheat gently on the stovetop over low heat, adding a splash of cream or broth to revive the sauce. Microwave in 30-second intervals, stirring in between.

FAQs

1. Can I use a different cut of steak?

Yes, sirloin, ribeye, or filet mignon are great alternatives.

2. What if I don’t have rigatoni?

Penne, ziti, or even fusilli can be used in place of rigatoni.

3. Can I use jarred Alfredo sauce?

You can, but the homemade sauce has a richer, fresher taste.

4. How do I know when steak tips are done?

They should be browned on the outside and reach your desired level of doneness—medium-rare is around 130–135°F.

5. Can I make this dish without sun-dried tomatoes?

Yes, simply omit them or replace with cherry tomatoes for a fresh twist.

6. Is this dish spicy?

It has a mild kick from red pepper flakes, which can be adjusted or omitted.

7. What wine pairs best with this dish?

A medium-bodied red like Merlot or Chianti pairs beautifully with the rich flavors.

8. Can I prep the ingredients in advance?

Yes, you can chop the steak and garlic, grate the cheese, and pre-measure the cream and broth ahead of time.

9. Is this dish suitable for kids?

Yes, just reduce or remove the chili flakes for a milder version.

10. Can I use milk instead of cream?

You can, but the sauce will be less rich and may need extra thickening.

Conclusion

Garlic Butter Steak Tips with Cheesy Rigatoni is the ultimate comfort food for steak and pasta lovers alike. With tender, juicy steak bites and creamy, parmesan-coated pasta, it’s a dish that feels both decadent and down-to-earth. Whether you’re cooking for guests or treating yourself to a weeknight indulgence, this recipe is guaranteed to satisfy. Easy to make, full of flavor, and endlessly customizable—it’s a must-try for anyone who loves bold, hearty meals.

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