Description
This Cheesy Garlic Butter Steak with Rigatoni in Four-Cheese Sauce is a rich and comforting dish featuring succulent cubes of seared steak tossed in aromatic garlic butter, paired with rigatoni pasta coated in a decadent blend of mozzarella, parmesan, provolone, and asiago cheeses. Perfect for a satisfying weeknight dinner or special occasion, this recipe combines creamy, cheesy flavors with the savory goodness of perfectly cooked steak.
Ingredients
Scale
Steak and Garlic Butter
- 1 lb steak (sirloin, ribeye, or NY strip), cut into cubes
- 2 tbsp olive oil
- 3 tbsp salted butter
- 4 garlic cloves, minced
Pasta and Cheese Sauce
- 10 oz rigatoni pasta
- 1 cup heavy cream
- 1/2 cup shredded mozzarella
- 1/2 cup grated parmesan
- 1/2 cup shredded provolone
- 1/4 cup shredded asiago
- 1/2 cup reserved pasta water (as needed)
Seasonings and Garnish
- 2 tbsp chopped fresh parsley
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Cook the rigatoni: Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook until al dente according to package instructions. Drain the pasta and reserve 1/2 cup of the pasta water for later use in the sauce.
- Sear the steak cubes: Heat olive oil in a skillet over medium-high heat. Add the steak cubes in batches to avoid overcrowding, searing each side for 2–3 minutes until browned and cooked to your preferred doneness. Remove the steak from the skillet and set aside.
- Prepare garlic butter: Reduce the heat to medium. Add the salted butter and minced garlic to the skillet and cook for about 1 minute until the garlic becomes golden and fragrant, ensuring not to burn it.
- Toss steak in garlic butter: Return the seared steak cubes to the skillet and toss them in the garlic butter mixture for 1–2 minutes to infuse flavor. Once coated, transfer the steak to a plate and keep warm.
- Make the four-cheese sauce: In a separate saucepan, heat the heavy cream over medium heat until it just begins to bubble. Lower the heat to low and gradually stir in mozzarella, parmesan, provolone, and asiago cheeses. Continue stirring until all the cheese melts smoothly into the cream. If the sauce is too thick, thin it gently by adding some reserved pasta water until desired consistency is reached.
- Combine pasta with sauce: Add the cooked rigatoni into the cheese sauce and toss well to coat each piece evenly. Stir in the chopped fresh parsley, salt, and black pepper to season the dish perfectly.
- Serve: Plate the cheesy rigatoni and serve it topped or alongside the garlic butter steak cubes. Garnish with extra parsley and parmesan cheese for a finishing touch.
Notes
- You can use sirloin, ribeye, or NY strip steak based on preference and budget.
- Reserve some pasta water when draining to adjust sauce consistency without diluting flavor.
- Cook steak in batches for even searing and to avoid steaming.
- Use freshly shredded cheeses for better melting and flavor.
- Adjust salt and pepper to taste, especially if your cheeses are salty.
- For a richer dish, use full-fat heavy cream.
- This recipe can be doubled easily for larger servings.
