Name: Creamy Garlic Butter Steak Rigatoni
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 12 oz rigatoni pasta; 1 lb flank steak, thinly sliced against the grain; Salt and freshly ground black pepper, to taste; 2 tbsp olive oil; 4 tbsp unsalted butter; 5 cloves garlic, minced (Use less if you prefer milder garlic); 1 cup heavy cream; 1 cup beef broth (Low-sodium if you want more control over salt); 1 tsp Italian seasoning; 1/2 cup freshly grated Parmesan cheese (Not pre-grated for best melt); 2 tbsp chopped fresh parsley (For garnish)

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I still remember the first time I tossed tender steak slices into a silky garlic-butter cream sauce and twirled rigatoni through it — comfort on a fork. This Creamy Garlic Butter Steak Rigatoni is a weeknight showstopper: quick to pull together, rich without being fussy, and flexible enough to dress up for guests or simplify for a family meal. If you like bold garlic, a buttery cream sauce, and satisfying pasta that holds sauce in its ridges, this one hits all the marks. For a different steak-and-butter riff I love pairing with roasted vegetables, see my notes on black garlic steak with umami miso butter potatoes — it’s a great companion idea for a full dinner menu.

Why you’ll love this dish

Quick, indulgent, and built from pantry-friendly staples. The thinly sliced flank steak cooks fast and stays tender when seared properly. Rigatoni’s wide tubes catch the creamy garlic sauce, so every bite has sauce and meat together. It’s perfect for:

Weeknight dinners when you want comfort without a long recipe.
Small dinner parties — it feels special but doesn’t require last-minute fuss.
Meal prep: leftovers reheat well for lunches.

“Creamy, garlicky, and packed with steak—this is the kind of pasta I make when I want everyone asking for seconds.”

This recipe also borrows techniques used in favorite chicken-and-parmesan pasta builds, so if you like that flavor profile, you’ll probably enjoy the method and textures similar to my garlic butter chicken bites with creamy Parmesan pasta approach.

How this recipe comes together

Boil rigatoni until al dente and set aside.
Season and sear thin flank steak slices quickly for a caramelized exterior.
Use the steak pan to melt butter and gently sauté garlic to build flavor.
Add heavy cream and beef broth, then parmesan and Italian seasoning to thicken into a glossy sauce.
Return steak, toss with rigatoni, and finish with parsley.

This overview helps you pace the work: pasta first, sear second, sauce third, and quick assembly last so everything stays hot and saucy.

What you’ll need

12 oz (340 g) rigatoni pasta
1 lb (450 g) flank steak, thinly sliced against the grain
Salt and freshly ground black pepper, to taste
2 tbsp olive oil
4 tbsp unsalted butter
5 cloves garlic, minced (use less if you prefer milder garlic)
1 cup heavy cream
1 cup beef broth (low-sodium if you want more control over salt)
1 tsp Italian seasoning
1/2 cup freshly grated Parmesan cheese (not pre-grated for best melt)
2 tbsp chopped fresh parsley, for garnish

Notes/substitutions: use penne if you don’t have rigatoni; swap sirloin for flank if you prefer a different beef cut; for a lighter version, try half-and-half but the sauce will be thinner.

Directions to follow

Bring a large pot of salted water to a boil. Cook rigatoni according to package directions until al dente. Drain and set aside.
Season steak slices generously with salt and pepper. Pat them dry — this helps a better sear.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When shimmering, add steak in a single layer. Sear about 2–3 minutes per side until browned and cooked to your preferred doneness. Remove steak to a plate and tent loosely with foil.
Reduce heat to medium. Add butter to the same skillet and let it melt, scraping up brown bits from the steak.
Add minced garlic and sauté for about 1 minute, stirring constantly so it doesn’t burn.
Pour in heavy cream and beef broth. Stir to combine and bring the liquid to a gentle simmer.
Stir in Italian seasoning and grated Parmesan. Cook until the cheese melts and the sauce thickens slightly (about 2–3 minutes). Taste and adjust salt and pepper.
Return steak slices to the skillet and toss to coat in the sauce.
Add the cooked rigatoni and gently toss until the pasta is evenly coated and heated through.
Remove from heat, sprinkle with chopped parsley, and serve immediately, making sure each portion has plenty of steak and sauce.

Best ways to enjoy it

Serve this on warm plates so the sauce stays silky longer. Pair with:

A crisp green salad (arugula or baby spinach with lemon vinaigrette) to cut the richness.
Garlic bread or toasted focaccia to mop up sauce.
Roasted or sautéed green beans for a simple vegetable side.
For wine, a medium-bodied red like Merlot or a peppery Zinfandel balances the cream and beef.

Storage and reheating tips

Refrigerate leftovers in an airtight container within two hours of cooking. Keep for up to 3–4 days.
To reheat, warm gently in a skillet over low heat with a splash of milk or broth to loosen the sauce; high heat can separate the cream. Micro-waving is okay for single servings — add a teaspoon or two of liquid and heat in short intervals, stirring between bursts.
To freeze: place portions in freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating. Note: the texture of cream sauces can change slightly after freezing; stirring in a little fresh cream when reheating helps restore silkiness.
Food safety note: always reheat to at least 165°F (74°C) before serving.

Pro chef tips

Slice the flank steak thinly against the grain to ensure tenderness. Cutting across the muscle shortens fibers and makes each bite easier to chew.
Don’t overcrowd the pan when searing steak. Work in batches if needed so you get a proper brown crust.
Use freshly grated Parmesan — it melts better and creates a smoother sauce than pre-grated blends.
If your sauce gets too thick, stir in a little reserved pasta water; its starch helps reconcile texture.
For an alternate protein or to stretch servings, thinly sliced chicken breast works well using the same technique — see another favorite method in my garlic butter chicken bites with creamy Parmesan pasta post for inspiration.

Creative twists

Mushroom and thyme: sauté sliced mushrooms with the garlic for an earthy boost and swap Italian seasoning for fresh thyme.
Spice it up: add crushed red pepper flakes when you add the cream for a gentle heat.
Lighter swap: use milk + a tablespoon of flour whisked in (as a quick roux) instead of heavy cream for a lighter sauce.
Surf & turf: add shrimp in the last 3–4 minutes of cooking for a surf-and-turf pasta.

Conclusion

This Creamy Garlic Butter Steak Rigatoni is a reliable, flavorful dinner that balances speed and sophistication. For more inspiration on creamy steak-and-pasta combinations, check out a closely related take on Creamy Garlic Parmesan Steak Pasta, and for another creamy steak pasta variation, read the recipe at Creamy Steak Pasta – Cooking in the Midwest.

Helpful answers

Q: How long does this take from start to finish?
A: Plan for about 25–30 minutes total — pasta cooks while you prep and sear the steak, so it’s efficient.

Q: Can I use a different pasta shape?
A: Yes. Penne, bucatini, or rigatoni alternatives work well because they capture the sauce. Long pastas like linguine are fine, but twirling changes the bite.

Q: Is flank steak the best choice?
A: Flank is affordable and flavorful when sliced thinly against the grain. Sirloin or skirt steak are good substitutes. Avoid very tough cuts unless you plan longer braising.

Q: My sauce separated — can I fix it?
A: Gently heat the sauce on low and whisk in a splash of hot water or reserved pasta water. A small knob of butter or a teaspoon of cornstarch slurry stirred in can also help re-emulsify.

Q: Can I make this gluten-free or dairy-free?
A: Use gluten-free rigatoni for a gluten-free version. For dairy-free, swap butter for olive oil and use a high-quality dairy-free cream alternative plus a non-dairy parmesan substitute; the texture and flavor will differ but it’s workable.