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–+ servings

Creamy Garlic Butter Steak Rigatoni

A quick and indulgent pasta dish featuring tender flank steak and a rich garlic-butter cream sauce, perfect for weeknight dinners or small gatherings.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serving Size 4 servings

Ingredients

Pasta and Steak

  • 12 oz rigatoni pasta
  • 1 lb flank steak, thinly sliced against the grain
  • Salt and freshly ground black pepper, to taste

Cooking Essentials

  • 2 tbsp olive oil
  • 4 tbsp unsalted butter
  • 5 cloves garlic, minced Use less if you prefer milder garlic

Cream Sauce

  • 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

Garnish

  • 2 tbsp chopped fresh parsley For garnish

Instructions

Preparation

  • 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 to achieve a better sear.

Searing the Steak

  • Heat olive oil in a large skillet over medium-high heat. When shimmering, add steak in a single layer. Sear for about 2–3 minutes per side until browned and cooked to your preferred doneness. Remove steak to a plate and tent loosely with foil.

Making the Sauce

  • 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 to prevent burning.
  • Pour in heavy cream and beef broth. Stir to combine and bring the mixture 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.

Assembly

  • 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, ensuring each portion has steak and sauce.

Notes

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.