Garlic Butter Steak Rigatoni

The first time I made these garlic butter steak tips with cheesy rigatoni was for my husband's birthday dinner. I wanted something special that felt restaurant-worthy but wouldn't keep me trapped in the kitchen all evening. The moment the garlic hit that sizzling butter, our entire house filled with an aroma so mouthwatering that my husband wandered into the kitchen asking if we could "skip the waiting part." When I finally served those juicy steak bites atop the creamy, cheese-laden pasta, the expression on his face told me this recipe was going into our permanent collection. There's something magical about the way the rich, garlicky butter from the steak mingles with the cheesy pasta sauce, creating a dish that feels like the perfect marriage of steakhouse indulgence and Italian comfort food.

My most memorable experience with this dish was when I made it for my sister who "doesn't eat pasta" (an ongoing family mystery). She not only cleared her plate but texted me three days later asking for the recipe. The combination of perfectly seared steak and cheesy pasta transcends even the strongest pasta aversions! What surprised me most was how the simple addition of sun-dried tomatoes transformed the sauce from good to extraordinary—those little flavor bombs add a sweet-tart dimension that perfectly balances the richness of the cream and cheese.

Ingredients (with Selection Tips)

• Strip Steaks (2, about 12 oz each): Look for steaks with good marbling throughout. The thin streaks of fat ensure juicy, flavorful results. I prefer steaks about 1-inch thick, which cook quickly while developing a perfect crust. Choice-grade steaks work wonderfully here—no need for expensive prime cuts when you're slicing them into tips.
• Olive Oil (2 tablespoons): Use a good-quality extra virgin olive oil for searing. The fruity undertones complement both the beef and the pasta components. I save my premium oils for finishing dishes, but use mid-range oil for cooking.
• Butter (2 tablespoons): European-style butter with higher fat content creates the richest flavor. Unsalted gives you better control over the overall seasoning. The butter adds a silky richness to the steak that transforms into part of the pasta sauce later.
• Garlic (2 tablespoons, minced): Fresh garlic is non-negotiable here. Pre-minced varieties lack the aromatic punch that makes this dish special. For the boldest flavor, mince it just before cooking—the volatile oils start diminishing quickly after cutting.
• Steak Seasoning (2 teaspoons): I use Kinder's Buttery Steak Seasoning for its balance of salt, herbs, and subtle butter notes. Any quality steak seasoning works well, or create your own with coarse salt, pepper, garlic powder, and dried herbs.
• Chicken Broth (1 cup): Low-sodium broth gives better control over the final salt level. Homemade stock adds exceptional depth, but a good boxed broth works beautifully. The broth is crucial for deglazing and capturing all the flavorful browned bits from the steak.
• Heavy Cream (1 cup): Full-fat heavy cream creates the silkiest texture and helps carry the cheese flavors. Don't substitute half-and-half or milk—they're prone to breaking when simmered with acidic ingredients like sun-dried tomatoes.
• Parmesan Cheese (1 cup, freshly grated): Always grate your own from a block of aged Parmigiano-Reggiano for superior melting and flavor. Pre-grated varieties contain anti-caking agents that make sauces grainy rather than silky.
• Red Pepper Flakes (1 teaspoon): These add a gentle heat that balances the rich sauce. Start with half the amount if you're heat-sensitive, or increase for a more prominent kick. The slight heat works wonderfully against the creamy background.
• Dried Herbs (½ teaspoon each oregano and thyme): Choose bright, aromatic dried herbs rather than dusty, faded varieties. Crush them between your fingers before adding to release more essential oils and flavor.
• Sun-Dried Tomatoes (⅓ cup, chopped): Look for dry-packed rather than oil-packed for more concentrated flavor. If using oil-packed, drain well and reduce the olive oil in the recipe slightly. These add an intense umami quality that elevates the entire dish.
• Rigatoni Pasta (16 oz): The ridged exterior and hollow center of rigatoni perfectly capture the sauce. The substantial texture stands up well to the hearty steak tips. Bronze-die extruded pasta has a rougher texture that holds sauce better.

Pin it

Step-by-Step Cooking Instructions

Step 1:

Prepare the Steaks — Remove steaks from refrigeration 15-20 minutes before cooking to take the chill off. Pat them thoroughly dry with paper towels (moisture is the enemy of a good sear). Season liberally on both sides with steak seasoning, pressing it gently into the meat to adhere. This resting period at room temperature ensures more even cooking and better flavor development.

Step 2:

Sear to Perfection — Heat a large, heavy skillet (cast iron is ideal) over medium-high heat until very hot but not smoking. Add the olive oil and butter, allowing the butter to melt completely and start to foam slightly. This combination gives you the flavor of butter with the higher smoke point of oil. Place the steaks in the pan without crowding and resist the urge to move them. Let them cook undisturbed for about 5 minutes until deeply browned on the first side.

Step 3:

Baste and Finish — Flip the steaks once and cook for another 4-5 minutes for medium doneness. During the last two minutes, tilt the pan slightly and use a large spoon to continuously baste the steaks with the butter-oil mixture. This technique, used by professional chefs, bathes the meat in flavorful fat, creating a more evenly cooked steak with incredible depth of flavor.

Step 4:

Rest the Steaks — Transfer the steaks to a cutting board and tent loosely with foil. Let them rest for at least 5 minutes—this crucial step allows the juices to redistribute throughout the meat instead of spilling out when cut. Meanwhile, bring a large pot of generously salted water to a boil for the pasta.

Step 5:

Start the Pasta — Add the rigatoni to the boiling water and cook according to package instructions until al dente, typically 10-12 minutes. Before draining, reserve ½ cup of the starchy pasta water—this is liquid gold for adjusting sauce consistency. Drain the pasta but don't rinse it; the starchy exterior helps the sauce adhere.

Step 6:

Build the Sauce Foundation — Return the same skillet used for the steaks to medium-low heat, along with all those flavorful drippings. Add the minced garlic and sauté gently for 45-60 seconds until fragrant but not browned. Burnt garlic becomes bitter and can ruin the entire sauce. The residual heat in the pan may be enough to cook the garlic without additional heat.

Step 7:

Deglaze the Pan — Pour in the chicken broth while scraping the bottom of the pan with a wooden spoon to loosen all the caramelized bits from the steak. These browned bits (fond) contain concentrated flavor compounds that will enrich your sauce tremendously. Bring to a gentle simmer and reduce the liquid by about one-third to intensify the flavors.

Step 8:

Create the Creamy Base — Reduce the heat to low and slowly pour in the heavy cream while whisking constantly. This gradual addition prevents the cream from breaking or curdling. Add the sun-dried tomatoes and dried herbs, stirring to combine. Let the sauce simmer gently for 2-3 minutes to begin thickening and allow the tomatoes to soften and release their flavor.

Step 9:

Incorporate the Cheese — Remove the pan from heat momentarily and gradually sprinkle in the freshly grated Parmesan, stirring constantly. Adding cheese off the heat prevents it from clumping or becoming stringy. Return to low heat and continue stirring until the cheese is completely melted and the sauce is smooth and velvety.

Step 10:

Adjust Consistency — If the sauce seems too thick, add a splash of the reserved pasta water. The starch in this water helps emulsify the sauce, creating a silky texture that clings to the pasta. Add just a little at a time until you reach your desired consistency.

Step 11:

Marry Pasta and Sauce — Add the drained rigatoni directly to the sauce, tossing gently to coat each piece thoroughly. Allow the pasta to simmer in the sauce for 1-2 minutes, which helps it absorb some of the flavor. The pasta will continue absorbing sauce as it sits, so keep the consistency slightly looser than your final preference.

Step 12:

Slice and Serve — Uncover the rested steaks and slice them against the grain into bite-sized pieces. This cutting technique shortens the muscle fibers, resulting in more tender bites. Serve the pasta in shallow bowls, topped with the steak tips. Garnish with additional freshly grated Parmesan and a sprinkle of fresh parsley if desired.

Pin it

I've always been partial to the sauce in this recipe. The first time I made it, I accidentally added extra sun-dried tomatoes, and that happy mistake created a depth of flavor that I've maintained in every version since. My daughter, who typically picks around "red things" in her food, specifically requests "the pasta with the little red jewels" when asked what she wants for dinner. There's something about the concentrated sweetness of the tomatoes against the salty Parmesan and rich cream that creates perfect balance. I've found that roughly chopping rather than finely mincing the sun-dried tomatoes leaves delightful pockets of intense flavor throughout the dish.

Serving Suggestions

While this dish is certainly hearty enough to stand alone, a simple side can enhance the meal and provide textural contrast. My favorite pairing is roasted asparagus drizzled with lemon juice – the bright, clean flavor cuts through the richness of the pasta and steak. For a more substantial meal, garlic bread makes an excellent accompaniment, perfect for soaking up any remaining sauce. When entertaining, I often start with a light Caesar salad to prime the palate without filling guests up before the main attraction.

For wine pairings, a medium-bodied red like Merlot or Sangiovese complements both the beef and tomato elements without overwhelming the creamy sauce. If you prefer white wine, an oaked Chardonnay has enough body to stand up to the dish's richness.

Storage and Reheating

This dish is at its peak when freshly made, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. I recommend storing the steak and pasta separately if possible – this prevents the steak from overcooking when reheating.

To reheat on the stovetop, place the pasta in a skillet over medium-low heat with a splash of cream or chicken broth to revitalize the sauce. Warm gently, stirring frequently, until heated through. Add the steak during the last minute just to warm it without further cooking.

For microwave reheating, use 50% power in 30-second increments, stirring between each, to prevent the sauce from breaking. A sprinkle of fresh Parmesan after reheating brings back some of the original vibrancy.

This Garlic Butter Steak Tips with Cheesy Rigatoni brings together the best elements of two beloved culinary traditions – the satisfying richness of a great steakhouse entrée and the comforting appeal of Italian pasta. What makes this dish special isn't just the quality ingredients or careful technique, but the way it transforms dinner into an experience. There's something undeniably convivial about twirling pasta and spearing tender steak bites from the same bowl, preferably with a glass of good wine nearby and conversation flowing as freely as the sauce. In our house, it's become the meal I turn to when I want to say "I love you" without actually saying the words – because sometimes, the most profound expressions of caring come served on a plate, crafted with attention to every delicious detail.

Frequently Asked Questions

→ What cut of steak works best for this recipe?

Strip steaks work perfectly as specified, but you can also use ribeye, sirloin, or tenderloin. For more budget-friendly options, try flank or skirt steak cut into smaller pieces.

→ Can I substitute the heavy cream with something lighter?

You can use half-and-half for a lighter version, though the sauce won't be as rich. For a dairy-sensitive option, try full-fat coconut milk, which works surprisingly well with the other flavors.

→ What pasta shapes can I use besides rigatoni?

Any medium to large pasta shape that can hold the creamy sauce works well - try penne, ziti, farfalle (bow ties), or even fettuccine. Tube-shaped pastas are ideal for catching the sauce.

→ How do I know when my steak is cooked properly?

For medium-rare, cook until internal temperature reaches 135°F. For medium, aim for 145°F. Let the steak rest 5-10 minutes before slicing to retain juices and continue cooking slightly.

→ Can I make this dish ahead of time?

The sauce can be made up to 2 days ahead and stored in the refrigerator. Cook the pasta and steak fresh when ready to serve. To reheat the sauce, warm gently on low heat, adding a splash of milk or broth if needed.