Description
A decadent and flavorful recipe combining tender seared ribeye steak bites with creamy, cheesy garlic butter rigatoni. This indulgent dish features a rich blend of mozzarella, parmesan, cheddar, and gruyère cheeses simmered in heavy cream, wrapped around perfectly cooked pasta and complemented by fresh garlic and parsley for a gourmet family-friendly meal ready in just 30 minutes.
Ingredients
Scale
Steak and Seasoning
- 1 lb Ribeye Steak (can substitute with sirloin or tenderloin)
- Salt (to taste)
- Black Pepper (to taste)
- 2 tbsp Unsalted Butter (plus 1 tbsp extra for garlic sauté)
Cheesy Garlic Butter Sauce & Pasta
- 3 cloves Fresh Garlic (minced, or 1 tsp garlic powder)
- 12 oz Rigatoni Pasta (or penne/any short pasta)
- 1 cup Heavy Cream (or half-and-half for lighter option)
- 1 cup Shredded Mozzarella (or provolone)
- 0.5 cup Shredded Parmesan (or Pecorino Romano)
- 0.5 cup Shredded Cheddar (or Colby)
- 0.5 cup Shredded Gruyère (or Swiss cheese)
- 2 tbsp Fresh Parsley (chopped, or chives)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add rigatoni and cook according to package instructions, about 9-11 minutes, until al dente. Drain the pasta, reserving half a cup of pasta water for later use.
- Prepare Steak: Pat the ribeye steak dry with paper towels. Season generously with salt and black pepper. Heat a skillet over medium-high heat and melt 2 tablespoons of unsalted butter. Add the steak bites and sear them for 2-3 minutes on each side until they develop a golden brown crust.
- Sauté Garlic: In the same skillet, add an additional tablespoon of butter and the minced garlic. Sauté for about 1 minute until the garlic becomes fragrant but not burnt.
- Make Cheese Sauce: Pour in the heavy cream, stirring and bringing it to a gentle simmer for 2-3 minutes. Gradually whisk in mozzarella, parmesan, cheddar, and gruyère cheeses until fully melted and the sauce is smooth and creamy.
- Combine Pasta and Sauce: Add the drained rigatoni back into the skillet. Toss well to coat the pasta evenly with the cheesy sauce. If the sauce appears too thick, add the reserved pasta water gradually until desired consistency is reached.
- Finish with Steak and Herbs: Return the seared steak bites to the skillet and gently fold them in to integrate with the cheesy rigatoni. Heat through for an additional minute to blend flavors. Garnish with freshly chopped parsley before serving.
Notes
- Substitute ribeye with sirloin or tenderloin for a similar tender steak experience.
- Use olive oil instead of butter for a lighter fat option.
- If fresh garlic is unavailable, 1 teaspoon garlic powder can be used instead.
- Swap rigatoni with penne or any short pasta shape you prefer.
- For a lighter cream option, use half-and-half instead of heavy cream.
- Experiment with different cheeses like provolone, Pecorino Romano, or Swiss for unique flavor profiles.
- Adjust salt and pepper according to personal taste.
