Garlic Butter Steak Cheesy Rigatoni

This garlic butter steak tips with cheesy rigatoni pasta has become my dinner party signature dish that never fails to impress even the pickiest eaters. The combination of tender, juicy steak and rich, creamy pasta creates the ultimate comfort food with restaurant-quality flavors.

The first time I made this for my family, it was meant to be a special anniversary dinner, but now they request it nearly every weekend. Something about the combination of garlic butter and creamy cheese sauce creates pure magic on the plate.

Ingredients

• For the Steak
• 2 strip steaks select well-marbled cuts about 1-inch thick for optimal flavor and tenderness
• 2 tablespoons olive oil use a good quality oil that can withstand high heat cooking
• 2 tablespoons butter unsalted is best so you can control the salt level
• 2 tablespoons minced garlic fresh provides more aromatic flavor than jarred
• Kinders Buttery Steak Seasoning this blend adds complex flavor but any quality steak seasoning works
• Kinders The Blend Seasoning creates a perfect flavor foundation or substitute with salt pepper and garlic powder

• For the Sauce
• 1 cup chicken broth provides savory depth without overpowering the cream
• 1 cup heavy cream creates the luxurious texture that coats every bite
• 1 cup Parmesan cheese freshly grated melts more smoothly than pre-shredded
• 1 teaspoon red pepper flakes adds subtle heat that balances the richness
• ½ teaspoon oregano dried works perfectly here for concentrated flavor
• ½ teaspoon thyme enhances the savory notes in the sauce
• ⅓ cup chopped sun-dried tomatoes provides sweet tangy pops of concentrated flavor

• For the Pasta
• 16 oz rigatoni the tubular shape captures sauce inside and outside for maximum flavor

Step-by-Step Instructions

Season the Steaks

Take your strip steaks and generously apply Kinders seasonings or your preferred steak seasoning blend. Make sure to coat all sides evenly allowing the seasoning to form a tasty crust. The seasoning should be pressed gently into the meat for maximum adhesion.

Prepare the Cooking Surface

Heat a large skillet over medium heat until you can feel warmth radiating when you hold your hand above it. Add olive oil and butter allowing them to melt together completely. The butter should foam slightly but not brown which indicates perfect temperature.

Cook the Steaks

Place seasoned steaks carefully into the hot pan ensuring they make full contact with the surface. Cook undisturbed for 5 minutes to develop a beautiful brown crust. Flip once and cook another 5 minutes while spooning the garlic butter mixture over the top repeatedly. This basting technique infuses flavor deeply into the meat.

Rest the Meat

Transfer cooked steaks to a plate and tent loosely with aluminum foil. Let them rest for at least 10 minutes which allows juices to redistribute throughout the meat resulting in a more tender final product.

Cook the Pasta

While steaks are resting bring a large pot of generously salted water to a rolling boil. Add rigatoni and cook according to package directions until al dente usually 10 to 12 minutes. Before draining reserve ½ cup of starchy pasta water then drain the pasta thoroughly.

Create the Sauce

Return to the same skillet used for steaks which contains all those flavorful browned bits. Add minced garlic and sauté just until fragrant about 30 seconds. Pour in chicken broth and use a wooden spoon to scrape up all the caramelized bits from the bottom of the pan.

Build the Creamy Base

Reduce heat to medium low and pour in heavy cream. Add grated Parmesan cheese and stir constantly until melted completely. Incorporate red pepper flakes oregano thyme and sundried tomatoes. Allow sauce to simmer gently until it thickens enough to coat the back of a spoon about 5 minutes.

Combine Pasta and Sauce

Add drained rigatoni directly to the sauce in the skillet. Toss thoroughly to coat every piece of pasta with the creamy mixture. If sauce seems too thick gradually add small amounts of reserved pasta water until you reach your desired consistency.

Slice and Serve

Take the rested steaks and slice them against the grain into thick strips. This cutting technique ensures maximum tenderness. Plate the cheesy rigatoni and arrange steak slices atop the pasta. Finish with additional freshly grated Parmesan and enjoy immediately.

Save This

The sun-dried tomatoes are truly my secret weapon in this recipe. They add these amazing bursts of concentrated flavor that cut through the richness of the cream sauce. My husband once claimed he disliked sun-dried tomatoes until I served him this dish now he specifically requests extra.

Make Ahead Options

This recipe has several components that can be prepared in advance making dinner assembly much quicker. The pasta can be cooked up to a day ahead rinsed with cool water and tossed with a little olive oil to prevent sticking. Store it covered in the refrigerator. The sauce base can also be prepared without the cream and cheese then refrigerated for up to 3 days. When ready to serve simply reheat the sauce add the dairy components and continue with the recipe as written.

Ingredient Substitutions

While the recipe is perfect as written sometimes pantry limitations require flexibility. Boneless ribeye sirloin or tenderloin can replace strip steaks. Penne ziti or even fettuccine work beautifully in place of rigatoni. For a lighter version substitute half and half for heavy cream though the sauce will be slightly thinner. Vegetarians can omit the steak entirely and add sautéed mushrooms for a meaty texture. Fresh basil can replace the dried herbs for a brighter flavor profile particularly in summer when it's abundant.

Wine Pairing Suggestions

The richness of this dish calls for a wine that can stand up to its bold flavors. A medium to full-bodied red wine like Cabernet Sauvignon or Merlot complements the steak perfectly. The fruit-forward notes balance the creamy sauce while the tannins cut through the richness. For white wine lovers a full-bodied Chardonnay with subtle oak influences pairs surprisingly well with the cheesy components. The buttery qualities of the wine mirror the garlic butter elements in the steak creating a harmonious dining experience.

Common Queries

→ What can I substitute for the steak seasoning?

If you don't have Kinder's Buttery Steak Seasoning, you can easily make your own blend with salt, pepper, garlic powder, onion powder, and a touch of paprika. Any quality steak seasoning will work well in this dish.

→ Can I use a different cut of steak?

Absolutely! While strip steaks work beautifully, you can substitute with ribeye, sirloin, or tenderloin. For more budget-friendly options, flank steak or flat iron steak would also work—just adjust cooking times according to thickness and preferred doneness.

→ Why is it important to slice the steak against the grain?

Slicing against the grain shortens the muscle fibers, making each bite more tender and easier to chew. This technique is especially important for dishes where the steak is served sliced rather than as a whole portion.

→ Can I make this dish ahead of time?

The pasta sauce can be made ahead and gently reheated. For best results, cook the pasta fresh and prepare the steak just before serving. If needed, you can fully assemble the dish and reheat covered in a 325°F oven until warmed through, though the steak may become more done than originally intended.

→ What pasta can I use instead of rigatoni?

Penne, ziti, or fusilli are excellent alternatives that will hold the creamy sauce similarly to rigatoni. For a more indulgent dish, you could also use fettuccine or pappardelle, which provide broader surfaces for the sauce to cling to.

→ How can I make this dish lighter?

To reduce calories, you can substitute half-and-half for the heavy cream, use less cheese, or increase the ratio of pasta to sauce. You might also consider replacing some of the pasta with roasted vegetables like zucchini or bell peppers.