Go Back
- 1 lb sirloin steak, cut into bite-sized pieces - 4 tablespoons unsalted butter, divided - 4 cloves garlic, minced - 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme) - Salt and pepper to taste - 8 oz rigatoni pasta - 1 cup heavy cream - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1/2 teaspoon smoked paprika - Fresh parsley, chopped (for garnish) Gather these ingredients before you start cooking. Fresh sirloin steak is key for great flavor. Use high-quality unsalted butter to enhance the richness of the dish. Garlic adds a savory depth that pairs perfectly with the steak. Fresh thyme will give a lovely aroma, while salt and pepper will bring out the natural flavors of each ingredient. For the rigatoni, choose a good brand for the best texture. Heavy cream makes the sauce creamy and rich, while mozzarella and Parmesan add that cheesy goodness. Smoked paprika adds a subtle warmth and depth, making the dish even more delicious. Finally, fresh parsley is not just for looks; it adds a burst of freshness. You can find the full recipe at the end of this section. It has all the steps you need to create this delightful meal. - Start by boiling a large pot of water. - Add a generous amount of salt to the water. - Once the water boils, add the rigatoni. - Cook the pasta until it is al dente, about 10-12 minutes. - Drain the pasta but save 1/2 cup of the water. Set the pasta aside. - Grab your sirloin steak and cut it into bite-sized pieces. - Season the steak with salt and pepper on all sides. - In a large skillet, melt 2 tablespoons of butter over medium-high heat. - When the butter is hot, add the steak pieces. - Sear the steak for about 3-4 minutes until browned. - Remove the steak from the pan and set it aside. - In the same skillet, lower the heat to medium. - Add the remaining 2 tablespoons of butter to the pan. - Once melted, add the minced garlic and sauté for about 1 minute. - Stir in the fresh thyme and smoked paprika for flavor. - Reduce heat to low and then add heavy cream to the garlic butter mix. - Gradually stir in the mozzarella and Parmesan cheese until melted. - If the sauce is too thick, add some reserved pasta water until smooth. - Toss the drained rigatoni into the cheese sauce, mixing to coat the pasta. - Gently fold in the seared steak tips until everything is combined. For a full recipe, check out the complete instructions above. Choosing the best cut of steak: I recommend using sirloin for this dish. Sirloin has great flavor and cooks well. It is tender and easy to cut into bite-sized pieces. You can also try ribeye or filet mignon for a more tender bite. Always choose fresh meat from a trusted source. This ensures quality and taste. Achieving the desired doneness: For steak tips, medium-rare is best. Cook them for about 3-4 minutes. You want them browned on the outside but pink inside. Use a meat thermometer to check doneness. Aim for 130°F for medium-rare. If you like it more done, cook longer. Just watch to avoid drying out the meat. Using pasta water to adjust thickness: Save some pasta water when you drain your rigatoni. This starchy water helps the sauce stick to the pasta. If your sauce is too thick, add a little water. Stir it in slowly until you reach your desired creaminess. This tip gives you the best texture. Tips for preventing cheese clumping: To keep your cheese smooth, add it slowly to the sauce. Stir continuously while adding. This helps the cheese melt evenly. You can also use freshly grated cheese instead of pre-shredded. Pre-shredded cheese often has anti-caking agents that can cause clumps. Best sides to accompany the dish: Garlic bread is a perfect side for this meal. It complements the garlic butter flavor well. A simple green salad with vinaigrette also works nicely. The freshness cuts through the richness of the dish. Using herbs and garnishes effectively: Fresh parsley adds color and flavor. Sprinkle it on just before serving. You can also use fresh thyme or basil for a different touch. Herbs brighten the dish and enhance the taste, making it more appealing. {{image_2}} You can add colorful veggies to your dish for more flavor and nutrition. Consider using bell peppers, spinach, or cherry tomatoes. These vegetables not only brighten the plate but also add texture. To incorporate seasonal ingredients, try using asparagus in spring or zucchini in summer. Just sauté the veggies in the same skillet after the steak and before adding the garlic butter sauce. This method keeps the flavors vibrant and fresh. Cheese is a key part of this recipe. While mozzarella and Parmesan are great, you can switch it up for other flavors. Try using gouda for a smoky touch or cheddar for a sharper taste. If you prefer a creamier sauce, add a bit of cream cheese. Tailor the cheese to your taste. Just remember to adjust the amount to keep the sauce balanced. If you enjoy a kick, spice up the recipe with chili flakes or hot sauce. Just sprinkle in your desired heat level while making the garlic butter sauce. You can also use fresh herbs like basil or oregano for a different flavor profile. Adding these herbs can elevate the dish and make it even more delicious. Experiment to find the right balance that suits your palate! To keep your Garlic Butter Steak Tips with Cheesy Rigatoni fresh, store leftovers in an airtight container. This helps prevent drying out. It’s best to eat leftovers within three days for the best taste. Always let the dish cool down before sealing it in the fridge. This keeps moisture from building up inside the container. You can freeze this dish if you want to save some for later. First, let it cool completely. Then, place it in a freezer-safe container. It can last up to three months in the freezer. When you’re ready to eat, thaw it overnight in the fridge. Reheat in a skillet over low heat, adding a splash of cream or pasta water. This keeps the dish creamy and tasty. This dish is great for meal prep! You can make it ahead for busy weeknights. Cook a big batch on the weekend, and portion it out for lunches. Use small containers to make it easy to grab and go. Pair it with a side salad or some fresh fruit for a complete meal. Yes, you can make Garlic Butter Steak Tips in advance. Cook the steak tips and the cheesy rigatoni separately. Store each in an airtight container. When you are ready to eat, reheat them in a skillet over medium heat. Add a splash of cream or water to the rigatoni to keep it creamy. Heat until warm, stirring often. This way, you enjoy a fresh meal even after a busy day. Sirloin steak works best for this recipe. It is tender and flavorful. Other good cuts include ribeye and flank steak. Ribeye has more fat, which adds flavor. Flank steak is leaner but still tasty. Choose cuts that are easy to bite and cook well. Yes, you can use a different type of pasta. Penne, fusilli, or farfalle are great alternatives. Cooking times may change, so check the package. The goal is always to cook until al dente. Keep in mind that the shape can affect how the sauce sticks. Choose a pasta that you enjoy. To make this recipe gluten-free, use gluten-free rigatoni. Many brands offer great options made from rice or corn. For the sauce, ensure the cream and cheese are gluten-free. Check labels for any hidden gluten. This way, you can enjoy the same rich flavors without worry. This blog post guides you through making a delicious Garlic Butter Steak and Rigatoni dish. We covered key ingredients, step-by-step cooking instructions, and helpful tips. You can explore fun variations like adding veggies or different cheeses to suit your taste. Remember, proper storage will keep your leftovers fresh and tasty. This dish is perfect for special occasions or a simple weeknight meal. Enjoy your cooking and impress others with this easy yet flavorful recipe!

Garlic Butter Steak Tips with Cheesy Rigatoni

Indulge in a delicious meal with these Garlic Butter Steak Tips paired with creamy Cheesy Rigatoni! This easy recipe combines tender sirloin steak with a rich garlic butter sauce and cheesy pasta for a comforting dinner that the whole family will love. Ready in just 35 minutes, it's perfect for busy weeknights. Click through to discover this flavorful dish and elevate your dinner game!
Print Recipe Pin Recipe

Ingredients
  

1 lb sirloin steak, cut into bite-sized pieces

4 tablespoons unsalted butter, divided

4 cloves garlic, minced

1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)

Salt and pepper to taste

8 oz rigatoni pasta

1 cup heavy cream

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1/2 teaspoon smoked paprika

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Rigatoni: In a large pot of salted boiling water, cook the rigatoni pasta according to package instructions until al dente. Drain, reserving about 1/2 cup of the pasta water, and set aside.

    Prepare the Steak Tips: Season the steak pieces with salt and pepper. In a large skillet, heat 2 tablespoons of butter over medium-high heat.

      Sear the Steak: Once the butter has melted and is hot, add the steak tips to the skillet. Sear for about 3-4 minutes, turning occasionally, until they are browned and cooked to your desired doneness. Remove the steak from the pan and set aside.

        Make the Garlic Butter Sauce: In the same skillet, lower the heat to medium. Add the remaining 2 tablespoons of butter and the minced garlic. Sauté for about 1 minute until fragrant, then stir in the thyme and smoked paprika.

          Combine Pasta and Sauce: Reduce the heat to low, and add the heavy cream to the garlic butter mixture, stirring to combine. Gradually add the mozzarella and Parmesan cheese, stirring until melted and creamy. If the sauce is too thick, add reserved pasta water a little at a time to reach desired consistency.

            Toss in the Rigatoni: Add the drained rigatoni to the cheese sauce, mixing well to ensure the pasta is fully coated. Then, gently fold in the seared steak tips.

              Serve: Remove from heat and let it sit for 2-3 minutes. Serve warm, garnished with chopped parsley.

                Prep Time: 15 mins | Total Time: 35 mins | Servings: 4