Ingredients
- Steak (Ribeye or New York Strip) – 2 (8-10 oz) steaks
- Rigatoni Pasta – 1 pound
- Butter – 1/2 cup (divided)
- Garlic – 6 cloves, minced
- Heavy Cream – 1 cup
- Parmesan Cheese – 1 cup, grated
- Mozzarella Cheese – 1 cup, shredded
- Fresh Parsley – 1/4 cup, chopped
Instructions
- Step 1: Cook the rigatoni pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Step 2: While the pasta is cooking, prepare the garlic butter. In a medium saucepan, melt 4 tablespoons of butter over medium heat. Add the minced garlic and cook until fragrant (about 1 minute). Stir in the heavy cream and Parmesan cheese. Simmer until the cheese is melted and the sauce has thickened slightly, about 3-5 minutes. Add a splash of reserved pasta water if the sauce is too thick. Stir in half of the mozzarella cheese and parsley.
- Step 3: Season steaks generously with salt and pepper. Melt the remaining 4 tablespoons of butter in a large skillet over medium-high heat. Sear the steaks for 3-4 minutes per side for medium-rare, or longer to your desired level of doneness.
- Step 4: Remove steaks from the skillet and let them rest for at least 5 minutes before slicing against the grain. While the steaks are resting, add the cooked rigatoni to the cheese sauce and toss to coat.
- Step 5: Plate the cheesy rigatoni. Top with the sliced steak. Garnish with the remaining mozzarella cheese and fresh parsley. Serve immediately.
Notes
- Store leftover rigatoni and steak separately in airtight containers to prevent the pasta from becoming soggy.
- For best results, reheat the steak in a skillet with a little butter over medium heat to maintain its juicy tenderness.
- A side of steamed asparagus or a simple green salad beautifully complements the richness of this dish.
- Don't overcrowd the skillet when searing the steak; searing one at a time ensures a perfect crust.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American