Sally Winter
Imagine sinking your fork into tender cubes of garlic butter steak paired with rigatoni drenched in a luscious four-cheese sauce. This hearty and indulgent dish brings together juicy, flavorful beef and rich, creamy pasta for a meal that feels like a restaurant experience at home.
Every bite bursts with layers of flavor — the buttery sear of the steak, the earthy touch of fresh herbs, and the irresistible creaminess of melted cheeses. Perfect for dinner nights when you want something both comforting and elevated.
Why You’ll Love This Cheesy Garlic Butter Steak with Rigatoni in Four-Cheese Sauce
This dish combines the best of two worlds: savory, tender steak and cheesy, creamy pasta. It’s perfect for busy weeknights, date nights, or when you simply want to treat yourself. The flavor-packed garlic butter coating elevates the steak, while the creamy sauce makes every piece of pasta a delight.
What Cut of Steak Works Best for This Dish?
For the juiciest and most tender bites, choose cuts like ribeye, sirloin, or New York strip. These steaks hold up beautifully to searing and stay succulent in every bite. Cubing the steak allows for even cooking and easy serving alongside the rich pasta.
Ingredients for the Cheesy Garlic Butter Steak with Rigatoni in Four-Cheese Sauce
Every ingredient in this dish plays a key role in creating its rich and savory flavor. The steak provides a juicy and tender bite, while the pasta acts as the perfect vehicle for the creamy cheese sauce. Garlic and butter elevate the aroma, and fresh herbs tie everything together.
- Ribeye or sirloin steak – tender and perfect for searing.
- Rigatoni pasta – captures the creamy sauce inside each tube.
- Garlic cloves – enhances the butter and steak with a fragrant depth.
- Unsalted butter – the base for the garlic butter.
- Olive oil – helps sear the steak and prevent sticking.
- Heavy cream – creates a silky, rich sauce.
- Four-cheese blend (Parmesan, Mozzarella, Fontina, Gorgonzola) – melts into a creamy, tangy sauce.
- Fresh parsley – adds freshness and color.
- Salt and black pepper – essential for seasoning.
How To Make the Cheesy Garlic Butter Steak with Rigatoni in Four-Cheese Sauce
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil and cook rigatoni according to package instructions. Drain and set aside, reserving some pasta water.
Step 2: Prepare the Garlic Butter Steak
Pat the steak cubes dry, season with salt and black pepper, and sear them in olive oil and butter over medium-high heat until browned on all sides. Remove from the pan and set aside.
Step 3: Make the Four-Cheese Sauce
In the same pan, melt butter with minced garlic. Pour in heavy cream and simmer until slightly thickened. Stir in the four-cheese blend until smooth and creamy. Adjust with pasta water if needed.
Step 4: Combine and Serve
Toss the rigatoni with the cheese sauce. Arrange the seared steak on top, sprinkle with fresh parsley, and serve immediately.
Serving and Storing Cheesy Garlic Butter Steak with Rigatoni
This indulgent dish serves 4 people generously, making it perfect for a cozy family dinner or a special meal for friends. Serve it hot, straight from the pan, for the best texture and flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of cream or milk to restore the creamy texture.
What to Serve With Cheesy Garlic Butter Steak with Rigatoni?
Garlic Bread
Crunchy and buttery, garlic bread is the perfect side to mop up any extra sauce.
Caesar Salad
A crisp and tangy Caesar salad balances the richness of the steak and cheese sauce.
Roasted Vegetables
Caramelized roasted broccoli, carrots, or zucchini pair beautifully with this creamy pasta.
Caprese Salad
Fresh mozzarella, tomatoes, and basil add a refreshing contrast.
Sautéed Mushrooms
Earthy and savory mushrooms complement the steak’s flavor.
Simple Green Beans
Lightly seasoned green beans add a fresh and simple vegetable option.
A Glass of Red Wine
A medium-bodied red like Merlot or Cabernet Sauvignon enhances the beef and cheese combination.
Frequently Asked Questions
1. Can I use a different cut of steak?
Yes! Ribeye, sirloin, or New York strip are all excellent choices. Avoid tougher cuts like flank unless marinated.
2. Can I make the sauce ahead of time?
You can prepare the cheese sauce in advance and store it in the fridge for 2 days. Reheat slowly and add a splash of cream to restore its smoothness.
3. Can I use pre-shredded cheese?
It works in a pinch, but freshly shredded cheese melts creamier and smoother without clumping.
4. How can I make it spicier?
Add crushed red pepper flakes to the garlic butter or incorporate a touch of spicy cheese like pepper jack.
5. Can I freeze this dish?
Freezing is not recommended because cream-based sauces can separate. Instead, store in the fridge and enjoy within 3 days.
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Cheesy Garlic Butter Steak with Rigatoni in Four-Cheese Sauce
Equipment
- Large pot
- Large Skillet
- Wooden spoon
Ingredients
- 1 lb ribeye or sirloin steak, cut into cubes
- 12 oz rigatoni pasta
- 4 cloves garlic, minced
- 4 tbsp unsalted butter
- 1 tbsp olive oil
- 1 cup heavy cream
- 1 cup Parmesan cheese, shredded
- 1/2 cup Mozzarella cheese, shredded
- 1/2 cup Fontina cheese, shredded
- 1/4 cup Gorgonzola cheese, crumbled
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Cook the rigatoni in a large pot of salted water according to package instructions. Drain and reserve some pasta water.
- Pat the steak cubes dry and season with salt and pepper. Heat olive oil and 2 tbsp butter in a skillet over medium-high heat. Sear the steak on all sides until browned. Remove and set aside.
- In the same pan, add the remaining butter and minced garlic. Sauté until fragrant, then pour in the heavy cream and simmer until slightly thickened.
- Add the cheeses gradually, stirring until smooth and creamy. Adjust with a splash of pasta water if needed.
- Toss the rigatoni in the cheese sauce, top with the steak, and sprinkle with fresh parsley. Serve immediately.