Garlic Butter Steak Tips

Juicy steak chunks drenched in buttery garlic alongside rich, cheesy rigatoni makes an impressive dinner without leaving home. This delicious combo checks every box - flavorful beef, fragrant garlic, and smooth pasta wrapped in velvety Parmesan sauce dotted with sun-dried tomatoes. Blending American steak traditions with Italian pasta inspiration creates something that feels cozy yet fancy, great for romantic evenings or family gatherings.

I whipped this up for my sister's birthday last week, and my picky nephew actually asked for more food! The way the garlicky butter coats the steak then becomes part of the sauce creates something so tasty that everyone rushes to the table ready to dig in.

Exceptional Ingredients

• 2 strip steaks: Look for cuts with nice fat marbling since this melts during cooking, giving you super tender, tasty bites
• 2 tablespoons butter: Go with unsalted so you can control how salty your dish gets while letting the butter's sweet creaminess stand out
• 2 tablespoons minced garlic: Always use the real thing - bottled stuff can't match the amazing smell and zingy kick of freshly chopped garlic
• Steak seasoning: A good mix brings together salt, pepper, herbs and spices for big flavor without extra work
• 1 cup heavy cream: The high fat content makes a smooth, luxurious sauce that beautifully coats both the meat and pasta
• 1 cup freshly grated Parmesan: Don't even think about the pre-shredded stuff - grate it yourself for better melting and real flavor
• ⅓ cup chopped sun-dried tomatoes: These little flavor powerhouses add tangy sweetness and bright red pops throughout your dish
• 16 oz rigatoni: These big tubes with grooves trap sauce inside and out, making sure you get maximum flavor in every bite

Cooking Method

Steak Preparation:

Cover your steaks completely on both sides with salt, pepper, garlic powder and steak seasoning, pushing the spices into the meat to make a tasty outer layer. Warm a sturdy pan over medium heat, adding olive oil and butter until the butter starts bubbling and smells nutty. Put your seasoned steaks in the hot pan and let them cook without moving for around 5 minutes before turning them over. As they cook, tip the pan slightly and drizzle the hot butter mix over the steaks many times, which adds flavor throughout the meat. When they're done to your liking, move them to a plate and loosely cover with foil, letting the juices settle back into the meat.

Pasta Perfection:

Get a big pot of water boiling hard, then throw in enough salt so it tastes like the ocean. Drop your rigatoni into the bubbling water, giving it a stir now and then so it doesn't stick together while cooking until just tender. Before you drain it, scoop out some of the cooking water, then empty the pasta without rinsing it - that starchy coating helps the sauce stick better.

Sauce Creation:

Go back to the same pan you cooked the steaks in, with all those tasty bits and leftover butter. Turn the heat lower and toss in your chopped garlic, stirring all the time so it gets fragrant but not brown. Pour chicken broth into the pan and scrape up all those browned bits from the bottom with a wooden spoon. Slowly pour in your heavy cream while whisking, then gradually add your freshly grated Parmesan, stirring until it's all melted and smooth. Mix in some red pepper flakes, oregano, thyme, and the chopped sun-dried tomatoes, letting everything bubble gently until the sauce gets thick enough to coat a spoon.

Bringing Everything Together:

Cut your rested steaks across the grain into thin slices. Dump the cooked pasta right into your sauce, mixing gently so every piece gets completely covered in the creamy mixture. Scoop the cheesy pasta onto warm plates or shallow bowls, arranging the steak slices on top. Finish with a sprinkle of fresh Parmesan and maybe some chopped parsley for a bit of color and freshness.

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I learned about the magic of pasta water when my sauce got too thick once. Just a splash of that starchy liquid brought everything back to silky smoothness without messing up the flavor. Now my husband teases me because I guard that cup of pasta water like it's some fancy ingredient, and he's totally right!

Tasty Side Dishes

Want to make this meal even better? Since the pasta and steak are pretty rich, they go great with bright, tangy sides that balance everything out. Try a simple arugula salad with just lemon juice and olive oil for a peppery freshness, or some roasted asparagus for earthy flavor and nice color on the plate. If you love bread, some garlic toast works perfectly for soaking up extra sauce. Pairing the hearty main dish with lighter sides makes for a well-rounded meal that satisfies without being too much.

Tasty Twists

You can easily switch things up based on what you've got or what you like. Try using sirloin, ribeye, or even fancy tenderloin instead of strip steaks. The pasta part works with lots of shapes too - penne, fettuccine, or spiral pasta all grab the sauce in their own way. For something a bit lighter, use half-and-half instead of heavy cream, though your sauce won't be quite as decadent. Veggie fans can toss in some cooked mushrooms, spinach, or roasted red peppers to add more nutrients and colors while keeping all the great flavor.

Using Up Extras

This amazing meal stays tasty when stored right. Put any leftovers in a sealed container, making sure the pasta has plenty of sauce coating it to keep it from drying out, then stick it in the fridge for up to three days. When you're ready to eat it again, add a little chicken broth or cream to loosen up the sauce since it gets thicker in the cold. Warm it up slowly on the stove over low-medium heat, stirring often so the creamy sauce doesn't burn. The flavors actually get even better overnight, making yesterday's dinner something you'll look forward to eating again.

I first tried making this dish during my cooking classes when I figured out how amazing it is to use the same pan for meat and sauce. That simple trick captures all the flavor from the seared steak and turns it into something really special. Even now, I still love watching someone try this dish for the first time. There's something about the way the creamy pasta works with the tender steak that creates flavor magic that keeps me coming back to this recipe again and again.

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Recipe FAQs

→ Can I swap for another steak cut?

Sure, use ribeye, sirloin, or tenderloin. Just tweak the cook time depending on thickness.

→ What if I don’t have heavy cream?

You can use whole milk or half-and-half instead. Add more cheese or a bit of flour to thicken the sauce.

→ Could I get this ready in advance?

You can prep the pasta and sauce ahead of time. Cook and add the steak just before eating for the best texture.

→ Which sides pair well with this dish?

Fresh greens or roasted veggies like broccoli or asparagus are great options to lighten up the meal.

→ How can I store extras?

Keep steak and pasta in separate containers in the fridge for up to three days. Add a splash of milk to the pasta when reheating to refresh the sauce.