I don’t say this lightly: this is one of the best things I’ve ever made. It’s rich, indulgent, comforting, and feels wildly expensive for something you can throw together at home in under 30 minutes. Butter-seared steak, a creamy parmesan sauce, and rigatoni that holds onto every bit of that sauce – it’s simple, unapologetic comfort food.
This recipe makes enough for two people, but I won’t judge if you don’t want to share.
Why You’ll Love This Recipe
- Feels like a restaurant pasta at home
- Perfect date-night or “treat yourself” dinner
- Minimal ingredients, maximum payoff
- Rich, creamy, and deeply satisfying
- Ready fast with no complicated steps
Creamy Steak Rigatoni
2
servings10
minutes20
minutes780
kcalIngredients
1 large steak (12–14 oz ribeye, striploin, or sirloin)
3 tbsp butter, divided (more if your heart says yes)
Salt & black pepper, to taste
8 oz rigatoni pasta (about half a standard box)
2 tbsp butter
2 tbsp all-purpose flour
1½ cups heavy cream
¾ cup freshly grated parmesan cheese
2 tbsp cream cheese
½ tsp garlic salt
¼ tsp black pepper
Directions
- Season the steak generously with salt and pepper. Heat a pan over medium-high heat and pan-fry the steak in plenty of butter until cooked to your liking. Remove from the pan and let it rest.
- In the same pan, lower the heat and add butter. Whisk in flour and cook for 1–2 minutes to form a roux.
- Slowly add heavy cream, whisking constantly until smooth. Stir in parmesan cheese and a small spoonful of cream cheese until melted and creamy. Season with garlic salt and black pepper.
- Cook the rigatoni according to package directions, then add it directly to the sauce and toss to coat.
- Slice the rested steak and serve it over the creamy rigatoni. Finish with extra parmesan and black pepper if you’re feeling fancy.
Recipe Notes
- Steak choice: Ribeye is unreal here, but sirloin works great too.
- Sauce too thick? Add a splash of pasta water to loosen it.
- Extra flavour: A pinch of chili flakes or fresh thyme is amazing.
- No cream cheese? Totally optional — it just adds extra silkiness.
Servings & Nutrition (Estimated)
- Servings: 2
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Calories: ~780 kcal | Protein: ~45 g per serving
FAQs
Can I use a different pasta shape?
Yes – penne, fettuccine, or tagliatelle all work well.
Does this reheat well?
It does, but add a splash of cream or milk when reheating to bring the sauce back to life.
Can I make it lighter?
You can… but this one is meant to be indulgent. I’d just enjoy it as-is.
Loved this one? Don’t miss my French Onion Chicken – it’s the perfect next recipe to try if you’re craving something cozy and comforting.
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