Rich Garlic Butter Rigatoni

Buttery Garlic Steak Chunks paired with Creamy Pasta Tubes: When Beef meets Rigatoni

Juicy, soft steak chunks soaked in buttery garlic goodness, matched with perfectly cooked pasta tubes wrapped in smooth, rich cheese sauce. This isn't just food - it's when two food worlds meet in the tastiest way imaginable. I've tweaked this dish for years in my home, and now I'm sharing all my tricks that make people come back for seconds.

Key Ingredients Breakdown

• Top-notch strip steaks: they steal the show
• Actual garlic cloves: powder won't cut it
• Unsalted butter: needed for that amazing sauce
• Good-quality Parmesan: grate it yourself
• Ridged pasta tubes: they grab all the sauce

Step-by-Step Cooking Guide

Step 1: Getting Steaks Ready

• Wipe steaks totally dry using paper towels
• Add plenty of salt and pepper everywhere
• Set aside for half an hour at room temp
• Cut them into chunks about 1.5 inches big
• Push seasonings into meat using fingers

Step 2: Cooking Great Pasta

• Fill pot with 4 quarts water until boiling hard
• Throw in 2 tbsp salt
• Cook pasta 2 mins less than box says
• Save a cup of the cooking water
• Skip rinsing - you need that starch

Step 3: Whipping Up Garlic Butter

• Melt butter gradually on medium flame
• Toss in chopped garlic, cook till you smell it
• Keep an eye on it so it doesn't burn
• Toss in some fresh herbs if you want
• Set aside warm but not hot

Step 4: Cooking The Steak

• Get cast iron super hot, almost smoking
• Pour in some high-temp oil
• Cook 6-8 pieces at once
• Brown 2-3 mins each side
• Spoon garlic butter over while cooking

Step 5: Creating Cheese Sauce

• Use your garlic butter as starting point
• Pour in heavy cream bit by bit
• Mix in Parmesan cheese three times
• Make it thinner with pasta water if needed
• Add salt and pepper to taste

Step 6: Putting It All Together

• Mix pasta into the cheese sauce
• Add the steak bits and meat juices
• Check salt and sauce thickness
• Sprinkle fresh herbs on top
• Eat right away while hot

Step 7: Managing Heat All The Way

• Keep steak pan super hot (400-450°F)
• Make sure pasta water keeps boiling hard
• Let sauce bubble gently, not boil crazy
• Keep steak at room temp before cooking
• Use warm plates for serving

Step 8: Perfecting Your Sauce

• Begin sauce while pasta cooks
• Add pasta water a little at a time
• Check if sauce sticks to back of spoon
• Pull spoon through sauce to test
• Should leave a path that slowly fills back in

Step 9: Getting Textures Right

• Steak needs a brown, crispy outside
• Pasta should be firm to bite
• Sauce must be smooth, not gritty
• Watch for sauce sticking to pasta
• Make sure everything mixes well

Step 10: Final Touches

• Mix in fresh herbs at last minute
• Pour a bit of good olive oil over top
• Add some fresh ground pepper
• Sprinkle extra Parmesan
• Top with tiny greens if you want

Step 11: Fancy Serving Ideas

• Warm up pasta bowls first
• Spin pasta into neat piles
• Place steak pieces nicely on top
• Pour sauce around the edges
• Add final decorations

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Fixing Common Problems While Cooking

• If sauce gets too thick: Splash in some pasta water
• If steak doesn't brown: Dry it more and turn up heat
• If pasta sticks together: Stir in a bit of olive oil
• If sauce separates: Lower heat and stir in cold butter
• If garlic turns brown fast: Pull pan off heat

Getting The Timing Just Right

Timing can make or break this dish. I always let my steaks sit out for about 30 minutes first. Meanwhile, I start boiling water and get everything else chopped and ready. When you plan it right, all parts come together at the perfect moment, giving you that fancy restaurant feel at home.

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Magical Sauce Blending Tricks

The real magic happens when three things mix: garlicky butter from the steak, starchy water from the pasta, and freshly grated cheese. Start by melting butter with garlic until it smells amazing, then add a splash of pasta water to blend it all. As you toss the pasta, the sauce gets silky and clings to every ridge of the pasta tubes.

Cooking At The Right Heat

To get perfectly cooked steak chunks, you gotta watch your heat:

• Pan needs to be super hot for first sear
• Turn down to medium when adding butter
• Cook to 125°F for pink inside, 135°F for less pink
• Remember temp goes up 5-10°F while resting

Serving It Beautifully

I love putting this all on one big plate, with pasta on the bottom and steak bits on top. Add some fresh herbs, extra cheese, and drizzle that pan sauce over everything. A bit of cracked black pepper makes it look and taste even better.

Conclusion

This Buttery Garlic Steak Chunks with Cheesy Pasta Tubes isn't just dinner - it's comfort food taken to the next level. Whether it's date night or you're just treating yourself, this dish brings fancy restaurant vibes to your kitchen table. Just remember, good ingredients, smart timing, and paying attention to details make all the difference. Get these things right, and you'll have a meal nobody will forget.

Frequently Asked Questions

→ Can other pasta shapes work too?

Definitely! Try penne, ziti, or other short pastas you enjoy.

→ What works instead of heavy cream?

Half-and-half or milk are good lighter options to use instead.

→ How can I keep the steak juicy?

Let it rest under some foil after cooking to keep it tender and lock in the juices.

→ Any swaps for dairy-free alternatives?

Use non-dairy cream, butter, and cheese substitutes to make it dairy-free.

→ What sides pair well with this meal?

Go for garlic bread or a fresh salad to balance the flavors.