Description
Savor the rich flavors of this Indulgent Cheesy Cajun Garlic Butter Steak paired with creamy rigatoni. Featuring tender, well-seasoned sirloin or ribeye steak seared to perfection and tossed in a luscious garlic butter cream sauce loaded with mozzarella and Parmesan, this dish is a perfect balance of spicy, savory, and comforting textures. Ready in just 35 minutes, it’s an elegant yet straightforward meal perfect for a special weeknight dinner or entertaining friends.
Ingredients
Scale
Pasta
- 12 oz Rigatoni (or penne or fusilli for a fun twist)
Steak and Seasoning
- 1 lb Sirloin or Ribeye Steak (opt for well-marbled cuts for best tenderness)
- 1 tbsp Kosher Salt (sea salt works well as an alternative)
- 1 tsp Black Pepper (use freshly ground for the best taste)
- 1 tbsp Cajun Seasoning (make your own blend for added depth)
Sauce and Cooking
- 2 tbsp Olive Oil (vegetable oil can also work if preferred)
- 2 tbsp Unsalted Butter (1 tbsp for searing, 1 tbsp for sauce; reduce added salt if using salted butter)
- 4-5 cloves Garlic (fresh is best but garlic powder is a quick substitute)
- 1 cup Heavy Cream (half-and-half can be a lighter alternative)
- 1 cup Low-Sodium Beef Broth (chicken broth is a suitable substitute)
- 1 cup Mozzarella (Gouda is a flavorful alternative)
- 1/2 cup Parmesan (freshly grated is ideal, but Pecorino Romano is a great option)
- 1/2 tsp Red Pepper Flakes (optional) (omit if you prefer a milder dish)
- 1/4 cup Fresh Parsley (replace with basil for variation)
- 2 tbsp Lemon Juice (can be omitted if you don’t have any)
Instructions
- Cook Pasta: Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook until al dente, about 10-12 minutes. Reserve ½ cup pasta water, then drain and set aside to prevent sticking.
- Season Steak: While the pasta cooks, season the steak generously on both sides with Cajun seasoning, kosher salt, and freshly ground black pepper. Pat the steak dry with paper towels to ensure a good sear.
- Sear Steak: Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Once the butter is bubbling, carefully place the steak in the skillet, searing it for 3-4 minutes on each side until a rich brown crust forms.
- Sauté Garlic: Lower the heat to medium, add the remaining butter. Once melted, add minced garlic and sauté for about 30 seconds until fragrant but not browned to avoid bitterness.
- Create Sauce: Pour in the beef broth, scraping up any browned bits from the skillet’s bottom. Let it simmer for about a minute to concentrate flavors. Then add the heavy cream and gently bring the mixture back to a simmer.
- Melt Cheese: Whisk in the mozzarella and Parmesan cheeses until fully melted and smooth. Add reserved pasta water as needed to achieve your desired sauce consistency—creamy yet fluid enough to coat the pasta.
- Toss Pasta: Add the drained rigatoni directly into the sauce, tossing thoroughly to coat each piece evenly. Heat through for about a minute to meld flavors.
- Slice Steak: Remove steak from heat, let it rest for a few minutes to retain juices. Slice against the grain into thin strips for maximum tenderness.
- Combine and Finish: Return the steak strips to the skillet with the creamy rigatoni. Add red pepper flakes if using, fresh parsley, and lemon juice. Gently mix everything together to combine flavors.
- Season and Serve: Taste the dish and adjust seasoning with extra salt, pepper, or Cajun seasoning as desired. Serve immediately garnished with additional parsley for a fresh, vibrant finish.
Notes
- Using well-marbled steak like ribeye ensures maximum tenderness and flavor.
- Reserving pasta water is key to adjusting sauce consistency without diluting flavors.
- Let the steak rest before slicing to keep it juicy.
- Fresh garlic adds the best aroma but garlic powder can be used in a pinch.
- Omit red pepper flakes if you prefer a milder flavor profile.
- Substitutions like half-and-half for heavy cream or chicken broth for beef broth will lighten the dish but impact richness slightly.
- This dish pairs well with a crisp green salad or steamed vegetables for balance.
