Description
A rich and satisfying recipe featuring tender garlic butter steak tips paired with cheesy rigatoni. Perfect for weeknight dinners or special occasions, this dish is a crowd-pleaser packed with bold flavors and creamy textures.
Ingredients
Scale
For the Steak:
- 2 strip steaks
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons minced garlic
- Kinder’s Buttery Steak Seasoning (or favorite steak seasoning)
- Kinder’s The Blend Seasoning (or salt, pepper, and garlic powder)
For the Sauce:
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup Parmesan cheese (freshly grated)
- 1 teaspoon red pepper flakes
- ½ teaspoon oregano
- ½ teaspoon thyme
- ⅓ cup chopped sun-dried tomatoes
- For the Pasta:
- 16 oz rigatoni
Instructions
- Season steaks with salt, pepper, garlic powder, and steak seasoning.
- Heat a skillet over medium heat, add olive oil and butter, and cook steaks for 5 minutes per side. Baste with melted butter. Rest steaks under foil.
- Boil rigatoni in salted water until al dente. Reserve ½ cup pasta water before draining.
- In the same skillet, sauté minced garlic. Deglaze the pan with chicken broth.
- Lower heat and add heavy cream, Parmesan, red pepper flakes, oregano, thyme, and sun-dried tomatoes. Simmer until thickened.
- Toss the drained pasta into the sauce, adding reserved pasta water as needed to adjust consistency.
- Slice the steak against the grain. Serve over pasta, garnished with fresh Parmesan.
Notes
- Use freshly grated Parmesan for a smoother sauce.
- Adjust seasoning in layers to prevent over-salting.
- Save pasta water for a perfectly creamy consistency.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Searing and Simmering
- Cuisine: American-Italian Fusion
Nutrition
- Serving Size: 1 plate
- Calories: 780
- Sugar: 4g
- Sodium: 840mg
- Fat: 42g
- Saturated Fat: 20g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 45g
- Cholesterol: Cholesterol: