Description
A rich and indulgent recipe featuring a tender ribeye steak cooked in garlic butter, served alongside rigatoni pasta smothered in a creamy four-cheese sauce. Perfect for cheese lovers craving a flavorful and satisfying meal that combines juicy steak with decadent cheesy pasta.
Ingredients
Scale
Steak and Garlic Butter
- 1 lb Ribeye Steak (Substitution: sirloin or tenderloin for leaner option)
- 4 tbsp Unsalted Butter (Use salted butter if preferred; adjust salt accordingly)
- 4 cloves Fresh Garlic (Substitution: garlic powder, fresh recommended)
- Salt and Black Pepper to taste
Pasta and Cheese Sauce
- 12 oz Rigatoni Pasta (Substitution: penne or fusilli)
- 1 cup Heavy Cream (Substitution: half-and-half or coconut cream for dairy-free)
- 1 cup Shredded Mozzarella Cheese (Substitution: provolone or fontina)
- 1/2 cup Shredded Parmesan Cheese (Substitution: Pecorino Romano)
- 1/2 cup Shredded Cheddar Cheese (Substitution: mild/sharp cheddar or gouda)
- 1/2 cup Shredded Gruyère Cheese (Substitution: Emmental or Swiss cheese)
- 2 tbsp Fresh Parsley (Substitution: basil or chives)
Instructions
- Prepare the Steak: Season the ribeye steak generously on both sides with salt and black pepper. Set aside while you prepare the pasta.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add rigatoni and cook according to package instructions until al dente, usually about 11-13 minutes. Drain and set aside.
- Make Garlic Butter: In a large skillet over medium heat, melt the butter. Add freshly minced garlic and sauté for 1-2 minutes until fragrant but not browned.
- Cook the Steak: Increase heat to medium-high. Place the ribeye steak in the skillet with garlic butter and cook approximately 4-5 minutes per side for medium-rare, or adjust timing according to preferred doneness. Remove steak and let rest for 5 minutes.
- Prepare Four-Cheese Sauce: Lower heat to medium, pour heavy cream into the skillet with remaining garlic butter. Bring to a gentle simmer. Gradually add mozzarella, parmesan, cheddar, and gruyère cheeses while stirring continuously until melted and smooth. Season with salt and pepper as needed.
- Combine Pasta and Sauce: Add the drained rigatoni into the cheese sauce and gently toss to coat the pasta evenly.
- Serve: Slice the rested steak against the grain. Plate the cheesy rigatoni and top with sliced steak. Garnish with chopped fresh parsley for a burst of color and freshness.
Notes
- For a lighter dish, substitute heavy cream with half-and-half or use coconut cream for a dairy-free version.
- Adjust seasoning carefully if using salted butter to prevent over-salting.
- Allow steak to rest before slicing to retain juices and tenderness.
- Use freshly minced garlic for best flavor; garlic powder will not provide the same depth.
- Any pasta shape can be substituted based on preference or pantry availability.
