Description
A rich and flavorful Cheesy Cajun Garlic Butter Steak served with creamy rigatoni pasta, combining tender seared steak with a luscious garlic cream sauce and melted cheeses for an indulgent, comforting meal.
Ingredients
Scale
For the Pasta
- 12 oz rigatoni
For the Steak
- 1 lb sirloin or ribeye steak (about 1-inch thick)
- 1 tbsp Cajun seasoning
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
For the Sauce
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup reserved pasta water
- 1/2 cup low-sodium beef broth
- 1 cup shredded mozzarella
- 1/2 cup freshly grated Parmesan
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp chopped fresh parsley
- 1 tsp lemon juice
Instructions
- Cook Rigatoni: Bring a large pot of salted water to a boil and cook the rigatoni until al dente. Reserve 1/2 cup of the pasta water, then drain the rigatoni and set aside.
- Season Steak: Pat the steak dry with paper towels, then season both sides evenly with Cajun seasoning, kosher salt, and black pepper to ensure a flavorful crust.
- Sear Steak: Heat a large skillet over medium-high heat. Add olive oil and 1 tablespoon of butter. Sear the steak for 3 to 4 minutes per side for medium-rare doneness. Remove the steak from the skillet and transfer to a plate to rest, preserving its juices.
- Prepare Garlic Butter: Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the skillet and sauté the minced garlic for about 30 seconds until fragrant, taking care not to burn it.
- Create Cream Sauce: Pour in the low-sodium beef broth and let it simmer for 1 minute to reduce slightly. Add the heavy cream and bring the mixture to a gentle simmer, stirring occasionally.
- Add Cheese: Whisk in shredded mozzarella and grated Parmesan until the sauce is smooth and creamy. If the sauce is too thick, use the reserved pasta water a little at a time to loosen it to your desired consistency.
- Toss Rigatoni: Add the cooked rigatoni back into the skillet with the sauce and toss well to coat each piece in the creamy cheese sauce.
- Slice and Return Steak: Slice the rested steak against the grain into thin strips. Return the slices to the skillet, adding red pepper flakes (if using), chopped fresh parsley, and lemon juice. Stir gently to combine and heat through.
- Serve: Taste the dish and adjust seasoning if necessary. Serve the cheesy Cajun garlic butter steak with creamy rigatoni hot for the best enjoyment.
Notes
- For a spicier kick, increase the amount of Cajun seasoning or add more red pepper flakes.
- Use sirloin for a leaner option, or ribeye for a more marbled and richer steak.
- Resting the steak after searing allows the juices to redistribute, keeping the meat tender and juicy.
- Reserve pasta water is key for adjusting sauce consistency without watering down flavor.
- Freshly grated Parmesan melts better and has a more pronounced flavor than pre-grated cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing, Boiling, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 720 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 45 g
- Saturated Fat: 22 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 130 mg
Keywords: Cajun steak recipe, creamy rigatoni, garlic butter steak, cheesy pasta, steak dinner, easy steak recipe, comfort food, skillet steak
