Cheesy Garlic Butter Steak With Rigatoni in Four Cheese Sauce

Oh my goodness, if you could only smell my kitchen right now! I just pulled the most incredible cheesy garlic butter steak with rigatoni in four cheese sauce out of the pan, and I swear the aroma alone could bring neighbors knocking. This dish is my ultimate comfort food – the kind of meal I make when I want to impress dinner guests (or just treat myself after a long day).

That perfect crusty sear on the steak combined with the creamy, garlicky cheese sauce clinging to every nook of the rigatoni? Absolute magic. My secret is using a blend of four cheeses – parmesan for that sharp bite, mozzarella for stretch, cheddar for richness, and just a hint of gouda for smoky depth. Trust me, once you try this combo, you’ll never go back to plain old steak and pasta again!

Table of Contents

Ingredients List

Here’s everything you’ll need to make this cheesy garlic butter steak with rigatoni in four cheese sauce. Trust me, fresh and quality ingredients make all the difference in this dish!

• 1 lb steak (sirloin or ribeye works best)
• 12 oz rigatoni pasta (or your favorite pasta shape)
• 4 tbsp butter (unsalted, for better control of the saltiness)
• 4 cloves garlic (minced – don’t skimp, it’s the star of the butter sauce!)
• 1 cup heavy cream (go for the good stuff, not half-and-half)
• 1/2 cup grated parmesan (freshly grated, please – it melts so much better)
• 1/2 cup shredded mozzarella (the stretchier, the better!)
• 1/2 cup shredded cheddar (sharp cheddar adds a nice kick)
• 1/4 cup shredded gouda (for that smoky, creamy touch)
• Salt and pepper (to taste – I’m generous with the pepper!)
• 1 tbsp olive oil (for searing the steak)
• Fresh parsley (chopped, for garnish – it adds a pop of color and freshness)

That’s it! Simple, right? Now let’s get cooking and turn these ingredients into something truly magical.

How to Prepare Cheesy Garlic Butter Steak With Rigatoni in Four Cheese Sauce

Alright, let’s dive in! This cheesy garlic butter steak with rigatoni in four cheese sauce is easier than it sounds, but there are a few key steps to nail it. Follow along, and you’ll have a restaurant-worthy dish in no time.

First, get your rigatoni cooking. Boil a big pot of salted water and cook the pasta according to the package directions. Pro tip: save about 1/2 cup of the pasta water before draining – it’s liquid gold for thinning the sauce later if needed. Set the cooked pasta aside.

While the pasta’s cooking, season your steak generously with salt and pepper on both sides. Heat a large skillet over medium-high heat and add that tablespoon of olive oil. Once the oil is shimmering (but not smoking!), carefully place the steak in the pan. Sear it for about 4-5 minutes per side for medium-rare, or adjust the timing to your preferred doneness. Don’t move it around too much – you want that beautiful crust to form! Once done, transfer the steak to a cutting board and let it rest for at least 5 minutes. Trust me, this step is crucial for juicy, tender slices.

Now, for the garlic butter sauce. In the same skillet (don’t wash it – all those steak bits add flavor!), melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Careful not to burn it! Pour in the heavy cream and bring it to a gentle simmer. Then, add all those glorious cheeses – parmesan, mozzarella, cheddar, and gouda – and stir until they’re melted and the sauce is smooth and velvety. If it’s too thick, splash in a bit of that reserved pasta water to loosen it up.

Toss the cooked rigatoni in the cheese sauce until every piece is coated. Slice the rested steak against the grain into thin strips. Plate the pasta, top it with the steak slices, and finish with a sprinkle of fresh parsley. Oh, and don’t forget to drizzle any leftover steak juices over the top – it’s pure flavor gold. Dig in and enjoy the cheesy, garlicky, steaky perfection!

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Why You’ll Love This Recipe

Honestly, this dish is a total crowd-pleaser for so many reasons! Here’s why it’s become my go-to for everything from date night to cozy family dinners:

• Insanely Flavorful: That garlic butter sear on the steak combined with the rich, creamy four-cheese sauce? It’s a flavor explosion in every single bite.
• Surprisingly Easy: Don’t let the fancy name fool you – it comes together in about 30 minutes with mostly pantry staples.
• Ultimate Comfort Food: It’s the kind of rich, cheesy, satisfying meal that just makes you feel good. Pure, unapologetic indulgence!

Trust me, once you try it, you’ll be hooked. If you’re craving more rich steak and pasta combos, try this Garlic Butter Steak with Cheesy Linguine in Four Cheese Sauce—a decadent twist that’s every bit as satisfying.

Equipment List

You’ll need just a few basic kitchen tools to make this cheesy garlic butter steak with rigatoni shine:

• Large skillet (for searing that perfect steak)
• Large pot (for cooking the rigatoni to al dente perfection)
• Tongs (for flipping the steak without losing those precious juices)
• Wooden spoon (for stirring that dreamy cheese sauce)
• Grater (if you’re shredding your own cheeses – which I highly recommend!)

That’s it! Nothing fancy – just good ol’ reliable kitchen staples.

Ingredient Notes and Substitutions

Let me let you in on a few secrets about these ingredients – because yes, they absolutely matter! For the steak, ribeye gives you that beautiful marbling (hello, flavor!), but sirloin works great too if that’s what you’ve got. Now about those cheeses – I know four seems extra, but each one brings something special. No gouda? Try smoked mozzarella for that same depth. If you’re in a pinch, pre-shredded will do, but freshly grated melts so much smoother. And please, please use real butter – that artificial stuff just won’t give you that rich, velvety sauce we’re after. Trust me on this one!

Tips for Success

Want to take your cheesy garlic butter steak with rigatoni to the next level? Here are my tried-and-true secrets:

• Fresh is best: Grate your own cheeses right before using – pre-shredded contains anti-caking agents that make sauces grainy.
• Save that pasta water: The starchy liquid helps create the creamiest, silkiest cheese sauce when you need to thin it out.
• Don’t rush the steak: Let it come to room temp before cooking, and resist the urge to move it around in the pan – that crust needs time to develop!
• Low and slow with the sauce: Keep the heat moderate when melting cheeses to prevent separation or curdling.

Follow these, and you’ll have restaurant-quality results every time!

Serving Suggestions

This cheesy garlic butter steak with rigatoni is rich enough to stand alone, but a crisp green salad with lemon vinaigrette cuts through the richness perfectly. For drinks, try a bold red wine like Cabernet Sauvignon or – my personal favorite – an ice-cold beer. The bubbles work magic with all that cheesy goodness!

Storage and Reheating Instructions

Got leftovers? Lucky you! Store them in an airtight container in the fridge for up to 3 days. To reheat, gently warm it in a skillet over low heat with a splash of cream or milk to bring the sauce back to life. Avoid the microwave – it can make the pasta rubbery and the sauce separate. Trust me, a little extra effort keeps it tasting just as good as the first time!

Nutritional Information

Here’s the scoop on what you’re eating – a single serving of this cheesy garlic butter steak with rigatoni packs about 780 calories, with 42g protein to keep you satisfied. Remember, these numbers are just estimates – the exact nutrition will depend on your specific ingredients and portion sizes. I always say enjoy every bite and don’t stress the numbers too much when it tastes this good!

For even more cheesy pasta inspiration, explore our Pinterest where you’ll find endless steak, chicken, and pasta recipes worth saving.

FAQ Section

I get asked about this cheesy garlic butter steak with rigatoni all the time! Here are answers to the most common questions: