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- Steak tips: Use sirloin or ribeye. Cut them into bite-sized pieces. This helps them cook evenly and makes them easy to eat. - Butter: I use unsalted butter for rich flavor. It makes the steak tender and adds creaminess to the dish. - Garlic: Fresh garlic gives a stronger taste than minced. I like to use minced garlic for quick prep. - Additional seasonings: I add thyme, salt, and pepper for depth. Thyme pairs well with garlic and steak. - Rigatoni pasta: This pasta holds sauce well. Cook it until al dente to keep a nice bite. - Cheese: I use grated Parmesan and shredded mozzarella. They create a creamy texture and rich flavor. - Olive oil: This oil helps cook the steak. It adds flavor and prevents sticking in the pan. - Garnish options: Fresh parsley adds color and freshness. It makes the dish look beautiful and bright. For the complete list of ingredients and their amounts, check the Full Recipe. First, fill a large pot with water and add a pinch of salt. Bring the water to a rolling boil. Add the rigatoni and stir gently. Cook according to the package for about 10-12 minutes. You want it to be al dente, which means it should be firm to the bite. To check for doneness, taste a piece. Once cooked, drain the rigatoni in a colander. Set it aside, letting it cool slightly. While the rigatoni cooks, you can prep the steak. Take your steak tips and season them well with salt and pepper. Rub the spices on all sides for even flavor. In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium-high heat. This mix helps prevent burning and adds great flavor. When the butter melts and the oil shimmers, it’s time to add the steak tips. Place them in a single layer in the skillet. Avoid crowding the pan, or they won’t brown well. Sear for 2-3 minutes on each side until they are nice and brown. Once done, remove the steak from the skillet. Let it rest on a plate to keep it tender. Now, let’s make that delicious garlic butter. In the same skillet, lower the heat to medium. Add the remaining 2 tablespoons of butter and the minced garlic. Sauté for about 1-2 minutes. Watch closely, so the garlic doesn’t burn. Burning will make it taste bitter. Once fragrant, stir in the fresh thyme leaves for added flavor. Next, add the seared steak tips back into the skillet. Toss them in the garlic butter until they are well coated. Make sure every piece gets that rich flavor. Remove the skillet from the heat but keep it warm. This way, the steak stays juicy when you serve it. In a medium saucepan, combine the heavy cream with the grated Parmesan cheese. Heat this mixture over medium-low heat. Stir often, so the cheese melts and the sauce becomes creamy. If you see lumps, keep stirring until smooth. This creamy sauce will be the perfect partner for your rigatoni. Now, it’s time to bring it all together. Add the cooked rigatoni to the cheesy sauce, stirring gently until the pasta is fully coated. Fold in the shredded mozzarella, mixing until it melts into the sauce. Serve the cheesy rigatoni on plates, then top with the garlic butter steak tips. Drizzle any leftover garlic butter sauce over the top. Sprinkle fresh parsley for a pop of color. Enjoy this delightful dish! For the full recipe, check out the link. To get the best steak tips, start with quality meat. Look for sirloin or ribeye cuts. These have great flavor and tenderness. When buying, choose steak with nice marbling. This fat adds flavor during cooking. Cook the steak tips to your liking. Use a meat thermometer for best results. For medium-rare, aim for 130°F. For medium, aim for 140°F. Remember, the steak will keep cooking after you take it off the heat. Rest it for five minutes before cutting. This helps keep the juices in. For a richer sauce, try using different cheeses. Gouda or cheddar can add a nice twist. Mix and match to find your favorite flavor. Pasta water is your secret weapon. Reserve some before draining the rigatoni. This starchy water helps the sauce stick to the pasta. Add a little at a time to reach your desired thickness. Pair your dish with simple sides. A fresh salad or steamed veggies work great. For drinks, a light red wine or sparkling water complements the meal well. To make your dish pop, think about garnishes. Fresh parsley adds color and freshness. You can also sprinkle some extra cheese on top for a cheesy finish. For the full recipe, check out Garlic Butter Steak Tips with Cheesy Rigatoni. {{image_2}} You can easily swap steak tips for other proteins. Chicken works well, giving a lighter taste. Simply cut chicken breast into bite-sized pieces and cook it the same way. Shrimp is another option. Just sauté it until pink and tender. For a vegetarian twist, try tofu or portobello mushrooms. Cube the tofu and pan-fry it until golden. Portobello mushrooms add a rich, earthy flavor. Grill or sauté them, and they will soak up the tasty garlic butter. Rigatoni is great, but you can use other pasta shapes too. Penne or fusilli can add a fun twist. If you want gluten-free options, consider brown rice pasta or chickpea pasta. Both cook well and hold the cheesy sauce nicely. Just check the cooking times on the package for perfect doneness. Want to spice things up? Add chili flakes to the garlic butter. This gives a nice kick to the dish. You can also toss in fresh veggies for a healthy touch. Spinach, zucchini, or bell peppers work well. Sauté them with the garlic for added flavor. These small changes can make your meal exciting and new. To keep your Garlic Butter Steak Tips with Cheesy Rigatoni fresh, store leftovers in an airtight container. Make sure to let the dish cool down first. Place it in the fridge within two hours to avoid any bacteria growth. This dish stays good for about three to four days in the fridge. If you want to keep it longer, consider freezing it. Just place it in a freezer-safe container. It can last up to three months in the freezer. When it’s time to reheat, you want to keep that creamy texture and flavor. The best way to do this is by using the stovetop. Place the dish in a skillet over low heat. Add a splash of milk or cream to help thin it out. Stir often to heat it evenly. If you’re in a hurry, you can use the microwave. Just heat it in short bursts, stirring in between. This helps to avoid hot spots that can dry it out. It takes about 30 minutes in total. This includes 15 minutes for prep and 15 minutes for cooking. You will spend time cooking the rigatoni and steak tips while making the cheesy sauce. Yes, you can use leftover steak. Just slice it into bite-sized pieces. Reheat it gently in a skillet over low heat. This keeps it tender and juicy. You can use coconut milk or almond milk instead of heavy cream. These options will change the flavor a bit but still work well. If you want a creamy texture, add a little cornstarch to thicken it. This recipe is not spicy at all. If you want some heat, add red pepper flakes or black pepper. Start with a little and taste as you go. Adjust it based on your spice preference. Yes, you can make it ahead. Store the steak and rigatoni separately in the fridge. Reheat them together in a skillet over low heat. Add a splash of cream if the sauce gets too thick. This blog post covered key ingredients and steps for making garlic butter steak tips with cheesy rigatoni. You learned about choosing quality steak, cooking methods, and how to enhance flavors. Remember, perfecting the cheese sauce and serving creatively makes a big difference. With these tips, you can impress your friends and family. Enjoy the cooking process and make it your own with fun variations. Happy cooking!

Garlic Butter Steak Tips with Cheesy Rigatoni

If you're looking for a delicious and hearty meal, try my Garlic Butter Steak Tips with Cheesy Rigatoni Delight! This easy recipe combines juicy steak tips with creamy rigatoni, creating a flavor explosion that's sure to impress the whole family. Discover simple cooking methods and key ingredients to elevate your dinner experience. Ready to impress at your next meal? Click through to explore the full recipe and get cooking!
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Ingredients
  

1 lb steak tips (sirloin or ribeye), cut into bite-sized pieces

4 tablespoons unsalted butter, divided

4 cloves garlic, minced

1 teaspoon fresh thyme leaves (or ½ teaspoon dried)

Salt and pepper to taste

8 oz rigatoni pasta

½ cup grated Parmesan cheese

1 cup shredded mozzarella cheese

1 cup heavy cream

1 tablespoon olive oil

Fresh parsley for garnish

Instructions
 

Cook the Rigatoni: In a large pot of salted boiling water, cook the rigatoni according to package instructions until al dente. Drain and set aside.

    Prepare the Steak Tips: Season the steak tips with salt and pepper. In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium-high heat.

      Sear the Steak: Once the butter is melted and the oil is hot, add the steak tips in a single layer. Sear for 2-3 minutes on each side until browned and cooked to your desired doneness. Remove the steak from the skillet and set aside on a plate.

        Make the Garlic Butter: In the same skillet, reduce the heat to medium. Add the remaining 2 tablespoons of butter and the minced garlic. Sauté for 1-2 minutes until fragrant, being careful not to brown the garlic. Stir in the thyme.

          Combine Steak and Garlic Butter: Add the seared steak tips back into the skillet and toss to coat them in the garlic butter. Remove from heat and keep warm.

            Prepare the Cheesy Sauce: In a medium saucepan, combine the heavy cream with the grated Parmesan cheese. Heat over medium-low until the cheese melts and the sauce is creamy, stirring frequently.

              Combine Everything: Add the cooked rigatoni to the cheesy sauce, stirring until the pasta is coated. Fold in the shredded mozzarella, and stir until melted and creamy.

                Serve: Portion the cheesy rigatoni onto plates, top with garlic butter steak tips, and drizzle any remaining garlic butter sauce over the top.

                  Garnish and Enjoy: Sprinkle fresh parsley over the dish for a pop of color and freshness.

                    Prep Time: 15 mins | Total Time: 30 mins | Servings: 4