Garlic Butter Steak Tips with Cheesy Rigatoni pairs deeply browned pieces of sirloin with tender rigatoni coated in a creamy cheddar-Parmesan sauce. The steak gets a quick high-heat sear before being finished with garlic butter, while the ridged pasta holds onto the smooth, savory cheese sauce.
This is a stovetop dinner that comes together in about 40 minutes. Cooking the steak separately from the pasta helps preserve its browned crust, and adding it back only at serving keeps the meat from overcooking in the cheese sauce.
Recipe at a Glance
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Additional Time: 5 minutes
- Total Time: 40 minutes
- Yield: About 9 cups
- Servings: 6
- Difficulty: Intermediate
Why You Will Love This Recipe
- Patting the steak dry before searing encourages browning instead of steaming, giving the steak tips a flavorful crust.
- Cooking the steak in batches prevents overcrowding and helps the skillet stay hot enough for proper searing.
- A flour-and-butter roux thickens the cheese sauce so it clings to the grooves and hollow centers of the rigatoni.
- Adding the cheese over low heat reduces the chance of a grainy or separated sauce.
- Reserving pasta water gives you an easy way to loosen the sauce without diluting its flavor.
What You Need Before You Start
- 12-inch (30 cm) heavy skillet
- 5- to 6-quart (4.7- to 5.7 L) pot for pasta
- Colander
- Instant-read meat thermometer
- Whisk
- Chef's knife and cutting board
Ingredients and Helpful Swaps
For the Rigatoni
- ■ 12 ounces (340 g) dry rigatoni
- ■ 1 tablespoon (15 ml) kosher salt, for the pasta water
For the Steak Tips
- ■ 1 1/2 pounds (680 g) boneless sirloin steak, cut into 1-inch (2.5 cm) pieces and patted dry
- ■ 1 teaspoon (5 ml) kosher salt
- ■ 1/2 teaspoon (2.5 ml) freshly ground black pepper
- ■ 1 tablespoon (15 ml) neutral high-heat oil, such as avocado or canola oil
- ■ 3 tablespoons (42 g) unsalted butter
- ■ 4 cloves garlic, about 12 g, finely minced
- ■ 1 tablespoon (15 ml) Worcestershire sauce
For the Cheesy Sauce
- ■ 3 tablespoons (42 g) unsalted butter
- ■ 3 tablespoons (24 g) all-purpose flour
- ■ 2 cups (475 ml) whole milk, warmed
- ■ 1/2 cup (120 ml) heavy cream
- ■ 1 teaspoon (5 ml) Dijon mustard
- ■ 1/2 teaspoon (2.5 ml) smoked paprika
- ■ 1/4 teaspoon (1.25 ml) freshly ground black pepper
- ■ 6 ounces (170 g) sharp cheddar cheese, freshly shredded
- ■ 2 ounces (55 g) Parmesan cheese, finely grated
- ■ 1/2 cup (120 ml) reserved pasta cooking water, as needed
- ■ 2 tablespoons (8 g) chopped fresh parsley, optional, for serving
How to Make Garlic Butter Steak Tips with Cheesy Rigatoni
Bring the Pasta Water to a Boil
Fill a 5- to 6-quart (4.7- to 5.7 L) pot with water and bring it to a rolling boil. Add the 1 tablespoon (15 ml) kosher salt. The salted water enhances the flavor of the pasta, so don’t skip this step.
Season the Steak
While the water heats, pat the sirloin pieces thoroughly dry. Season evenly with 1 teaspoon (5 ml) kosher salt and 1/2 teaspoon (2.5 ml) black pepper. Dry surfaces are important for a dark sear, which adds flavor and texture to the steak.
Cook the Rigatoni
Add the rigatoni to the boiling water and cook according to the package directions until al dente. Before draining, reserve 1/2 cup (120 ml) pasta water. Drain the pasta but do not rinse it, as the starch helps the sauce adhere better.
Sear the Steak Tips
Heat a 12-inch (30 cm) heavy skillet over medium-high to high heat until hot. Add the neutral oil. Arrange half of the steak pieces in a single layer with space between them. Sear for about 1 1/2 to 2 minutes without moving, then turn and cook for another 1 to 2 minutes. Transfer to a plate and repeat with the remaining steak. Cooking in batches ensures a good sear and prevents steaming.
Finish the Steak with Garlic Butter
Reduce the skillet heat to medium. Return all the steak to the pan and add 3 tablespoons (42 g) butter. Once melted and foaming, add the minced garlic and Worcestershire sauce. Toss for 30 to 60 seconds, just until the garlic is fragrant and the steak is coated. Remove the steak and garlic butter to a clean plate. For food safety, whole-muscle beef should reach at least 145°F (63°C) followed by a 3-minute rest.
Start the Cheese Sauce
Reduce the heat to medium-low. In the same skillet, melt the remaining 3 tablespoons (42 g) butter. Sprinkle in the flour and whisk continuously for about 1 minute. The mixture should look smooth and lightly foamy without becoming dark brown. This roux is the base for a creamy sauce.
Add the Milk and Cream
Slowly whisk in the warm milk, followed by the heavy cream. Continue cooking for 3 to 5 minutes, whisking frequently, until the sauce thickens enough to lightly coat the back of a spoon. If it looks lumpy, whisk vigorously before proceeding to ensure a smooth sauce.
Season the Sauce
Whisk in the Dijon mustard, smoked paprika, and 1/4 teaspoon (1.25 ml) black pepper. Reduce the heat to low to prevent the sauce from boiling, which can cause it to separate.
Melt in the Cheese
Add the cheddar a handful at a time, stirring until each addition is melted before adding more. Stir in the Parmesan. Do not let the sauce boil after adding the cheese; excessive heat can make it oily or grainy, ruining the texture.
Add the Rigatoni
Fold the drained rigatoni into the cheese sauce until every piece is coated. If the sauce is thicker than desired, stir in reserved pasta water 1 to 2 tablespoons (15 to 30 ml) at a time until it becomes creamy and easily coats the pasta.
Rest and Serve
Let the steak complete its 3-minute food-safety rest if needed. Spoon the cheesy rigatoni into bowls and arrange the garlic butter steak tips over the top, including the flavorful juices from the plate. Garnish with the optional parsley and serve immediately for the best flavor and texture.
Storage and Make-Ahead Tips
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. For the best texture, refrigerate the steak and cheesy pasta in separate containers when possible so the meat does not overcook during reheating.
Reheat the rigatoni gently in a saucepan or skillet over medium-low heat with a splash of milk. Stir frequently until the sauce becomes creamy again. Add the steak near the end and heat only until warmed through. Previously cooked leftovers should be reheated to 165°F (74°C).
Freezing is possible, but the cheese sauce may become slightly grainy or separate after thawing. For best quality, freeze the steak separately from the pasta for up to 2 months. Thaw overnight in the refrigerator before reheating.
For make-ahead preparation, the cheeses can be shredded, the garlic minced, and the steak cut up to 1 day ahead and refrigerated separately. Cook the pasta, sauce, and steak shortly before serving for the best texture.
FAQ
Can I make Garlic Butter Steak Tips with Cheesy Rigatoni ahead of time?
You can prepare the ingredients a day ahead, but the dish is best cooked shortly before serving. Freshly made cheese sauce stays smoother, and reheating steak tips can push them past their ideal doneness.
Why did my cheese sauce turn grainy?
The most common cause is excessive heat. Lower the burner before adding the cheese, add it gradually, and avoid boiling the sauce once the cheese has melted. Freshly grated cheese also tends to melt more smoothly than packaged shredded cheese.
Can I use another cut of beef?
Yes. Boneless strip steak or tenderloin can replace sirloin in the same weight. Tenderloin will be softer and more expensive, while strip steak usually has slightly more fat and beefy flavor.
Can I use a different pasta shape?
Yes. Penne, ziti, cavatappi, or medium shells work well. Keep the dry pasta quantity at 12 ounces (340 g) so the sauce-to-pasta ratio remains balanced.
How do I keep the steak tender?
Cut it into evenly sized pieces, use a very hot skillet, avoid crowding the pan, and cook it only until it reaches the desired safe doneness. Letting the steak continue simmering in the cheese sauce can make it tougher.
Garlic Butter Steak Tips with Cheesy Rigatoni
Ingredients
Method
- Fill a 5- to 6-quart (4.7- to 5.7 L) pot with water and bring it to a rolling boil. Add the 1 tablespoon (15 ml) kosher salt.
- While the water heats, pat the sirloin pieces thoroughly dry. Season evenly with 1 teaspoon (5 ml) kosher salt and 1/2 teaspoon (2.5 ml) black pepper. Dry surfaces are important for a dark sear.
- Add the rigatoni to the boiling water and cook according to the package directions until al dente. Before draining, reserve 1/2 cup (120 ml) pasta water. Drain the pasta but do not rinse it.
