Garlic Butter Steak Tips with Cheesy Rigatoni

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 9 cups servings

For the Rigatoni
12 ounces dry rigatoni
1 tablespoon kosher salt for the pasta water
For the Steak Tips
1 1/2 pounds boneless sirloin steak cut into 1-inch (2.5 cm) pieces and patted dry
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon neutral high-heat oil such as avocado or canola oil
3 tablespoons unsalted butter
4 cloves garlic about 12 g, finely minced
1 tablespoon Worcestershire sauce
For the Cheesy Sauce
3 tablespoons all-purpose flour
2 cups whole milk warmed
1/2 cup heavy cream
1 teaspoon Dijon mustard
1/2 teaspoon smoked paprika
1/4 teaspoon freshly ground black pepper
6 ounces sharp cheddar cheese freshly shredded
2 ounces Parmesan cheese finely grated
1/2 cup reserved pasta cooking water as needed
2 tablespoons chopped fresh parsley optional, for serving

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.

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