Cajun Garlic Butter Steak with Creamy Rigatoni
Juicy Cajun-seasoned steak served over creamy garlic butter rigatoni, finished with mozzarella, Parmesan, and fresh parsley. A bold, comforting dish perfect for weeknights or special dinners.
Equipment
- Large Skillet
- Pot for Pasta
- Knife and cutting board
Ingredients
- 12 oz rigatoni pasta
- 1 lb sirloin or ribeye steak about 1-inch thick
- 1 tbsp Cajun seasoning
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tbsp olive oil
- 3 tbsp unsalted butter divided
- 4 cloves garlic minced
- 1 cup heavy cream
- ½ cup reserved pasta water if needed
- ½ cup low-sodium beef broth
- 1 cup shredded mozzarella
- ½ cup grated Parmesan freshly grated
- ¼ tsp red pepper flakes optional
- 2 tbsp fresh parsley chopped
- 1 tsp lemon juice
Instructions
- Cook rigatoni in salted water until al dente, reserve 1/2 cup pasta water, then drain.
- Season steak with Cajun seasoning, salt, and pepper.
- Heat olive oil and 1 tbsp butter in skillet, sear steak 3–4 minutes per side. Remove and rest.
- In the same skillet, melt remaining butter, sauté garlic briefly, then add beef broth and simmer 1 minute.
- Stir in heavy cream, mozzarella, and Parmesan. Simmer until smooth and creamy. Thin with pasta water if needed.
- Add rigatoni to sauce, toss well to coat.
- Slice steak against the grain, add back to pasta, and sprinkle with red pepper flakes, parsley, and lemon juice.
- Serve hot, garnished with extra cheese or herbs.
Notes
For extra spice, increase Cajun seasoning or add jalapeños. Substitute chicken or shrimp for variety. Use coconut cream for a dairy-free option.