# Components:
→ Pasta
01 - 8 oz rigatoni pasta
→ Protein
02 - 1 lb steak, sirloin, ribeye, or tenderloin, cut into bite-sized cubes
→ Dairy
03 - 3 tbsp unsalted butter
04 - 1 cup heavy cream
05 - 1 cup freshly grated Parmesan cheese
→ Aromatics
06 - 4 garlic cloves, minced
→ Seasonings
07 - 1 tbsp olive oil
08 - Salt, to taste
09 - Black pepper, to taste
→ Garnish
10 - Chopped parsley, optional for garnish
# Method steps:
01 - Cook rigatoni in a large pot of salted boiling water until al dente, approximately 10 minutes. Drain thoroughly and set aside.
02 - Heat olive oil in a large skillet over medium-high heat. Generously season steak cubes with salt and black pepper. Sear steak for 2 to 3 minutes on each side until browned and cooked to preferred doneness. Transfer steak to a plate and keep warm.
03 - Reduce skillet heat to medium and add unsalted butter. Once melted, sauté minced garlic for 1 minute until aromatic, avoiding browning.
04 - Pour heavy cream into the skillet and stir to combine. Allow mixture to simmer for 2–3 minutes until lightly thickened.
05 - Gradually stir in grated Parmesan cheese until fully melted and sauce is smooth. Adjust seasoning with additional salt and pepper as needed.
06 - Add cooked rigatoni to skillet and toss gently until pasta is evenly coated with creamy garlic butter sauce.
07 - Return seared steak cubes to skillet and combine with pasta. Garnish with chopped parsley if desired and serve immediately while warm.
