If you’re craving a dish that brings together bold flavors, rich creaminess, and a touch of indulgence, the Cheesy Cajun Garlic Butter Steak with Creamy Rigatoni Recipe has got you covered. This meal perfectly balances the smoky, spicy notes of Cajun-seasoned ribeye steak with the comforting, ooey-gooey goodness of a garlic butter and cheese-coated rigatoni. Whether it’s a weeknight dinner or a special treat for your loved one, this recipe promises a satisfying and flavorful experience that’s as impressive as it is simple to make.
Ingredients You’ll Need
The magic in this Cheesy Cajun Garlic Butter Steak with Creamy Rigatoni Recipe starts with straightforward, quality ingredients. Each one plays a crucial role: from the juicy ribeye that brings robust flavor, to the rich cheeses that create a velvety texture, and the fresh parsley that adds a burst of color and brightness. Here’s what you’ll gather before diving in:
- 1 lb ribeye steak: Choose a well-marbled cut for maximum juiciness and flavor.
- 8 oz rigatoni pasta: Tubular pasta that holds onto the creamy sauce beautifully.
- 1 cup heavy cream: The base for that luscious sauce that coats every bite.
- 4 cloves garlic, minced: Garlic adds aromatic warmth that infuses the butter and steak.
- 3 tbsp unsalted butter: Essential for creating the rich garlic butter and creamy sauce.
- ½ cup freshly grated Parmesan cheese: Adds a sharp, nutty flavor that deepens the creaminess.
- ¾ cup shredded mozzarella cheese: Melts into gooey perfection, enhancing the dish’s indulgence.
- 1 tbsp Cajun seasoning: Injects a punch of smoky, spicy flavor signature to the steak.
- 2 tbsp fresh parsley, chopped: For a fresh, herbal finish and color pop.
- 1 tbsp olive oil: Used to sear the steak to a beautiful crust.
- Salt and pepper, to taste: The simplest duo that elevates all other flavors.
How to Make Cheesy Cajun Garlic Butter Steak with Creamy Rigatoni Recipe
Step 1: Season and Sear the Steak
Start by generously seasoning your ribeye steak with the Cajun seasoning, plus a pinch of salt and freshly cracked pepper. This creates that signature spicy crust. Heat the olive oil in a skillet over high heat until shimmering, then sear the steak for about 3 to 4 minutes on each side. This quick, high-heat cooking locks in the juices and builds a wonderful caramelized crust. Once done, set the steak aside to rest – this ensures tenderness when you slice it later.
Step 2: Cook the Rigatoni
While the steak is resting, boil your rigatoni in salted water until it’s perfectly al dente. This slight firmness gives a satisfying bite that holds up under the creamy sauce. Drain the pasta and set it aside, making sure it’s ready to be bathed in the luscious cheese sauce in just a few minutes.
Step 3: Make the Garlic Butter
Return to that same skillet you used for the steak to keep all those wonderful caramelized bits. Melt 2 tablespoons of butter and sauté the minced garlic until it’s golden and fragrant. This step infuses the butter with rich garlicky aroma, which you’ll later drizzle over your sliced steak to amp up the flavor and aroma even more.
Step 4: Prepare the Creamy Cheese Sauce
Next, in a separate saucepan, gently heat the heavy cream with 1 tablespoon of butter to create a velvety base. Slowly stir in the Parmesan and mozzarella cheeses until melted and silky. The combination of these cheeses gives that perfect balance of sharpness and meltiness. Finish by seasoning the sauce with salt, pepper, and a touch more Cajun seasoning to tie the flavors together brilliantly.
Step 5: Combine and Toss
Chop the fresh parsley and stir it into the creamy cheese sauce for that lively green note. Then, toss the cooked rigatoni right into the sauce until every piece is beautifully coated with that rich, cheesy goodness. This helps the pasta soak up all the flavors and makes each forkful a true delight.
Step 6: Plate and Add the Steak
Slice your rested ribeye steak thinly against the grain to ensure tenderness, then arrange the juicy pieces on top of the cheesy rigatoni. Pour over the garlic butter from the skillet to add another layer of aromatic richness. For a finishing touch, sprinkle extra parsley to brighten the plate and palette.
How to Serve Cheesy Cajun Garlic Butter Steak with Creamy Rigatoni Recipe
Garnishes
For garnishes, fresh chopped parsley is a fantastic choice—it adds a vibrant green color and subtle earthy flavor that complements the richness of the dish. If you love a bit more heat, a dash of smoked paprika or an extra sprinkle of Cajun seasoning on top can really elevate the presentation and taste.
Side Dishes
This dish is hearty and filling, but adding a crisp green salad or some roasted vegetables like asparagus or Brussels sprouts can provide a refreshing contrast. The brightness and crunch from these sides balance the cheesy creaminess beautifully.
Creative Ways to Present
For a fun twist, try serving the rigatoni and steak in individual cast iron skillets or rustic bowls to keep everything warm and give a cozy, restaurant-style feel. You can also drizzle a little extra garlic butter over the steak just before serving to create a shiny, appetizing finish that will wow your guests.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the steak and rigatoni separately in airtight containers. This helps maintain the integrity of the steak and the cream sauce. Properly stored in the refrigerator, they will keep well for up to 2 days.
Freezing
This recipe is best enjoyed fresh because of the creamy sauce, but you can freeze the cooked rigatoni alone without sauce in a freezer-safe container for up to 1 month. Avoid freezing the steak with the pasta to preserve texture and flavor.
Reheating
When reheating, gently warm the rigatoni in a saucepan over low heat with a splash of milk or cream to revive the sauce’s creamy texture. Warm the steak separately in a low oven or on the stovetop to avoid overcooking and drying it out. This way, your leftovers taste almost as good as fresh.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While ribeye adds great marbling and flavor, you can substitute with sirloin or strip steak if you prefer a leaner option. Just adjust cooking time accordingly for tenderness.
Is there a way to make this dish less spicy?
Yes, simply reduce the amount of Cajun seasoning or use a mild seasoning blend. You can always add a little extra spice later if you want more kick.
Can I substitute other pasta shapes for rigatoni?
Definitely! Penne, ziti, or even fusilli work really well since they all hold the creamy sauce nicely.
Can I use low-fat dairy to lighten the recipe?
You can try substituting the heavy cream for half-and-half or a lighter cream, but the sauce may not be as thick and creamy. Using reduced-fat cheeses might also alter the richness a bit.
How do I achieve a perfect sear on the steak?
Make sure your skillet and oil are very hot before adding the steak. Avoid moving the steak too much while searing, and give it enough time to develop that beautiful crust on each side.
Final Thoughts
I truly encourage you to try the Cheesy Cajun Garlic Butter Steak with Creamy Rigatoni Recipe soon. It’s a wonderful way to treat yourself to a flavorful, comforting meal that feels special without being complicated. Once you combine those juicy, spicy steaks with a luscious, cheesy pasta sauce, you’ll understand why this recipe quickly becomes a beloved favorite in any kitchen.
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Cheesy Cajun Garlic Butter Steak with Creamy Rigatoni Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
Indulge in this rich and flavorful Cheesy Cajun Garlic Butter Steak with Creamy Rigatoni recipe. Perfectly seared ribeye steak seasoned with spicy Cajun spices, paired with rigatoni pasta tossed in a luscious creamy garlic and cheese sauce. This quick 30-minute dish is an impressive, comforting meal ideal for a cozy dinner for two.
Ingredients
Steak
- 1 lb ribeye steak
- 1 tbsp Cajun seasoning
- Salt and pepper, to taste
- 1 tbsp olive oil
- 3 tbsp unsalted butter (divided: 2 tbsp for garlic, 1 tbsp for sauce)
- 4 cloves garlic, minced
Pasta and Sauce
- 8 oz rigatoni pasta
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- ¾ cup shredded mozzarella cheese
- 2 tbsp fresh parsley, chopped (divided: 2 tbsp for sauce, extra for garnish)
- Salt and pepper, to taste
- A touch of Cajun seasoning (for sauce)
Instructions
- Season the Steak: Generously season the ribeye steak on both sides with Cajun seasoning, salt, and pepper to infuse robust flavor into the meat.
- Sear the Steak: Heat olive oil in a skillet over high heat. Once hot, sear the steak for 3–4 minutes per side until a beautiful browned crust forms. Remove the steak from the skillet and let it rest to retain juices.
- Cook the Rigatoni: Meanwhile, boil rigatoni pasta in salted water until al dente, about 8-10 minutes. Drain well and set aside.
- Prepare Garlic Butter: In the same skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté until golden and fragrant, about 1-2 minutes. Drizzle this garlic butter evenly over the sliced rested steak.
- Make the Creamy Cheese Sauce: In a separate saucepan, heat the heavy cream with 1 tablespoon butter over medium heat. Slowly stir in the Parmesan and mozzarella cheeses until melted and smooth, creating a rich creamy sauce. Season with salt, pepper, and a small pinch of Cajun seasoning to taste.
- Toss Pasta in Sauce: Add the chopped parsley to the cheese sauce, then toss in the cooked rigatoni until every piece is fully coated and creamy.
- Plate and Serve: Serve the creamy rigatoni on plates, topping with slices of the garlic butter steak. Garnish with additional fresh parsley if desired for a vibrant finish.
Notes
- Allowing the steak to rest after searing helps keep it juicy.
- You can adjust the amount of Cajun seasoning based on your preferred spice level.
- Use freshly grated Parmesan for the best flavor and melting quality.
- Feel free to substitute rigatoni with penne or another tubular pasta.
- This dish pairs well with a simple green salad or steamed vegetables.
