Garlic Butter Steak Tips with Cheesy Rigatoni: A Decadent Delight

Introduction

Garlic Butter Steak Tips with Cheesy Rigatoni is a dish that’s both elegant and comforting. It’s a perfect combination of tender, flavorful steak tips and creamy, cheesy pasta. This recipe is surprisingly easy to make, making it a great option for a special occasion or a weeknight treat.

Anecdotal Story

I remember the first time I tried steak tips cooked in a garlic butter sauce. The aroma alone was intoxicating, and the taste was simply divine. I knew I had to find a way to incorporate that flavor into a pasta dish. This recipe is the result of that inspiration, and it’s become a new favorite in my kitchen.

Ingredient Descriptions

For the Steak

• Strip Steaks: Provides the protein base for the dish. Strip steaks are a good choice for their flavor and tenderness. You can also use sirloin or ribeye. Cut into bite-sized pieces for “steak tips”.
• Olive Oil: Used for searing the steak. Adds a subtle fruity flavor and prevents sticking. Other neutral oils like canola or avocado oil can also be used.
• Butter: Adds richness and flavor to the steak and the sauce. Unsalted butter is recommended so you can control the saltiness of the dish.
• Garlic: A key ingredient for adding a pungent and aromatic flavor to the steak and the sauce. Freshly minced garlic is always best.
• Kinder’s Buttery Steak Seasoning: Adds a blend of savory spices to enhance the flavor of the steak. You can substitute with your favorite steak seasoning.
• Kinder’s The Blend Seasoning: Adds a balanced blend of salt, pepper, and garlic powder. You can substitute with individual seasonings.

For the Sauce

• Chicken Broth: Provides the liquid base for the sauce and adds depth of flavor.
• Heavy Cream: Creates the creamy base for the sauce. It adds a luxurious texture and richness.
• Parmesan Cheese: Adds a salty and nutty flavor to the sauce. Freshly grated Parmesan cheese is always preferred for its superior flavor and texture.
• Red Pepper Flakes: Adds a touch of heat to balance the richness of the sauce. Adjust the amount to your preference.
• Oregano and Thyme: These dried herbs add a classic Italian flavor to the sauce.
• Sun-dried Tomatoes: Adds a sweet and tangy flavor to the sauce. Oil-packed sun-dried tomatoes are preferred for their softer texture and richer flavor. Make sure to drain them well before chopping.

For the Pasta

• Rigatoni: This tube-shaped pasta with ridges is a classic choice for this dish. Its shape is perfect for holding the sauce. Other short pasta shapes like penne or ziti can also be used.

Equipment/Tools

• Large Skillet: A large skillet is crucial for searing the steak and making the sauce.
• Large Pot: For cooking the rigatoni. Ensure it’s large enough to accommodate the pasta and boiling water.
• Cutting Board and Knife: For preparing the garlic, sun-dried tomatoes, and steak.
• Colander: For draining the cooked rigatoni.
• Spoon or Spatula: For stirring the sauce and tossing the pasta.

Complete Recipe

Ingredients with Measurements

For the Steak

• 2 strip steaks
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 tablespoons minced garlic
• Kinder’s Buttery Steak Seasoning (or favorite steak seasoning)
• Kinder’s The Blend Seasoning (or salt, pepper, and garlic powder)

For the Sauce

• 1 cup chicken broth
• 1 cup heavy cream
• 1 cup Parmesan cheese (freshly grated)
• 1 teaspoon red pepper flakes
• ½ teaspoon oregano
• ½ teaspoon thyme
• ⅓ cup chopped sun-dried tomatoes

For the Pasta

• 1 pound rigatoni

Step-by-Step Instructions

1. Season steaks with salt, pepper, garlic powder, and steak seasoning.
2. Heat a skillet over medium heat, add olive oil and butter, and cook steaks for 5 minutes per side. Baste with melted butter.
3. Rest steaks under foil.
4. Boil rigatoni in salted water until al dente. Reserve ½ cup pasta water before draining.
5. In the same skillet, sauté minced garlic.
6. Deglaze the pan with chicken broth.
7. Lower heat and add heavy cream, Parmesan, red pepper flakes, oregano, thyme, and sun-dried tomatoes. Simmer until thickened.
8. Toss the drained pasta into the sauce, adding reserved pasta water as needed to adjust consistency.
9. Slice the steak against the grain.
10. Serve over pasta, garnished with fresh Parmesan.

Troubleshooting Common Problems

• Sauce is too thick: Add a splash of pasta water or milk to thin it out.
• Sauce is too thin: Simmer the sauce for a few more minutes to allow it to reduce.
• Steak is overcooked: Use a meat thermometer to ensure the steak is cooked to your desired doneness.
• Pasta is sticking together: Make sure to salt the pasta water generously and don’t overcrowd the pot.

Tips and Variations

• Add vegetables: Sautéed mushrooms, spinach, or asparagus would be delicious additions.
• Spice it up: Add more red pepper flakes or a pinch of cayenne pepper for a spicier kick.
• Use different cheese: Try using Pecorino Romano or Asiago instead of Parmesan.
• Make it a baked pasta: Combine the pasta and sauce, then transfer to a baking dish. Top with extra cheese and bake until bubbly and golden brown.

Serving Suggestions

• Serve immediately while the pasta and sauce are hot and the steak is tender.
• Garnish with extra Parmesan and fresh parsley for a beautiful presentation.
• Offer crusty bread for soaking up the delicious sauce.

Pairing Recommendations

• Drinks: A bold red wine like Cabernet Sauvignon or a crisp white wine like Chardonnay pairs well with the rich flavors of this dish.
• Side Dishes: A simple green salad or roasted vegetables would complement this dish nicely.

Nutritional Information (Approximate)

(Nutritional information will vary depending on the specific ingredients used.)

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Comprehensive FAQ

• Can I use a different cut of steak? Yes, you can use other cuts of steak like sirloin, ribeye, or even flank steak. Adjust the cooking time accordingly.
• Can I make this dish ahead of time? It’s best to serve this dish immediately, but you can prepare the sauce ahead of time and combine it with the cooked pasta and steak just before serving.
• How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days.