Cheesy Garlic Butter Steak

Buttery Garlic Steak Bites with Cheesy Pasta Tubes: When Beef Meets Pasta Magic

Juicy, soft steak chunks soaked in buttery garlic, matched with perfectly cooked rigatoni wrapped in a creamy, luscious cheese coating. This isn't just food - it's where two tasty worlds come together in the most mouthwatering way. I've spent tons of time getting this dish just right in my home, and now I'm thrilled to share all my little tricks that make it so darn good.

Must-Have Ingredients Overview

• Top-notch strip steaks: they're the main attraction
• Real garlic cloves: don't even think about powder
• Actual butter: key for that amazing sauce
• Good Parmesan cheese: grate it yourself please
• Rigatoni: those grooves really grab the sauce

Detailed Cooking Instructions

Step 1: Steak Preparation

• Wipe steaks totally dry using paper towels
• Add plenty of salt and pepper all over
• Keep out for 30 minutes to reach room temp
• Slice into 1.5-inch squares after waiting
• Use your fingers to work seasonings into the meat

Step 2: Pasta Perfection

• Get 4 quarts water really bubbling
• Toss in 2 tablespoons salt
• Cook pasta 2 minutes less than the box says
• Save 1 cup cooking water before you drain
• Skip rinsing - you need that starch for your sauce

Step 3: Creating the Garlic Butter

• Melt butter gently over medium heat
• Toss in chopped garlic until it smells amazing
• Keep an eye on it so it doesn't burn
• Throw in some fresh herbs if you want
• Set aside but make sure it stays warm

Step 4: Searing the Steak

• Get your cast iron crazy hot
• Add a bit of high-smoke-point oil
• Cook 6-8 pieces at once, don't crowd
• Give each side 2-3 minutes
• Spoon garlic butter over meat while cooking

Step 5: Making the Cheese Sauce

• Use your leftover garlic butter to start
• Pour in heavy cream bit by bit
• Mix in Parmesan cheese little by little
• Add pasta water to get the right thickness
• Check if it needs more salt or pepper

Step 6: Final Assembly

• Mix pasta into your cheese sauce
• Drop in steak pieces and all the tasty pan juices
• Taste and add more seasoning if needed
• Sprinkle with fresh herbs
• Get it on the table while it's hot

Step 7: Temperature Control Throughout

• Keep steak pan super hot (400-450°F)
• Make sure pasta water keeps bubbling
• Let sauce gently bubble, not boil hard
• Steaks should sit at room temp
• Use heated plates for serving

Step 8: Sauce Refinement

• Get your sauce going while pasta cooks
• Add pasta water just 2 tablespoons at a time
• Sauce should stick to the back of your spoon
• Run spoon through sauce to check thickness
• It should leave a trail that slowly closes up

Step 9: Texture Development

• Steak needs a crispy outside
• Pasta should still have some chew
• Sauce must be smooth, not lumpy
• Check if sauce sticks to the pasta
• Make sure everything's mixed well

Step 10: Finishing Touches

• Toss in herbs right at the end
• Pour a little good olive oil on top
• Add some fresh black pepper
• Grate more Parmesan on top
• Top with tiny greens if you're fancy

Step 11: Plating Strategy

• Warm up your pasta bowls first
• Spin pasta into nice piles
• Place steak pieces so they look good
• Pour sauce around the edges
• Add final garnishes on top

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Common Troubleshooting During Cooking

• If sauce gets too thick: Splash in some pasta water
• If steak won't brown: Dry it more and turn up the heat
• If pasta sticks together: Drizzle with olive oil and stir
• If sauce separates: Turn heat down and stir in cold butter
• If garlic starts burning: Take the pan off the heat

The Art of Perfect Timing

Getting everything done at the right time can make or break this dish. I always let my steaks warm up on the counter for about 30 minutes first. While they're sitting there, I start my pasta water and get all my stuff ready. When you line everything up just right, it all comes together perfectly, just like at a fancy restaurant.

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Crafting Your Flavor Magic

The real wow happens when three things mix together: garlic butter from cooking the steak, starchy water from the pasta, and fresh Parmesan. First melt your butter with garlic till it smells amazing, then add a splash of pasta water to create a smooth mix. As you toss the pasta, the sauce gets silky and clings to every bit of the rigatoni.

Nailing The Right Temperature

To get those steak bits cooked just right, you gotta watch your heat:

• Pan needs to be super hot for that first sizzle
• Turn heat down to medium for butter step
• Cook to 125°F for rare, 135°F for medium-rare
• Remember meat gets 5-10°F hotter while resting

Serving It Beautifully

I really like putting everything on one big plate, with the creamy pasta on the bottom and the steak pieces on top. Add some fresh herbs, extra cheese, and drizzle with pan juices. A bit of fresh cracked pepper makes it look and taste even better.

Conclusion

This Buttery Garlic Steak Bites with Cheesy Pasta Tubes isn't just dinner - it's comfort food taken to a whole new level. Whether you're cooking something special or just want an amazing meal at home, this will give you restaurant-quality food right in your kitchen. The secret is good ingredients, timing everything right, and paying attention to the little things. Get these down, and you'll have a meal nobody will forget.

Frequently Asked Questions

→ Is there a pasta swap option?

Absolutely, penne or ziti works nicely if you don’t have rigatoni.

→ What’s a good cream replacement?

Half-and-half or whole milk can be used for a lighter cream substitute.

→ How can I keep the steak soft?

Be sure to let it rest under foil after cooking so it retains its juices before cutting.

→ Can this meal go dairy-free?

Swap out the cheese, cream, and butter for non-dairy options, and you’re good to go.

→ What pairs well as a side?

A fresh green salad or crusty garlic bread makes a great match.