Description
A rich and flavorful dish featuring juicy steak and rigatoni pasta coated in a creamy four-cheese sauce with garlic butter.
Ingredients
Scale
- 1 lb ribeye steak
- 8 oz rigatoni pasta
- 3 tbsp butter
- 4 cloves garlic (minced)
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese (grated)
- 1/4 cup Mozzarella cheese (shredded)
- 1/4 cup Gouda cheese (shredded)
- 1/4 cup Cheddar cheese (shredded)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1/4 tsp red pepper flakes (optional)
- Fresh parsley (chopped, for garnish)
Instructions
- Cook rigatoni according to package instructions. Drain and set aside.
- Season steak with salt and black pepper.
- Heat olive oil in a skillet over medium-high heat. Sear steak for 3-4 minutes per side for medium-rare. Remove and let rest.
- In the same skillet, melt butter and sauté garlic until fragrant.
- Add heavy cream and bring to a simmer.
- Gradually stir in Parmesan, Mozzarella, Gouda, and Cheddar until melted.
- Add cooked rigatoni to the sauce and toss to coat.
- Slice steak and serve over the pasta.
- Garnish with red pepper flakes and parsley.
Notes
- Let steak rest before slicing for juiciness.
- Adjust cheese ratios for preferred taste.
- Substitute rigatoni with penne if needed.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 850
- Sugar: 4g
- Sodium: 900mg
- Fat: 55g
- Saturated Fat: 28g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 180mg
Keywords: steak, pasta, four-cheese sauce, garlic butter, creamy, rigatoni