SAVORY GARLIC PARMESAN STEAK BITES WITH RIGATONI

Here’s a detailed recipe for Savory Garlic Parmesan Steak Bites with Rigatoni that’s restaurant-level but doable at home.

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Ingredients (Serves 2–3)

For the Steak Bites:

• 1 lb (450 g) sirloin or ribeye steak, cut into 1-inch cubes
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon fresh thyme (optional)
• Salt and black pepper, to taste

For the Pasta:

• 8 oz (225 g) rigatoni
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• ½ cup grated Parmesan cheese (plus extra for serving)
• ¼ cup heavy cream (optional for extra richness)
• 2 tablespoons chopped parsley
• Salt and black pepper, to taste

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Instructions

1. Cook the Rigatoni

1. Bring a large pot of salted water to a boil.
2. Cook rigatoni according to package instructions until al dente.
3. Drain and set aside, reserving ½ cup pasta water.

2. Cook the Steak Bites

1. Pat the steak cubes dry with paper towels. This ensures a good sear.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add steak bites in a single layer (don’t overcrowd—do it in batches if needed).
4. Sear for 2–3 minutes per side until browned and cooked to your preferred doneness.
5. In the last minute of cooking, add minced garlic and thyme, tossing quickly to coat the steak.
6. Remove from pan and set aside.

3. Make the Garlic Parmesan Sauce

1. In the same skillet, reduce heat to medium and melt butter.
2. Add the minced garlic and sauté for 30–60 seconds until fragrant.
3. Stir in heavy cream (if using) and Parmesan cheese, mixing until smooth.
4. Add cooked rigatoni to the skillet, tossing to coat. Use reserved pasta water to loosen the sauce if needed.
5. Season with salt and pepper to taste.

4. Combine Steak and Pasta

1. Add the cooked steak bites back into the skillet with the pasta.
2. Toss gently to combine, letting the steak heat through.
3. Sprinkle with chopped parsley and extra Parmesan before serving.

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Tips for Maximum Flavor

• Steak: Let it come to room temperature before cooking for even searing.
• Garlic: Freshly minced is key; roasted garlic works too for a sweeter note.
• Cheese: Use freshly grated Parmesan, not pre-grated, for the best flavor and melt.
• Optional Add-ons: Sautéed mushrooms, cherry tomatoes, or a splash of white wine in the sauce for extra depth.