Here’s a detailed recipe for Savory Garlic Parmesan Steak Bites with Rigatoni that’s restaurant-level but doable at home.
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
Instructions
1. Cook the Rigatoni
- Bring a large pot of salted water to a boil.
- Cook rigatoni according to package instructions until al dente.
- Drain and set aside, reserving ½ cup pasta water.
2. Cook the Steak Bites
- Pat the steak cubes dry with paper towels. This ensures a good sear.
- Heat olive oil in a large skillet over medium-high heat.
- Add steak bites in a single layer (don’t overcrowd—do it in batches if needed).
- Sear for 2–3 minutes per side until browned and cooked to your preferred doneness.
- In the last minute of cooking, add minced garlic and thyme, tossing quickly to coat the steak.
- Remove from pan and set aside.
3. Make the Garlic Parmesan Sauce
- In the same skillet, reduce heat to medium and melt butter.
- Add the minced garlic and sauté for 30–60 seconds until fragrant.
- Stir in heavy cream (if using) and Parmesan cheese, mixing until smooth.
- Add cooked rigatoni to the skillet, tossing to coat. Use reserved pasta water to loosen the sauce if needed.
- Season with salt and pepper to taste.
4. Combine Steak and Pasta
- Add the cooked steak bites back into the skillet with the pasta.
- Toss gently to combine, letting the steak heat through.
- Sprinkle with chopped parsley and extra Parmesan before serving.
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.