Garlic Butter Steak Bites with Creamy Cheesy Pasta 🥩🧀

Instructions

Part 1: Prepare the Creamy Cheesy Pasta

1. Bring a large pot of salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente.
2. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.
3. While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
4. Pour in the chicken broth and bring to a simmer, allowing it to reduce slightly for 2-3 minutes.
5. Stir in the heavy cream and bring the sauce to a gentle simmer. Reduce the heat to low.
6. Gradually add the shredded sharp cheddar cheese and grated Parmesan cheese, stirring constantly until the cheeses are melted and the sauce is smooth and creamy.
7. Add the ground nutmeg (if using), salt, and black pepper to taste.
8. Add the cooked rigatoni to the cheese sauce. Toss gently to coat all the pasta. If the sauce is too thick, add a splash of the reserved pasta cooking water, a tablespoon at a time, until it reaches your desired consistency. Keep warm over very low heat while you prepare the steak bites.

Part 2: Prepare the Garlic Butter Steak Bites

1. Pat the steak cubes dry thoroughly with paper towels. This is crucial for a good sear. Season the steak generously with salt and freshly ground black pepper on all sides.
2. Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet (cast iron works best) over high heat until it’s smoking slightly.
3. Add half of the steak bites to the hot skillet in a single layer, ensuring not to overcrowd the pan. Cook for 1.5-2 minutes per side for medium-rare, or longer for your desired doneness, until a beautiful crust forms. Remove the first batch of steak to a plate and set aside.
4. Add the remaining steak bites to the skillet and cook in the same manner.
5. Once the second batch of steak is cooked, return the first batch to the skillet. Reduce the heat to medium-low.
6. Add 4 tablespoons of unsalted butter, 4 cloves of minced garlic, dried oregano, and dried thyme to the skillet.
7. As the butter melts, spoon the melted garlic butter sauce over the steak bites for about 1-2 minutes, ensuring each piece is coated and infused with the aromatic flavors. Be careful not to overcook the steak during this step.
8. Remove the skillet from the heat.

Part 3: Assembly and Serving

1. Divide the creamy cheesy pasta among serving plates or bowls.
2. Top each serving of pasta with a generous portion of the garlic butter steak bites.
3. Garnish with fresh chopped parsley.
4. Serve immediately, with extra grated Parmesan cheese on the side if desired.

Cooking Tips and Variations

To achieve the best possible sear on your steak bites, make sure your skillet is screaming hot before adding the meat. A cast-iron skillet is ideal for this. Also, always pat your steak dry with paper towels; any moisture on the surface will steam the meat instead of searing it, preventing that delicious crust from forming. Don’t overcrowd the pan when cooking the steak; cook in batches if necessary to maintain high heat and ensure proper searing. Overcrowding will lower the pan’s temperature and result in steamed, rather than seared, steak. For maximum tenderness, allow the steak to rest for a few minutes after cooking before serving; this lets the juices redistribute throughout the meat.

When it comes to the pasta, always cook it al dente. It will continue to cook slightly when added to the hot sauce, and you want it to retain a pleasant bite. The reserved pasta water is your secret weapon for achieving the perfect sauce consistency; use it to thin out the sauce if it becomes too thick. For a richer flavor, consider adding a splash of dry white wine to the garlic before adding the broth in the pasta sauce. To amp up the cheesiness, feel free to experiment with different cheese blends; Gruyère, Fontina, or even a smoked Gouda would be delicious additions or substitutions. If you like a little heat, a pinch of red pepper flakes added to the pasta sauce will give it a pleasant kick.

For variations, you can easily incorporate vegetables into the creamy pasta. Sautéed mushrooms, spinach, or blanched broccoli florets would be excellent additions, adding both nutrition and texture. If you don’t have sirloin, other cuts like tenderloin, ribeye, or even flank steak (sliced thinly against the grain after searing) would work well. For a different herb profile, try fresh rosemary or thyme with the steak instead of dried. A squeeze of fresh lemon juice over the finished steak bites can also brighten the flavors beautifully. Finally, always use high-quality ingredients, especially for the steak and cheeses, as this will significantly impact the overall flavor of your dish.

Storage and Reheating

To store any leftover Garlic Butter Steak Bites with Creamy Cheesy Pasta, allow the dish to cool completely to room temperature. Transfer the leftovers to an airtight container. It can be stored in the refrigerator for up to 3-4 days. For best quality, it’s recommended to store the steak and pasta separately if possible, as the pasta sauce tends to thicken and the steak can become less tender upon reheating.

When reheating, if stored together, add a splash of milk, cream, or chicken broth to the pasta to help loosen the sauce and restore its creaminess. You can reheat individual portions in the microwave on medium power, stirring occasionally, until heated through. Be careful not to overheat, as this can cause the sauce to separate and the steak to become tough. Alternatively, for a stovetop method, place the leftovers in a skillet over low to medium-low heat, adding a little liquid as needed, and stir gently until warmed through. If the steak was stored separately, you can quickly pan-sear the steak bites for a minute or two to warm them up and regain some texture, then combine with the reheated pasta.

Frequently Asked Questions

Can I use a different type of pasta?

Absolutely! While rigatoni is excellent for holding the creamy sauce, you can use other sturdy pasta shapes like penne, ziti, orecchiette, or even fettuccine. Choose a pasta that can stand up to the rich sauce and steak bites.

What’s the best way to ensure tender steak bites?

The key to tender steak bites is not to overcook them. Sear them quickly over high heat to develop a crust, then finish them off briefly in the garlic butter. Also, ensure you don’t overcrowd the pan, as this lowers the temperature and can steam the meat, making it tough. Always let the steak rest for a few minutes after cooking to allow the juices to redistribute.

Can I make the creamy cheesy pasta sauce ahead of time?

You can prepare the cheese sauce a day in advance. Store it in an airtight container in the refrigerator. When ready to use, gently reheat it on the stovetop over low heat, adding a splash of milk, cream, or broth to loosen it as it will thicken significantly when cold. Cook the pasta fresh just before serving for the best texture.

What can I do if my cheese sauce is too thin or too thick?

If your sauce is too thin, you can simmer it gently over low heat, stirring frequently, to allow it to reduce and thicken. For a quicker fix, you can make a very small slurry of cornstarch and water (1 teaspoon cornstarch mixed with 1 tablespoon cold water) and whisk it into the simmering sauce. If the sauce is too thick, simply whisk in a tablespoon of reserved pasta cooking water, milk, or chicken broth at a time until it reaches your desired consistency.