Ingredients

12 oz rigatoni

1 lb sirloin or ribeye steak (about 1-inch thick)

1 tbsp Cajun seasoning

1 tsp kosher salt

1/2 tsp black pepper

1 tbsp olive oil

3 tbsp unsalted butter

4 cloves garlic, minced

1 cup heavy cream

1/2 cup reserved pasta water

1/2 cup low-sodium beef broth

1 cup shredded mozzarella

1/2 cup freshly grated Parmesan

1/4 tsp red pepper flakes (optional)

2 tbsp chopped fresh parsley

1 tsp lemon juice

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook rigatoni until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta.

Step 2: Pat the steak dry with paper towels. Season both sides evenly with Cajun seasoning, kosher salt, and black pepper.

Step 3: Heat a large skillet over medium-high heat. Add olive oil and 1 tablespoon of butter. When hot, sear the steak for 3 to 4 minutes per side for medium-rare doneness. Transfer the steak to a plate and let it rest.

Step 4: Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Stir in the minced garlic and cook for about 30 seconds until fragrant.

Step 5: Pour in the beef broth and let it simmer for 1 minute. Add the heavy cream and bring to a gentle simmer.

Step 6: Whisk in the shredded mozzarella and grated Parmesan until the sauce is smooth. If the sauce is too thick, loosen it with some reserved pasta water to your desired consistency.

Step 7: Add the cooked rigatoni to the skillet and toss well to coat it evenly with the creamy sauce.

Step 8: Slice the rested steak against the grain into thin strips. Return the steak to the skillet along with red pepper flakes (if using), chopped parsley, and lemon juice. Stir gently to combine.

Step 9: Taste the dish and adjust seasoning if necessary. Serve immediately while hot for the best flavor and texture.

Tips & Variations

Use ribeye for a richer flavor or sirloin for a leaner option. Adjust cooking time based on steak thickness.

For extra heat, increase red pepper flakes or add a splash of hot sauce to the sauce.

Fresh parsley can be swapped for basil or chives for a different herbaceous note.

If you prefer a lighter sauce, substitute half of the heavy cream with whole milk.

FAQs

Can I use a different type of pasta?

Yes, this recipe works well with other pasta shapes like penne, fettuccine, or even shells. Just adjust cooking time accordingly.

How do I know when the steak is cooked to medium-rare?

Cooking 3 to 4 minutes per side generally achieves medium-rare for a 1-inch thick steak. Use a meat thermometer if unsure—medium-rare is about 130–135°F (54–57°C).