Cajun Garlic Butter Steak with Rigatoni

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There’s something undeniably indulgent about a sizzling, crusted steak paired with rich, cheesy pasta. This Cheesy Cajun Garlic Butter Steak with Creamy Rigatoni is the kind of dish that transforms an ordinary dinner into an unforgettable comfort meal. Juicy seared steak is rubbed in bold Cajun spice, bathed in garlic butter, and sliced to perfection beside a bed of rigatoni dripping in creamy cheese sauce.

The magic here is in the balance—the heat from the Cajun spices, the richness of garlic butter, and the velvety rigatoni sauce marry together in a way that feels both cozy and extravagant. Whether you’re feeding a crowd or treating yourself to a special night in, this recipe brings steakhouse-level satisfaction to your home kitchen.

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What Kind of Steak Should I Use?

For this recipe, a well-marbled steak is key. Ribeye, New York strip, or sirloin all hold up beautifully to high-heat searing and soak up garlic butter like a dream. You want a steak that stays juicy while forming a crust when seared.

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Ingredients for the Cheesy Cajun Garlic Butter Steak with Creamy Rigatoni

Ribeye Steak
Marbled, tender, and perfect for holding the Cajun seasoning and garlic butter.

Cajun Seasoning
Brings the spicy kick and depth of flavor that gives this dish its southern flair.

Garlic (Freshly Minced)
Essential for that robust, buttery aroma and taste in both the steak and sauce.

Unsalted Butter
Used to baste the steak and create that silky garlic butter finish.

Heavy Cream
Forms the base of the creamy rigatoni sauce.

Rigatoni Pasta
Hearty, tube-shaped pasta that catches all the creamy sauce.

Parmesan Cheese
Adds saltiness, nutty flavor, and body to the sauce.

Mozzarella Cheese
For that gooey, stretchy richness throughout the pasta.

Fresh Parsley & Red Pepper Flakes
Brighten the dish and add a finishing pop of color and heat.

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How To Make the Cheesy Cajun Garlic Butter Steak with Creamy Rigatoni

Step 1: Season and Sear the Steak

Generously season both sides of your ribeye steak with Cajun seasoning. In a hot skillet, sear the steak for 3–4 minutes per side until a golden crust forms. Add butter and garlic in the last minute and baste the steak with the melted mixture.

Step 2: Let It Rest

Remove the steak from heat and let it rest for 5–10 minutes. This helps retain juices before slicing.

Step 3: Cook the Rigatoni

While the steak rests, boil your rigatoni until al dente. Reserve a bit of pasta water and drain the rest.

Step 4: Make the Cream Sauce

In the same pan used for the steak, melt butter and sauté garlic until fragrant. Add heavy cream, then stir in parmesan and mozzarella cheese. Let it simmer until thick and creamy.

Step 5: Combine Pasta and Sauce

Toss the cooked rigatoni in the sauce. Add a splash of pasta water if needed to loosen it up. Sprinkle parsley and red pepper flakes for extra flair.

Step 6: Slice and Serve

Slice the rested steak against the grain. Serve alongside or over the creamy rigatoni. Spoon extra garlic butter from the pan over the steak for maximum flavor.

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Serving and Storing This Flavor-Packed Dish

Serve this dish hot with crusty garlic bread or a crisp side salad to cut through the richness. It’s a show-stopping main perfect for date nights, dinner parties, or any time you’re craving comfort with a bit of heat.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of cream or milk to keep the pasta creamy. The steak can be reheated separately in a skillet or microwave, but avoid overcooking.

Frequently Asked Questions

How spicy is this dish?

That depends on your Cajun seasoning and red pepper flake usage. You can adjust both to your heat preference.

Can I use a different cut of steak?

Absolutely! New York strip or sirloin are great alternatives if you don’t have ribeye.

Is it okay to use pre-grated cheese?

Freshly grated cheese melts better and gives a smoother sauce. Pre-grated will work, but the texture may differ slightly.

What if I don’t have rigatoni?

Penne, ziti, or even fettuccine work well as substitutes—just pick something that holds sauce nicely.

Can I make this ahead of time?

You can prep the sauce and steak in advance, but it’s best served fresh. Reheat gently to keep the sauce from separating.

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Want More Steak and Pasta Ideas?

If you’re hooked on the flavor of this dish, you’ll definitely want to try these other crave-worthy recipes:

• Creamy Garlic Parmesan Tortellini with Sausage and Broccoli
• One-Pot Creamy Beef and Garlic Butter Pasta
• Cheesesteak Tortellini in Rich Provolone Sauce
• [Creamy Cajun Steak Alfredo](https://lifewithjam.com/cream…

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