Cheesy Cajun Garlic Butter Steak with Creamy Rigatoni Recipe

If you’re craving a dish that perfectly marries bold, spicy flavors with creamy, indulgent comfort, you’ve got to try this Cheesy Cajun Garlic Butter Steak with Creamy Rigatoni. Picture tender, juicy steak seared to perfection with a smoky Cajun kick, nestled alongside rigatoni bathed in an irresistibly creamy, garlicky cheese sauce. This dish brings together the best of both worlds: Cajun spice and Italian soul food, creating a dinner that’s as satisfying as it is memorable. Whether you’re cooking for yourself or impressing friends, it’s all about those lush textures and vibrant flavors working together in every bite.

Ingredients You’ll Need

Getting this perfect balance on your plate starts with simple but carefully chosen ingredients. Each one plays a key role, from the robust seasoning of the steak to the richness of the cheeses, crafting layers of flavor and texture you’ll love.

• 12 oz rigatoni: The sturdy tubes of rigatoni hold onto the creamy sauce beautifully ensuring every bite is coated to perfection.
• 1 lb sirloin or ribeye steak (about 1-inch thick): Choose a well-marbled cut for juiciness and maximum flavor; ribeye is ideal if you want extra tenderness.
• 1 tbsp Cajun seasoning: This is the magic dust that brings that bold, Southern heat and smokiness to the steak.
• 1 tsp kosher salt: Essential for enhancing all the savory notes throughout the dish.
• 1/2 tsp black pepper: Adds a subtle sharpness that complements the Cajun spices perfectly.
• 1 tbsp olive oil: For searing the steak to that irresistible caramelized crust.
• 3 tbsp unsalted butter: Brings a rich, velvety texture, especially when melted with garlic to build the base of the sauce.
• 4 cloves garlic, minced: Fresh garlic infuses the dish with bright, aromatic notes that brighten the creamy sauce.
• 1 cup heavy cream: This makes the sauce decadently smooth and luscious—pure comfort on a plate.
• 1/2 cup reserved pasta water: Helps loosen the sauce and marry it beautifully with the rigatoni.
• 1/2 cup low-sodium beef broth: Adds depth and a subtle umami backbone to the sauce.
• 1 cup shredded mozzarella: Melts beautifully into the sauce creating that gooey, cheesy indulgence.
• 1/2 cup freshly grated Parmesan: Adds a sharp, nutty complexity that balances the richness.
• 1/4 tsp red pepper flakes (optional): For a little extra heat if you want to kick it up a notch.
• 2 tbsp chopped fresh parsley: Freshness and color to brighten the final presentation.
• 1 tsp lemon juice: A splash of acidity that lifts and balances all the richness.

How to Make Cheesy Cajun Garlic Butter Steak with Creamy Rigatoni

Step 1: Cook the Rigatoni

Start by bringing a large pot of salted water to a boil. Cooking rigatoni al dente is crucial here—it needs just enough bite to hold up against the creamy sauce without getting mushy. Reserve half a cup of the pasta water when you drain it; that starchy water later helps you loosen the sauce perfectly.

Step 2: Season and Sear the Steak

Pat your steak dry to ensure a beautiful sear. Generously season both sides with the Cajun seasoning, kosher salt, and black pepper. Heat a skillet with olive oil and a tablespoon of butter over medium-high heat then sear the steak for about 3 to 4 minutes per side until it’s cooked to medium-rare. Resting the steak on a plate after cooking is key to locking in those delicious juices.

Step 3: Build the Garlic Butter Sauce

Turn the heat down to medium and add the remaining butter to the skillet. Stir in the minced garlic and cook for just 30 seconds until fragrant—you want that garlic to shine without burning. Pour in the beef broth and let it simmer for a minute, which adds a deep, savory base to the sauce.

Step 4: Make the Creamy Cheese Sauce

Pour in the heavy cream and bring it to a gentle simmer. Then whisk in the mozzarella and Parmesan until you get a smooth, creamy sauce. If it feels too thick, slowly add some reserved pasta water to reach your desired consistency, allowing the sauce to coat the rigatoni luxuriously.

Step 5: Combine Pasta and Steak

Toss the rigatoni in the creamy sauce so every piece is fully coated with cheesy goodness. Slice the rested steak against the grain to keep it tender, then return it to the skillet. Add the optional red pepper flakes for heat, sprinkle in fresh parsley for brightness, and finish with a dash of lemon juice to balance the richness. Give everything a gentle toss to bring the flavors together.

How to Serve Cheesy Cajun Garlic Butter Steak with Creamy Rigatoni

Garnishes

Sprinkle a little extra parsley or freshly grated Parmesan just before serving to add that fresh, vibrant pop of color and flavor. You can also drizzle a bit more lemon juice for an aromatic lift that complements the creamy, spicy base.

Side Dishes

This dish is a meal in itself, but pairing it with a crisp green salad dressed lightly with a tangy vinaigrette brightens the palate perfectly. Roasted or steamed vegetables like asparagus or green beans add a crunchy, fresh contrast to the creamy rigatoni and savory steak.

Creative Ways to Present

For a dinner party twist, serve the sliced steak atop a bed of creamy rigatoni on individual plates, garnished with parsley and a sprinkle of red pepper flakes. Or, assemble it all in a large serving dish for a family-style feast that invites sharing and laughter.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To keep that luscious sauce from drying out, make sure the container seals well, preserving that vibrant taste.

Freezing

This dish freezes well, but it’s best to keep the steak and rigatoni separate if possible. Freeze each in airtight containers for up to 2 months. When you thaw them, the texture and flavors stay intact if reheated carefully.

Reheating

Reheat gently on the stovetop or in the microwave at medium power. Stir in a splash of warm milk or reserved pasta water to revive the creamy sauce and keep the rigatoni silky and the steak juicy. Avoid overheating to prevent separation of the sauce.

FAQs

Can I use a different type of pasta?

Absolutely! While rigatoni is perfect for holding onto the creamy sauce, penne, farfalle, or even fusilli would work beautifully. Just make sure to cook to al dente for the best texture.

What if I don’t have Cajun seasoning?

No worries! You can make your own blend with paprika, garlic powder, onion powder, cayenne pepper, oregano, thyme, salt, and black pepper. This way, you control the heat and flavor balance.

How do I know when the steak is cooked perfectly?

For medium-rare, aim for about 3 to 4 minutes per side with a 1-inch thick steak. Use a meat thermometer if you like—the internal temperature should be around 130°F. Letting the steak rest afterward makes a big difference in juiciness.

Is this dish very spicy?

The Cajun seasoning delivers a smoky warmth, and the red pepper flakes are optional to adjust the heat level. You can always omit the flakes if you prefer a milder dish.

Can I make this dish vegetarian?

While the steak is key to the original flavor, you can swap it out for sautéed mushrooms or a hearty plant-based steak alternative. Just adjust seasoning and cooking times accordingly for the best texture.

Final Thoughts

Cooking up this Cheesy Cajun Garlic Butter Steak with Creamy Rigatoni is like creating a warm hug on a plate. The combination of bold Cajun spices, rich garlic butter, and luxurious cheese sauce with tender steak and perfectly cooked pasta is a guaranteed winner. Whether it’s a cozy weeknight dinner or a special occasion, give this recipe a whirl—you’ll be so glad you did!

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