# What you'll need:
→ Pasta
01 - 8 ounces rigatoni pasta
→ Protein
02 - 1 pound steak (sirloin, ribeye, or tenderloin), cut into bite-sized cubes
→ Sauce Components
03 - 3 tablespoons unsalted butter
04 - 4 garlic cloves, finely minced
05 - 1 cup heavy cream
06 - 1 cup freshly grated Parmesan cheese
07 - 1 tablespoon olive oil
08 - Salt, to taste
09 - Black pepper, to taste
→ Garnish
10 - Chopped parsley, optional
# Method:
01 - Boil rigatoni pasta in generously salted water, stirring occasionally, until al dente. Drain thoroughly and set aside.
02 - In a large skillet over medium-high heat, warm olive oil. Season steak cubes with salt and pepper. Sear for 2-3 minutes per side until a browned crust forms and desired doneness is reached. Transfer steak to a plate.
03 - Reduce skillet heat to medium. Add butter; once melted, sauté minced garlic until fragrant, approximately 1 minute.
04 - Pour heavy cream into the skillet and stir to combine. Allow sauce to simmer for 2-3 minutes, until slightly thickened.
05 - Stir in grated Parmesan gradually, incorporating until completely melted and the sauce is smooth. Adjust seasoning with salt and pepper as needed.
06 - Add drained rigatoni to the skillet, tossing gently to coat pasta evenly in garlic butter Parmesan sauce.
07 - Return seared steak bites to the skillet and fold into the pasta mixture, ensuring even distribution.
08 - Top with chopped parsley if desired. Serve immediately while hot.
