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 the 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. 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: Lower the heat to medium. Add the remaining 2 tablespoons of butter to the skillet, then stir in the minced garlic. 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 the mixture to a gentle simmer.

Step 6: Whisk in the shredded mozzarella and grated Parmesan until the sauce is smooth. Add reserved pasta water as needed to loosen the sauce to your desired consistency.

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

Step 8: Slice the rested steak against the grain. Return the steak slices to the skillet. Stir in the red pepper flakes if using, chopped parsley, and lemon juice.

Step 9: Taste the dish and adjust seasoning if needed. Serve hot and enjoy.

Tips & Variations

For a richer flavor, use ribeye steak, but sirloin works well for a leaner option.

Add a splash of white wine instead of beef broth for a different depth of flavor.

Try swapping rigatoni for penne or fettuccine if preferred.

If you like more heat, increase the red pepper flakes or add cayenne pepper to the seasoning.

FAQs

Can I use a different cut of steak for this recipe?

Absolutely. Ribeye and sirloin are recommended for their flavor and texture, but you can also use filet mignon or strip steak depending on your preference and availability.

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

Medium-rare steak typically reaches an internal temperature of 130-135°F (54-57°C). Cooking for 3 to 4 minutes per side on medium-high heat should yield medium-rare for a 1-inch thick steak, but using a meat thermometer ensures accuracy.