Cheesy Cajun Garlic Butter Steak with Creamy Rigatoni

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This Cheesy Cajun Garlic Butter Steak with Creamy Rigatoni is pure decadence on a plate. You get that juicy, smoky-seared steak crusted with Cajun spices and a golden garlic butter drizzle, paired with pasta smothered in the dreamiest, creamy cheese sauce speckled with herbs. It’s a restaurant-quality dish right in your own kitchen.

Perfect for a special date night, weekend treat, or a “just because I deserve it” dinner, this dish is comforting yet bold. The contrast between the spicy-crusted steak and the velvety cheese-coated rigatoni makes each bite unforgettable.

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What Kind of Steak Should I Use?

For this recipe, ribeye or New York strip work beautifully due to their marbling and flavor. You want a cut that can handle high heat without drying out, giving you that perfect sear while staying tender and juicy inside. If you’re watching your budget, sirloin or flat iron are great alternatives.

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Ingredients for the Cheesy Cajun Garlic Butter Steak with Creamy Rigatoni

Ribeye Steak
The star of the dish! Its rich marbling means big flavor and tenderness, especially when seared with Cajun spices.

Rigatoni Pasta
Holds up well to creamy sauces and gives you that al dente bite with a hollow center to trap all that cheesy goodness.

Heavy Cream
Creates the rich base of the sauce, adding silkiness and depth.

Garlic
Freshly minced garlic sautéed in butter forms the aromatic heart of the dish.

Butter
Used in both the garlic butter for the steak and to enrich the sauce. Choose unsalted for control.

Parmesan Cheese
Gives the creamy rigatoni its sharp, salty edge. Freshly grated is best for smooth melting.

Mozzarella Cheese
Melts beautifully into the cream, bringing stretch and a mild flavor that balances the Parmesan.

Cajun Seasoning
A bold blend of paprika, garlic powder, cayenne, and herbs that gives the steak a spicy kick.

Parsley
Fresh parsley adds brightness and color to the creamy pasta.

Olive Oil
Used for searing the steak and keeping the rigatoni from sticking.

Salt & Pepper
Season to taste throughout the cooking process.

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

Step 1: Season and Sear the Steak

Pat your steak dry with paper towels, then season generously with Cajun seasoning, salt, and pepper. Heat a skillet over high heat with a drizzle of olive oil. Sear the steak for 3–4 minutes per side for medium-rare, then remove and let it rest.

Step 2: Cook the Rigatoni

Boil a large pot of salted water and cook the rigatoni until al dente. Drain, toss with a little olive oil to prevent sticking, and set aside.

Step 3: Make the Garlic Butter

In the same skillet used for the steak, melt butter and sauté minced garlic over medium heat until golden and fragrant. Pour this garlic butter over the sliced steak for a rich, bold finish.

Step 4: Create the Creamy Sauce

In a clean pan or saucepan, combine heavy cream and butter over medium heat. Stir in Parmesan and mozzarella cheeses until smooth and melted. Season with salt, pepper, and a sprinkle of Cajun seasoning. Stir in chopped parsley for freshness.

Step 5: Combine and Serve

Add the rigatoni to the cheese sauce, tossing to coat evenly. Plate a generous portion of creamy rigatoni and top with slices of Cajun garlic butter steak. Finish with extra parsley or crushed red pepper for a spicy touch.

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Serving and Storing Cheesy Cajun Garlic Butter Steak with Creamy Rigatoni

Serve this dish hot, right after preparing, to enjoy the contrast of melty cheese and juicy steak. It pairs beautifully with a crisp green salad or roasted vegetables. For storing, place leftovers in an airtight container. Refrigerate for up to 3 days.

To reheat, add a splash of cream or milk to the pasta before microwaving or warming on the stove to restore creaminess. The steak can be gently reheated in a skillet to maintain texture.

Frequently Asked Questions

Can I use a different cut of steak?

Yes! Sirloin, strip, or flat iron steak will also work well. Just make sure it’s thick enough to sear without overcooking.

Is it too spicy?

Not at all! Cajun seasoning adds warmth, but you can reduce the amount or choose a mild blend if heat isn’t your thing.

Can I make it ahead of time?

You can cook the steak and pasta in advance, but assemble and heat the sauce fresh for the best texture.

What cheeses can I substitute?

Cheddar or fontina can work in place of mozzarella, and Pecorino Romano can sub for Parmesan if you like a sharper bite.

Does this freeze well?

The steak freezes okay, but the creamy rigatoni doesn’t hold up as well. Best enjoyed fresh or refrigerated.

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Want More Pasta Dinner Ideas?

If you love this cheesy steak and pasta combo, you’ll definitely want to explore these comforting favorites:

• Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta
• Bowtie Pasta with Creamy Velveeta Beef Sauce
• Lemon Garlic Butter Chicken Bites with Parmesan Linguine
• Garlic Parmesan Beef Spaghetti Pasta
• One-Skillet Cheesy Spicy Garlic Butter Steak Pasta

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📌 Save this recipe to your Pinterest dinner board so you can come back to it any time: Life with Nina Pinterest

And let me know in the comments how it turned out! Did you go heavy on the Cajun spice or lighten it up? Did you sneak in some mushrooms or add a dash of hot sauce?

I love seeing your delicious results and unique twists. Ask away if you have questions—let’s keep making dinner fun and flavorful.

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