1-Step 1: Prepare and Cook the Pasta Fill a large pot with water and bring it to a rolling boil over high heat. Add a generous amount of salt to the water; this is your chance to season the pasta itself. Add 350g (12 oz) of rigatoni pasta and cook according to package instructions until al dente, which typically takes 10-12 minutes. Al dente pasta has a slight bite to it and holds up better when tossed with the sauce. Before draining, reserve about 120ml (1/2 cup) of the pasta cooking water. This starchy liquid can help adjust the sauce consistency if needed. Drain the pasta in a colander but do not rinse it; the starch on the surface helps the sauce adhere to the noodles.

2-Step 2: Season and Sear the Ribeye Steak While the pasta cooks, prepare the steak. Pat 450g (1 lb) of ribeye steak dry with paper towels; moisture on the surface prevents proper searing. Season both sides generously with salt and freshly ground black pepper. The seasoning should be visible on the meat surface for the best flavor penetration. Heat 15ml (1 tbsp) of olive oil in a large, heavy-bottomed skillet over medium-high heat. The pan should be hot enough that a drop of water sizzles immediately upon contact. Carefully place the seasoned steak in the hot pan, laying it away from you to avoid splattering. Sear the steak for 3-4 minutes per side for medium-rare doneness. The internal temperature should reach 55-60°C (130-140°F) when checked with a meat thermometer. For medium doneness, cook an additional minute per side until the internal temperature reaches 65°C (145°F).

3-Step 3: Rest and Slice the Steak Remove the seared steak from the skillet and transfer it to a cutting board. Let it rest for 5 minutes before slicing. This resting period allows the juices to redistribute throughout the meat rather than running out when you cut into it. Resting is a crucial step for juicy, tender results. After resting, slice the steak thinly against the grain. Cutting against the grain means slicing perpendicular to the muscle fibers, which makes each bite more tender. Set the sliced steak aside while you prepare the sauce.

4-Step 4: Create the Garlic Butter Sauce In the same skillet used for the steak, reduce the heat to medium. Add 60g (4 tbsp) of unsalted butter and let it melt, scraping up any browned bits left from searing the steak. These fond particles add incredible depth to your sauce. Add 4-6 cloves of minced garlic to the melted butter. Sauté for approximately 1 minute until fragrant, stirring constantly to prevent burning. Garlic cooks quickly and can turn bitter if overcooked, so watch it carefully. The garlic should be golden and aromatic, not brown or crispy.

5-Step 5: Build the Creamy Sauce Pour 240ml (1 cup) of heavy cream into the skillet with the garlic butter. Bring the mixture to a gentle simmer over medium heat, which should take 2-3 minutes. Do not let it boil vigorously; a gentle simmer prevents the cream from separating. Once simmering, gradually stir in 120g (1 cup) of freshly grated Parmesan cheese. Add it in small handfuls, stirring continuously until each addition melts completely before adding more. Continue stirring for 1-2 minutes until the sauce thickens to a creamy consistency that coats the back of a spoon.

6-Step 6: Combine Everything and Serve Add the drained rigatoni pasta to the skillet with the creamy garlic sauce. Toss everything together using tongs or a wooden spoon, ensuring each piece of pasta is evenly coated. The sauce should cling to the rigatoni’s ridged surface, creating rich and satisfying bites. Gently fold in the sliced steak pieces, being careful not to overmix. You want the steak distributed throughout but not shredded. The residual heat from the pasta and sauce will warm the steak without further cooking it. Remove from heat and sprinkle 30g (1/4 cup) of freshly chopped parsley over the top. The bright green color and fresh flavor provide a beautiful contrast to the rich, creamy dish. Serve immediately while hot, dividing the garlic butter steak rigatoni among four plates or bowls.