Few dishes scream indulgence quite like this one: tender, juicy cubes of garlic butter-seared steak nestled alongside rigatoni drenched in a silky, four-cheese sauce. Every bite blends the bold savoriness of perfectly cooked beef with the rich, creamy comfort of Italian pasta bliss.

This dish is a marriage of two classics—succulent steak and luxurious cheesy pasta—elevated by fresh herbs, aromatic garlic, and a medley of cheeses that coat each rigatoni tube in molten goodness. Whether it’s for a special dinner or a weeknight treat, it’s a guaranteed way to impress at the table.

Why You’ll Love This Cheesy Garlic Butter Steak with Rigatoni in Four-Cheese Sauce

Restaurant-Quality at Home: Skip the reservations; you can recreate a steakhouse-worthy meal in your kitchen.
Perfect Flavor Balance: The richness of garlic butter steak cuts perfectly through the creaminess of the cheese sauce.
Comfort Food Upgrade: It’s pasta and steak, but dressed for a celebration.
Customizable: Switch up the cheeses, add veggies, or spice it up with chili flakes.

Preparation Phase & Tools to Use

For this recipe to shine, the right tools matter as much as the ingredients.

Cast-Iron Skillet: Delivers the best sear on steak, locking in juices and flavor.
Large Pasta Pot: Ensures rigatoni cooks evenly with plenty of space to move.
Slotted Spoon or Tongs: Perfect for moving steak pieces without losing their juices.
Wooden Spoon: Gentle enough for stirring cheese sauce without scratching your cookware.
Cheese Grater: Freshly grated cheese melts smoother and gives the sauce a richer texture.

By gathering your tools before you begin, you’ll set yourself up for a seamless cooking experience and a final dish that’s every bit as beautiful as it is delicious.

Ingredients for the Cheesy Garlic Butter Steak with Rigatoni in Four-Cheese Sauce

Steak Cubes: The star protein, bringing rich, meaty depth.
Rigatoni Pasta: Large tubes perfect for holding creamy sauce.
Garlic Cloves: Infuses the butter and steak with aromatic warmth.
Unsalted Butter: Creates the luscious base for searing steak.
Olive Oil: Helps prevent the butter from burning during searing.
Heavy Cream: The backbone of the four-cheese sauce.
Mozzarella Cheese: Adds stretchy, melty texture.
Parmesan Cheese: Brings salty, nutty complexity.
Fontina Cheese: Offers smooth melt and mild richness.
Gorgonzola Cheese: Gives a bold, tangy edge to balance the creaminess.
Fresh Parsley: For a pop of color and freshness.
Salt & Pepper: Enhances and balances all flavors.

How To Make the Cheesy Garlic Butter Steak with Rigatoni in Four-Cheese Sauce

Step 1: Prepare the Pasta

Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente according to package instructions. Reserve 1 cup of pasta water, then drain and set aside.

Step 2: Sear the Steak

Pat steak cubes dry and season generously with salt and pepper. Heat olive oil and half the butter in a cast-iron skillet over medium-high heat. Sear steak cubes for 2–3 minutes per side until browned but still juicy inside. Remove from skillet and keep warm.

Step 3: Make the Garlic Butter Base

Lower heat to medium. Add remaining butter to the skillet along with minced garlic. Sauté until fragrant, about 30 seconds, scraping up any browned bits for maximum flavor.

Step 4: Create the Four-Cheese Sauce

In a separate saucepan, warm heavy cream over medium-low heat. Gradually whisk in mozzarella, Parmesan, Fontina, and Gorgonzola until smooth. If needed, thin with reserved pasta water until desired consistency is reached.

Step 5: Combine and Serve

Toss the cooked rigatoni in the cheese sauce until fully coated. Plate the pasta alongside garlic butter steak cubes. Garnish with parsley and serve immediately while hot.

Serving and Storing This Dish

Serve this dish fresh from the stove for maximum creaminess and steak tenderness. Pair with a crisp green salad or roasted vegetables for balance. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop with a splash of cream or milk to revive the sauce.