Cheesy Cajun Garlic Butter Steak

This indulgent Cheesy Cajun Garlic Butter Steak with Creamy Rigatoni brings a perfect balance of bold seasoning and rich creaminess to the table. The tender seared steak layered with a spicy, cheesy sauce coats every rigatoni tube for a deeply satisfying dinner. Every bite carries a warm, comforting feeling that's ideal for a cozy night in or impressing guests with something special but simple enough to make at home.

I first made this dish on a chilly fall evening when I wanted something hearty but not overly complicated. Since then it has become our go-to for a fancy weeknight meal that feels like a treat without a lot of hassle.

Ingredients List

• Rigatoni pasta: for its sturdy shape which holds the creamy sauce perfectly
• Sirloin or ribeye steak: around 1-inch thick gives a juicy and tender meat base choose cuts with good marbling for better flavor
• Cajun seasoning: to add a smoky and spicy kick pick a blend that matches your heat preference
• Kosher salt and black pepper: essential for seasoning both the steak and sauce for balanced flavor
• Olive oil: to sear the steak well use extra virgin for the best aroma
• Unsalted butter: adds richness and helps mellow the spice use fresh quality butter
• Minced garlic: for aromatic depth fresh garlic works best to avoid bitterness
• Heavy cream: to create a silky smooth sauce check the label for freshness
• Reserved pasta water: helps loosen the sauce and bind it to the rigatoni
• Low-sodium beef broth: enhances the sauce's meaty base opt for a good quality broth without excess salt
• Shredded mozzarella: melts nicely for a gooey finish look for whole milk mozzarella
• Freshly grated Parmesan: provides nuttiness and sharpness freshly grated is key for flavor
• Red pepper flakes: optional for an extra touch of heat choose fresh flakes stored away from light
• Chopped fresh parsley: adds a burst of color and freshness pick bright green leaves for best appearance
• Lemon juice: brightens the rich sauce balancing all the flavors use freshly squeezed for best quality

Cooking Steps

Prepare The Pasta:

Bring a large pot of salted water to a rolling boil. Add rigatoni and cook until al dente which means the pasta has a slight bite to it for the best texture. Reserve half a cup of pasta water before draining to use in the sauce later.

Season And Sear Steak:

Pat the steak dry with paper towels to ensure a good sear. Season generously on both sides with Cajun seasoning kosher salt and black pepper. Heat olive oil and one tablespoon of butter in a large skillet over medium-high heat. Sear the steak for three to four minutes per side for medium rare or longer for preferred doneness. Remove the steak and let it rest to lock in juices.

Make The Sauce:

Reduce the heat to medium and add the remaining two tablespoons of butter to the skillet. Stir in the minced garlic for about thirty seconds until fragrant but not browned. Pour in the beef broth and allow it to simmer for one minute. Add the heavy cream and bring the mixture to a gentle simmer, stirring occasionally.

Add Cheese And Pasta:

Whisk in the shredded mozzarella and freshly grated Parmesan until the sauce is smooth and creamy. If the sauce is too thick, add some of the reserved pasta water a little at a time until it reaches a coatable consistency. Toss the drained rigatoni into the sauce to fully coat each piece.

Combine Steak And Final Touches:

Slice the rested steak against the grain into thin strips. Return the steak slices to the skillet with the pasta and sauce. Stir in red pepper flakes if using, the chopped parsley, and lemon juice. Taste and adjust seasoning as needed, then serve immediately while hot.

Mozzarella melting into the sauce is my favorite part as it creates the perfect gooey texture that everyone loves. This dish reminds me of special family dinners where the spicy heat from the Cajun seasoning always sparks lively conversation and warm smiles.

Best Storage Practices

Cool leftovers to room temperature and store in an airtight container in the refrigerator for up to three days. Reheat gently over low heat adding a splash of cream or pasta water to loosen the sauce and maintain its creaminess. Avoid overcooking during reheating to keep the steak tender.

Ingredient Swaps

Swap rigatoni for penne or cavatappi if you want a slightly different pasta shape that still holds sauce well. For a lighter twist use half-and-half instead of heavy cream but expect a slightly thinner sauce. If you want to skip steak, grilled chicken breast with the same seasoning works beautifully and keeps the depth of flavor.

Serving Pairings

Serve this dish with a simple green salad dressed in lemon vinaigrette to balance the richness. Crusty French bread or garlic knots are perfect for mopping up leftover sauce. A crisp white wine like Sauvignon Blanc or a bold Zinfandel pairs well with the smoky Cajun flavors.

This dish is a perfect balance of bold flavors and creamy textures that impress without complexity. It reminds me why simple ingredients and thoughtful technique make the best meals.

Frequently Asked Cooking Questions

→ How do I achieve a medium-rare steak sear?

Pat the steak dry and sear over medium-high heat for about 3–4 minutes per side. This locks in juices and creates a flavorful crust.

→ Can I adjust the spice level of the dish?

Yes, increase the Cajun seasoning or add more red pepper flakes to boost the heat according to your preference.

→ What is the purpose of reserved pasta water in the sauce?

Reserved pasta water helps loosen the cheese sauce, allowing it to coat the rigatoni evenly without being too thick.

→ Why should the steak rest before slicing?

Resting allows juices to redistribute throughout the steak, resulting in a more tender and flavorful bite.

→ Can I use other cuts of steak for this dish?

Ribeye or sirloin both work well; choose a cut about 1-inch thick for even cooking and optimal texture.