Instructions
Step 1: Bring a large pot of salted water to a boil and cook the rigatoni according to package directions. Drain and set aside.
Step 2: While the pasta cooks, remove the ribeye from the refrigerator 15 minutes before cooking to bring it to room temperature.
Step 3: Pat the ribeye dry with paper towels. Combine Cajun seasoning, smoked paprika, salt, and black pepper in a small bowl.
Step 4: Generously season both sides of the steak with the Cajun spice mixture, pressing it gently into the meat.
Step 5: Heat olive oil in a cast iron skillet over high heat until it’s smoking hot. Sear the ribeye for 4-5 minutes per side for medium-rare, basting with garlic butter in the final minute.
Step 6: Remove the steak from the skillet and rest it on a cutting board for 5 minutes before slicing.
Step 7: In a large saucepan, melt 1 tbsp butter over medium heat. Pour in the heavy cream and bring to a gentle simmer.
Step 8: Add the cubed Velveeta to the cream, stirring constantly until smooth and melted.
Step 9: Stir in the shredded cheddar, mozzarella, and Parmesan until fully incorporated. Add garlic powder and Italian seasoning.
Step 10: Toss the cooked rigatoni into the cheese sauce until every piece is coated.
Step 11: Plate the creamy rigatoni, top with sliced Cajun ribeye, and garnish with fresh parsley.
Storage and Reheating Tips
Store leftover steak and pasta in separate airtight containers in the refrigerator for up to 3 days. The steak keeps better when not mixed with the sauce.
Reheat the pasta gently in a saucepan over low heat with a splash of heavy cream to restore its creamy texture. Avoid using the microwave, as it can make the sauce grainy.
Slice and reheat the ribeye in a skillet over medium heat for just 1-2 minutes per side to maintain its juiciness.
This dish is best enjoyed fresh, but these storage tips will keep it delicious for a few days.
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