Garlic Butter Steak with Four-Cheese Rigatoni

Instructions

Step 1 Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions. Drain and set aside./n
Step 2 In a saucepan, melt butter over medium heat, then whisk in flour and cook for 1–2 minutes until lightly golden./n
Step 3 Gradually whisk in milk and heavy cream, stirring continuously until the sauce thickens./n
Step 4 Add mozzarella, cheddar, Parmesan, and provolone cheese, stirring until fully melted and smooth./n
Step 5 Season the cheese sauce with salt and black pepper, then combine with the cooked rigatoni and set aside./n
Step 6 Season the steaks with salt, black pepper, and garlic powder on both sides./n
Step 7 Heat olive oil in a skillet over high heat and sear the steaks for 3–5 minutes per side, depending on desired doneness./n
Step 8 Reduce heat to medium, add butter and minced garlic, and spoon the garlic butter over the steaks for 1–2 minutes./n
Step 9 Remove steaks from heat and let them rest for 5 minutes before slicing./n
Step 10 Serve the sliced steak alongside the creamy four-cheese rigatoni and garnish with chopped parsley.

Storage and Reheating Tips

Store leftovers in separate airtight containers in the refrigerator for up to 3 days. Reheat pasta gently on the stovetop or in the microwave with a splash of milk to restore creaminess. Reheat steak in a skillet over low heat or in the oven to avoid overcooking.