Herb Butter Steak with Creamy Mozzarella Asiago Rigatoni

Instructions

Step 1 Heat olive oil in a large skillet over medium-high heat.
Step 2 Season steak cubes with salt and black pepper, then add to the hot skillet.
Step 3 Sear the steak for 2–3 minutes per side until browned and cooked to your desired doneness. Remove and set aside.
Step 4 In the same skillet, reduce heat to medium and add butter, garlic, thyme, rosemary, and parsley.
Step 5 Stir and cook for about 1 minute until fragrant, then return the steak to the pan and toss to coat in the herb butter. Set aside.
Step 6 Cook rigatoni according to package instructions until al dente. Drain and set aside.
Step 7 In a separate saucepan, melt butter over medium heat, then pour in heavy cream.
Step 8 Stir in mozzarella, asiago, and Parmesan cheese until melted and smooth.
Step 9 Add garlic powder, onion powder, salt, and black pepper. Stir well.
Step 10 Add the cooked rigatoni to the sauce and toss until fully coated.
Step 11 Plate the creamy rigatoni alongside the herb butter steak bites.
Step 12 Garnish with fresh parsley and serve immediately.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. For reheating, warm the pasta gently on the stovetop or in the microwave with a splash of milk or cream to restore its creamy texture. Reheat the steak separately in a skillet over medium heat to maintain its tenderness and avoid overcooking.