This is my hubby's favorite lately! Been on repeat

Garlic butter steak with rigatoni is one of those dishes that feels like a warm hug after a long day. Growing up in the Midwest, steak was a staple at our family dinners, and I've found a way to incorporate it into a quick and satisfying meal that fits into my busy schedule. This dish combines the rich, savory flavors of garlic butter steak with the comforting texture of rigatoni, making it perfect for a weeknight dinner or a special occasion. It's a recipe that brings together the best of both worlds: hearty and indulgent, yet straightforward enough for anyone to make.

This garlic butter steak with rigatoni pairs beautifully with a simple green salad tossed in a light vinaigrette. The freshness of the salad balances the richness of the steak and pasta. You might also consider serving it with some crusty bread to soak up any extra garlic butter sauce. For a touch of color and added nutrition, steamed asparagus or roasted Brussels sprouts make excellent sides.

Servings: 4

1 pound rigatoni pasta
2 tablespoons olive oil
1 pound steak (such as ribeye or sirloin), cut into bite-sized pieces
Salt and pepper to taste
4 tablespoons unsalted butter
4 cloves garlic, minced
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese

Cook the rigatoni according to package instructions until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium-high heat. Season the steak pieces with salt and pepper.

Add the steak to the skillet and cook for about 3-4 minutes on each side, or until browned and cooked to your liking. Remove the steak from the skillet and set aside.

Reduce the heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and cook for about 1 minute, until fragrant.

Return the steak to the skillet and toss to coat in the garlic butter.

Add the cooked rigatoni to the skillet and toss everything together until the pasta is well coated in the garlic butter sauce.

Stir in the chopped parsley and grated Parmesan cheese. Adjust seasoning with additional salt and pepper if needed.

Serve immediately with extra Parmesan on top if desired.

For a lighter version, you can use chicken breast instead of steak. If you're a fan of spice, add a pinch of red pepper flakes to the garlic butter for a little kick. To make it more veggie-friendly, toss in some sautéed mushrooms or spinach when you add the pasta. If you're short on time, you can use pre-cooked steak strips from the grocery store to speed things up.