Crafting the Ultimate Beverage

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Baking Tips

Use sirloin tips or tri-tip for best flavor and tenderness

Don't overcrowd the pan when searing - work in batches

Let steak rest after cooking to redistribute juices

Use freshly grated cheese for smoothest melting

Warm milk prevents lumps in cheese sauce

Save pasta water - it's perfect for sauce consistency

High heat is crucial for proper steak searing

Don't move steak while searing to develop crust

Taste and adjust seasoning throughout cooking

Garlic Butter Steak Tips with Cheesy Rigatoni

Name: Garlic Butter Steak Tips with Cheesy Rigatoni
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4-6 servings
Cuisine: American-Italian
Ingredients: For the Steak Tips:; 2 pounds sirloin steak tips, cut into 1.5-inch pieces; 2 teaspoons kosher salt; 1 teaspoon black pepper, freshly ground; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon smoked paprika; 1/4 teaspoon cayenne pepper; 2 tablespoons olive oil; 3 tablespoons vegetable oil for searing; For the Garlic Butter Sauce:; 6 tablespoons unsalted butter; 8 cloves garlic, minced; 1/4 cup dry white wine; 2 tablespoons fresh lemon juice; 2 tablespoons Worcestershire sauce; 1 tablespoon fresh thyme leaves; 2 tablespoons fresh parsley, chopped; 1/2 teaspoon red pepper flakes; Salt and pepper to taste; For the Cheesy Rigatoni:; 1 pound rigatoni pasta; Salt for pasta water; 4 tablespoons butter; 3 tablespoons all-purpose flour; 2 cups whole milk, warmed; 1 cup heavy cream; 1 1/2 cups Parmesan cheese, freshly grated; 1/2 cup Romano cheese, grated; 1/2 cup fontina cheese, shredded

This restaurant-quality dish combines perfectly seared, tender steak tips bathed in rich garlic butter with al dente rigatoni pasta coated in an incredibly creamy, multi-cheese sauce. The steak tips are cut from premium sirloin, seasoned to perfection, and seared to achieve a beautiful caramelized crust while maintaining a juicy, pink interior. The aromatic garlic butter sauce infuses every bite of beef with incredible flavor, while the rigatoni pasta provides the perfect vehicle for the luxurious cheese sauce made with Parmesan, Romano, and fontina cheeses. Fresh herbs, caramelized onions, and a touch of white wine elevate this comfort food combination to fine dining status. Each forkful delivers the perfect balance of savory beef, aromatic garlic, and creamy cheese that will make this your new favorite special occasion meal.

Prep Time

20 Minutes

Cook Time

30 Minutes

Total Time

50 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Steak Tips:

2 pounds sirloin steak tips, cut into 1.5-inch pieces

2 teaspoons kosher salt

1 teaspoon black pepper, freshly ground

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

1/4 teaspoon cayenne pepper

2 tablespoons olive oil

3 tablespoons vegetable oil for searing

For the Garlic Butter Sauce:

6 tablespoons unsalted butter

8 cloves garlic, minced

1/4 cup dry white wine

2 tablespoons fresh lemon juice

2 tablespoons Worcestershire sauce

1 tablespoon fresh thyme leaves

2 tablespoons fresh parsley, chopped

1/2 teaspoon red pepper flakes

Salt and pepper to taste

For the Cheesy Rigatoni:

1 pound rigatoni pasta

Salt for pasta water

4 tablespoons butter

3 tablespoons all-purpose flour

2 cups whole milk, warmed

1 cup heavy cream

1 1/2 cups Parmesan cheese, freshly grated

1/2 cup Romano cheese, grated

1/2 cup fontina cheese, shredded

4 oz cream cheese, softened

1/2 teaspoon nutmeg

1/4 teaspoon white pepper

For the Aromatics:

1 large onion, sliced

8 oz mushrooms, sliced (cremini or button)

4 cloves garlic, minced

1/4 cup shallots, minced

2 tablespoons fresh herbs (rosemary, thyme)

Optional Add-ins:

1 cup cherry tomatoes, halved

1/2 cup sun-dried tomatoes, chopped

1 cup baby spinach

1/4 cup pine nuts, toasted

1/2 cup roasted red peppers, sliced

2 tablespoons capers

1/4 cup white wine for deglazing

1 tablespoon balsamic glaze

For Garnish:

Extra Parmesan cheese, grated

Fresh parsley, chopped

Fresh chives, sliced

Cracked black pepper

Lemon wedges

Fresh thyme sprigs

Garlic breadcrumbs

Instructions

Prepare the steak: Pat steak tips dry and season generously with salt, pepper, garlic powder, onion powder, paprika, and cayenne. Let rest at room temperature for 20 minutes. Drizzle with olive oil and toss to coat.

Cook the pasta: Bring a large pot of salted water to boil. Cook rigatoni according to package directions until al dente. Reserve 1 cup pasta cooking water, then drain and set aside.

Sear the steak tips: Heat vegetable oil in a large cast-iron skillet over high heat until smoking. Add steak tips in a single layer (work in batches if needed). Sear for 2-3 minutes per side until golden brown and medium-rare. Remove and let rest.

Sauté aromatics: Reduce heat to medium. In the same pan, add sliced onions and mushrooms. Cook for 5-6 minutes until softened and lightly caramelized. Add minced garlic and shallots, cook 1 minute more.

Make garlic butter sauce: Add butter to the pan and let melt. Stir in minced garlic and cook for 30 seconds until fragrant. Add white wine and lemon juice, scraping up browned bits. Stir in Worcestershire sauce, thyme, and red pepper flakes.

Start cheese sauce: In a separate large saucepan, melt butter over medium heat. Whisk in flour and cook for 2 minutes to create a light roux. Gradually whisk in warm milk and cream, ensuring no lumps form.

Finish cheese sauce: Bring sauce to a gentle simmer and cook for 3-4 minutes until thickened. Remove from heat and stir in cream cheese until melted. Gradually add Parmesan, Romano, and fontina, stirring until smooth. Season with nutmeg and white pepper.

Combine pasta and sauce: Add cooked rigatoni to the cheese sauce and toss gently to coat. If sauce is too thick, add reserved pasta water gradually until desired consistency is reached.

Return steak to pan: Add rested steak tips back to the garlic butter mixture along with any accumulated juices. Toss gently to coat with the garlic butter sauce. Stir in fresh parsley.

Serve and garnish: Transfer cheesy rigatoni to serving plates or large platter. Top with garlic butter steak tips and aromatics. Garnish with extra cheese, fresh herbs, and cracked pepper. Serve immediately with lemon wedges.

Garlic Butter Steak Tips with Cheesy Rigatoni

JUE

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Crafting the Ultimate Beverage

Garlic Butter Steak Tips with Cheesy Rigatoni

Ingredients

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