Cheesy Cajun Steak Bites with Creamy Parmesan Rigatoni Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are prepped and ready for immediate use. Slice the steak into uniform one-inch cubes and pat them dry with paper towels to ensure a better sear.

Grate the Parmesan cheese finely so it melts quickly into the sauce. Have the pasta water boiling and the skillet positioned on the stove, as the cooking process moves quickly once the heat is applied to the pan.

Instructions

Pasta Preparation

1. 1Boil the pasta
   Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to the package directions until al dente. Drain the pasta well, reserving about a half cup of the starchy pasta water for adjusting the sauce consistency later if needed.
   Look for The pasta should be tender but firm to the bite.
   Tip Do not overcook the pasta, as it will finish cooking briefly in the sauce.

The pasta should be cooked in well-salted water until it reaches an al dente texture. Drain it thoroughly, but keep a small amount of the starchy water aside. The pasta should look plump and feel firm to the touch, ready to be incorporated into the sauce for the final assembly phase.

Steak Searing

2. 2Sear the steak bites
   Season the cubed steak generously with the Cajun seasoning, ensuring all sides are coated. Heat a large skillet over medium-high heat with two tablespoons of butter. Once the butter is foaming, add the steak cubes in a single layer. Sear the steak, turning occasionally, until browned and cooked through to an internal temperature of 145°F (63°C). Remove the steak from the pan and let it rest for 5 minutes.
   Look for The steak bites should have a deep, caramelized crust.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Work in batches if necessary to avoid crowding the pan, which would steam the meat instead of searing it.

The steak bites should be beautifully browned on all sides with a deep, golden-brown crust from the Cajun seasoning and butter.

They should be cooked through to the correct internal temperature while remaining juicy and tender. The pan should have flavorful browned bits on the bottom, which will serve as the foundation for the sauce.

Sauce and Assembly

3. 3Prepare the garlic cream sauce
   In the same skillet, melt the remaining butter. Sauté the minced garlic for one minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Whisk in the Parmesan cheese until the sauce is smooth and glossy. Toss the cooked rigatoni and the rested steak bites into the sauce, stirring until everything is well coated and heated through.
   Look for The sauce should be thick enough to coat the back of a spoon.
   Tip If the sauce becomes too thick, stir in a splash of the reserved pasta water to reach the desired consistency.

The sauce should be thick, creamy, and uniform, with a glossy finish from the melted Parmesan cheese. The steak bites and rigatoni should be thoroughly coated in the sauce, resulting in a cohesive dish where the spicy notes of the steak are perfectly balanced by the rich, savory cream and cheese.

Common mistakes

Avoid overcrowding the skillet when searing the steak, as this causes the meat to release moisture and steam instead of browning properly. Do not let the garlic burn, as this will impart a bitter flavor to the entire sauce.

Ensure the sauce is kept at a gentle simmer; boiling it too vigorously can cause the cream to separate or the cheese to become stringy rather than smooth and velvety.

How to tell it’s done

The steak bites are done when they reach an internal temperature of 145°F (63°C), which ensures they are medium-rare to medium and retain their tenderness.

The sauce is ready when it is thick, glossy, and coats the back of a spoon. The pasta should be al dente, meaning it retains a slight chew in the center, ensuring it holds its shape perfectly when tossed in the rich, creamy sauce.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest