If You Ever Need Comfort Food, This Is My Ace in the Hole

So, here we go! I’ve got this dish, Cheesy Cajun Garlic Butter Steak with Creamy Rigatoni, that just kinda happened the first time on a lazy Friday when I found steak, some almost-expired cream, and (whoops) a lot of Cajun spice in the pantry. My dog eyed me suspiciously the whole time. Anyway, since then it’s become this go-to fancy-but-not-really meal that pretty much everyone scarfs down—though I’ll admit, I had to explain to my dad what rigatoni was ("the stubby tube pasta, dad, not the twisty one"). You ever notice how some of your best recipes come out of ‘what can I use up before it goes bad?’ No? Just me?

Why You'll Love This Recipe

I make this when I want to impress people (or myself, honestly) without creating a mountain of dishes. My family goes absolutely bananas for it—especially my cousin, who swears it’s “better than fancy restaurant steak.” And truth be told, it’s a sneaky way of getting a little spice in people without making them run for milk. I used to overcook the steak and it’d go rubbery; not fun. These days, I actually watch the timer, so you’re less likely to have Cajun-flavored shoe leather. Plus, all that cheesy sauce on the pasta? You might just eat it straight from the pot. (Full disclosure: I have.)

Everything You’ll Need (with Some Wiggle Room)

2 hefty steaks (sirloin, ribeye, whatever’s on sale—my grandmother would only use fillet, but honestly, most do just fine)
2-3 tablespoons Cajun spice mix (a homemade one from Bon Appétit is brilliant, but the store packet works too—sometimes I just eyeball it)
4 cloves garlic, smashed or minced (or honestly, that jarred stuff in a rush)
4 tablespoons salted butter (unsalted if it’s all you’ve got, just add a pinch extra salt later)
350g (or about 12oz) rigatoni (penne totally works, or even shells if you must—just not spaghetti, the sauce doesn’t cling right)
1 cup heavy cream (in a pinch I’ve used half-and-half or even, er, a splash of milk plus some extra grated cheese)
1 ½ cups shredded mozzarella (cheddar is decent too—provolone was weirdly good, actually)
½ cup grated parmesan (I use the cheap tub kind, sue me)
Optional: handful of chopped parsley, fresh chives if you fancy, a squeeze of lemon
Salt and pepper (I never measure these, just do the little pinch and taste method)

So, Here’s What You Actually Do

Bring a big pot of salted water to a boil. I get this going first because I always forget and then the steak is ready and I’m still waiting for the pasta (every time!). Plop the rigatoni in and cook until just shy of perfectly soft—call it al dente.
While that’s bubbling, pat your steaks dry and coat them with Cajun seasoning. Both sides—don’t be shy. I’ve tried marinating overnight (once) and honestly, just slapping it on right before works fine. Season with salt and pepper too.
Heat a big skillet—cast iron, if you’ve got it—over medium-high heat. Drizzle in a bit of oil. Sear the steaks a few minutes per side for medium-rare, or however you like it. I go by that finger test—press the steak, does it feel kinda like the base of your thumb? That’s medium-rare. Remove and let rest; don’t skip this part or the juices run everywhere. I mean, you could skip, but then it’s not as juicy.
Lower heat to medium, drop in the butter and garlic. Stir until the garlic smells fragrant, not burnt (it goes quick, so don’t wander off!). Scrape up any brown bits form the steak. This is where I usually sneak a little taste of the buttery bits—I regret nothing.
Pour in your cream and simmer gently for a few mins, scraping again. (If you see weird seperation, keep stirring, it’ll smooth out soon enough.)
Dump in both cheeses, stir until lovely and gooey. If it looks too thick, thin it with a splash of pasta water. Or milk, if you have to.
Add drained pasta, toss well to coat. (Sometimes I fish out a noodle to check for enough sauce—yes, I blow on it impatiently, and yes, it usually burns my tongue. Every time.)
Slice the steaks: thick slices, against the grain. Lay these on top of your creamy rigatoni in the pan, and spoon a little extra garlic butter over them. Sprinkle with parsley or chives if you’ve got ‘em. Maybe a squeeze of lemon, up to you.

What I’ve Learned the Hard Way (A Few Notes)

If you forget to salt your pasta water, you’ll notice later—trust me.
Steak cooking really is all about the rest time. I used to slice instantly but now I...wait (sort of). It’s juicier, really!
No Cajun mix? Mix paprika, cayenne, garlic powder, and a little dried oregano. It’s not rocket science.

Variations & Little Experiments

I once tried swapping the steak for leftover roast chicken. Uhm, not bad at all, but maybe use a bit less Cajun spice or it’s a bit much. Shrimp is fun too (and cooks in like two minutes—so quick, you could blink and miss it).

I tried a vegan version using plant-based steak and coconut milk. Eh, it was...different. Not my favourite, but it didn’t go uneaten. (If you figure out a good dairy-free sauce that doesn’t, er, split, let me know. Srsly.)

What If You Don’t Have All the Tools?

A big skillet is ideal, but I’ve improvised with a roasting tin on top of the stove before (it’s not elegant, but if it works, it works). Cast iron is snazzy, but don’t run out and buy one just for this. Oh! And if you don’t have a cheese grater—just dice the cheese small and toss it in. Melts fine, honestly.

Cheesy Cajun Garlic Butter Steak with Creamy Rigatoni

How Long Does It Keep? (Not That It Lasts)

Technically, you can keep leftovers in the fridge, covered, for up to 2 days… though honestly, in my house it never lasts more than a day. Reheat with a splash of milk to loosen the sauce. If you microwave the steak, go low and slow or it’ll be, well, sad.

How I Love to Serve It

For me, it’s all about a big bowl, a wedge of toasted garlic bread on the side, and maybe a green salad if I’m pretending to be health-conscious. My uncle likes his with a cold beer (he says it “cuts the richness” but I think it’s just his excuse). I like a pinch more parmesan on top, too. And once, I served it alongside a lazy ratatouille—actually, it paired pretty well.

Hard-Earned Pro Tips (or, What I’ve Messed Up)

I once tried rushing the sauce by cranking the heat—ended up with a weird, oily mess. Gentle heat is your mate here, even if you’re starving.
Forgot to save pasta water once; never again. It makes the sauce so silky. Fill a mug before draining if you’re forgetful like me.
Actually, I find the steak tastes even better the next day, chilled and stacked on a sandwich with leftover sauce. Go figure.

I Bet You’re Wondering… (FAQ Time!)

Can I make this without heavy cream?: Yep! I’ve subbed in half-and-half, or even that shelf-stable almond milk (though the sauce is thinner and less ‘gloopy’ in a good way). Don’t fret, just use what you have.
Is it super spicy?: Not really, but you control the heat—add less Cajun or try a mild version if you’re spice-averse. Also, apparently you can buy smokey Cajun blends? Haven’t tried that but sounds lush.
Do I have to use rigatoni?: Nah—penne, ziti, or even fusilli (the swirly ones) work out ok. Stay away from the tiny pasta though, the sauce just falls off.
Can I use pre-cooked steak?: Sure, absolutely. Just slice it thinly and warm it through in the sauce—don’t overdo it or it’ll dry out. Learned that the hard way.
What do I do if my sauce splits?: Don’t panic—whisk like mad and try adding a splash more cream or even a spoonful of flour. Sometimes it just comes together after a minute or two.
Where can I get a good Cajun spice mix?: I like the one from The Spruce Eats when I want to make my own, but supermarket packets are totally fine for a Tuesday night.

Honestly, if you love big flavors, cheesy things, and not slaving over dozens of pans, I think you’ll end up making this Cheesy Cajun Garlic Butter Steak with Creamy Rigatoni again and again. And hey, if your dog watches with the same skepticism as mine, you’re probably doing it right.

Cheesy Cajun Garlic Butter Steak with Creamy Rigatoni