T-Bone Steak with Rigatoni in Garlic Spinach Parmesan Cream Sauce & Garlic Rolls 🔥

A steakhouse-style comfort meal featuring a perfectly seared T-bone steak, creamy Parmesan rigatoni loaded with garlic and spinach, and buttery garlic rolls.

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4

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Ingredients

For the T-Bone Steaks

• 2 T-bone steaks (12–16 oz each)
• 2 tbsp olive oil
• 2 tbsp butter
• 3 garlic cloves, smashed
• 2 sprigs fresh rosemary or thyme
• 1 tsp kosher salt
• 1 tsp black pepper
• ½ tsp smoked paprika (optional)

For the Rigatoni

• 12 oz (340 g) rigatoni
• 2 tbsp butter
• 4 garlic cloves, minced
• 3 cups fresh spinach
• 1½ cups heavy cream
• 1 cup freshly grated Parmesan cheese
• ½ tsp Italian seasoning
• ¼ tsp crushed red pepper flakes (optional)
• Salt and black pepper, to taste

For the Garlic Rolls

• 8 dinner rolls
• 4 tbsp butter, melted
• 3 garlic cloves, minced
• 1 tbsp chopped parsley
• 2 tbsp grated Parmesan

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Instructions

1. Cook the Steaks

1. Pat steaks dry and season with salt, pepper, and smoked paprika.
2. Heat a cast-iron skillet until very hot.
3. Sear steaks for 4–5 minutes per side for medium-rare (adjust for desired doneness).
4. Add butter, garlic, and rosemary.
5. Baste the steaks with the melted butter for 1–2 minutes.
6. Remove and let rest for 10 minutes before serving.

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2. Prepare the Rigatoni

1. Cook rigatoni until al dente. Reserve ½ cup pasta water and drain.
2. Melt butter in a large skillet.
3. Sauté garlic for about 30 seconds until fragrant.
4. Add spinach and cook until wilted.
5. Pour in the heavy cream and bring to a gentle simmer.
6. Stir in Parmesan until smooth.
7. Add Italian seasoning, red pepper flakes, salt, and pepper.
8. Toss in the rigatoni, adding a splash of reserved pasta water if needed for a silky sauce.

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3. Make the Garlic Rolls

1. Preheat oven to 375°F (190°C).
2. Mix melted butter, garlic, parsley, and Parmesan.
3. Brush generously over the rolls.
4. Bake for 8–10 minutes, until warm and golden.

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Serving

Plate the creamy rigatoni first, place the rested T-bone alongside, and add two warm garlic rolls. Spoon any remaining garlic-herb butter from the steak over the meat for extra flavor. Finish with a sprinkle of fresh parsley and a little grated Parmesan over the pasta.

Optional Add-Ons

• Sautéed mushrooms
• Roasted asparagus or broccoli
• Caesar salad
• Caramelized onions
• Extra garlic butter for dipping the rolls

Approximate Nutrition (Per Serving)

• Calories: 1,150
• Protein: 58 g
• Carbohydrates: 62 g
• Fat: 72 g
• Fiber: 4 g
• Sodium: 1,050 mg

This is a rich, steakhouse-inspired dinner that’s perfect for a special weekend meal or when you’re craving bold flavors and plenty of comfort.