Description
If you want big, buttery flavor fast, Cowboy Butter Steak Pasta does the job in roughly 35 minutes — juicy seared beef tossed with noodles and a garlicky, lemony herb butter that clings to every bite.
Ingredients
Scale
- 1 lb boneless ribeye, well-marbled
- 12 oz pasta (rigatoni or penne recommended)
- 1 cup unsalted butter (softened)
- 6 cloves garlic, minced very fine
- 1 Tbsp Dijon mustard
- 2 Tbsp fresh lemon juice
- 1/4 cup flat-leaf parsley, finely chopped
- 1 tsp red pepper flakes
- 1 tsp smoked paprika
- Salt and black pepper, to taste
- 1 Tbsp olive oil
Instructions
- Bring a large pot of salted water to a rolling boil and cook the pasta until it still has a slight bite. Scoop out ½ cup of the starchy cooking water, then drain the pasta.
- While the water heats, whisk together the softened butter, minced garlic, Dijon, lemon juice, parsley, red pepper flakes, smoked paprika, and a pinch of salt and pepper in a bowl. Set this flavorful butter aside.
- Heat a large skillet over medium-high heat and add the olive oil. Pat the steak dry and season both sides generously with salt and pepper.
- Sear the steak 3–4 minutes per side (depending on thickness) until a deep brown crust forms. Transfer the steak to a cutting board and let it rest 5 minutes before slicing thinly across the grain. Bold tip: Resting keeps the steak juicy.
- Return the skillet to low heat and melt the cowboy butter until it becomes fragrant. Toss the drained pasta into the pan and coat it thoroughly, adding a splash of the reserved pasta water if the sauce needs loosening. Bold tip: Reserve pasta water — it helps create a glossy, emulsified sauce.
- Fold the sliced steak into the sauced pasta and warm everything together for a minute so flavors marry. Taste, then adjust seasoning.
- Plate, sprinkle extra parsley or chili flakes if you like, and serve hot.
Notes
- Notes & quick advice
- Use fresh garlic for the best aroma and punch.
- Don’t crowd the pan when searing — give the steak space so it gets that caramelized crust.
- Room-temperature butter blends more smoothly with the seasonings.
- If you prefer a creamier finish, stir in a splash of cream at the end.
- Short storage tips
- Keep leftovers refrigerated in an airtight container for 3–4 days. Reheat gently on the stove with a little water or extra butter to revive the sauce. Avoid freezing; butter-based sauces can separate.
Nutrition
- Serving Size: 1 serving
- Calories: 720
- Sugar: 2g
- Sodium: 380mg
- Fat: 45g
- Saturated Fat: 22g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 125mg