Description
Cowboy Butter Steak Pasta is a hearty and flavorful dish featuring tender ribeye steak seared to perfection, tossed with rigatoni pasta in a rich and zesty cowboy butter sauce made from garlic, Dijon mustard, lemon juice, and spices. This recipe offers a perfect balance of smoky, tangy, and savory flavors for a satisfying meal in just 35 minutes.
Ingredients
Scale
Steak and Pasta
- 1 pound ribeye steak, boneless and well-marbled
- 12 ounces rigatoni or penne pasta
- 1 tablespoon olive oil
- Salt and pepper, to taste
Cowboy Butter Sauce
- 1 cup unsalted butter (2 sticks), softened
- 6 cloves garlic, finely minced
- 1 tablespoon Dijon mustard
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup finely chopped parsley
- 1 teaspoon chili flakes
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
Instructions
- Preheat Your Equipment: Heat a large skillet over medium-high heat and bring a pot of salted water to a boil to prepare for cooking the steak and pasta.
- Combine Ingredients for Cowboy Butter: In a bowl, mix the softened butter with finely minced garlic, Dijon mustard, freshly squeezed lemon juice, chopped parsley, chili flakes, smoked paprika, salt, and pepper. Set this flavorful butter mixture aside.
- Prepare the Skillet and Season Steak: Add olive oil to the heated skillet. Season the ribeye steak generously with salt and pepper on both sides.
- Sear the Steak: Place the steak in the skillet and sear for 3 to 4 minutes on each side until a nice crust forms. Remove the steak to rest for a few minutes before slicing thinly against the grain.
- Cook the Pasta: Add the rigatoni or penne to the boiling salted water. Cook until al dente, following package instructions. Reserve 1/2 cup of pasta water before draining the pasta.
- Melt the Cowboy Butter: Return the skillet to medium heat and melt the prepared cowboy butter in it.
- Toss Pasta in Butter Sauce: Add the drained pasta to the skillet and toss well to coat in the melted buttery mixture. Use the reserved pasta water to loosen the sauce if needed for a silky consistency.
- Add the Steak: Fold the sliced ribeye steak into the pasta and cowboy butter mixture. Allow everything to warm through together for about one minute.
- Serve and Garnish: Plate the pasta and garnish with extra parsley or chili flakes as desired. Serve immediately while warm for the best flavor and texture.
Notes
- Be sure to rest the steak after searing to maintain juiciness.
- Using well-marbled ribeye enhances flavor and tenderness.
- Reserve some pasta water to adjust the sauce consistency perfectly.
- Adjust chili flakes to suit preferred heat level.
- Serve with a side salad or crusty bread for a complete meal.
