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cowboy butter steak pasta square

Cowboy Butter Steak Pasta

If you’re looking for the ultimate comfort meal with a fiery, buttery twist, cowboy butter steak pasta is the dish for you. It’s rich, zesty, and full of flavor from the browned butter sauce and perfectly seared steak. This cowboy butter steak pasta combines tender, juicy beef with a silky, spiced sauce that clings to every strand of pasta
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course
Cuisine American, Italian
Servings 4
Calories 730 kcal

Equipment

  • 1 Large skillet
  • 1 Pot

Ingredients
  

For the steak

  • 2 ribeye steaks
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • Salt and pepper
  • 1 tablespoon butter

For the sauce

  • 300 g rigatoni
  • 85 g butter
  • 1 shallot
  • 2 teaspoon paprika
  • 1 teaspoon Dijon mustard
  • 1 teaspoon chilli flakes
  • 1 teaspoon dried thyme
  • ½ teaspoon cayenne pepper
  • ½ lemon juice and zest
  • 2 cloves garlic
  • 2 tablespoon chopped parsley
  • 1 tablespoon chopped chives
  • 50 ml double cream
  • 20 g parmesan
  • Salt and pepper

Instructions
 

  • Rub the steaks with olive oil, paprika, salt, and pepper. Let them sit at room temperature for a few minutes while you prepare the pasta. Begin to boil your pasta in salted water according to package instructions
    2 ribeye steaks, 1 tablespoon olive oil, 1 teaspoon paprika, Salt and pepper
  • Meanwhile, heat a large skillet over high heat. Add the steaks and cook for about one and a half minutes per side until a golden crust forms. Add a knob of butter and baste the steaks for around 20 seconds. Remove them from the pan and rest under foil.
    1 tablespoon butter
  • In the same pan, reduce the heat to low and add the rest of the butter. Let it melt and bubble while stirring for 3-4 minutes until it turns lightly browned but not burnt. Stir in the shallot and cook for a minute until softened, then add the garlic and spices. Stir briefly until fragrant. Pour in the double cream and a splash of reserved pasta water. Stir and let the cowboy butter sauce simmer gently until thickened and glossy. Add the chives, parsley, lemon juice, and zest.
    85 g butter, 1 shallot, 2 teaspoon paprika, 1 teaspoon Dijon mustard, 1 teaspoon chilli flakes, 1 teaspoon dried thyme, ½ teaspoon cayenne pepper, ½ lemon juice and zest, 2 cloves garlic, 2 tablespoon chopped parsley, 1 tablespoon chopped chives, 50 ml double cream, Salt and pepper
  • Before adding the pasta, scoop out a few tablespoons of the cowboy butter sauce to use as a finishing drizzle. Then toss the pasta in the pan with the sauce and Parmesan, stirring and simmering until well coated. Slice the rested steak thinly and serve it over the saucy pasta. Spoon over the reserved cowboy butter sauce and finish with extra herbs or a sprinkle of Parmesan.
    20 g parmesan

Video

Notes

Brown your butter carefully. Wait until it turns golden with a nutty aroma, but don’t let it burn. This stage creates depth and richness that defines authentic cowboy butter flavor. Stir constantly to control the heat.

Nutrition

Calories: 730kcalCarbohydrates: 36gProtein: 32gFat: 53g
Keyword cowboy butter, cowboy butter pasta, cowboy butter steak, creamy steak pasta, easy steak pasta, garlic steak pasta, steak pasta
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