Cowboy Butter Steak Pasta Recipe
Introduction
Cowboy Butter Steak Pasta is a hearty and flavorful dish combining tender ribeye steak with a rich, spicy butter sauce tossed through rigatoni. It’s perfect for a comforting dinner that feels both indulgent and satisfying.
Ingredients
- 2 ribeye steaks
- 1 tablespoon olive oil
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 tablespoon butter (for cooking steaks)
- 300 g rigatoni pasta
- 85 g butter (for sauce)
- 1 shallot, finely chopped
- 2 teaspoons paprika
- 1 teaspoon Dijon mustard
- 1 teaspoon chili flakes
- 1 teaspoon dried thyme
- ½ teaspoon cayenne pepper
- ½ lemon, juice and zest
- 2 cloves garlic, minced
- 2 tablespoons chopped parsley
- 1 tablespoon chopped chives
- 50 ml double cream
- 20 g Parmesan cheese, grated
- Salt and pepper, to taste
Instructions
- Step 1: Rub the ribeye steaks with olive oil, paprika, salt, and pepper. Let them rest at room temperature for a few minutes while you prepare the pasta.
- Step 2: Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Reserve a cup of pasta water before draining.
- Step 3: Heat a large skillet over high heat. Add the steaks and cook for about 1½ minutes per side until a golden crust forms. Add 1 tablespoon butter and baste the steaks for 20 seconds. Remove steaks from the pan and cover loosely with foil to rest.
- Step 4: Reduce the heat to low in the same pan. Add 85 g butter and let it melt, bubbling and stirring for 3–4 minutes until lightly browned but not burnt.
- Step 5: Stir in the chopped shallot and cook for 1 minute until softened. Add minced garlic, paprika, Dijon mustard, chili flakes, dried thyme, and cayenne pepper. Stir briefly until fragrant.
- Step 6: Pour in the double cream and a splash of reserved pasta water. Stir and let the sauce simmer gently until thickened and glossy.
- Step 7: Add chopped chives, parsley, lemon juice, and zest to the sauce. Season with salt and pepper to taste.
- Step 8: Scoop out a few tablespoons of the sauce and set aside for serving.
- Step 9: Toss the cooked rigatoni in the remaining sauce along with grated Parmesan. Stir and simmer briefly until the pasta is well coated and heated through.
- Step 10: Slice the rested steak thinly. Serve the steak slices over the saucy pasta, then drizzle with the reserved cowboy butter sauce. Garnish with extra herbs or Parmesan if desired.
Tips & Variations
- For an extra smoky flavor, try adding smoked paprika instead of regular paprika.
- Use chicken or pork instead of steak for a different protein option.
- If you prefer less heat, reduce or omit the chili flakes and cayenne pepper.
- Fresh thyme can be used instead of dried for a more vibrant herb taste.
- Reserve some pasta water to loosen the sauce if it becomes too thick during cooking.
Storage
Store leftover steak pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of cream or water to loosen the sauce. Avoid microwaving to maintain texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta?
Yes, any sturdy pasta like penne, fusilli, or farfalle will work well with the rich cowboy butter sauce.
How do I know when the steak is cooked perfectly?
Cooking the ribeye for about 1½ minutes per side on high heat will give a nice sear and medium-rare interior. Adjust time slightly if you prefer your steak more or less done.
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Cowboy Butter Steak Pasta Recipe
- Total Time: 30 minutes
- Yield: 2 servings 1x
Description
Cowboy Butter Steak Pasta is a rich and flavorful dish featuring juicy ribeye steaks seared to perfection and served over rigatoni tossed in a creamy, smoky, and slightly spicy cowboy butter sauce infused with herbs, garlic, and a hint of lemon zest. This comforting pasta combines tender steak slices with a luscious sauce that brings a delightful southern-inspired twist to a classic pasta meal.
Ingredients
Scale
For the Steak
- 2 ribeye steaks
- 1 tablespoon olive oil
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 tablespoon butter
For the Sauce
- 300 g rigatoni
- 85 g butter
- 1 shallot, finely chopped
- 2 teaspoons 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, minced
- 2 tablespoons chopped parsley
- 1 tablespoon chopped chives
- 50 ml double cream
- 20 g Parmesan cheese, grated
- Salt and pepper, to taste
Instructions
- Prepare the Steaks: Rub the ribeye steaks thoroughly with olive oil, paprika, salt, and pepper. Allow them to sit at room temperature for a few minutes while preparing the pasta.
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the rigatoni according to the package instructions until al dente. Reserve some pasta water before draining.
- Sear the Steaks: Heat a large skillet over high heat. Add the steaks and cook for about 1.5 minutes on each side until a golden crust forms. Add a knob of butter, baste the steaks for approximately 20 seconds, then remove them from the pan and let rest covered with foil.
- Make the Cowboy Butter Sauce: Reduce heat to low in the same pan and add the remaining butter. Let it melt and cook, stirring continuously for 3-4 minutes, until it turns lightly browned but not burnt. Add the chopped shallot and cook for 1 minute until softened. Stir in minced garlic and all spices (paprika, Dijon mustard, chilli flakes, dried thyme, cayenne pepper) briefly until fragrant.
- Simmer the Sauce: Pour in the double cream and add a splash of reserved pasta water. Stir well and allow the cowboy butter sauce to simmer gently until it thickens and becomes glossy. Remove from heat, then stir in chopped chives, parsley, lemon juice, and zest. Season with salt and pepper to taste.
- Toss the Pasta with Sauce: Before adding the pasta, scoop out a few tablespoons of the cowboy butter sauce and set aside for finishing. Add the drained rigatoni to the pan with the remaining sauce, grated Parmesan, and toss well to coat, simmering briefly to let the pasta absorb the flavors.
- Serve: Slice the rested steaks thinly. Plate the pasta topped with the sliced steak. Drizzle with the reserved cowboy butter sauce and garnish with extra chopped herbs or a sprinkle of Parmesan cheese.
Notes
- Allowing the steaks to come to room temperature before cooking helps achieve a better sear.
- Be careful not to burn the butter when browning; keep the heat low and stir constantly.
- Reserve some pasta water to adjust sauce consistency if needed.
- You can substitute ribeye steaks with sirloin or strip steaks if preferred.
- Adjust spice levels by modifying cayenne pepper and chilli flakes quantities.
- Resting steak after cooking is essential for juicy, tender slices.
- Use freshly grated Parmesan for best flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: steak pasta, cowboy butter sauce, ribeye steak, creamy pasta, spicy pasta sauce, rigatoni recipe, dinner recipe
