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
