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- 8 oz linguine pasta - 2 ribeye steaks (about 1-inch thick) - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 tablespoon fresh parsley, chopped - 1 tablespoon fresh rosemary, chopped - 1 tablespoon fresh thyme, chopped - 1 teaspoon smoked paprika - 1 teaspoon lemon juice - 1 teaspoon red pepper flakes (optional for spice) - Salt and freshly ground black pepper, to taste - Grated Parmesan cheese, for serving - Lemon wedges, for serving {{ingredient_image_1}} Using a meat thermometer is key. It tells you when the steak is ready. For medium-rare, aim for 130°F. Insert the probe into the thickest part of the steak. This method ensures that your steak is juicy and tender. Resting the steak is just as important. Let it sit for at least five minutes. This helps the juices redistribute, making every bite flavorful. When you slice the steak, cut against the grain. This technique makes the meat easier to chew. To make your sauce just right, use reserved pasta water. Start with a few tablespoons and mix. If the sauce is too thick, add more water until it’s creamy. This water adds starch, which helps the sauce cling to the pasta. Balancing flavors is essential. Taste your sauce as you go. If it’s too salty, add a squeeze of lemon juice. If you want more depth, sprinkle in extra smoked paprika. For extra flavor, consider toppings. Grated Parmesan cheese is a must. You can also add chopped green onions or crispy bacon bits. They add a nice crunch and a burst of flavor. If you want to switch up the pasta, try fettuccine or spaghetti. Both work well with the cowboy butter sauce. Feel free to experiment with different shapes to find your favorite! If you want to try a different cut of steak, many options exist. You can use sirloin or flank steak instead of ribeye. These cuts are tasty and often more affordable. Here are some cooking times for various cuts: - Sirloin: Cook for about 5-6 minutes per side for medium-rare. - Flank: Cook for 4-5 minutes per side for medium-rare. - T-bone: Cook for 6-7 minutes per side for medium-rare. Each cut has its own unique flavor and texture. Choose what you prefer! If you're looking for a vegan or vegetarian version, many options work well. Instead of steak, try plant-based proteins like tofu or tempeh. You can marinate and grill them just like steak for extra flavor. To replace the butter, consider using plant-based butters or olive oil. Both options add richness without the dairy. You can easily change the flavors in this dish. Adding spices like cumin or chili powder can give it a kick! Fresh herbs like basil or cilantro can also add a new twist. Don’t forget about veggies! You can toss in bell peppers, spinach, or mushrooms to boost the dish's nutrition and color. Just sauté them in the cowboy butter sauce before mixing in the pasta. Pro Tips Rest the Steaks: After cooking, let the steaks rest for at least 5 minutes. This allows the juices to redistribute, resulting in a more flavorful and tender bite. Use Fresh Herbs: Fresh herbs elevate the flavor of the cowboy butter. Always opt for fresh parsley, rosemary, and thyme for a more aromatic and vibrant dish. Customize the Spice Level: Adjust the amount of red pepper flakes based on your heat preference. You can also add a pinch of cayenne for an extra kick. Save Some Pasta Water: Reserve a cup of pasta water before draining. It can help adjust the consistency of the sauce and make it cling better to the pasta. {{image_2}} To keep your Cowboy Butter Steak Linguine fresh, use airtight containers. Glass containers work well, as they don’t absorb smells. Store leftovers in the fridge for up to three days. Always label your containers with the date. This way, you know how long they have been stored. For reheating, the skillet method is best. Heat a little olive oil in a pan. Add the pasta and steak, stirring gently. This keeps the flavors intact. If the sauce seems thick, add a splash of reserved pasta water. This helps restore that creamy texture. You can freeze Cowboy Butter Steak Linguine, but it’s best to freeze the pasta and sauce separately. Use freezer-safe bags or containers. Squeeze out all the air to prevent freezer burn. For best results, freeze it for no longer than three months. To thaw, leave it in the fridge overnight. Reheat it gently in a skillet, adding a bit of water to keep it moist. Cowboy butter is a rich, flavorful sauce made with butter, herbs, and spices. It's perfect for adding a kick to steaks and pasta. You can use it on grilled meats, seafood, or even veggies. This sauce gives a tasty twist to any dish. Yes, you can use gluten-free pasta for this recipe. Look for options made from rice, quinoa, or chickpeas. These alternatives cook well and blend nicely with the cowboy butter sauce. Just make sure to follow the package instructions for cooking times. To spice up your Cowboy Butter Steak Linguine, add more red pepper flakes. You can also include diced jalapeños or a splash of hot sauce. Stir these in while you make the cowboy butter sauce. Adjust the heat to your taste. Great sides for this dish include a fresh green salad or garlic bread. Steamed asparagus or roasted vegetables also complement the flavors. You could even serve it with a side of creamy mashed potatoes for a hearty meal. This blog post shared how to make a tasty Cowboy Butter Steak Linguine. We covered the key ingredients, from ribeye steaks to fresh herbs. You learned step-by-step instructions for cooking pasta and preparing the steaks. Tips and tricks helped you perfect your dish, while variations showed you how to customize it. Lastly, we discussed storage info to keep leftovers fresh. Enjoy trying this recipe at home. It's simple and will impress everyone at your table. Happy cooking!

Cowboy Butter Steak Linguine

A delicious pasta dish featuring ribeye steaks and a flavorful cowboy butter sauce.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 2
Calories 700 kcal

Ingredients
  

  • 8 oz linguine pasta
  • 2 pieces ribeye steaks (about 1-inch thick)
  • to taste Salt and freshly ground black pepper
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 teaspoon smoked paprika
  • 1 teaspoon lemon juice
  • 1 teaspoon red pepper flakes (optional for spice)
  • for serving Grated Parmesan cheese
  • for serving Lemon wedges

Instructions
 

  • In a large pot of salted boiling water, cook the linguine according to package instructions until al dente. Drain and set aside, reserving about 1 cup of the pasta water.
  • While the pasta is cooking, season both sides of the ribeye steaks with salt and pepper.
  • Heat a cast-iron skillet or grill pan over medium-high heat. Add the steaks and cook for about 4-5 minutes on each side for medium-rare, depending on thickness. Use a meat thermometer for precision (130°F for medium-rare). Remove the steaks from the skillet and let them rest for at least 5 minutes before slicing.
  • In the same skillet, lower the heat to medium. Add the butter and let it melt. Stir in the minced garlic, parsley, rosemary, thyme, smoked paprika, lemon juice, and red pepper flakes (if using). Sauté for 1-2 minutes until fragrant and slightly golden.
  • Add the cooked linguine to the skillet with the cowboy butter sauce. Toss gently to coat the pasta, adding some reserved pasta water as needed to reach your desired sauce consistency.
  • Thinly slice the rested ribeye steaks against the grain.
  • Plate the buttered linguine and arrange the sliced steak on top. Finish with a generous sprinkle of grated Parmesan cheese and a drizzle of extra cowboy butter from the skillet. Serve with lemon wedges on the side for squeezing over the dish.

Notes

Serve in wide, shallow bowls for an appealing presentation.
Keyword butter sauce, linguine, pasta, steak