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- 8 oz linguine pasta - 2 ribeye steaks (approximately 1-inch thick) - 4 tablespoons unsalted butter - 4 cloves garlic, finely minced - 1 tablespoon fresh parsley, finely chopped - 1 tablespoon fresh rosemary, finely chopped - 1 tablespoon fresh thyme, finely chopped - 1 teaspoon smoked paprika - 1 teaspoon red pepper flakes (optional, for added heat) - Salt and freshly ground black pepper, to taste - Grated Parmesan cheese, for serving - Lemon wedges, for serving Gather these ingredients to make a flavorful Cowboy Butter Steak Linguine. Each item plays a key role in creating a rich dish that bursts with taste. The linguine provides a perfect base, while the ribeye steaks add depth. Unsalted butter is the star, enriching every bite. For seasoning, garlic and fresh herbs bring life to the dish. Smoked paprika and red pepper flakes add a touch of warmth. These flavors meld into a sauce that coats the pasta beautifully. Finally, grated Parmesan cheese and lemon wedges elevate the meal. The cheese offers creaminess, and the lemon adds brightness. Together, these elements create a delightful culinary experience that you will enjoy. {{ingredient_image_2}} To start, fill a large pot with water. Add a good amount of salt and bring it to a boil. This step adds flavor to the pasta. Once boiling, add the linguine. Cook it for about 8-10 minutes. You want it to be al dente, which means it should have a slight bite. When it’s done, drain the pasta but save about 1 cup of that starchy water for later. While the pasta cooks, take your ribeye steaks out. Generously season both sides with salt and freshly ground black pepper. This simple seasoning really brings out the meat's flavor. Next, heat a cast-iron skillet or grill pan over medium-high heat. Once hot, add the steaks. Sear them for about 4-5 minutes on each side for a nice medium-rare finish. For best results, check the internal temperature with a meat thermometer. It should read 130°F. After cooking, let the steaks rest for at least 5 minutes before slicing. In the same skillet you used for the steaks, lower the heat to medium. Add the unsalted butter and let it melt. Once melted, stir in the minced garlic. Add the chopped parsley, rosemary, thyme, smoked paprika, and fresh lemon juice. If you want a kick, toss in the red pepper flakes too. Sauté this mixture for about 1-2 minutes. The garlic should be fragrant and begin to turn a light golden color. Now, add the cooked linguine to the skillet with the cowboy butter sauce. Gently toss the pasta so it gets fully coated. If the sauce seems too thick, don’t worry! Use some of that reserved pasta water to adjust the consistency. Add just a little at a time until it looks perfect. When ready to serve, grab a sharp knife and slice the rested ribeye steaks thinly against the grain. This helps ensure each bite is tender. On a plate, serve the buttered linguine first. Then, elegantly place the sliced steak on top. Finish it off with a sprinkle of grated Parmesan cheese and drizzle some extra cowboy butter from the skillet over everything. Add lemon wedges on the side for a fresh touch. For a stunning look, serve in wide, shallow bowls and garnish with fresh parsley and a light sprinkle of red pepper flakes. To make a great steak, start with the right temperature. For medium-rare, aim for 130°F. Use a meat thermometer for best results. After cooking, let the steaks rest for at least 5 minutes. This step helps the juices stay inside the meat, making it tender and juicy. Overcooking linguine can ruin your dish. Follow the package instructions to avoid mushy pasta. Look for the term "al dente" on the package. This means the pasta should be firm yet cooked. A good tip is to taste the pasta a minute or two before the time is up. You can switch up the herbs and spices in the cowboy butter. Try using fresh basil or oregano if you want a different taste. For those who like heat, add more red pepper flakes or a dash of hot sauce. This can bring more kick to the dish and make it even more flavorful. Pro Tips Use Quality Steaks: Choosing high-quality ribeye steaks will enhance the flavor and tenderness of your dish, making it truly exceptional. Rest the Steaks: Allowing the cooked steaks to rest for at least 5 minutes before slicing helps retain their juices, resulting in a more flavorful bite. Adjust the Spice: Feel free to tweak the amount of red pepper flakes to suit your heat preference; you can also omit them for a milder flavor. Save Some Pasta Water: The reserved pasta water is a great way to adjust the consistency of your cowboy butter sauce, ensuring it perfectly coats the linguine. {{image_4}} You can switch the ribeye for chicken or shrimp. Chicken breast works well here. Simply cut it into strips, season, and cook until golden. For shrimp, clean and devein them. Sauté in the cowboy butter until they turn pink. If you want a vegetarian dish, try mushrooms. Portobello or cremini mushrooms add a nice texture and flavor when sautéed in the butter sauce. If gluten-free is your goal, use gluten-free linguine. Many brands make great options. You can also try zucchini noodles for a lighter meal. Other pasta shapes, like fettuccine or penne, work nicely too. Just adjust the cooking time as needed for different shapes. To boost flavor, add fresh vegetables. Spinach wilts nicely in the hot pasta. Bell peppers add crunch and sweetness. You can also change the cheese. Feta or goat cheese gives a tangy twist. Mixing in a bit of cream cheese can make the dish extra rich. To keep Cowboy Butter Steak Linguine fresh, store it in an airtight container. This method prevents air from drying it out. Place the container in the fridge. Your leftovers should stay good for about three days. If you plan to eat it later, make sure to cool it down first. When reheating pasta, avoid the microwave if you can. Instead, use a skillet over medium heat. Add a splash of water or broth to help keep things moist. Stir gently to warm everything through. This method helps keep the sauce creamy. You can also use the microwave; just cover the dish and heat in short bursts. Yes, you can freeze Cowboy Butter Steak Linguine! To do so, place the cooled pasta in a freezer-safe bag. Make sure to squeeze out all the air before sealing. This helps prevent freezer burn. When you’re ready to eat, thaw it in the fridge overnight. Reheat it gently as mentioned earlier for the best results. Cowboy butter is a rich, flavorful sauce made from butter, garlic, and herbs. It has a creamy texture and a bold taste. The key ingredients include: - Unsalted butter - Minced garlic - Fresh parsley - Fresh rosemary - Fresh thyme - Smoked paprika - Fresh lemon juice - Optional red pepper flakes for heat This blend creates a savory and aromatic sauce that adds depth to dishes. The herbs bring freshness, while the smoked paprika adds a hint of warmth and color. Yes, you can prepare parts of this dish ahead of time. Cook the linguine and make the cowboy butter sauce in advance. Store them separately in the fridge for up to two days. - When you're ready to serve, reheat the cowboy butter gently. - Cook the steaks fresh for the best flavor and texture. This way, you save time and still enjoy a delicious meal. To make more servings, simply scale the ingredients. Here’s how: - Increase the amount of linguine to 16 oz for four servings. - Use four ribeye steaks for a hearty meal. - Adjust the butter and seasonings accordingly. Cooking times might not change much, but check the steaks for doneness using a meat thermometer. To add more heat, consider these options: - Increase the red pepper flakes in the cowboy butter. - Add fresh diced jalapeños or serrano peppers. - Use a hot sauce of your choice. These additions will give your dish a nice kick without losing the rich flavors. Yes, you can use other steaks if you prefer. Good alternatives include: - New York strip steak - Filet mignon - Sirloin steak Choose a steak that is tender and has good fat marbling. This will help keep the meat juicy and full of flavor in your dish. This dish combines rich flavors using simple ingredients and easy steps. You learned to cook the perfect ribeye steaks, make a creamy cowboy butter sauce, and toss it all with linguine. With tips on variations and storage, you can adapt this meal to your taste. Whether you want to heat it up or serve it cold, this recipe is flexible. Enjoy your delicious cowboy butter steak linguine, and remember, cooking should be fun!

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 (approximately 1-inch thick)
  • to taste Salt and freshly ground black pepper
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, finely minced
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • 1 teaspoon smoked paprika
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon red pepper flakes (optional, for added heat)
  • to taste Grated Parmesan cheese, for serving
  • to taste Lemon wedges, for serving

Instructions
 

  • In a large pot, bring salted water to a rolling boil. Add the linguine and cook according to the package instructions until al dente, usually about 8-10 minutes. Once cooked, drain the pasta and set it aside. Be sure to reserve about 1 cup of the pasta water for later use.
  • While the pasta is boiling, generously season both sides of the ribeye steaks with salt and freshly ground black pepper.
  • Heat a cast-iron skillet or grill pan over medium-high heat until it's hot. Place the seasoned steaks into the pan and sear for approximately 4-5 minutes on each side for a medium-rare finish. For accuracy, use a meat thermometer; the internal temperature should read 130°F for medium-rare. Once cooked, transfer the steaks to a plate and allow them to rest for at least 5 minutes before slicing.
  • In the same skillet, reduce the heat to medium. Add the unsalted butter and let it melt completely. Once melted, stir in the minced garlic, chopped parsley, rosemary, thyme, smoked paprika, fresh lemon juice, and optional red pepper flakes. Sauté for about 1-2 minutes or until the garlic is fragrant and begins to turn a light golden color.
  • Add the cooked linguine to the skillet along with the cowboy butter sauce. Gently toss the pasta to ensure it's thoroughly coated with the buttery mixture. If the sauce is too thick, gradually add some of the reserved pasta water until the desired consistency is achieved.
  • Using a sharp knife, thinly slice the rested ribeye steaks against the grain. This will ensure tenderness with every bite.
  • On a plate, serve the buttered linguine and elegantly arrange the sliced steak on top. Finish with a generous sprinkle of grated Parmesan cheese and drizzle some of the extra cowboy butter from the skillet over the dish. Add lemon wedges on the side for a fresh citrus touch.

Notes

For a stunning visual appeal, serve the dish in wide, shallow bowls.
Keyword butter sauce, pasta, steak