Description
A flavor-packed dish featuring juicy ribeye steak and hearty pasta, smothered in a rich buttery garlic sauce.
Ingredients
Scale
- 1 pound boneless ribeye steak
- 12 ounces rigatoni or penne pasta
- 1 cup (2 sticks) unsalted butter, softened
- 6 cloves garlic, finely minced
- 1 tablespoon Dijon mustard
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup finely chopped parsley
- 1 teaspoon chili flakes
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 tablespoon olive oil
Instructions
- Heat a large skillet and add olive oil. Season the ribeye steak generously with salt and pepper. Sear the steak for 3-4 minutes on each side until a crust forms.
- Let the steak rest before slicing it thinly.
- Cook the pasta in boiling salted water until al dente, reserving half a cup of the pasta water before draining.
- In the hot skillet, melt the cowboy butter mixture. Add the drained pasta, tossing well to coat, and add reserved pasta water as needed.
- Fold in the sliced ribeye and heat through for about a minute.
- Garnish with extra chopped parsley or chili flakes before serving warm.
Notes
For best results, use a meat thermometer to check for doneness. Aim for 130°F for medium-rare ribeye.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
Keywords: steak pasta, cowboy butter, comfort food, weeknight dinner, savory dish
