Description
A delicious and comforting dish featuring ribeye steak and pasta in a rich cowboy butter sauce infused with garlic and spices.
Ingredients
Scale
- 1 pound boneless ribeye steak, well-marbled
- 12 ounces rigatoni or penne pasta
- 1 cup unsalted butter (2 sticks), softened
- 6 cloves garlic, finely minced
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice, freshly squeezed
- 1/4 cup parsley, finely chopped
- 1 teaspoon chili flakes
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Heat a large skillet over medium-high heat and bring a pot of salted water to boil.
- In a bowl, mix the softened butter, garlic, Dijon mustard, lemon juice, parsley, chili flakes, smoked paprika, salt, and pepper. Set the mixture aside.
- Add olive oil to the skillet and season the ribeye steak with salt and pepper.
- Sear the steak for 3–4 minutes on each side, ensuring a golden-brown crust forms. Once cooked, remove the steak from the skillet and let it rest.
- Cook the pasta until al dente according to package instructions. Reserve 1/2 cup of pasta water before draining the pasta.
- In the same skillet, melt the cowboy butter over low heat. Toss in the drained pasta and ensure every piece is well coated. If it appears dry, add some reserved pasta water to achieve the desired consistency.
- Fold in the sliced ribeye steak and let the flavors warm through for a minute.
- Garnish with extra parsley or chili flakes and serve warm.
Notes
Let the steak rest after cooking to enhance flavor and tenderness. Use high-quality ingredients for the best results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing and Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 2g
- Sodium: 500mg
- Fat: 38g
- Saturated Fat: 17g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg
Keywords: steak, pasta, cowboy butter, comfort food, American cuisine
