Description
A rich and flavorful pasta dish with tender ribeye steak and a luscious cowboy butter sauce.
Ingredients
Scale
- 1 pound boneless ribeye steak, well-marbled
- 12 ounces rigatoni or penne pasta
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 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
- Additional salt and pepper, to taste
Instructions
- Heat a large skillet over medium-high heat. Bring a pot of salted water to a boil.
- In a bowl, mix the softened unsalted butter with minced garlic, Dijon mustard, lemon juice, chopped parsley, chili flakes, smoked paprika, salt, and pepper to create cowboy butter. Set aside.
- Add olive oil to the hot skillet. Season the ribeye steak with salt and pepper, then sear for 3 to 4 minutes on each side until a crust forms.
- Remove the steak, let it rest for a few minutes, and slice it thinly.
- Cook the pasta in boiling salted water until al dente. Reserve 1/2 cup of the cooking water, then drain the rest.
- In the same skillet, melt the cowboy butter over medium heat. Toss in the drained pasta to coat thoroughly in the butter.
- Add reserved pasta water if the sauce is too thick.
- Gently fold in the sliced steak, warming everything together for about a minute to meld the flavors.
- Garnish with extra chopped parsley or chili flakes and serve hot.
Notes
For a cheesier variation, mix in grated Parmesan or Pecorino Romano just before serving. Store leftovers in an airtight container for 2 to 3 days.
- 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: 650mg
- Fat: 42g
- Saturated Fat: 18g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 120mg
Keywords: pasta, steak, cowboy butter, comfort food, one-pot meal
