Go Back
–+ servings
Cowboy Butter Steak Linguine

Savory Cowboy Butter Steak Linguine for Cozy Dinners

A rich and flavorful Cowboy Butter Steak Linguine, perfect for cozy dinners and quick weeknight meals.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 680
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pasta
  • 12 oz Linguine Fettuccine or penne can be used as alternatives.
Steak
  • 1 lb Steak (sirloin or ribeye) Cook until just right for best texture.
Roasted Carrots
  • 4 medium Carrots Slice uniformly for even roasting.
Cowboy Butter Sauce
  • 2 tbsp Olive Oil Can substitute with avocado oil.
  • 4 tbsp Butter Clarified butter adds more flavor.
  • 4 cloves Garlic Fresh garlic preferred, garlic powder as a substitute.
  • 2 tbsp Lemon Juice Fresh-squeezed is best.
  • 1 tbsp Dijon Mustard Optional for milder flavors.
Seasoning
  • 1 tsp Paprika Adjust based on spice tolerance.
  • 1 tsp Garlic Powder Fresh garlic is preferred but offers flavor.
  • 1 tsp Onion Powder Enhances the sauce.
  • 1 tsp Black Pepper Adjust to taste.
  • 1/2 tsp Crushed Red Pepper Flakes Optional for heat.
Serving
  • 1/2 cup Grated Parmesan Cheese Or use Pecorino Romano for sharper taste.
  • 1/4 cup Fresh Parsley Other fresh herbs can be added.

Equipment

  • Oven
  • large pot
  • large skillet
  • Baking Sheet
  • Colander

Method
 

Instructions
  1. Preheat your oven to 425°F (220°C). Slice carrots uniformly and toss with olive oil, salt, and pepper. Roast for about 15–20 minutes, stirring halfway.
  2. Bring salted water to a boil and cook linguine according to package instructions, about 8-10 minutes. Drain and reserve a cup of pasta water.
  3. Heat olive oil in skillet over medium-high heat. Season steak with salt and pepper, and sear for 2-3 minutes per side until desired doneness. Let it rest before slicing.
  4. In the same skillet, lower heat and add butter and olive oil. Once melted, sauté minced garlic for 30 seconds. Stir in lemon juice, mustard, paprika, garlic powder, onion powder, and optional red pepper flakes for another minute.
  5. Add drained linguine to the skillet and toss in the sauce. Mix in sliced steak and roasted carrots, adding reserved pasta water if needed for consistency.
  6. Sprinkle with Parmesan and parsley. Toss to combine and serve immediately, garnishing plates as desired.

Nutrition

Serving: 1plateCalories: 680kcalCarbohydrates: 65gProtein: 34gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 90mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 5gVitamin A: 8000IUVitamin C: 20mgCalcium: 150mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 2 days. Freeze for up to 2 months. Consider separating steak and sauce from pasta when storing for better texture.

Tried this recipe?

Let us know how it was!