Cowboy Butter Steak Pasta

Ingredients

• 2 ribeye steaks (at room temperature)
• 1 tbsp olive oil (for rubbing steaks)
• 1 tsp paprika (for steak rub)
• salt and pepper (to taste, for seasoning steaks)
• 1 tbsp butter (for basting steaks)
• 300 g rigatoni
• 85 g butter (for the sauce)
• 1 shallot (finely chopped)
• 2 tsp paprika (for the sauce)
• 1 tsp Dijon mustard
• 1 tsp chilli flakes
• 1 tsp dried thyme
• 0.5 tsp cayenne pepper
• 0.5 lemon juice and zest (from half a lemon)
• 2 cloves garlic (minced)
• 2 tbsp chopped parsley
• 1 tbsp chopped chives
• 50 ml double cream
• 20 g parmesan (grated)
• salt and pepper (to taste, for the sauce)

Steps

1. 1

   Rub the ribeye steaks with olive oil, 1 tsp paprika, salt, and pepper. Let them sit at room temperature for a few minutes to ensure even cooking.

2. 2

   Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until al dente.

3. 3

   While the pasta cooks, heat a large skillet over high heat. Add the steaks and cook for about one and a half minutes per side until a golden crust forms.

4. 4

   Add a knob (1 tbsp) of butter to the skillet and baste the steaks for around 20 seconds.

5. 5

   Remove the steaks from the pan and place them on a plate. Cover loosely with foil and let them rest.

6. 6

   In the same skillet, reduce the heat to low and add the 85g of butter. Let it melt and bubble while stirring for 3-4 minutes until it turns lightly browned and nutty, but be careful not to let it burn.

7. 7

   Stir in the chopped shallot and cook for about 1 minute until softened.

8. 8

   Add the minced garlic, 2 tsp paprika, Dijon mustard, chilli flakes, dried thyme, and cayenne pepper. Stir briefly until fragrant.

9. 9

   Pour in the double cream and a splash of the reserved pasta water. Stir and let the sauce simmer gently until it becomes thickened and glossy.

10. 10

    Stir in the chopped chives, parsley, lemon juice, and lemon zest. Season with additional salt and pepper if needed.

11. 11

    Before adding the pasta, scoop out a few tablespoons of the cowboy butter sauce and set aside to use as a finishing drizzle.

12. 12

    Drain the pasta and toss it into the skillet with the sauce and grated Parmesan. Stir and simmer until the pasta is well coated.

13. 13

    Slice the rested steak thinly against the grain.

14. 14

    Serve the sliced steak over the saucy pasta. Spoon the reserved cowboy butter sauce over the top and finish with extra herbs or Parmesan if desired.

Notes

Brown your butter carefully: Wait until it turns golden with a nutty aroma, but don’t let it burn. This stage creates the depth of flavor. For storage, refrigerate in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of water or cream to revive the sauce texture.

Nutrition per serving

• main
• dinner
• steak
• pasta
• cowboy butter
• comfort food
• pan-seared