Can I use a different cut of steak?

Absolutely. Ribeye is rich and tender, but sirloin , strip steak , or even flank steak work great. Just slice thinly and don’t overcook.

What pasta works best for Cowboy Butter Steak Pasta?

Rigatoni or penne are perfect because they trap the sauce in all those ridges. But honestly? Use what you have. Even spaghetti will happily accept cowboy butter.

Can I make this less spicy?

Yes! Cut the chili flakes in half, or skip them entirely. You’ll still get tons of flavor from garlic, Dijon, lemon, and smoked paprika.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days . Reheat gently on the stove or microwave with a splash of water or broth to loosen the sauce.

You can prep the cowboy butter mixture ahead of time and keep it in the fridge for up to 5 days . Cook the steak and pasta fresh for the best texture.

Cowboy Butter Steak Pasta: 30-Minute Irresistible Bliss

Description

Cowboy Butter Steak Pasta is a steakhouse-style dinner made easy—juicy ribeye, tender rigatoni, and a bold garlicky lemon-butter sauce with a little kick.

Ingredients

Scale

1 lb ribeye steak, boneless
Salt & black pepper, to taste
1 tbsp olive oil
12 oz rigatoni or penne pasta
1 cup (2 sticks) unsalted butter, softened
6 garlic cloves, finely minced
1 tbsp Dijon mustard
2 tbsp fresh lemon juice
1/4 cup fresh parsley, finely chopped
1 tsp chili flakes (more or less to taste)
1 tsp smoked paprika

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Instructions

Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1/2 cup pasta water, then drain.
In a bowl, mix softened butter, garlic, Dijon, lemon juice, parsley, chili flakes, smoked paprika, plus a pinch of salt and pepper. Set aside.
Heat a large skillet over medium-high heat. Add olive oil. Season steak with salt and pepper.
Sear steak 3–4 minutes per side (for medium-rare), or to your preferred doneness. Transfer to a board and rest 5–10 minutes. Slice thinly.
Reduce skillet heat to medium. Add the cowboy butter mixture to the same skillet and melt.
Add drained pasta and toss to coat. Add reserved pasta water a splash at a time if the sauce needs loosening.
Fold in sliced steak and warm everything through for 1–2 minutes.
Serve hot with extra parsley and chili flakes if you like.

Notes

Butter tip: Softened butter blends smoothly—if it’s too firm, microwave for 8–10 seconds (don’t melt it).

Rest the steak: This keeps it juicy and tender when you slice it.

Spice level: Start with 1/2 tsp chili flakes for mild, then bump it up if you want more heat.

Sauce too thick? Pasta water fixes everything—add a little, toss, repeat.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop / Skillet
Cuisine: American

Nutrition

Serving Size: 1/4 of recipe
Calories: 1090 kcal
Sugar: 2 g
Sodium: 750 mg
Fat: 79 g
Saturated Fat: 41 g
Unsaturated Fat: 37 g
Trans Fat: 0.5 g
Carbohydrates: 66 g
Fiber: 3.5 g
Protein: 32 g
Cholesterol: 216 mg