Cowboy Butter Steak Pasta
Cowboy Butter Steak Pasta
Ingredients
For the Steak
- 1 1/2 pounds ribeye steak, thick-cut
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter, cut into cubes
- 2 garlic cloves, smashed
- 2 fresh rosemary sprigs
For the Pasta and Sauce
- 12 ounces rigatoni pasta
- 2 tablespoons unsalted butter
- 1 shallot, finely diced
- 3 garlic cloves, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, freshly grated, plus more for garnish
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup pasta water, reserved
Instructions
- 1
Pat the steak dry with paper towels. Season generously on all sides with kosher salt and black pepper.
⏱️ 2 min
- 2
Heat a large, heavy-bottomed skillet (preferably cast iron) over high heat until smoking. Add the olive oil. Once shimmering, carefully place the seasoned steak in the hot pan. Sear for 3-4 minutes per side for a deep brown crust.
⏱️ 8 min
- 3
Reduce heat to medium. Add the cubed unsalted butter, smashed garlic cloves, and fresh rosemary sprigs to the pan. Tilt the pan and, using a spoon, continuously baste the steak with the melting butter and pan drippings for 3-5 minutes, or until the steak reaches your desired doneness (internal temperature of 130-135°F for medium-rare).
⏱️ 5 min
- 4
Remove the steak from the pan and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 10 minutes. This is crucial for juicy steak.
⏱️ 10 min
- 5
While the steak rests, bring a large pot of salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the starchy pasta water.
⏱️ 12 min
- 6
Return the skillet used for the steak to medium heat (do not clean it, as the fond adds flavor). Add the 2 tablespoons of unsalted butter. Once melted, add the finely diced shallot and sauté for 2-3 minutes until softened and translucent.
⏱️ 4 min
- 7
Add the minced garlic, Dijon mustard, red pepper flakes, smoked paprika, and dried oregano to the pan. Cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min
- 8
Pour in the heavy cream. Bring the mixture to a gentle simmer, stirring occasionally, and cook for 3-5 minutes, or until the sauce slightly thickens. Season with kosher salt and black pepper to taste.
⏱️ 5 min
- 9
Stir in the freshly grated Parmesan cheese, chopped fresh parsley, and chopped fresh chives until the cheese is melted and the sauce is smooth. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min
- 10
Add the drained rigatoni pasta directly to the pan with the sauce. Toss thoroughly to ensure every piece of pasta is coated in the creamy sauce.
⏱️ 2 min
- 11
Slice the rested steak against the grain into thick pieces. Transfer the pasta to a large serving bowl or individual plates. Arrange the sliced steak on top of the pasta.
⏱️ 3 min
- 12
Spoon any remaining sauce from the pan over the steak. Garnish with additional freshly grated Parmesan cheese and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cowboy Butter Steak Pasta
Ingredients
For the Steak
- 1 1/2 pounds ribeye steak, thick-cut
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter, cut into cubes
- 2 garlic cloves, smashed
- 2 fresh rosemary sprigs
For the Pasta and Sauce
- 12 ounces rigatoni pasta
- 2 tablespoons unsalted butter
- 1 shallot, finely diced
- 3 garlic cloves, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, freshly grated, plus more for garnish
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup pasta water, reserved
Instructions
- 1
Pat the steak dry with paper towels. Season generously on all sides with kosher salt and black pepper.
⏱️ 2 min - 2
Heat a large, heavy-bottomed skillet (preferably cast iron) over high heat until smoking. Add the olive oil. Once shimmering, carefully place the seasoned steak in the hot pan. Sear for 3-4 minutes per side for a deep brown crust.
⏱️ 8 min - 3
Reduce heat to medium. Add the cubed unsalted butter, smashed garlic cloves, and fresh rosemary sprigs to the pan. Tilt the pan and, using a spoon, continuously baste the steak with the melting butter and pan drippings for 3-5 minutes, or until the steak reaches your desired doneness (internal temperature of 130-135°F for medium-rare).
⏱️ 5 min - 4
Remove the steak from the pan and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 10 minutes. This is crucial for juicy steak.
⏱️ 10 min - 5
While the steak rests, bring a large pot of salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the starchy pasta water.
⏱️ 12 min - 6
Return the skillet used for the steak to medium heat (do not clean it, as the fond adds flavor). Add the 2 tablespoons of unsalted butter. Once melted, add the finely diced shallot and sauté for 2-3 minutes until softened and translucent.
⏱️ 4 min - 7
Add the minced garlic, Dijon mustard, red pepper flakes, smoked paprika, and dried oregano to the pan. Cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min - 8
Pour in the heavy cream. Bring the mixture to a gentle simmer, stirring occasionally, and cook for 3-5 minutes, or until the sauce slightly thickens. Season with kosher salt and black pepper to taste.
⏱️ 5 min - 9
Stir in the freshly grated Parmesan cheese, chopped fresh parsley, and chopped fresh chives until the cheese is melted and the sauce is smooth. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min - 10
Add the drained rigatoni pasta directly to the pan with the sauce. Toss thoroughly to ensure every piece of pasta is coated in the creamy sauce.
⏱️ 2 min - 11
Slice the rested steak against the grain into thick pieces. Transfer the pasta to a large serving bowl or individual plates. Arrange the sliced steak on top of the pasta.
⏱️ 3 min - 12
Spoon any remaining sauce from the pan over the steak. Garnish with additional freshly grated Parmesan cheese and serve immediately.
⏱️ 1 min