Cowboy Butter Steak Bites Pasta
Cowboy Butter Steak Bites Pasta
Ingredients
For the Steak Bites
- 2 pounds ribeye, cut into 2-3 inch pieces
- 1 tablespoon oil
- 3 teaspoons steak seasoning, or 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon paprika, 1/2 teaspoon oregano, 1/2 teaspoon black pepper, and 1 tablespoon salt
- 3 tablespoons butter
- 3-4 garlic cloves, minced
For the Cowboy Butter Sauce
- 3 tablespoons butter
- 1/2 onion, finely diced
- 3 garlic cloves, minced
- 1 teaspoon paprika
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes
- 1 teaspoon Dijon mustard
- 1 1/2 cups heavy cream
- 1/2 lemon, juiced and zested
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
For Assembly and Garnish
- 1 pound pasta, such as conchiglie shells, cooked according to package directions
- 1/2 cup pasta water, reserved from cooking pasta, as needed
- 1/2 cup Parmesan cheese, grated, plus more for garnish
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
Cut the 2 pounds of ribeye into 2-3 inch bite-sized pieces. Place the steak pieces in a bowl and season them with 3 teaspoons of steak seasoning (or 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon paprika, 1/2 teaspoon oregano, 1/2 teaspoon black pepper, and 1 tablespoon salt). Toss the steak pieces to ensure they are well coated with the seasoning.
⏱️ 5 min
- 2
Heat 1 tablespoon of oil in a large pan or skillet over high heat. Sear the seasoned steak bites in batches, ensuring not to overcrowd the pan, until they are nicely browned on all sides. This should take about 2-3 minutes per batch. Remove the seared steak bites from the pan and set them aside.
⏱️ 10 min
- 3
Do not clean the pan. Add 3 tablespoons of butter and 3-4 minced garlic cloves to the pan. Return the seared steak bites to the pan and toss them to coat in the garlic butter. Remove the steak bites from the pan again and set aside.
⏱️ 3 min
- 4
While preparing the steak, bring a large pot of salted water to a boil. Add the pasta (such as conchiglie shells) and cook according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining the pasta.
⏱️ 10 min
- 5
In the same pan used for the steak, melt 3 tablespoons of butter over medium heat. Add 1/2 finely diced onion and sauté until fragrant and softened, about 3-5 minutes.
⏱️ 5 min
- 6
Add 3 minced garlic cloves to the pan and continue to sauté until aromatic, about 1 minute.
⏱️ 1 min
- 7
Stir in 1 teaspoon of paprika, 1/2 teaspoon of Italian seasoning, and 1/2 teaspoon of red pepper flakes. Mix well and cook for 30 seconds until fragrant.
⏱️ 1 min
- 8
Add 1 teaspoon of Dijon mustard and stir to combine.
⏱️ 1 min
- 9
Pour in 1 1/2 cups of heavy cream. Stir and bring the sauce to a gentle simmer.
⏱️ 3 min
- 10
Squeeze the juice from 1/2 lemon into the sauce. Zest 1/2 lemon directly into the sauce. Add 1 tablespoon of fresh chopped parsley and 1 tablespoon of fresh chopped chives. Stir to combine.
⏱️ 2 min
- 11
Stir in 1/2 cup of grated Parmesan cheese into the sauce and mix until it reaches your desired consistency. If the sauce is too thick, add a splash of the reserved pasta water.
⏱️ 2 min
- 12
Add the cooked pasta shells to the pan with the sauce. Pour in some of the reserved pasta water, as needed, to help emulsify the sauce and coat the pasta. Mix the pasta thoroughly with the sauce until every shell is coated.
⏱️ 2 min
- 13
Return the cooked steak bites to the pan with the pasta and sauce. Gently mix to combine.
⏱️ 1 min
- 14
Garnish the dish with additional grated Parmesan cheese and fresh chopped parsley before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cowboy Butter Steak Bites Pasta
For the Steak Bites
- 2 pounds ribeye, cut into 2-3 inch pieces
- 1 tablespoon oil
- 3 teaspoons steak seasoning, or 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon paprika, 1/2 teaspoon oregano, 1/2 teaspoon black pepper, and 1 tablespoon salt
- 3 tablespoons butter
- 3-4 garlic cloves, minced
For the Cowboy Butter Sauce
- 3 tablespoons butter
- 1/2 onion, finely diced
- 3 garlic cloves, minced
- 1 teaspoon paprika
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes
- 1 teaspoon Dijon mustard
- 1 1/2 cups heavy cream
- 1/2 lemon, juiced and zested
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
For Assembly and Garnish
- 1 pound pasta, such as conchiglie shells, cooked according to package directions
- 1/2 cup pasta water, reserved from cooking pasta, as needed
- 1/2 cup Parmesan cheese, grated, plus more for garnish
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
Cut the 2 pounds of ribeye into 2-3 inch bite-sized pieces. Place the steak pieces in a bowl and season them with 3 teaspoons of steak seasoning (or 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon paprika, 1/2 teaspoon oregano, 1/2 teaspoon black pepper, and 1 tablespoon salt). Toss the steak pieces to ensure they are well coated with the seasoning.
⏱️ 5 min - 2
Heat 1 tablespoon of oil in a large pan or skillet over high heat. Sear the seasoned steak bites in batches, ensuring not to overcrowd the pan, until they are nicely browned on all sides. This should take about 2-3 minutes per batch. Remove the seared steak bites from the pan and set them aside.
⏱️ 10 min - 3
Do not clean the pan. Add 3 tablespoons of butter and 3-4 minced garlic cloves to the pan. Return the seared steak bites to the pan and toss them to coat in the garlic butter. Remove the steak bites from the pan again and set aside.
⏱️ 3 min - 4
While preparing the steak, bring a large pot of salted water to a boil. Add the pasta (such as conchiglie shells) and cook according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining the pasta.
⏱️ 10 min - 5
In the same pan used for the steak, melt 3 tablespoons of butter over medium heat. Add 1/2 finely diced onion and sauté until fragrant and softened, about 3-5 minutes.
⏱️ 5 min - 6
Add 3 minced garlic cloves to the pan and continue to sauté until aromatic, about 1 minute.
⏱️ 1 min - 7
Stir in 1 teaspoon of paprika, 1/2 teaspoon of Italian seasoning, and 1/2 teaspoon of red pepper flakes. Mix well and cook for 30 seconds until fragrant.
⏱️ 1 min - 8
Add 1 teaspoon of Dijon mustard and stir to combine.
⏱️ 1 min - 9
Pour in 1 1/2 cups of heavy cream. Stir and bring the sauce to a gentle simmer.
⏱️ 3 min - 10
Squeeze the juice from 1/2 lemon into the sauce. Zest 1/2 lemon directly into the sauce. Add 1 tablespoon of fresh chopped parsley and 1 tablespoon of fresh chopped chives. Stir to combine.
⏱️ 2 min - 11
Stir in 1/2 cup of grated Parmesan cheese into the sauce and mix until it reaches your desired consistency. If the sauce is too thick, add a splash of the reserved pasta water.
⏱️ 2 min - 12
Add the cooked pasta shells to the pan with the sauce. Pour in some of the reserved pasta water, as needed, to help emulsify the sauce and coat the pasta. Mix the pasta thoroughly with the sauce until every shell is coated.
⏱️ 2 min - 13
Return the cooked steak bites to the pan with the pasta and sauce. Gently mix to combine.
⏱️ 1 min - 14
Garnish the dish with additional grated Parmesan cheese and fresh chopped parsley before serving.
⏱️ 1 min