Can I use a different pasta shape?

Absolutely. Rigatoni and penne are perfect, but fusilli, farfalle, or even spaghetti will work. The main goal is: something that holds sauce well.

How do I store leftovers?

Pop leftovers into an airtight container and refrigerate for up to 3 days . Reheat gently on the stove or microwave with a splash of water or a tiny pat of butter to loosen the sauce back up.

Can I make Cowboy Butter Steak Pasta less spicy?

Yes! Reduce chili flakes to 1/2 teaspoon or skip them entirely. You’ll still get a ton of flavor from garlic, lemon, and smoked paprika.

What’s the best doneness for the steak?

Medium-rare to medium is ideal because the steak warms again when it’s folded into the pasta. If you cook it well-done in the skillet, it may end up overcooked after the final toss.

Can I prep anything ahead?

You can mix the cowboy butter ingredients earlier in the day and keep it in the fridge. Just bring it closer to room temp so it melts smoothly in the skillet.

Cowboy Butter Steak Pasta: Irresistible 30-Minute Wow

Description

Cowboy Butter Steak Pasta is a cozy, restaurant-style dinner made fast—juicy ribeye, rigatoni, and a garlicky lemon-butter sauce with a little kick.

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

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 butter, garlic, Dijon, lemon juice, parsley, chili flakes, smoked paprika, 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 (or to your preferred doneness). Transfer to a cutting board and rest 5–10 minutes. Slice thinly.
Reduce heat to medium. In the same skillet, melt the cowboy butter mixture.
Add drained pasta and toss to coat. Add reserved pasta water a splash at a time until the sauce looks silky and coats the pasta.
Fold in sliced steak and warm for 1–2 minutes. Serve with extra parsley and chili flakes if you’d like.

Notes

Resting the steak keeps it juicy—don’t skip it.

Pasta water is your best friend here; it makes the butter turn into a creamy, clingy sauce.

Want it milder? Use 1/2 tsp chili flakes. Want it bolder? Add more at the end.

Ribeye is amazing, but sirloin or strip steak works too.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1/4 of recipe
Calories: 1096 kcal
Sugar: 2 g
Sodium: 750 mg
Fat: 78 g
Saturated Fat: 40 g
Unsaturated Fat: 37 g
Trans Fat: 1 g
Carbohydrates: 66 g
Fiber: 3 g
Protein: 33 g
Cholesterol: 213 mg