Cowboy Butter Steak Pasta
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Tender ribeye steak and rigatoni tossed in a silky, spiced 'cowboy butter' sauce that's bursting with citrus, garlic, and herbs.
Instructions
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Prep Steaks: Rub the steaks with olive oil, paprika, salt, and pepper. Let them sit at room temperature while you prepare the pasta.
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Cook Pasta: Boil the rigatoni in salted water according to package instructions. Reserve a small amount of pasta water before draining.
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Sear Steaks: Heat a large skillet over high heat. Sear the steaks for about 1.5 minutes per side for medium-rare. Add 1 tbsp butter and baste for 20 seconds. Remove from pan and rest under foil.
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Make Cowboy Butter: In the same pan, reduce heat to low and melt the remaining 85g butter. Let it bubble for 3-4 minutes until lightly browned. Stir in the shallots and cook until softened.
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Infuse Sauce: Add the garlic and spices (paprika, chili flakes, thyme, cayenne). Stir briefly until fragrant. Pour in the cream and a splash of reserved pasta water. Simmer until thickened and glossy.
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Finish Sauce: Stir in the chives, parsley, lemon juice, and lemon zest. Reserve a few tablespoons of the sauce for drizzling.
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Combine: Toss the drained pasta in the pan with the sauce and Parmesan. Stir until well coated.
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Serve: Slice the rested steak against the grain and serve over the saucy pasta. Drizzle with the reserved sauce and extra herbs.
Tips for Success
- Brown the Butter: Letting the butter slightly brown before adding ingredients adds an extra layer of nutty flavor.
- Rest the Steak: Don’t skip resting the steak; it ensures the juices stay in the meat when you slice it.
- Cream Consistency: If the sauce is too thick, add another splash of pasta water to get that perfect silky texture.
Chef’s Note: This is a rich dish! The acidity from the lemon is key to cutting through the butter and cream.
