Creamy Steak Pasta With Cowboy Butter

5 from 2 votes

Creamy Steak Pasta With Cowboy Butter

My creamy steak pasta features juicy steak, a flavorful parmesan cream sauce, and our secret ingredient: cowboy butter. We use an easy dry brine that will make this taste like it came from your favorite expensive steakhouse.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings People

Calories 1445kcal

Author Krystle Smith

Ingredients

For the Steak and Pasta

1 Pound Ribeye Steak You can also use Strip or Sirloin
1 Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Black Pepper
1 Tablespoon Vegetable Oil
8 Ounces Pasta I used Fettuccine
4 Tablespoons Cowboy Butter Recipe Below
2 Tablespoons Butter Unsalted if possible
2 Cloves Garlic Minced
¾ Cup Heavy Cream
½ Cup Parmesan Freshly Grated
½ Cup Pasta Water As Needed
Parsley and Extra Parmesan If Desired For Garnish

Cowboy Butter Recipe

½ Cup Butter Softened
2 Cloves Garlic Minced
1 Tablespoon Dijon Mustard
1 Tablespoon Lemon Juice Freshly Squeezed
1 Teaspoon Lemon Zest
1 Tablespoon Fresh Parsley Finely Chopped
1 Teaspoon Smoked Paprika
½ Teaspoon Red Pepper Flakes Optional
½ Teaspoon Freshly Ground Black Pepper
¼ Teaspoon Salt

Instructions

For the Cowboy Butter

Soften butter in a bowl until it is spreadable.
Stir in all remaining cowboy butter ingredients until well combined. Refrigerate for 30–60 minutes if time allows.

For the Pasta

Pat steak dry and season with salt. Allow to rest for about 40 minutes at room temperature. Season with pepper.
Cook pasta according to the package direction in salted water until al dente. Reserve ½ cup pasta water, then drain.
Heat oil in a large heavy bottomed skillet over high heat until smoking.
Cook steak for 2–4 minutes per side until flipping every 30 seconds until you reach your desired level of doneness. We prefer medium rare around 130-135℉.
Rest steak for 5-10 minutes while you make the sauce.
Lower heat to medium and add butter. Once melted add garlic and cook for 1 minute until fragrant.
Pour in heavy cream and parmesan, scraping up the browned bits from the bottom of the pan.
Cook for 2–3 minutes. Stir in 1-2 tablespoons of cowboy butter. Add a splash of pasta water if needed.
Add cooked pasta and toss to coat.
Plate and top with steak sliced against the grain. Garnish with parsley, extra parmesan, and extra cowboy butter if desired. Enjoy!

Notes

Don't overcook the steak, we like medium rare which is around 130 degrees. I usually pull it at 125.

Don't skip resting. This allows the juices to redistribute towards the center of the meat so they end up in your mouth not on the plate.

Store cowboy butter covered in the refrigerator for up to 1 week or freeze for up to 3 months.

Nutrition