Cowboy Butter Steak Linguine

This cowboy butter steak linguine with roasted carrots and parsley is a delicious and satisfying meal that brings together tender seared steak, sweet roasted carrots, and a rich garlicky butter sauce all tossed with linguine. It’s comfort food elevated with fresh lemon, Parmesan, and bright herbs, perfect for when you want a hearty dinner that also feels special.

Ingredients

• Linguine: a sturdy pasta that holds the sauce well
• Steak (sirloin or ribeye): choose good quality for tenderness and flavor
• Carrots: roasting brings out their sweetness and adds texture
• Olive oil: used for roasting and cooking, choose extra virgin for best taste
• Butter: gives the sauce richness and depth
• Garlic: the heart of the cowboy butter, minced fresh for pungency
• Lemon juice: brightens the butter sauce to cut through richness
• Paprika: adds warmth and mild smokiness
• Garlic powder and onion powder: amplify flavors
• Crushed red pepper flakes: optional for a gentle kick
• Dijon mustard: adds subtle tang and complexity
• Salt and black pepper: essential for seasoning
• Parmesan cheese: sharp and salty, melts lightly into the hot pasta
• Fresh parsley: adds a fresh herbal note and color at the end

Step-by-Step Instructions

Sear the Steak:

Season the steak pieces with salt, black pepper, paprika, garlic powder, and onion powder. Heat olive oil over medium-high and sear steak bites for 2 to 3 minutes per side until they develop a golden crust and reach your preferred doneness. Remove steak and set aside to rest.

Roast the Carrots:

Preheat oven to 425 degrees Fahrenheit. Toss carrot slices with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 15 to 20 minutes until tender and lightly caramelized, flipping once for even cooking.

Cook the Linguine:

Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until just al dente. Drain and set aside, reserving a little pasta water if you want to loosen the sauce later.

Prepare the Cowboy Butter Sauce:

In the same skillet used for the steak, melt butter with olive oil over medium heat. Add minced garlic and sauté for about one minute until fragrant but not browned. Stir in lemon juice, Dijon mustard, and red pepper flakes if using.

Combine Everything:

Add the cooked linguine to the skillet and toss thoroughly to coat in the butter sauce. Return the seared steak and roasted carrots to the pan and mix gently to combine all elements.

Finish and Serve:

Sprinkle grated Parmesan cheese and fresh parsley over the pasta, give a light toss, and adjust seasoning with salt and pepper if needed. Serve immediately while warm for best flavor and texture.

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Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. When reheating, warm gently on the stovetop with a small splash of olive oil or butter to refresh the sauce and prevent dryness.

Ingredient Substitutions

Swap linguine for fettuccine or spaghetti depending on your pantry or preference. You can use any tender steak cut like strip steak if sirloin or ribeye is not available. If you don’t have fresh garlic, 1 teaspoon of garlic powder can work in a pinch though fresh is best. For a vegetarian version, replace steak with sautéed mushrooms or roasted chickpeas.

Serving Suggestions

Serve with a crisp green salad dressed simply with lemon and olive oil for freshness. A glass of red wine like a Cabernet Sauvignon or Merlot complements the steak and butter sauce nicely. This dish also pairs well with crusty bread to mop up the flavorful sauce.

Pro Tips

Toast the spices slightly when seasoning the steak for even deeper flavor. Do not overcook the steak pieces; they will continue to cook a little when tossed in the sauce. Reserve some pasta water to add a splash when tossing linguine with the butter sauce if you want a silkier coating.

Recipe FAQs

→ What cut of steak works best for this dish?

Sirloin or ribeye are ideal due to their tenderness and flavor, making them perfect for quick searing.

→ Can I substitute linguine with other pasta types?

Yes, fettuccine or spaghetti can be used without altering the dish's overall taste and texture.

→ How do roasted carrots contribute to the dish?

Roasting the carrots caramelizes their natural sugars, adding a sweet and earthy contrast to the rich butter sauce.

→ Is it necessary to use Dijon mustard in the sauce?

Dijon mustard adds a subtle tang and depth that brightens the butter sauce, but it can be omitted if preferred.

→ How can I adjust the spice level in this dish?

Adding or increasing crushed red pepper flakes will add heat, while smoked paprika can introduce a smoky warmth.

→ What’s the best way to reheat leftovers?

Gently warm on the stovetop with a splash of butter or olive oil to maintain the sauce’s creaminess and prevent dryness.