Introduction

Cowboy Butter Steak Linguine is a satisfying and flavorful dish that combines tender steak, sweet roasted carrots, and perfectly cooked linguine tossed in a rich, garlicky butter sauce. This recipe brings together simple techniques to create a delicious, restaurant-quality meal at home.

A white plate filled with creamy fettuccine pasta as the base layer, light yellow in color with a smooth texture mixed with small orange carrot sticks scattered throughout. On top, slices of grilled brown meat with slight char marks, covered in melted light yellow cheese sauce with visible bits of red bell pepper. The dish is sprinkled with chopped green herbs and coarse black pepper, giving it a fresh and spicy look, all set against a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz linguine
1 lb steak (sirloin or ribeye), cut into bite-sized pieces
2 cups carrots, sliced into thin sticks or coins
3 tbsp olive oil (divided)
4 tbsp butter
4 cloves garlic, minced
1 tbsp lemon juice
½ tsp paprika
½ tsp garlic powder
½ tsp onion powder
¼ tsp crushed red pepper flakes (optional)
1 tsp Dijon mustard
Salt and black pepper, to taste
½ cup grated Parmesan cheese
Fresh parsley, chopped, for garnish

Instructions

Step 1: Preheat oven to 425°F (220°C). Toss carrot slices with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 15–20 minutes until tender and lightly caramelized.
Step 2: Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Drain, reserving a small cup of pasta water, and set aside.
Step 3: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season steak pieces with salt, black pepper, paprika, garlic powder, and onion powder. Sear steak for 2–3 minutes per side until browned and cooked to desired doneness. Remove steak from skillet and let rest.
Step 4: In the same skillet, melt butter with the remaining 1 tablespoon olive oil. Add minced garlic and cook for 1 minute until fragrant. Stir in lemon juice, Dijon mustard, and crushed red pepper flakes if using.
Step 5: Add cooked linguine to the skillet and toss to coat in the cowboy butter sauce. Return steak and roasted carrots to the skillet, folding everything together evenly. Add reserved pasta water if the sauce needs loosening.
Step 6: Sprinkle grated Parmesan over the pasta and toss lightly to combine. Garnish with fresh chopped parsley. Adjust seasoning with salt and pepper to taste.
Step 7: Serve immediately while warm, pairing it with a simple green salad or garlic bread if desired.

Tips & Variations

Choose sirloin or ribeye steaks for the best flavor and tenderness; avoid lean cuts that dry out.
Don’t overcook the steak; 2–3 minutes per side yields a juicy medium-rare to medium doneness.
Cut carrots uniformly for even roasting and caramelization.
Adjust crushed red pepper flakes to control the dish’s heat level.
Use fresh parsley to add brightness and enhance presentation.
Reserve some pasta water to loosen the sauce if it becomes too thick.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat, adding a splash of water or broth to loosen the sauce if needed. The pasta and steak are best enjoyed fresh but reheat well without losing much flavor.

How to Serve

The dish shows a white plate filled with creamy pasta noodles as the bottom layer, coated in a light yellow sauce and mixed with small orange and red vegetable pieces. On top of the pasta, there are several pieces of cooked beef with a slightly charred, brown surface. The beef is covered with melted cheese that looks stretchy and creamy, blending with the sauce beneath. Green herb bits are sprinkled across the whole dish, adding a fresh color contrast. The entire dish looks glossy and slightly oily, with a sprinkle of black pepper on top. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta for this recipe?

Yes, feel free to substitute linguine with other long pasta like fettuccine or spaghetti. The sauce coats them well and the dish will remain delicious.

What can I do if I don’t have Dijon mustard?

If you don’t have Dijon mustard, you can use yellow mustard in a pinch or omit it entirely. The lemon juice and garlic butter will still provide great flavor.