Ingredients
Scale
- 1.5 lbs Ribeye or Sirloin steak, 1-inch thick
- 12 oz Linguine pasta
- 1/2 cup (1 stick) unsalted butter
- 4 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil
Instructions
- Step 1: Cook the linguine according to package directions in salted water until al dente. Reserve 1 cup of the starchy pasta water before draining. Pat the steak dry and season generously on all sides with salt and black pepper.
- Step 2: Heat olive oil in a large skillet or cast iron pan over high heat. Sear the steak for 3-4 minutes per side for medium-rare (or to desired doneness), ensuring a dark crust forms. Remove the steak from the pan and let it rest on a cutting board for 5-10 minutes before slicing against the grain.
- Step 3: Reduce the heat to medium-low. Add the butter, minced garlic, paprika, and lemon juice to the same skillet, stirring constantly until the butter is melted and the garlic is fragrant (about 1 minute). Stir in the chopped parsley and any other desired fresh herbs (like chives or thyme).
- Step 4: Add the cooked and drained linguine directly into the cowboy butter sauce. Toss the pasta vigorously to coat. If the sauce seems too thick, add the reserved pasta water incrementally (1/4 cup at a time) until the sauce clings beautifully to the pasta strands.
- Step 5: Divide the garlic herb linguine among serving plates. Arrange the sliced steak over the pasta and drizzle any remaining cowboy butter sauce from the skillet over the meat and pasta before serving.
Notes
- If you expect leftovers, store the sliced steak and the sauced linguine in separate airtight containers in the fridge for up to three days to maintain the best quality.
- When reheating the pasta, use the microwave or stove top, adding a tablespoon of water or cream to re-emulsify the garlic butter sauce and prevent the linguine from drying out.
- This rich, savory pasta pairs beautifully with a simple side salad dressed in a bright balsamic vinaigrette to add a necessary acidic contrast to the buttery steak.
- The key to a silky sauce is vigorous tossing in Step 4; the starches released from the reserved pasta water help the butter emulsify and cling perfectly to the linguine strands.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe (approx. 1.5 cups pasta & steak)
- Calories: 890
- Sodium: 400mg
- Fat: 50g
- Saturated Fat: 22g
- Trans Fat: 0.5g
- Protein: 3g