I love making this cowboy butter steak and broccoli linguine when I want a bold, comforting meal packed with flavor. It combines tender steak, vibrant broccoli, and a rich, buttery sauce that coats every strand of pasta beautifully.
Why You’ll Love This Recipe
I enjoy how this dish brings together hearty steak and pasta in one satisfying plate. The cowboy butter adds a garlicky, herby kick that makes everything taste incredible. I also like that it feels like a restaurant-quality meal but is simple enough to prepare at home.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
12 oz linguine pasta
1 lb steak (sirloin or ribeye), sliced
2 cups broccoli florets
3 tablespoons butter
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon paprika
1/2 teaspoon red pepper flakes
1 tablespoon chopped parsley
salt and pepper to taste
1/4 cup grated parmesan cheese
Directions
I start by cooking the linguine according to package instructions until al dente. I reserve a bit of pasta water, then drain and set it aside.
In a pan, I heat olive oil over medium-high heat and cook the steak slices until nicely browned and cooked to my liking. I remove the steak and set it aside.
In the same pan, I add butter and garlic, letting it melt and become fragrant. Then I stir in lemon juice, Dijon mustard, paprika, and red pepper flakes to create the cowboy butter sauce.
I add the broccoli and cook until tender-crisp, then return the steak to the pan. I toss in the cooked linguine and a splash of reserved pasta water to help coat everything evenly.
I finish by sprinkling parsley and parmesan cheese on top before serving.
Servings and timing
I usually get about 4 servings from this recipe.
Preparation time takes around 15 minutes, and cooking time is about 20 minutes.
Variations
I sometimes swap the steak for chicken or shrimp for a different protein. When I want a lighter version, I reduce the butter slightly and add more lemon juice. I also like adding mushrooms or sun-dried tomatoes for extra depth of flavor.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I use a pan with a splash of water or broth to keep the pasta from drying out.
FAQs
Can I use a different type of pasta?
I can use fettuccine, spaghetti, or even penne depending on what I have.
What cut of steak works best?
I prefer tender cuts like sirloin or ribeye for the best texture.
Can I make this dish spicy?
I can increase the red pepper flakes for more heat.
Is the cowboy butter very strong?
It’s flavorful but balanced, and I can adjust the seasoning to my taste.
Can I make this ahead of time?
I prefer making it fresh, but I can prepare the components ahead and combine them when ready.
Conclusion
I find this cowboy butter steak and broccoli linguine to be a perfect mix of hearty, rich, and fresh flavors. It’s a satisfying meal that feels special yet is easy enough to make anytime I want something truly delicious.
