Cowboy Butter Steak Linguine with Roasted Carrots & Parsley

Why Make This Recipe

Cowboy Butter Steak Linguine with Roasted Carrots & Parsley is more than just a meal; it’s an experience. This dish combines hearty steak, tender linguine, and sweet roasted carrots, all brought together with a rich and flavorful cowboy butter sauce. It’s perfect for gatherings, cozy dinners, or a satisfying weeknight meal. The blend of spices and fresh ingredients makes each bite a delight. Whether you are a novice cook or a seasoned chef, this recipe offers simple steps that result in a dish that impresses everyone at the table.

How to Make Cowboy Butter Steak Linguine with Roasted Carrots & Parsley

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

Directions

1. Preheat Your Oven: Start by preheating your oven to 425°F (220°C). This step sets the stage for roasting the carrots, making them crunchy and sweet.

2. Prepare the Carrots: In a bowl, toss the carrot slices with 1 tablespoon of olive oil, adding salt and pepper to taste. Spread the carrots on a baking sheet in a single layer, so they roast evenly. Place the baking sheet in the oven and roast the carrots for 15–20 minutes. You want them to be tender and slightly caramelized.

3. Cook the Linguine: While the carrots are roasting, bring a large pot of salted water to a boil. Once boiling, add the linguine and cook according to package directions until it’s al dente. Al dente means the pasta is cooked but still has a slight firmness when you bite into it. After cooking, drain the linguine and set it aside.

4. Sear the Steak: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. While the oil is heating, season the steak pieces with salt, black pepper, paprika, garlic powder, and onion powder. Once the skillet is hot, add the steak pieces. Sear them for about 2–3 minutes on each side or until they are browned and cooked to your desired level of doneness. If you prefer your steak medium-rare, the inside should be warm and redish-pink. After searing, remove the steak from the skillet and set it aside, letting it rest.

5. Make the Cowboy Butter Sauce: In the same skillet where you cooked the steak, melt 4 tablespoons of butter together with the remaining 1 tablespoon of olive oil over medium heat. You want the butter to be melted and bubbly, which helps to create depth of flavor in the sauce. Once melted, add the minced garlic. Cook it for about 1 minute until the garlic is fragrant but be careful not to burn it.

6. Add Flavor Elements: Stir in the lemon juice and Dijon mustard into the melted butter. If you enjoy a bit of heat, now is the time to add the crushed red pepper flakes. Mix everything well to combine.

7. Combine Ingredients: Add the drained linguine to the skillet and toss it thoroughly to coat in the cowboy butter sauce. Take your time here, ensuring that every strand of pasta is well coated with that beautiful buttery blend. Then, return the seared steak and roasted carrots to the skillet. Toss everything gently until all the ingredients are evenly combined.

8. Finish with Cheese and Herbs: Now, sprinkle grated Parmesan cheese and chopped fresh parsley over the top. Toss lightly again to mix everything together. Adjust the seasoning, adding more salt and pepper if needed.

9. Serve: Serve your Cowboy Butter Steak Linguine immediately while it’s warm, garnished with extra parsley if desired. Enjoy with a glass of your favorite drink!

How to Serve Cowboy Butter Steak Linguine with Roasted Carrots & Parsley

Serve this delightful dish hot and fresh off the stove. The colorful presentation of the roasted carrots and vibrant green parsley not only adds to the visual appeal but also enhances the overall taste. This dish can be enjoyed on its own or paired with a side salad or crusty bread to soak up the leftover sauce. For a complete dining experience, consider serving it alongside a light white wine, such as a Chardonnay, or a refreshing iced tea.

How to Store Cowboy Butter Steak Linguine with Roasted Carrots & Parsley

If you have leftovers, you can store them in an airtight container in the refrigerator. Properly stored, this dish can last for about 3-4 days. When you’re ready to enjoy it again, reheat the dish in a skillet over low heat or in the microwave in short intervals until you achieve your desired temperature. Just a sprinkle of fresh parsley before serving will help brighten up the leftover dish.

Tips to Make Cowboy Butter Steak Linguine with Roasted Carrots & Parsley

• Selecting the Right Steak: Sirloin or ribeye are great choices for this dish. Ribeye is more marbled and rich in flavor, while sirloin is leaner. Choose according to your preference.
• Don’t Skip the Garlic: Fresh garlic adds a wonderful aroma and taste. Make sure not to burn it during the cooking; it should be lightly golden.
• Season Well: Seasoning your steak properly will make a big difference in flavor. Also, remember to taste your dish before serving to adjust the seasoning as needed.
• Test the Carrots: Before pulling the carrots from the oven, taste one to make sure it’s cooked to your liking. Roasting times can vary based on the thickness of the carrot slices.
• Sauce Variation: If you want a bit more tang, add a splash of white wine to the butter sauce after adding the garlic. Allow it to simmer for a minute for the alcohol to evaporate.

Variation

Feel free to change up the vegetables if you want! You can use asparagus, bell peppers, or zucchini and adjust the roasting times accordingly. Additionally, if you’re looking for a lighter version, you can substitute the butter with olive oil or a plant-based butter alternative. For a vegetarian option, skip the steak and add more veggies and protein sources like chickpeas or tofu for a satisfying dish.

FAQs

Can I use a different type of pasta?

Yes, you can swap out linguine for your favorite pasta. Fettuccine or spaghetti work well, and you could even use gluten-free pasta if needed.

Can I make this recipe in advance?

While it’s best served fresh, you can prepare the components ahead of time, such as cooking the pasta and searing the steak. Just combine them with the sauce right before serving for the best results.

How do I know if the steak is cooked to my liking?

To ensure your steak is cooked to your desired doneness, you can use a meat thermometer. For medium-rare, the internal temperature should be around 130-135°F (54-57°C). For medium, aim for 140-145°F (60-63°C).

What can I do if the pasta sticks together?

If your pasta sticks together, it’s usually due to not using enough water during cooking or not tossing it in oil after draining. Make sure to shake off any excess water and lightly toss it in olive oil right after draining to help prevent sticking.

Is this recipe spicy?

The addition of crushed red pepper flakes is optional, so you can easily adjust the spice level. For a mild dish, leave them out altogether.

Cowboy Butter Steak Linguine with Roasted Carrots & Parsley

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• Author: everly
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Carnivore

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Description

A delightful combination of hearty steak and tender linguine in a rich cowboy butter sauce, complemented by sweet roasted carrots.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Preheat your oven to 425°F (220°C).
2. Toss the carrot slices with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 15–20 minutes.
3. Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, then drain.
4. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Season the steak and sear for 2–3 minutes on each side, then remove and let rest.
5. In the same skillet, melt 4 tablespoons of butter with the remaining olive oil over medium heat. Add minced garlic and cook for 1 minute.
6. Stir in lemon juice and Dijon mustard. Add crushed red pepper flakes if desired.
7. Add the drained linguine to the skillet and toss to coat with the sauce, then return the steak and roasted carrots.
8. Sprinkle with grated Parmesan and parsley, adjusting seasoning as needed.
9. Serve immediately, garnished with extra parsley if desired.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Roasting and Searing
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 480
• Sugar: 5g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 90mg

Keywords: steak, linguine, cowboy butter, roasted carrots, pasta, easy dinner, main course