Cowboy Butter Steak Pasta
A delightful dish combining fettuccine with perfectly seared steak in a luscious, herby butter sauce enhanced with garlic and lemon.
Ingredients
Main Ingredients
- 8 oz fettuccine pasta Can substitute with gluten-free pasta if needed.
- 1 lb steak (sirloin or ribeye) Adjust protein based on preference or dietary needs.
- ½ cup unsalted butter Ensure butter is at room temperature for best results.
- 4 cloves garlic, minced Fresh garlic enhances the flavor.
- 1 tbsp fresh parsley, chopped For added freshness.
- 1 tbsp fresh chives, chopped Can substitute with other herbs.
- 1 tbsp fresh lemon juice Brightens the dish.
- to taste Salt Use as per preference.
- to taste Pepper Use as per preference.
Instructions
Preparation
- Measure all ingredients including fettuccine, steak, butter, garlic, herbs, lemon juice, salt, and pepper.
Cooking the Pasta
- Boil a large pot of salted water. Cook fettuccine according to package instructions until al dente, then drain and reserve a bit of pasta water.
Preparing the Steak
- Season the steak generously with salt and pepper.
- Heat a skillet over high heat and sear the steak for 4-5 minutes on each side until medium-rare.
- Remove from skillet and let the steak rest.
Making the Cowboy Butter Sauce
- In the same skillet, lower the heat to medium and melt the butter.
- Add minced garlic and sauté until fragrant.
- Stir in parsley, chives, and lemon juice.
Combining and Serving
- Add the cooked fettuccine to the skillet and toss to coat in the sauce.
- Slice the rested steak against the grain and serve over the pasta.
- Garnish with additional herbs if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with added moisture if needed.