Description
A delicious steak linguine dish served with a creamy cowboy butter sauce and fresh herbs.
Ingredients
Scale
- 1 pound steak (sirloin, ribeye, flank steak, or tenderloin)
- 8 ounces linguine
- 6 tablespoons unsalted butter
- 4 cloves garlic (freshly minced)
- 1/4 cup fresh herbs (parsley, chives, thyme)
- 1 teaspoon smoked paprika
- 1 pinch cayenne pepper
- 1/2 teaspoon red pepper flakes
- 2 tablespoons lemon juice (fresh)
- 2 tablespoons Worcestershire sauce
- 1 cup heavy cream
- 1/2 cup Parmesan cheese (freshly grated)
- 2 cups fresh spinach
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Prep Your Ingredients: Pat your steak dry with paper towels and cut it into 1-inch cubes. Mince your garlic, chop your fresh herbs, and measure out all your spices and liquids.
- Season and Sear the Steak: Drizzle your steak bites with olive oil, season with salt and black pepper. Heat a large skillet over high heat until smoking hot. Add the steak in a single layer and sear for 1-2 minutes per side until browned. Remove the steak and set aside.
- Make the Cowboy Butter: Reduce heat to medium-low. Add most of the unsalted butter to the skillet, let it melt, and scrape up browned bits. Add minced garlic and cook for about 1 minute. Stir in chopped herbs, smoked paprika, cayenne pepper, and red pepper flakes. Cook for another 30 seconds, then stir in Worcestershire sauce and lemon juice. Transfer half to a bowl for serving.
- Cook the Linguine: Bring a large pot of salted water to a boil. Add linguine and cook until al dente. Reserve 1 to 1½ cups of pasta water before draining.
- Build the Creamy Sauce: In the skillet with remaining cowboy butter, pour in heavy cream and bring to a simmer, stirring frequently. Let it thicken for 2-3 minutes. Gradually whisk in grated Parmesan until melted and smooth. Adjust consistency with reserved pasta water if needed.
- Wilt the Spinach: Add fresh spinach to the creamy sauce and stir until wilted, about 1-2 minutes.
- Combine and Toss: Drain linguine and add it to the skillet with the creamy sauce. Add the rested steak bites and toss everything together until coated in the sauce.
- Serve It Up: Divide the dish among plates, drizzle with reserved cowboy butter, and garnish with fresh Parmesan and herbs. Enjoy immediately!
Notes
- For extra flavor, you can let the steak marinate in olive oil, garlic, and herbs for a few hours before cooking.
- Reserve some of the pasta water to adjust the sauce if it becomes too thick.
- Feel free to swap the herbs based on your preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg