Cowboy Butter Steak Pasta by Foodieholly

Ingredients

• 2 sirloin or ribeye steaks (about 200g / 7oz each)
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1 tbsp olive oil
• 200g (7oz) pasta (linguine or spaghetti)
• 100g (7 tbsp) unsalted butter
• 4 garlic cloves, minced
• 1 tsp Dijon mustard
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1/2 tsp chili flakes
• 1/2 tsp cayenne pepper
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh chives, finely chopped
• 1 tsp fresh thyme leaves
• 50ml (3 tbsp) pasta cooking water

Instructions

1. Season steaks generously on both sides with salt, black pepper, and smoked paprika.
2. Cook pasta in well-salted boiling water according to package instructions until al dente, about 8–10 minutes. Reserve 50ml pasta water before draining.
3. Heat olive oil in a large skillet over high heat until smoking. Sear steaks for 2–3 minutes per side for medium-rare, or until cooked to your liking. Rest on a board for 5 minutes, then slice thinly against the grain.
4. Reduce heat to medium-low. In the same pan, melt butter until foamy, about 1 minute.
5. Add minced garlic and cook for 30 seconds until fragrant, stirring constantly to avoid burning.
6. Stir in Dijon mustard, lemon zest, lemon juice, chilli flakes, and cayenne pepper. Cook for 30 seconds until combined.
7. Add drained pasta and reserved pasta water to the pan. Toss well over medium heat for 1–2 minutes until the sauce coats the pasta.
8. Stir in parsley, chives, and thyme. Taste and adjust seasoning.
9. Plate the pasta and top with sliced steak. Spoon any remaining cowboy butter from the pan over the top and serve immediately.