Cowboy Butter Steak Linguine with Roasted Carrots & Parsley – Flavorful Dinner Recipe Idea
This cowboy butter steak linguine with roasted carrots & parsley recipe is a rich and savory dish made with tender steak, creamy linguine, roasted vegetables, and a buttery herb sauce. Perfect for cozy family dinners, weeknight meals, or indulgent comfort food.
Equipment
- Large skillet or sauté pan
- Baking sheet for carrots
- Mixing bowls
- Pot for pasta
- Wooden spoon or spatula
- Chef’s knife and cutting board
Ingredients
- 12 oz linguine
- 1 lb steak (ribeye or sirloin), sliced thin after searing
- 4 medium carrots, sliced and roasted
- ½ cup unsalted butter, softened
- 3 cloves garlic, minced
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 2 tbsp chopped parsley (plus extra for garnish)
- ½ tsp red pepper flakes (optional)
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- Olive oil for roasting and searing
Instructions
- Make Cowboy Butter: Mix butter, garlic, lemon juice, mustard, parsley, and red pepper flakes. Chill until ready.
- Roast Carrots: Toss carrots with olive oil, salt, and pepper. Roast at 400°F (200°C) for 20–25 minutes until caramelized.
- Cook Pasta: Boil linguine in salted water until al dente. Reserve ½ cup pasta water before draining.
- Sear Steak: Heat skillet with olive oil. Season steak with salt and pepper, sear until browned and cooked to preference. Rest, then slice thinly.
- Combine: In skillet, toss linguine, steak slices, roasted carrots, and cowboy butter. Add reserved pasta water gradually to create a silky sauce.
- Finish: Sprinkle Parmesan and garnish with fresh parsley. Serve hot.
Notes
- Pasta Swap: Fettuccine or pappardelle work well for a heartier bite.
- Steak Choice: Ribeye adds richness; sirloin is leaner.
- Vegetarian Option: Replace steak with seared mushrooms.
- Pro Tip: Reserved pasta water emulsifies the sauce for a glossy finish.
- Serving Idea: Pair with garlic bread and a green salad for balance.