Pasta with Steak

Introduction

The kitchen smelled like browned butter and garlic as I took the first bite of this Cowboy Butter Steak & Broccoli Linguine Recipe; the lemon woke the whole plate up. The steak sizzled, the broccoli stayed bright, and the pasta soaked up a silky sauce. This always takes me back to Sunday dinners. If you like simple sweets after dinner, try an easy banana pudding recipe I love.

Why You’ll Love This

• Fast weeknight meal that feels special.
• Big, savory flavors with a bright lemon finish.
• Uses one skillet for the sauce, so cleanup is easy.
• Kid-friendly if you skip the red pepper flakes.
  
  Also, if you need tips for feeding a crowd, check the best Italian stuffed shells recipe for similar make-ahead tricks.

Quick Recipe Snapshot

• Servings: 4
• Prep time: 15 minutes
• Cook time: 20 minutes
• Total time: 35 minutes
• Skill level: Easy
• Taste: savory + buttery, with a lemony brightness

Warm confidence: you’ll finish this in under an hour and it holds well for seconds, so relax and enjoy the all recipes collection of weeknight favorites.

Ingredients You’ll Need

• 1 lb sirloin or ribeye steak, cut into bite-sized cubes
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp black pepper
• Salt, to taste
• 2 tbsp olive oil
• 6 tbsp unsalted butter
• 4 cloves garlic, minced
• ½ tsp crushed red pepper flakes (optional)
• 1 tsp Dijon mustard
• Juice of 1 lemon
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh chives, chopped
• Salt & black pepper, to taste
• 12 oz linguine
• 3 cups broccoli florets
• ½ cup reserved pasta water
• ½ cup grated Parmesan cheese (plus extra for serving)

Chef notes:

• Fresh garlic = bigger flavor.
• Unsalted butter helps control salt.
• Reserve pasta water for silky sauce.
• Use ribeye for fattier bites.
• Chop herbs last for freshness.
  
  I often reuse these herbs in my breakfast and snack recipes.

How to Make It

1. First, bring a large pot of salted water to a rolling boil. Add linguine and cook until al dente per package.
2. Then, three minutes before the pasta finishes, toss in the broccoli florets. You want bright green, tender-crisp florets.
3. Meanwhile, toss steak cubes with smoked paprika, garlic powder, black pepper, and a pinch of salt. The spice rub gives a smoky edge.
4. Heat olive oil in a large skillet over medium-high. Add steak in a single layer; you should hear a clear sizzle. Sear 2–3 minutes per side until browned and cooked to your liking, then remove and set aside.
5. Next, reduce heat to medium and melt butter in the same skillet. Add minced garlic and sauté about 1 minute until fragrant—watch closely so it doesn’t brown.
6. Stir in crushed red pepper flakes, Dijon, and lemon juice. The sauce will smell bright and tangy. Add parsley and chives, then taste and season with salt and pepper.
7. Add drained linguine and broccoli to the skillet. Toss gently and add reserved pasta water a little at a time until the sauce reaches a creamy cling. The sauce should coat the pasta without pooling.
8. Return steak to the pan and stir in Parmesan until the sauce smooths and thickens slightly. If it looks dry, add a splash more pasta water.
9. Finally, plate the pasta and finish with extra Parmesan, chopped parsley, and a pinch of chili flakes if you like heat. Serve with crusty bread.

Kitchen Tips (From My Kitchen)

1. Time-saver: Cut steak ahead and chill so it sears faster.
2. Common mistake + fix: Overcrowding the pan steams the meat; sear in batches if needed.
3. Simple variation: Swap chives for basil or add a splash of white wine to the sauce.

Also try this for a family meal idea from my dinner and family meals list.

Serving Ideas

• Weeknight dinner: Pair with a simple green salad and lemon vinaigrette.
• Casual dinner party: Serve on a large platter and let guests help themselves.
• Comfort weekend: Add extra butter and fresh cracked pepper for richness.
  
  Optional garnishes: extra Parmesan, parsley, chives, or red pepper flakes. A slice of crusty bread completes it.

Storing & Leftovers

• Fridge: Store in airtight container for 3–4 days.
• Freezer: Not recommended; texture changes.
• Reheat: Gently rewarm in a skillet with a splash of water to revive the sauce.
  
  Leftover idea: Toss cooled leftovers into a warm sandwich or grain bowl.

Cowboy Butter Steak & Broccoli Linguine

A comforting weeknight pasta dish featuring tender steak, bright broccoli, and a silky lemon-butter sauce.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 550

Ingredients Method Notes

Ingredients

  

For the Steak

• 1 lb sirloin or ribeye steak, cut into bite-sized cubes Use ribeye for fattier bites.
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp black pepper
• Salt, to taste

For the Sauce

• 2 tbsp olive oil
• 6 tbsp unsalted butter Helps control salt.
• 4 cloves garlic, minced Fresh garlic = bigger flavor.
• ½ tsp crushed red pepper flakes Optional
• 1 tsp Dijon mustard
• 1 Juice of lemon
• 2 tbsp fresh parsley, chopped Chop last for freshness.
• 1 tbsp fresh chives, chopped
• Salt & black pepper, to taste

For the Linguine

• 12 oz linguine
• 3 cups broccoli florets Bright green, tender-crisp.
• ½ cup reserved pasta water Reserve for silky sauce.
• ½ cup grated Parmesan cheese Plus extra for serving.

Method

 

Cooking the Pasta and Broccoli

1. Bring a large pot of salted water to a rolling boil. Add linguine and cook until al dente per package.
2. Three minutes before the pasta finishes, toss in the broccoli florets.

Cooking the Steak

1. Toss steak cubes with smoked paprika, garlic powder, black pepper, and a pinch of salt.
2. Heat olive oil in a large skillet over medium-high. Add steak in a single layer and sear 2–3 minutes per side until browned.
3. Remove steak and set aside.

Making the Sauce

1. Reduce heat to medium and melt butter in the same skillet.
2. Add minced garlic and sauté about 1 minute until fragrant.
3. Stir in crushed red pepper flakes, Dijon, and lemon juice.
4. Add parsley and chives, then taste and season with salt and pepper.

Combining Everything

1. Add drained linguine and broccoli to the skillet. Toss gently, adding reserved pasta water until the sauce reaches a creamy consistency.
2. Return steak to the pan and stir in Parmesan until the sauce smooths and thickens slightly.
3. Plate the pasta and finish with extra Parmesan, chopped parsley, and chili flakes if desired.

Notes

Can make ahead by cooking steak and pasta separately, then tossing with sauce before serving. Store leftovers in an airtight container for 3-4 days but avoid freezing.

FAQs

Q: Can I make this ahead?
A: Yes—cook the steak and pasta separately, then toss with the sauce just before serving to keep textures bright for this Cowboy Butter Steak & Broccoli Linguine Recipe.

Q: What can I substitute for steak?
A: Use chicken thighs or shrimp; adjust sear time until cooked through.

Q: How do I know the steak is done?
A: Look for browned edges and a firm but springy center; a quick cut shows the interior color.

Q: Can I freeze it?
A: I don’t recommend freezing the full dish; freeze cooked steak separately for up to 2 months.

Final Thoughts

This dish hits like a warm hug—rich butter, smoky steak, and bright lemon. Tweak the herbs or heat to make it your own, and don’t be shy with extra Parmesan. I hope you make it and share it; it’s one of my easiest crowd-pleasers. Cowboy Butter Steak & Broccoli Linguine Recipe

Conclusion

For a chicken twist on this flavor profile, I like the Cowboy Butter Chicken Linguine idea that adapts the sauce beautifully. Also, if you want to learn more about the classic cowboy butter itself, see this helpful guide to cowboy butter – for steak and more!.