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Cowboy Butter Steak & Broccoli Linguine

A comforting weeknight pasta dish featuring tender steak, bright broccoli, and a silky lemon-butter sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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.