I have to tell you, making this Cowboy Butter Steak Linguine with Roasted Carrots & Parsley Recipe was an absolute game-changer for my weeknight dinners. From the first sizzle of the steak to the creamy cowboy butter sauce coating every strand of linguine, I was hooked.

The roasted carrots add a natural sweetness, while fresh parsley brings a pop of color and flavor. I couldn’t resist tasting a forkful as soon as it came off the stove—it was that good.

Honestly, this dish feels fancy but comes together surprisingly easily. You can also enjoy similar flavor combinations in the Breakfast Scramble Bowl Recipe for a morning twist.

Cowboy Butter Steak Linguine with Roasted Carrots & Parsley Recipe

Ingredients

Here’s everything you’ll need to make this rich and flavorful dish:

½ cup unsalted butter, softened – Softening helps it blend smoothly for the sauce.
1 tablespoon Dijon mustard – Adds tangy depth to the buttery sauce.
2 cloves garlic, finely minced – Fresh garlic bursts with flavor; avoid pre-chopped jars if possible.
1 tablespoon chopped parsley – Brightens flavors and adds a fresh aroma.
1 tablespoon chopped chives – Subtle onion flavor without overpowering.
2 teaspoons fresh thyme leaves – Fresh herbs make a noticeable difference.
1 teaspoon sweet paprika – For smoky warmth.
Pinch of red pepper flakes – Optional, for a gentle kick.
½ lemon, juice and zest – Balances richness with a citrusy lift.
12 oz linguine pasta – Cooks perfectly al dente; fettuccine works as a substitute.
1 lb steak (ribeye or sirloin recommended) – Choose a cut with good marbling for maximum flavor.
3 medium carrots, roasted – Adds natural sweetness and texture.
Salt and black pepper, to taste – Season each component individually for depth.
Olive oil, for searing – Helps get a nice brown crust on steak.
Freshly grated Parmesan, for topping – Avoid pre-grated for the best melting and flavor.

Note: several servings

Variations

You can easily tweak this dish to suit your needs:

Dairy-free: Swap butter for vegan butter and use nutritional yeast instead of Parmesan.
Low-carb: Replace linguine with zucchini noodles or shirataki pasta.
Extra flavor: Add roasted bell peppers or caramelized onions.
Spicy kick: Increase red pepper flakes or sprinkle smoked chipotle powder. For a refreshing plant-based option, consider pairing elements from the Tofu Avocado Salad Recipe alongside this pasta for a lighter accompaniment.

Cooking Time

Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes

Equipment You Need

Mixing bowl – For combining the cowboy butter sauce ingredients.
Skillet – For searing steak and melting the butter sauce.
Saucepan – To cook linguine separately.
Baking sheet – For roasting carrots.
Knife and cutting board – For chopping herbs and vegetables.

How to Make Cowboy Butter Steak Linguine with Roasted Carrots & Parsley Recipe

Prepare the Cowboy Butter

I mixed softened butter with Dijon mustard, garlic, parsley, chives, thyme, paprika, red pepper flakes, and lemon zest in a bowl. Stir until smooth, then set aside. This sauce is where all the flavor begins, so don’t rush it.

Roast the Carrots

Peel and cut carrots, then toss with olive oil, salt, and pepper. Roast at 400°F (200°C) for about 20 minutes until tender. Roasting enhances their natural sweetness, making them the perfect complement to the savory steak.

Cook the Pasta

Bring a large pot of salted water to boil, then cook linguine until al dente. Drain and set aside. Cooking the pasta separately ensures it won’t become mushy when combined with the sauce.

Sear the Steak

Season steak with salt, black pepper, and paprika. Sear over medium-high heat in olive oil until browned and cooked to your desired doneness. Rest the steak for a few minutes before slicing. This step locks in juices for tender, flavorful meat.

Combine Everything

In the same skillet, melt the cowboy butter, then return the steak and toss to coat. Add cooked linguine and roasted carrots, gently mixing to combine. Top with freshly grated Parmesan and parsley before serving.

Additional Tips for Making this Recipe Better

I always let my steak rest before slicing to keep it juicy.
I like to zest the lemon over the sauce at the last minute for a fresh aroma.
I sometimes toast the carrots lightly in the skillet for extra caramelization.
Using fresh herbs makes a huge difference compared to dried ones.

How to Serve Cowboy Butter Steak Linguine with Roasted Carrots & Parsley

I like to plate the pasta in a shallow bowl, laying steak slices on top. Sprinkle parsley and Parmesan generously, and drizzle a little extra melted butter for shine. Add a lemon wedge on the side for a bright, fresh touch that makes the dish Instagram-ready.

Nutritional Information

Here’s a quick glance at what’s in one serving of this indulgent dish:

Calories: 972 kcal
Protein: 42g
Carbohydrates: 78g
Fat: 52g

Make Ahead and Storage

Storage

I store leftovers in an airtight container in the fridge for up to 3 days. Keeping it covered prevents the butter sauce from absorbing other flavors.

Freezing

This dish freezes well; separate pasta and steak if possible. Wrap tightly and freeze for up to 2 months.

Reheating

I reheat gently in a skillet over low heat with a splash of cream or water to keep the sauce creamy and pasta from drying out.

Why You’ll Love This Recipe

Here’s why I keep coming back to this meal:

The flavors are rich and bold without being complicated.
It comes together in under 30 minutes, perfect for busy weeknights.
The roasted carrots add sweetness and balance to the buttery steak.
It’s versatile: swap pasta or go dairy-free with ease.
The dish is visually stunning, making it ideal for casual dinner parties.

Ash Tyrrell