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Cowboy Butter Steak Linguine with Roasted Carrots & Parsley Recipe
Ash Tyrrell

Cowboy Butter Steak Linguine with Roasted Carrots & Parsley Recipe

I have to tell you, making this Cowboy Butter Steak Linguine with Roasted Carrots & Parsley 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.
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Prep Time 10 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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