You know dinner is going to be good when you can taste it before you even take your first bite. That's what happens every time with this Cowboy Butter Steak Rigatoni! Tender seared strip steaks and a rich, buttery Cajun-inspired sauce tossed with rigatoni. This dish is cozy, comforting, and absolutely crave-worthy.
This is the kind of meal that feels fancy enough for a date night but simple enough for a weeknight dinner with the family. And because the sauce is rich and ahem...saucy, every forkful tastes like a hug!
If you love bold flavors, creamy pasta, or steak night done right, you're about to add a new favorite to your dinner rotation. For more flavor-packed dinner ideas, try our catfish etouffee pot pie and million-dollar spaghetti bake recipes next!
Why You'll Love This Recipe
- Bold cowboy butter flavor. Rich, garlicky, tangy, and buttery Cajun heat.
- Steakhouse vibes at home. Juicy seared strip steak makes this dish feel elegant.
- Family-friendly yet impressive. Perfect for cozy dinners or special occasions.
- Customizable heat and spice. Adjust the Cajun spice and jalapeno to your liking!
Ingredients You Need
Here's what you'll gather, with easy swaps so this works in any kitchen!
For the Steak
- NY Strip steaks. Or ribeye or sirloin.
- Oil and spices. Olive oil, garlic powder, onion powder, paprika, salt, and pepper.
- Butter. For basting
Cowboy Butter Rigatoni
- Rigatoni pasta. Or penne or ziti.
- Butter and veggies. Shallot, red bell pepper, jalapeno, garlic.
- Spices and herbs. Paprika, red pepper flakes, Cajun seasoning, thyme. Adjust measurements to taste.
- Cream and added flavor. Whole-grain mustard, Worcestershire sauce, heavy cream, lemon juice.
- Cheese and herbs. Freshly grated parmesan, parsley, green onions (or chives).
How to Make Cowboy Butter Steak Rigatoni
Step 1. In a small bowl, mix olive oil, garlic powder, onion powder, paprika, salt, and pepper. Rub all over both ribeyes.
Step 2. Sear steaks 2 to 3 minutes per side in a heavy-bottom skillet over medium-high heat until a deep crust forms. And 1 tablespoon of butter and-based for 30 seconds. Remove to rest. Meanwhile, cook rigatoni in salted water until al dente.
Step 1. In the same skillet, melt the remaining butter and add shallot, bell pepper, and jalapeno to soften. Add garlic and cook one minute.
Step 2. Sprinkle in seasonings, thyme, mustard, and Worcestershire. Pour in cream and simmer until slightly thickened. Stir in lemon juice, Parmesan, parsley, and green onions. Season to taste with salt and pepper, then stir in pasta.
Step 1. Stir in lemon juice, Parmesan, parsley, and green onions. Season to taste with salt and pepper, then stir in pasta.
Step 2. Slice rested steaks and serve over pasta. Garnish with extra parsley and parmesan. Serve it hot and watch it disappear!
Ashley's Tip for Success
- Let the steak rest before slicing. This keeps it juicy.
- Don't skip freshly grated Parmesan. It melts more smoothly than pre-shredded.
- Use heavy cream, not milk or half-and-half. This helps prevent your sauce from curdling.
- Use a heavy skillet to achieve a nice golden sear on the steaks.
Make Ahead and Storage
- Make Ahead: Cook the sauce up to a day in advance and refrigerate. Reheat gently while you cook the steak and pasta.
- Refrigerate: Store leftovers in an airtight container up to 3 days.
- Reheat: Warm in a skillet with a splash of milk to loosen sauce.
Variations
- Creamier version: Add an extra ½ cup of cream.
- Veggie boost: Toss in baby spinach or mushrooms.
- Spicy kick: Add a pinch of cayenne or hot sauce.
- Protein swap: Grilled chicken or shrimp work beautifully.
FAQs
Yes! Ribeye or sirloin works well, also. Just adjust the searing time based on thickness.
Absolutely! Just swap the rigatoni for gluten-free pasta and ensure your Cajun seasoning is gluten-free.
Skip the jalapeno and cut the red pepper flakes in half.
What to Serve With Cowboy Butter Steak Pasta
- Southern cornbread. Soak up every drop of that cowboy butter sauce. Make it cheddar jalapeno cornbread if you're really feeling bold!
- Simple green salad. A crisp contrast to the rich pasta.
- Roasted or steamed veggies. Asparagus or broccoli keep it balanced.
- Sweet tea or lemonade. Like refreshing strawberry sweet tea or peach lemonade!
More Bold Dinner Recipes You'll Love!
Praise be to the God and Father of our Lord Jesus Christ, the Father of compassion and the God of all comfort,
2 Corinthians 1:3
If you tried this Cowboy Butter Steak Rigatoni recipe, leave a comment and ⭐️⭐️⭐️⭐️⭐️ rating below! Don't forget to tag @thepinkowlkitchen on Instagram with your comforting creations.
📖 Recipe
Cowboy Butter Steak Rigatoni
Ingredients
Steak
- 2 NY Strip steaks - or ribeyes or sirloins
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon salted butter
Cowboy Butter Rigatoni Sauce
- 1 lb rigatoni
- 8 tablespoon salted butter
- 1 shallot - sliced
- ½ red bell pepper - sliced
- 1 jalapeño - seeded & diced (optional)
- 3 cloves garlic - minced
- 2 teaspoon paprika
- 1 teaspoon red pepper flakes
- 1 teaspoon Cajun seasoning
- 1 teaspoon fresh thyme leaves - or ½ teaspoon dried
- 1 teaspoon whole-grain mustard
- 1 teaspoon Worcestershire sauce
- 1 cup heavy cream
- 2 teaspoon lemon juice
- ½ cup freshly grated Parmesan
- 2 tablespoon parsley - chopped
- 1 tablespoon green onions - or chives, chopped
- Salt & pepper - to taste
Instructions
Season the steaks
- In a small bowl, mix together the olive oil, garlic powder, onion powder, paprika, salt, and black pepper. Rub this mixture all over both sides of the ribeye steaks.
Sear the steaks
- Heat a large heavy-bottom skillet over medium-high heat. When hot, place the steaks in the pan and cook for 2 to 3 minutes per side, until a golden crust forms. Add 1 tablespoon of butter and spoon it over the steaks for about 30 seconds. Remove the steaks to a plate and let them rest.
Cook the pasta
- Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Drain and set aside.
Start the sauce
- In the same skillet used for the steak, melt the remaining 8 tablespoons of butter over medium heat. Add the shallot, red bell pepper, and jalapeño and cook until softened, about 4 to 5 minutes.
Add garlic and seasonings
- Stir in the garlic and cook for 1 minute until fragrant. Add paprika, red pepper flakes, Cajun seasoning, thyme, mustard, and Worcestershire sauce and stir well.
Make it creamy
- Pour in the heavy cream and let it simmer gently for 3 to 4 minutes, stirring often, until the sauce slightly thickens.
Finish the sauce
- Stir in the lemon juice, Parmesan cheese, parsley, and green onions. Taste and season with salt and pepper as needed.
Add the pasta
- Add the cooked rigatoni to the skillet and toss until all of the pasta is coated in the sauce.
Serve
- Slice the rested steaks and place them on top of the pasta. Garnish with extra parsley and Parmesan before serving.
Notes
- Let the steak rest before slicing. This keeps it juicy.
- Don't skip freshly grated Parmesan. It melts more smoothly than pre-shredded.
- Use heavy cream, not milk or half-and-half. This helps prevent your sauce from curdling.
- Use a heavy skillet to achieve a nice golden sear on the steaks.
- Make Ahead: Cook the sauce up to a day in advance and refrigerate. Reheat gently while you cook the steak and pasta.
- Refrigerate: Store leftovers in an airtight container up to 3 days.
- Reheat: Warm in a skillet with a splash of milk to loosen sauce.
Ash
This steak pasta is so delicious!