Cowboy Butter Steak & Broccoli Linguine Recipe Recipe – Weeknight comfort, bold buttery flavor

Introduction

The kitchen smelled like browned steak and hot garlic—the kind of cozy scent that makes you slow down. Right away I thought of my Cowboy Butter Steak & Broccoli Linguine Recipe, a dish that hugs you with butter and brightens with lemon. This always takes me back to Sunday dinners. If you like pasta in a bold butter sauce, take a peek at my take on irresistibly easy cowboy butter chicken linguine for more inspiration.

Why You’ll Love This

• Fast enough for weeknights, elegant enough for guests.
• Steak cubes sear quickly and stay tender.
• Broccoli adds color, crunch, and a little green comfort.
• Creamy sauce without heavy cream—just pasta water and butter.

Quick Recipe Snapshot

• Servings: 4
• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes
• Skill level: Easy
• Taste: savory + buttery with a lemon bright finish

You’ll feel confident after this quick, step-by-step run through.

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
• Cut steak into even cubes for even cooking
• Reserve pasta water to loosen sauce
• Fresh herbs make a bright finish

If you want more broccoli ideas, try my broccoli cauliflower cheese soup for another cozy way to use green veggies.

How to Make It

1. First, bring a large pot of salted water to a rolling boil. Add linguine and cook per package until al dente.
2. Then, three minutes before the pasta finishes, add the broccoli florets so they steam-tender. Reserve ½ cup pasta water before draining. Drain and set aside.
3. Meanwhile, toss steak cubes with smoked paprika, garlic powder, black pepper, and a pinch of salt. Heat olive oil in a large skillet over medium-high heat.
4. Next, add steak in a single layer. Let it sizzle and brown 2–3 minutes per side until golden edges form and the interior reaches your desired doneness. Remove steak and set aside.
5. 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 burn.
6. Stir in crushed red pepper flakes, Dijon mustard, and lemon juice. Add parsley and chives, then season with salt and black pepper; the sauce will smell bright and buttery.
7. Add cooked linguine and broccoli to the skillet. Toss gently, adding reserved pasta water a splash at a time until the sauce reaches a silky creaminess.
8. Return steak to the pan and stir in Parmesan until the sauce coats everything evenly and glistens. Taste and adjust seasoning.
9. Finally, plate and top with extra Parmesan, chopped parsley, or a pinch of chili flakes. Serve with crusty bread or a simple salad.

For extra searing tips, I often refer back to my pan-seared steak with garlic butter method.

Kitchen Tips (From My Kitchen)

1. Time-saver: Use pre-cut broccoli florets to shave minutes off prep.
2. Common mistake + fix: Overcrowding the pan causes steaming, not sear—work in batches if needed.
3. Simple variation: Add a pinch of smoked cayenne for smoky heat or swap chives for basil.

Serving Ideas

• Weeknight dinner: Serve in shallow bowls with extra Parmesan.
• Casual dinner party: Platter it family-style with lemon wedges.
• Brunch-ish twist: Add a soft-poached egg on top for richness.
• Comfort holiday side: Plate alongside roasted root vegetables and a green salad.
• Garnishes: extra parsley, chives, chili flakes, and crusty bread.

Pair with my favorite crispy buttermilk fried chicken if you want a heartier table.

Storing & Leftovers

• Fridge: Store in an airtight container for 3–4 days.
• Freezer: Not ideal—fatty sauces change texture when frozen.
• Reheat: Gently sauté with a splash of water or broth to revive creaminess.
  Leftover idea: Turn into a steak-and-broccoli pasta bowl for lunch.

FAQs

Q: Can I make this ahead?
A: You can prep steak and cook pasta earlier; keep separate and finish in the pan to preserve texture.

Q: What can I swap for steak?
A: Try chicken or shrimp; or make it vegetarian with mushrooms. For another pasta-and-butter combo idea, see my cajun garlic butter steak with cheesy alfredo tortellini for inspiration.

Q: How do I know the steak is done?
A: Look for a golden crust and slightly springy interior. For medium, aim for 135–140°F after resting.

Q: Can I freeze Cowboy Butter Steak & Broccoli Linguine Recipe leftovers?
A: I don’t recommend freezing—texture changes make it less appealing.

Final Thoughts

I love how this dish combines quick searing, garlicky butter, and bright lemon—comfort on a fork. So, roll up your sleeves, listen for that satisfying sizzle, and tweak the heat or herbs to make it yours. Give this one a try tonight; it’s become a staple in my kitchen and I think you’ll love the Cowboy Butter Steak & Broccoli Linguine Recipe.

Conclusion

For a chicken twist on the same idea, check the Cowboy Butter Chicken Linguine at I Am Homesteader for technique comparisons. For a deeper dive into cowboy butter itself, I like this explanation at RecipeTin Eats on cowboy butter.

Cowboy Butter Steak & Broccoli Linguine

A comforting weeknight dish featuring tender steak, broccoli, and linguine tossed in a rich butter sauce with a hint of lemon.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 600

Ingredients Method Notes

Ingredients

  

For the Steak

• 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

For the Sauce

• 6 tbsp unsalted butter Unsalted helps control the salt.
• 4 cloves garlic, minced Fresh garlic gives bigger flavor.
• ½ tsp crushed red pepper flakes (optional)
• 1 tsp Dijon mustard
• 1 Juice of 1 lemon
• 2 tbsp fresh parsley, chopped For a bright finish.
• 1 tbsp fresh chives, chopped
• Salt & black pepper, to taste

For the Pasta and Broccoli

• 12 oz linguine
• 3 cups broccoli florets Use fresh for best flavor.
• ½ cup reserved pasta water Reserve before draining.
• ½ cup grated Parmesan cheese (plus extra for serving)

Method

 

Preparation

1. Bring a large pot of salted water to a rolling boil. Add linguine and cook per package until al dente.
2. Three minutes before the pasta finishes, add the broccoli florets to steam-tender. Reserve ½ cup pasta water before draining. Drain and set aside.
3. Toss steak cubes with smoked paprika, garlic powder, black pepper, and a pinch of salt.
4. Heat olive oil in a large skillet over medium-high heat.
5. Add steak in a single layer. Let it sizzle and brown for 2–3 minutes per side until golden edges form and the interior reaches your desired doneness. Remove steak and set aside.

Cooking

1. Reduce heat to medium and melt butter in the same skillet.
2. Add minced garlic and sauté about 1 minute until fragrant—watch closely so it doesn’t burn.
3. Stir in crushed red pepper flakes, Dijon mustard, and lemon juice. Add parsley and chives, then season with salt and black pepper; the sauce will smell bright and buttery.
4. Add cooked linguine and broccoli to the skillet. Toss gently, adding reserved pasta water a splash at a time until the sauce reaches a silky creaminess.
5. Return steak to the pan and stir in Parmesan until the sauce coats everything evenly and glistens. Taste and adjust seasoning.
6. Finally, plate and top with extra Parmesan, chopped parsley, or a pinch of chili flakes. Serve with crusty bread or a simple salad.

Notes

For extra searing tips, refer to my pan-seared steak with garlic butter method. You can also prep steak and cook pasta earlier to preserve texture.