Easy & Flavourful Cowboy Butter Steak Pasta

Cowboy Butter is one of the best accompaniments to wild game steak, so I figured, why not turn it into a cream cowboy butter steak pasta! This pasta is bursting with flavor, easy to make and sure to make any man happy.

Pasta is one of our favourite ways to enjoy any game meat we have in the freezer. Whether it’s a fresh bolognese, creamy Alfredo or this vibrant Cowboy Butter sauce. Perfectly cooked venison steak serve over a big bowl of pasta is sure to be a winner!

If you have never had cowboy butter, is it a spiced butter with tons of fresh garlic, parsley, lemon and spices like smoked paprika. It is traditionally served over steak and is to die for! With this pasta recipe, I have taken my beloved cowboy butter, melted it down with some cream and fresh parmesan resulting in the most delicious pasta sauce.

You can make this steak pasta with store bought or homemade noodles. Whichever you prefer. Top it with any wild game steaks you have in your freezer or even beef if you don’t hunt. Serve it nice and hot for a heavenly Mel any day of the week.

Tips for Make Cowboy Butter Steak Pasta

1. When choosing a cut of steak for your pasta I recommend choosing a tender cut so it gives you a nice easy bite with the pasta. Backstrap, tenderloin, striploin or flat iron are all great.
2. Once you toss the pasta in the cowboy butter sauce, if you find it is a bit too thick, you can add a bit of pasta water to help loosen it up.
3. When you are cooking wild game steak, always cook it rare or medium rare. It is extremely lean, so if it gets over cooked it can become tough. Remove your steak from the pan when it reaches 115-130F max.

Cowboy Butter Steak Pasta Ingredients

Pasta– This can be any type of pasta you like. Store bought or homemade is fine. I use my homemade sourdough pasta because it is our favourite.

Steak-Any type of steak you have in your freezer will work. Beef, venison, moose, elk etc.

Butter– Salted butter is best for this recipe to add more flavor to the sauce. If all you have is unsalted, you will want extra salt in the sauce.

Garlic– Fresh garlic is always better than using pre minced from the store for a strong flavor.

Shallot– This cowboy butter pasta sauce uses shallots for a stronger flavor without having big pieces of onion.

Parsley– Use fresh parsley for a vibrant flavor. An essential component of cowboy butter.

Smoked Paprika- This gives the sauce a nice smoked flavor but it still subtle.

Lemon- You want lemon zest and juice in this recipe. Add the lemon juice at the end so the cream doesn’t curdle.

Cream– Anything from heavy cream to half and half will work. Use whichever you prefer.

Parmesan– Freshly grated parmesan is best so you can grate it nice and fine and it will melt beautiful into the sauce.

Worcestershire sauce- Just a touch goes into the sauce.

Chili Flakes– These are optional but add a nice little kick.

The Steps

1. Start by boiling the pasta in a large pot of salted water. Boil until tender then strain, reserving 1/2 cup of pasta water and set aside.
2. While the pasta boils, heat a cast iron skillet over high heat with a couple tbsp of oil or ghee.
3. Season your steaks generously with salt and pepper then place in the hot pan.
4. Sear the steak for 3-5 minutes per side, depending on how thick they are. You want to remove them from the skillet when the internal temp reaches 115F-130F. This will give you rare-med rare steaks.
5. Allow the steaks to rest while you make the cowboy butter sauce.
6. For the sauce, add the butter to a large frying pan over medium heat and allow it to melt.
7. Once the butter has melted add in the shallot and garlic and continue to cook for 1-2 minutes.
8. Next, add in the parsley, dijon, smoked paprika, lemon zest and chili flakes. Stir and cook for another 1-2 minutes to let the flavors bloom.
9. Finally, add in the cream, stirring until smooth, Followed by the parmesan cheese, leaving a bit reserved to on top of the pasta. Stir the sauce until it begins to thicken and becomes nice and smooth.
10. Season with salt and pepper to your preference then remove from heat.
11. Add the cooked pasta into the sauce and toss it all together until evenly coated. If it isn’t seeming saucy enough, this is where you can add in that reserved pasta water to loosen it up.
12. Squeeze the juice of half a lemon over top of the pasta then you are ready to serve.
13. Spoon a serving of pasta into each bowl, top with sliced steak, a sprinkle of parsley and some grated parmesan. Enjoy!

If you give this recipe a try, leave a comment or recipe review below!

Looking for more delicious pasta recipes to try?

https://cmbarndominium.com/simple-delicious-boursin-tomato-sourdough-pasta/

https://cmbarndominium.com/the-best-venison-stroganoff-sourdough-pasta/

https://cmbarndominium.com/simple-and-delicious-roasted-red-pepper-burrata-pasta/

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