Cowboy Ribeye Pasta with Creamy Cowboy Butter Sauce
Rich ribeye, garlicky cowboy butter sauce, and silky pasta. Built for serious hunger.
Ingredients (Serves 4):
- 400g rigatoni pasta
- 2 ribeye steaks
- 2 tbsp Lumberjaxe Cowboy Butter Seasoning
- 2 tbsp olive oil
- 50g butter
- 150ml double cream
- 75g parmesan cheese, finely grated
- Juice of ½ lemon
- Salt & black pepper
- Fresh parsley (optional, for garnish)
Method
1. Cook the Pasta
Bring a large pan of salted water to the boil and cook the rigatoni until al dente according to packet instructions.
Reserve a mug of pasta water before draining.
2. Season & Cook the Steak
Pat the ribeye steaks dry and coat with olive oil and Cowboy Butter seasoning.
Heat a frying pan until smoking hot and cook the steaks for:
- 2–3 minutes per side for medium-rare
- 3–4 minutes per side for medium
Rest the steaks for 5–10 minutes before slicing thinly.
3. Make the Cowboy Butter Sauce
Using the same pan, lower the heat and add the butter.
Stir in an extra teaspoon of Cowboy Butter seasoning, the double cream, parmesan, and lemon juice. Mix until smooth and glossy.
Add a splash of reserved pasta water if needed to loosen the sauce.
4. Combine
Add the cooked rigatoni to the sauce and toss until fully coated.
Top with the sliced ribeye steak and finish with extra parmesan and fresh parsley if using.
Serve immediately while hot and creamy.