Cowboy Butter Linguine with Steak Bites Easy Quick Supper Recipe

Last Friday night, I was elbow-deep in a chaotic workweek, craving something hearty but without the hassle of a long recipe. I rummaged through the fridge, spotted a lonely steak and some linguine, and thought, “What if I throw these together with a butter sauce that’s anything but ordinary?” The result? Cowboy Butter Linguine with Steak Bites—a dish born from kitchen improvisation and sheer hunger that quickly became a favorite quick supper in our house.

This recipe isn’t just about quick cooking; it’s about packing big, bold flavors into a 30-minute meal that feels indulgent without the fuss. The cowboy butter sauce—rich, garlicky, and with a hint of smoky spice—clings perfectly to tender steak bites and silky pasta. After testing it over a dozen times (and yes, burning the butter more than once), I nailed the balance between richness and spice that wins over even the pickiest eaters.

What I love most about this cowboy butter linguine with steak bites is how approachable it is. It’s not fancy, but it feels like something you’d order at a steakhouse. Plus, it’s versatile enough to throw together on a weeknight or serve up when friends drop by last minute. If you’re ready for a quick supper that tastes like a slow-cooked meal, keep reading—I’m sharing everything you need to make this dish your new go-to.

Why You’ll Love This Recipe

This cowboy butter linguine with steak bites has completely changed our weeknight dinner game.

• Quick and Satisfying — From prep to plate in about 30 minutes, it’s perfect for nights when you want a comforting meal without the wait. I’ve whipped this up after work multiple times and still had energy left to relax.
• Bold Flavors That Pop — The cowboy butter sauce is rich with garlic, butter, and a smoky kick from smoked paprika and cayenne. Every bite has a little zing, but not too spicy—my husband’s taste buds are pretty sensitive, and he loves it.
• Easy to Customize — Whether you want to add veggies like spinach or swap linguine for your favorite pasta, this recipe adapts well. I often toss in cherry tomatoes to brighten it up.
• Steak Bites Are Juicy and Tender — Cooking the steak in small pieces means it sears quickly and locks in flavor. No waiting around for a whole steak to rest.
• Pantry-Friendly Ingredients — You probably have most of the spices and staples already. I keep butter, garlic, and pasta stocked just for nights like this.

This dish hits the sweet spot between quick and indulgent, making it my go-to when I want something that feels special but won’t keep me chained to the kitchen. If you love recipes like my cowboy butter tortellini with steak bites, you’re in for a treat with this linguine version.

Ingredients You’ll Need

Here’s the cool part: most of these ingredients are pantry staples or easy to find. I’m picky about a few key things, and I’ll explain why.

• Steak (1 lb / 450g, sirloin or ribeye, cut into 1-inch bites) — Tender, quick to cook, and perfect for searing. I prefer sirloin for its flavor-to-price ratio, but ribeye is great if you want it richer.
• Linguine (12 oz / 340g) — I like linguine because its flat shape holds onto the buttery sauce better than thinner pastas. You can swap for fettuccine or even spaghetti.
• Butter (6 tablespoons / 85g, unsalted) — This is the star of the cowboy butter sauce. Use good quality butter for rich, creamy results. I always use unsalted to control saltiness.
• Garlic (4 cloves, minced / about 1 tablespoon) — Fresh garlic is a must here. It infuses the butter with that classic punchy flavor.
• Smoked Paprika (1 teaspoon) — Adds a smoky depth that makes this sauce “cowboy” style. No smoky paprika? Regular paprika works in a pinch but lose a bit of that campfire vibe.
• Cayenne Pepper (¼ teaspoon, optional) — Just enough heat to wake up your taste buds without overwhelming the garlic butter.
• Lemon Juice (1 tablespoon) — A splash brightens the rich sauce and balances the flavors.
• Fresh Parsley (2 tablespoons, chopped) — Adds freshness and a pop of color. I always add this at the end.
• Salt and Black Pepper — To taste. Season the steak and the pasta water well for best results.
• Olive Oil (2 tablespoons) — For searing the steak. Use a neutral or light olive oil with a high smoke point.

If you want to add veggies, toss in a handful of fresh spinach or halved cherry tomatoes in the last minute of cooking—their sweetness cuts through the butter beautifully.

Equipment Needed

No fancy gadgets here—just the basics you likely already own.

• Large Pot — For boiling the linguine. Make sure it’s big enough to give the pasta room to cook evenly.
• Large Skillet or Cast Iron Pan — For searing steak bites and making the cowboy butter sauce. I prefer cast iron because it gets super hot and gives a great crust.
• Sharp Knife — For cutting steak into bite-sized pieces. A dull knife makes this harder than it needs to be.
• Wooden Spoon or Silicone Spatula — For stirring the sauce gently.
• Colander — To drain the linguine.
• Measuring Spoons and Cups — For accuracy, especially with spices.

Optional extras: a garlic press to mince garlic quickly and a microplane zester if you want to add lemon zest for an extra layer of brightness.

How to Make Cowboy Butter Linguine with Steak Bites: Step-by-Step

Alright, let’s get cooking! I’m sharing the exact method that gets this dish on the table in about half an hour, including the little things that make it come together perfectly.

Step 1: Prep Your Ingredients (5-7 minutes)

Start by cutting your steak into 1-inch cubes. Mince the garlic finely and chop the parsley. Measure out your spices and lemon juice so everything’s ready to go. Bring a large pot of salted water to a boil for the linguine—aim for water that tastes like the ocean for perfectly seasoned pasta.

Step 2: Cook the Linguine (8-10 minutes)

Add the linguine to the boiling water and cook until al dente according to package instructions. Before draining, scoop out 1 cup of pasta water and set it aside—that starchy liquid is pure gold for the sauce!

Step 3: Sear the Steak Bites (5-7 minutes)

While the pasta cooks, heat olive oil in your skillet over medium-high heat. Season steak bites generously with salt and pepper. Add them in a single layer—don’t crowd the pan. Let them sear without moving for about 2 minutes, then toss and sear another 2 minutes until browned but still juicy inside. Remove steak from pan and set aside.

Step 4: Make the Cowboy Butter Sauce (5 minutes)

Reduce heat to medium-low and add butter to the skillet. Once melted, stir in minced garlic, smoked paprika, and cayenne pepper. Cook gently for 1-2 minutes until fragrant (don’t let the garlic burn!). Add lemon juice and a splash of reserved pasta water to loosen the sauce.

Step 5: Combine Pasta, Steak, and Sauce (2-3 minutes)

Return the steak bites to the pan with the sauce. Toss in the drained linguine and chopped parsley. Add more pasta water a tablespoon at a time if the sauce feels too thick. Toss everything together until the linguine and steak are well coated in that luscious cowboy butter.

Step 6: Serve Immediately

Dish out generous portions, and if you like, sprinkle with extra parsley and freshly cracked black pepper. This dish is best enjoyed hot and fresh, with buttery sauce dripping off every bite.

Expert Tips & Tricks

• Don’t crowd the pan when searing steak: Overcrowding causes steaming, not searing. If you have to, cook the steak in batches for that perfect crust.
• Save the pasta water: It’s the secret to a silky sauce that clings to the noodles instead of sliding off.
• Use fresh garlic: Jarred garlic just doesn’t have the same punch in buttery sauces.
• Keep heat moderate when cooking garlic: Garlic burns easily and turns bitter. Cook low and slow once you add it to the butter.
• Rest steak bites briefly: After searing, let them sit a minute off heat before adding to the sauce. It helps juices redistribute and keeps them tender.
• Butter quality matters: Choose a good unsalted butter—it makes a noticeable difference in flavor and creaminess.
• Make it glossy: Stir in a small pat of cold butter at the end for a restaurant-quality shine on your sauce.

Variations & Substitutions

Once you’ve nailed the base recipe, here are some ways to switch it up:

• Veggie Boost: Add fresh spinach, cherry tomatoes, or roasted bell peppers for color and nutrition. Toss them in during the last minute of cooking.
• Different Pasta: Swap linguine for fettuccine, penne, or even bowties—they all hold sauce nicely.
• Protein Swap: Use chicken bites or shrimp instead of steak for a lighter twist. Shrimp cook super fast—just 3-4 minutes.
• Lighter Version: Use half the butter and add a splash of chicken broth to thin the sauce. It’s still tasty but less rich.
• Dairy-Free: Substitute butter with vegan margarine or olive oil, and skip the lemon juice or use it sparingly to avoid curdling.
• Spicy Kick: Increase cayenne or add a dash of hot sauce for those who like it fiery.

Serving & Storage

I usually serve cowboy butter linguine with steak bites straight from the skillet—there’s something so cozy about passing the pan at the table. It pairs beautifully with simple sides like a crisp green salad or roasted vegetables. Garlic bread is an obvious winner here if you want to go all out.

Leftovers keep well in the fridge for up to 3 days in an airtight container. When reheating, warm gently on the stove with a splash of water or broth to bring back that buttery sauce texture. Microwaving works in a pinch but tends to dry out the steak slightly.

I don’t recommend freezing this dish—the butter sauce tends to separate and the steak can get tough. Instead, make the sauce ahead and cook fresh pasta and steak bites when you’re ready to eat, like I do when prepping parts of dinner in advance.

Nutrition Information

This recipe is a solid source of protein thanks to the steak, with moderate carbs from linguine. The fat comes mainly from the butter, which gives it that luscious mouthfeel. Adding vegetables can boost fiber and micronutrients if you want to balance it out.

Final Thoughts

So that’s my quick supper secret: cowboy butter linguine with steak bites. I’ve probably told you enough times how much I love this recipe, but it really saved me on busy nights when I wanted something satisfying without the stress. It’s rich, flavorful, and surprisingly easy to pull together in under 30 minutes.

Make it yours by swapping in your favorite veggies or proteins, or by dialing up the spice if you’re feeling adventurous. There’s no wrong way to enjoy this cowboy butter pasta—it’s all about satisfying your craving for comfort food with a little kick.

If you try it, drop a comment and tell me how it turned out! If something didn’t work or you have questions, I’m here to help troubleshoot. Happy cooking, and I hope your kitchen smells as amazing as mine does right now.

Frequently Asked Questions

Q: Can I use a different cut of steak for this recipe?

A: Absolutely! I recommend tender cuts like sirloin, ribeye, or even filet mignon if you want to splurge. Just ensure you cut the steak into bite-sized pieces so it cooks quickly and evenly. Tougher cuts will need longer cooking and won’t work as well for quick searing.

Q: What can I substitute for linguine if I don’t have it on hand?

A: You can use fettuccine, spaghetti, penne, or even seafood linguine for a slightly different twist. Just pick a pasta shape that holds sauce well.

Q: How do I prevent the garlic from burning in the cowboy butter sauce?

A: Garlic burns easily if the heat is too high. Cook the garlic on medium-low heat once you add it to the melted butter, stirring constantly, and remove the pan from heat if you notice any browning starting. Burnt garlic tastes bitter and can ruin the sauce.

Q: Can I make this recipe ahead of time?

A: You can prep the steak bites and make the cowboy butter sauce up to 2 days in advance and store them separately in the fridge. Cook the linguine fresh when ready to serve and toss everything together last minute. This saves time and keeps the pasta from getting mushy.

Q: What if my sauce is too thick or too thin?

A: If the sauce feels too thick, add reserved pasta water a tablespoon at a time until you reach the desired consistency. If it’s too thin, let it simmer gently on low heat for a couple more minutes to reduce and thicken, or stir in a little extra butter or cheese if you like.

Q: Can I use jarred garlic instead of fresh?

A: I recommend fresh garlic for this recipe because it has a brighter, cleaner flavor. Jarred garlic can have a metallic aftertaste and won’t give you that fresh garlic punch. If you must use jarred, use about half the amount and adjust to taste.

Q: How do I reheat leftovers without drying out the steak?

A: Reheat gently on the stove over low heat with a splash of water or broth to keep the sauce creamy. Stir frequently to prevent sticking. Microwave works if you add a little liquid and heat in short bursts, stirring between, but the stove method keeps the steak juicier.

Cowboy Butter Linguine with Steak Bites

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• Author: Nora Winslow
• Total Time: 30 minutes
• Yield: 6 servings 1x

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Description

A quick and hearty 30-minute supper featuring tender steak bites and linguine tossed in a rich, garlicky cowboy butter sauce with smoky and spicy notes.

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Ingredients

Scale 1x2x3x

• 1 lb sirloin or ribeye steak, cut into 1-inch bites
• 12 oz linguine
• 6 tablespoons unsalted butter
• 4 cloves garlic, minced (about 1 tablespoon)
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley, chopped
• Salt and black pepper, to taste
• 2 tablespoons olive oil

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Instructions

1. Cut steak into 1-inch cubes. Mince garlic and chop parsley. Measure spices and lemon juice. Bring a large pot of salted water to a boil.
2. Cook linguine in boiling water until al dente (8-10 minutes). Reserve 1 cup pasta water before draining.
3. Heat olive oil in a skillet over medium-high heat. Season steak bites with salt and pepper. Sear in a single layer for about 2 minutes per side until browned but juicy. Remove steak and set aside.
4. Reduce heat to medium-low. Add butter to skillet and melt. Stir in garlic, smoked paprika, and cayenne pepper. Cook gently for 1-2 minutes until fragrant, avoiding burning garlic.
5. Add lemon juice and a splash of reserved pasta water to loosen sauce.
6. Return steak bites to skillet. Toss in drained linguine and chopped parsley. Add more pasta water as needed to achieve desired sauce consistency. Toss to coat evenly.
7. Serve immediately, garnished with extra parsley and freshly cracked black pepper.

Notes

[‘Do not crowd the pan when searing steak to ensure proper browning.’, ‘Save pasta water to adjust sauce consistency and help it cling to pasta.’, ‘Use fresh garlic for best flavor and avoid burning by cooking on medium-low heat.’, ‘Rest steak bites briefly after searing to keep them juicy.’, ‘Use good quality unsalted butter for a rich, creamy sauce.’, ‘Add a small pat of cold butter at the end for a glossy sauce finish.’, ‘Optional: add fresh spinach or cherry tomatoes in the last minute of cooking for extra nutrition and color.’, ‘Leftovers keep well refrigerated for up to 3 days; reheat gently on stove with splash of water or broth.’]

• Prep Time: 7 minutes
• Cook Time: 23 minutes
• Category: Main Course
• Cuisine: American

Nutrition

• Serving Size: 1 serving (approx. 1
• Calories: 420
• Sugar: 2
• Sodium: 350
• Fat: 18
• Saturated Fat: 10
• Carbohydrates: 38
• Fiber: 2
• Protein: 28

Keywords: cowboy butter, linguine, steak bites, quick supper, garlic butter sauce, smoked paprika, easy dinner