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Creamy Cowboy Butter Linguine with Steak Bites & Spinach

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Indulge in a rich and creamy Cowboy Butter Linguine paired with tender steak bites and fresh spinach. This dish is a delightful combination of flavors that will elevate your dinner experience!

Ingredients

Scale
  • 1 lb sirloin or ribeye steak, cut into 1-inch cubes
  • 8 oz linguine
  • 4 tablespoons unsalted butter
  • 1 shallot, minced
  • 4 cloves fresh garlic, minced
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 cup beef broth
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 2 cups fresh baby spinach
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil (for searing steak)

Instructions

  1. Start by patting your cubed steak bites completely dry with paper towels; this is key for a good sear. Season them generously with salt and freshly ground black pepper.
  2. Heat a large, heavy-bottomed skillet over medium-high heat with a tablespoon of olive oil or butter. Add the steak in a single layer (cook in batches if needed to avoid overcrowding). Sear for 1-2 minutes per side for medium-rare, or longer to your preference, until a beautiful crust forms. Remove the steak and set aside, loosely covered.
  3. While your steak rests, bring a large pot of heavily salted water to a rolling boil. Add the linguine and cook according to package directions until al dente—tender but still with a slight bite. Before draining, remember to reserve about 1 cup of the starchy pasta cooking water. Drain the linguine and set aside.
  4. Reduce the heat under your skillet to medium. Add the remaining unsalted butter to the pan, allowing it to melt and scrape up any flavorful browned bits from the steak (this is delicious fond!). Add the minced shallot and garlic, sautéing for 1-2 minutes until fragrant and softened, being careful not to burn the garlic.
  5. Stir in the smoked paprika, cayenne pepper (if using), fresh rosemary, and fresh thyme. Cook for another minute, stirring constantly, to bloom the spices and release their aromas. Then, whisk in the Dijon mustard and the Worcestershire sauce.
  6. Pour in the beef broth and bring it to a gentle simmer, scraping the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly. Next, stir in the heavy cream and bring it back to a gentle simmer. Reduce the heat to low and gradually stir in the freshly grated Parmesan cheese until it’s fully melted and the sauce is smooth and creamy. Taste and adjust seasoning with salt and pepper as needed.
  7. Add the fresh spinach to the sauce, stirring until it just begins to wilt, which should only take about 30 seconds to a minute. Immediately add the cooked linguine to the pan, tossing gently to coat every strand with the creamy cowboy butter sauce. If the sauce seems too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency.
  8. Finally, add the seared steak bites back into the pan with the linguine and spinach. Gently toss to combine, ensuring the steak is warmed through. Serve immediately, garnished with a little extra fresh Parmesan and chopped fresh parsley if you like.

Nutrition

Keywords: To achieve a beautiful, even crust on your steak, avoid overcrowding the pan. Always cook your linguine to al dente, and reserve starchy pasta water to adjust the sauce consistency if needed.

Find it online: https://homebitesia.com/creamy-cowboy-butter-linguine-with-steak-bites-spinach/