Cook the rigatoni pasta in a pot of salted boiling water until al dente.
In a pan over medium-high heat, sear the steak to your desired doneness, adding a knob of butter towards the end. Remove the steak from the pan and let it rest.
In the same pan, melt the remaining butter. Add the chopped shallot and cook until softened.
Stir in the garlic paste, chili flakes, dried herbs, and Dijon mustard.
Squeeze in the juice of half a lemon and add the chopped fresh parsley, stirring to combine the sauce.
Add the cooked pasta to the pan and toss until completely coated in the cowboy butter sauce.
Slice the rested steak and serve it over the coated pasta.
Cook it hands-free.
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