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Test Kitchen Approved

Brown Butter Steak Fettuccine

Recipe By Miranda Barnett, Savory Spice Test Kitchen

Yields

4 servings

Prep Time

10 Minutes

Cooking Time

25 Minutes

Recipe By Miranda Barnett, Savory Spice Test Kitchen

Elevate a quick weeknight pasta meal with a well-marbled steak from Frontière Natural Meats. Searing off a tender and juicy cut of steak, like this elk ribeye, creates a flavorful base for a mushroom and cream sauce seasoned with peppery and garlicky Pikes Peak Butcher's Rub.

Colorado-based Frontière Natural Meats now carries a variety of Savory Spice staples that pair perfectly with their premium cuts of beef, bison, elk, chicken, and pork. Shop their bundles like the Ultimate Steak Sampler (which includes the rub showcased here) and score some spices to take your year-round grilling from grate to great!

Ingredients

8 oz. fettuccine

1 (8 oz.) ribeye steak, such as an elk ribeye steak from Frontière Natural Meats

1 tsp. Pikes Peak Butcher's Rub, plus more to season

1/2 stick (1/4 cup) unsalted butter

8 oz. mushrooms, like button, baby bella, or cremini, quartered

4 cloves garlic, minced

1/2 cup white wine

1 cup heavy cream

1/2 cup reserved pasta water

1 cup parmesan, grated

6 sage leaves, finely chopped

Savory Spice ingredients in this recipe

  • Pikes Peak Butcher's Rub

    Pikes Peak Butcher's Rub is best as a meat rub, though it's also quite the versatile all-purpose rub. This salt & pepper-based dry rub for meat...

    View full details

Directions

Step 1: Cook pasta

In a large pot, bring well-salted water to a boil. Cook fettuccine according to package directions, reserving 1/2 cup pasta water. Drain pasta and toss with oil to prevent sticking and keep in empty cooking pot.

Step 2: Season and sear steak

Heat a cast-iron skillet on the stove to medium-high heat. Season steak all over with Pikes Peak Butcher’s Rub. Brown butter in skillet, about 5 min. Sear steak in brown butter, about 2 min. per side or until desired doneness is reached. Set on a plate to rest.

Step 3: Make sauce

To pan with brown butter and steak juice, add mushrooms and cook for 5 min. until beginning to soften. Add garlic and cook until fragrant, about 2 min. Deglaze pan with white wine and reduce by half, about 1 min. Add heavy cream, pasta water, parmesan, and 1 tsp. Pikes Peak Butcher’s Rub. Stir well and cook until reduced and thick, about 5 min.

Step 4: Assemble and serve

Add sauce to reserved pasta and toss to coat. Serve with sliced steak and garnish with sage.