Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the linguine and cook for 8-10 minutes, or until it reaches an al dente texture. Drain the pasta in a colander, remembering to reserve ½ cup of the starchy pasta water for later use in your creamy Cowboy Butter sauce.

While the pasta cooks, take your steak and pat it dry with paper towels. Season the bite-sized pieces generously with salt, black pepper, and smoked paprika. In a large skillet, heat olive oil over medium-high heat, then add the steak. Sear the pieces for 1-2 minutes per side, until they’re beautifully browned. Remove them from the skillet and keep warm on a plate.

In the same skillet used for the steak, reduce the heat to medium. Add unsalted butter and let it melt, swirling the pan for even distribution. Once the butter is bubbling, stir in minced garlic and sauté for 1-2 minutes until fragrant and golden.

Next, stir in the Dijon mustard and fresh lemon juice, blending them into the melted butter. Pour in the heavy cream and beef or vegetable broth, bringing the mixture to a gentle simmer. Allow it to simmer for 2-3 minutes to thicken. Gradually add grated Parmesan cheese, whisking until the sauce is smooth and creamy.

Once your sauce is ready, add the cooked linguine, seared steak bites, and fresh spinach back into the skillet. Gently toss everything together for 1-2 minutes, allowing the spinach to wilt.

Finally, assess the sauce’s thickness; if it seems too heavy, stir in a splash of the reserved pasta water until you reach your preferred consistency. Garnish your Cowboy Butter Linguine with chopped fresh parsley and additional Parmesan cheese. Serve immediately.