1. Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente, usually around 9-11 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the steak bites generously with salt, pepper, smoked paprika, and chili powder.
3. Add the steak bites to the skillet in a single layer and sear for about 2-3 minutes on each side until browned but still juicy inside. Remove the steak from the pan and set aside on a plate.
4. Reduce the heat to medium. In the same skillet, melt 3 tablespoons of butter. Add the minced garlic and dried thyme, cooking until fragrant—about 1 minute. Be careful not to burn the garlic.
5. Pour in the heavy cream, stirring to combine with the butter and garlic. Let it simmer gently for 2-3 minutes until slightly thickened.
6. Add the Parmesan cheese and stir until melted and the sauce becomes creamy. If the sauce feels too thick, add reserved pasta water a little at a time to reach your desired consistency.
7. Return the steak bites to the skillet and toss to coat in the sauce. Then, add the cooked linguine and toss everything together, ensuring the pasta is fully coated in the creamy cowboy butter sauce.
8. Season with additional salt and pepper to taste. Remove from heat and sprinkle with freshly chopped parsley for a pop of color and freshness.
9. Serve immediately, savoring the rich flavors and tender steak with every bite.

One tip Mama Lou shared with me was to always let the steak rest a few minutes before cooking to keep it juicy. And Ouma always reminded me to taste the sauce as it simmers—that’s how you know when it’s just right.