Fill a large pot with water, add a generous pinch of salt, and bring it to a boil over high heat. Once boiling, add the linguine and cook for 8-10 minutes until al dente. About 3 minutes before the pasta is done, add the broccoli florets to the pot to blanch them until they turn vibrant green and tender-crisp. Drain both the pasta and broccoli together, reserving ½ cup of the cooking water.

While the pasta cooks, take your sirloin or ribeye steak and rub it generously with smoked paprika, garlic powder, black pepper, and salt. Preheat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Once shimmering, carefully place the seasoned steak in the skillet and sear for 2-3 minutes on each side until a rich, brown crust forms. Remove the steak and allow it to rest on a cutting board.

In the same skillet, reduce the heat to medium and add 6 tablespoons of unsalted butter. Once melted and slightly bubbling, add the minced garlic and sauté for 30 seconds until fragrant, stirring constantly. Mix in ½ teaspoon of crushed red pepper flakes (if using), 1 teaspoon of Dijon mustard, and the juice of one lemon. After a minute of cooking, stir in the chopped parsley and chives, creating a vibrant sauce filled with aromatic flavors.

Add the drained linguine and broccoli directly into the skillet, tossing gently to coat them in the luscious Cowboy Butter sauce. Gradually stir in the reserved pasta water, a little at a time, allowing it to help loosen the sauce to your desired consistency. Continue tossing until every strand of pasta and piece of broccoli is generously dressed with the flavorful sauce.

Slice the rested steak against the grain into bite-sized pieces, then return it to the skillet with the pasta mixture. Sprinkle in ½ cup of grated Parmesan cheese, stirring gently until the cheese melts into the sauce, creating a smooth and creamy texture. Serve immediately, garnished with additional Parmesan, chopped parsley, and a sprinkle of crushed red pepper flakes for a pop of color and heat.