Begin by cooking your preferred pasta according to the package directions, usually around 8-10 minutes for al dente. Reserve about ½ cup of pasta water for later.

In a medium saucepan over low heat, melt 1 stick of butter until fully liquid and gently bubbling, about 2-3 minutes. Add minced garlic, lemon juice, Dijon mustard, chili flakes, and smoked paprika. Stir until well combined and fragrant, about 3-5 minutes.

Pat the ribeye steak dry and season generously with salt and pepper. In a hot skillet over medium-high heat, add olive oil and sear the steak for 4-5 minutes on each side for medium-rare. Let it rest for 5 minutes before slicing thinly.

With the pasta drained and still steaming, return it to the pot and pour in the cowboy butter. Toss gently, adding reserved pasta water to achieve a silky sauce.

Fold the sliced steak into the pasta and sprinkle freshly chopped parsley over the top before serving.