Step 1: Preheat your oven to 400°F (200°C). Toss the sliced carrots with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and lightly caramelized.
Step 2: While carrots roast, cook the linguine according to package directions in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
Step 3: Pat the steak pieces dry with paper towels and season generously with salt and black pepper.
Step 4: Heat the remaining 2 tablespoons of olive oil in a large skillet or cast iron pan over medium-high heat. Add the steak and sear for 2-3 minutes per side, until browned and cooked to your desired doneness. Remove steak from the pan and set aside.
Step 5: Reduce heat to medium. Add butter to the same skillet. Once melted, add minced garlic, paprika, and garlic powder. Cook for 1 minute until fragrant.
Step 6: Stir in the fresh lemon juice and chopped parsley into the butter mixture.
Step 7: Add the cooked linguine, seared steak, and roasted carrots to the skillet with the cowboy butter sauce. Toss well to combine.
Step 8: If the sauce seems too thick, add reserved pasta water, 1/4 cup at a time, until it reaches your desired consistency. Taste and adjust seasonings if necessary. Serve immediately.