Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente, then drain and set aside.

Season the steak well with salt and pepper. Heat a skillet over medium-high heat and add olive oil. When the oil shimmers, add the steak. Sear for 4–5 minutes per side for medium-rare, or until your preferred doneness. Look for a deep brown crust.

Transfer the steak to a plate and let it rest for 5 minutes. After resting, slice against the grain into thin strips.

Use the same skillet on medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

Pour in the heavy cream and bring it to a gentle simmer. Stir and watch the edges thicken slightly.

Stir in the shredded cheese until the sauce becomes smooth and glossy. If it looks too thick, loosen with a splash of pasta water.

Add the cooked pasta to the skillet and toss to coat evenly in the cheesy sauce. Heat through for a minute.

Plate the pasta, top with sliced steak, grate on Parmesan, and sprinkle with chopped parsley.