Bring a large pot of salted water to a rolling boil over high heat. Add pasta and cook for 8-10 minutes until al dente.

Season the steak with salt and pepper. Sear in a skillet with olive oil for about 4 minutes on each side, then let rest.

In the same skillet, add olive oil if needed, sauté garlic for 30 seconds, then add heavy cream and simmer for 2-3 minutes.

Stir in Parmesan cheese and adjust sauce with reserved pasta water for desired consistency.

Slice the rested steak and toss with pasta in the creamy sauce over low heat for 2 minutes.

Plate the dish, drizzle with remaining sauce, and garnish with pepper or extra Parmesan.