Bring a large pot of salted water to a boil over high heat. Add your fettuccine or rigatoni and cook for 8-10 minutes until al dente. Reserve about a cup of pasta water, then drain the pasta and set aside.

Season the steak liberally with salt and pepper. Heat a skillet over medium-high heat and add olive oil. Sear the steak for about 4 minutes on each side until brown and cooked to medium-rare (130°F). Remove and let it rest.

In the same skillet, add minced garlic and sauté until fragrant, about 30 seconds. Pour in heavy cream, stirring and bringing to a gentle simmer for 2-3 minutes until thickened.

Stir in freshly grated Parmesan cheese until melted. If too thick, add reserved pasta water to adjust consistency.

Add sliced steak and drained pasta to the skillet. Toss gently on low heat to coat everything with the sauce, about 1-2 minutes.

Plate your creamy steak pasta, drizzling any remaining sauce on top. Garnish with extra Parmesan or fresh herbs if desired. Serve immediately.