Cooking Instructions:

Begin by seasoning the steak with salt and pepper on both sides. Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Once hot, add the steak and sear for about 4-5 minutes on each side for medium-rare, or until desired doneness.

Remove the steak from the skillet and let it rest for at least 5 minutes before slicing it thinly.

While the steak is resting, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta, reserving about 1/2 cup of the pasta water.

In the same skillet used for the steak, add the remaining tablespoon of olive oil and the minced garlic. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.

Pour in the heavy cream and bring it to a simmer. Stir in the grated Parmesan cheese until melted and smooth. If the sauce is too thick, add a bit of the reserved pasta water to reach the desired consistency.

Add the cooked pasta to the skillet and toss to coat in the creamy sauce. Fold in the sliced steak and chopped parsley. Adjust seasoning with salt, pepper, and red pepper flakes if desired. Serve immediately, garnished with extra Parmesan cheese and parsley.

For extra tips, make sure that your steak is at room temperature before cooking to achieve an even sear. Letting it rest after cooking is essential as it allows the juices to redistribute, resulting in a more tender bite.

Don't hesitate to experiment with different types of cheese or add vegetables such as spinach or sun-dried tomatoes to elevate the dish further. Enjoy your delicious Steak and Parmesan Pasta!