Start by bringing a large pot of salted water to a rolling boil. Add your choice of pasta, such as fettuccine or rigatoni, and cook for 8-10 minutes, or until al dente, stirring occasionally. Once cooked, reserve ½ cup of the starchy pasta water, then drain the rest using a colander, allowing it to sit while you prepare the rest of the dish.

While the pasta cooks, season your ribeye or sirloin steak generously with salt and pepper on both sides. Heat a skillet over medium-high heat and add a splash of oil. Once hot, carefully place the steak in the skillet and sear for about 4 minutes per side, or until a golden crust forms and the steak reaches medium doneness. Remove the steak from the skillet and let it rest for a few minutes before slicing.

In the same skillet, reduce the heat to medium and add minced garlic, cooking for about 30 seconds until fragrant. Pour in the heavy cream and stir to combine, allowing the mixture to gently simmer for 2-3 minutes.

Once your sauce has simmered, stir in the freshly grated Parmesan cheese, mixing until it's fully melted and incorporated. Gradually add the reserved pasta water, a few tablespoons at a time, until you achieve your desired sauce consistency.

Slice the rested steak into thin strips and add it to the skillet with the creamy sauce. Gently fold in the cooked pasta until everything is evenly coated, heating for about 2 minutes until thoroughly warmed.

Using your favorite pasta bowls or plates, serve the Creamy Steak Pasta immediately. Drizzle any remaining sauce over the top and garnish with additional Parmesan if desired.