Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add your pasta and cook for 8 to 10 minutes until al dente, stirring occasionally. Reserve ½ cup of the starchy pasta water, then drain the pasta in a colander.

While the pasta is cooking, season two ribeye or sirloin steaks generously with salt and pepper. Heat a drizzle of olive oil in a large skillet over medium-high heat. Sear the steaks for 4 minutes on each side, achieving a perfect medium-rare or to your preferred doneness. Once cooked, remove the steaks from the skillet and let them rest on a cutting board.

In the same skillet, lower the heat to medium and add minced garlic, sautéing for about 1 minute until fragrant but not browned. Pour in the heavy cream, stirring constantly, and bring the mixture to a gentle simmer.

Gradually stir in the freshly grated Parmesan cheese until it’s melted into the cream, creating a velvety sauce. Slowly incorporate the reserved pasta water to achieve your desired consistency.

Slice the rested steak and add it to the sauce, along with the drained pasta. Gently toss everything together in the skillet over low heat for about 2 minutes.

Plate your delicious creamy steak pasta and drizzle any remaining sauce over the top for extra flavor. Garnish with fresh herbs to add a pop of color and freshness. Serve immediately.