Season the steak generously with salt and pepper, then preheat the grill or skillet over medium-high heat. Sear the steak for about 4-5 minutes per side, until a deep brown crust forms and it reaches your desired doneness. Remove from heat and let rest, then slice thinly against the grain.
While the steak rests, bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain and set aside.
In a large skillet or saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant, making sure not to burn it. Pour in the heavy cream and stir well, bringing it to a gentle simmer.
Gradually add the grated Parmesan cheese to the cream, whisking constantly until the sauce thickens and becomes smooth. Season with salt and pepper to taste. Keep the sauce warm on low heat.
Add the cooked pasta to the sauce, tossing gently to coat each strand evenly. The sauce should cling nicely to the pasta, creating a creamy and luscious appearance.
Arrange the sliced grilled steak over the coated pasta. Gently fold or serve the steak on top, allowing the juices to mingle with the creamy sauce. The dish is ready when the steak is warm and the pasta is coated in a velvety sauce.
Finish with a sprinkle of extra Parmesan cheese and freshly ground black pepper for added flavor. Serve immediately while hot for the best texture and taste.
