Bring a large pot of salted water to a boil. Add linguine and cook until al dente, usually 8–10 minutes depending on the brand. Reserve 1/2 cup of pasta water before draining to help with the sauce later. Set pasta aside.

Heat 1 tablespoon of butter in a large skillet over medium-high heat. Pat the steak dry with paper towels for the best sear, then season both sides with salt and black pepper.

Once the butter is melted and foamy, place the steak in the skillet. Sear for 3–4 minutes per side for medium-rare, or longer if you prefer it more done. Use a meat thermometer to check doneness: 130–135°F for medium-rare.

Remove the steak from the skillet and let it rest for at least 5 minutes before slicing. This locks in the juices and ensures tender, flavorful bites. Slice thinly against the grain.

To the same skillet, reduce heat to medium and add the remaining tablespoon of butter. Scrape up any flavorful browned bits left behind from the steak. Add the minced garlic and sauté for 1 minute, until fragrant and golden.

Pour in the heavy cream and stir well to combine with the garlic and butter. Add the grated Parmesan cheese, black pepper, and red pepper flakes. Simmer gently for 2–3 minutes, allowing the sauce to thicken slightly and the cheese to melt smoothly into the cream.

Taste and adjust the seasoning. If the sauce becomes too thick, add a splash of the reserved pasta water to loosen it.

Add the drained linguine to the skillet and use tongs to toss the noodles thoroughly, ensuring every strand is coated in the creamy, garlicky sauce. Let it cook together for 1–2 minutes to allow the flavors to blend.

Plate the creamy garlic noodles onto individual serving dishes. Top generously with the sliced steak. For extra flavor, garnish with a sprinkle of grated Parmesan, fresh parsley, or an extra pinch of red pepper flakes if you like it spicy.

Serve immediately and enjoy every silky, savory, steak-laced bite.