Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente, around 8-10 minutes. Reserve ½ cup of pasta water, then drain and set aside.

Season the steak with salt and pepper. Heat a skillet over medium-high heat, add olive oil, and sear the steak for about 4 minutes on each side until desired doneness, then let it rest and slice against the grain.

In the same skillet, lower the heat and sauté minced garlic for about 1 minute until fragrant. Pour in the heavy cream and simmer for 2-3 minutes until slightly thickened.

Stir in freshly grated Parmesan cheese until melted. Add reserved pasta water gradually if sauce is too thick to achieve the desired consistency.

Toss the drained pasta and sliced steak into the sauce until coated evenly. Heat through for about 2 minutes.

Plate the creamy steak pasta, drizzling with remaining sauce, and garnish with extra Parmesan or fresh herbs as desired.