Bring a large pot of salted water to a boil. Add fettuccine, pappardelle, or rigatoni and cook until al dente, about 8-10 minutes. Drain pasta, reserving ½ cup pasta water.

Season steak with salt and pepper. Heat a medium-high skillet with olive oil. Sear the steak for approximately 4 minutes on each side or until desired doneness. Let it rest before slicing.

In the same skillet, sauté minced garlic until fragrant. Add heavy cream and simmer gently for 2-3 minutes until it thickens.

Stir in grated Parmesan cheese, allowing it to melt. Incorporate reserved pasta water gradually until desired sauce consistency is reached.

Toss sliced steak and cooked pasta in the sauce using tongs, coating everything well.

Serve immediately, garnished with additional Parmesan or cracked pepper.