1. Bring a large pot of salted water to a boil. Cook linguine until al dente, drain, and reserve 1/2 cup of pasta water.

2. Heat olive oil in a large skillet over medium-high heat. Sear steak cubes in batches for 2–3 minutes per side until browned. Remove and set aside.

3. In the same skillet, lower heat to medium and melt butter. Add garlic and cook until fragrant, about 1 minute.

4. Pour in the heavy cream and stir until it thickens slightly.

5. Stir in parmesan cheese until melted and the sauce becomes creamy. Add salt and pepper to taste.

6. Add the cooked linguine to the sauce, tossing to coat. Use reserved pasta water to loosen if needed.

7. Return steak bites to the pan and gently stir to combine and heat through.

8. Garnish with fresh parsley and serve hot.