Pat the steak cubes dry and season generously with salt and pepper.

In a large pot, heat olive oil and 2 tbsp of butter over medium-high heat. Add the steak cubes and sear until browned on all sides, roughly 3-4 minutes per side.

Remove the steak from the pot and set aside.

In the same pot, add the remaining 2 tbsp of butter. Stir in the minced garlic and red pepper flakes for about 30 seconds or until fragrant.

Pour in the heavy cream, sprinkle with salt and pepper, then add the pasta. Bring to a boil.

Reduce heat and let it simmer, stirring occasionally, until the pasta is almost al dente, absorbing most of the liquid.

Stir in the grated Parmesan cheese and chopped parsley, return the seared steak to the pot, mixing well.

Let it cook for another 2-3 minutes so the flavors meld together.

Enjoy immediately, garnished with extra Parmesan or parsley if desired.