Boil pasta in a large pot of salted water according to package instructions. Drain well and reserve 1/2 cup of the cooking water.

Season steak slices generously with salt and black pepper.

In a large skillet over medium-high heat, heat olive oil and sear the steak pieces until browned, about 2-3 minutes per side. Remove steak from skillet and set aside.

Lower heat to medium and add butter to the same skillet. Once melted, add minced garlic and sauté for 1-2 minutes until aromatic.

Deglaze the skillet by pouring in beef broth, scraping any browned bits. Simmer for 2 minutes.

Add heavy cream and grated parmesan to the skillet. Stir regularly and simmer for 3-4 minutes until thickened. Stir in crushed red pepper flakes if desired.

Add the cooked pasta to the sauce, tossing to coat. Incorporate reserved pasta water if needed. Return cooked steak to skillet and gently combine.

Serve immediately, topped with chopped fresh parsley and extra grated parmesan.