Creamy Steak Pasta

Leave the steak for 20 ish minutes on room temperature.

Pat the steak dry with a paper towel and season generously with salt and pepper.

Fill up a pot with water and bring to a boil.

Preheat a pan to medium-high heat. Once preheated, add oil to the pan. Place the steak into the pan and cook for 2 minutes and 30 seconds on EACH side.

After cooking the steak for 2 minutes and 30 seconds on each side, reduce the heat to medium and add enough butter to baste the steak.

Baste for around 30 seconds on each side. Place the steak on a wired rack for around 10 minutes.

Put the pasta into the already boiling and salted water and cook until al dente (follow package instructions).

Dry off the pan in which the steak was cooked with a paper towel.

On medium-low heat, add 1-2tbsp of butter to the pan and once metered add finely chopped garlic cloves to taste. Cook for 30-40 seconds and add the lemon juice to deglaze the pan.

Add the heavy cream and whisk. Then add the chilli flakes, parsley and dash of black pepper. Cook for 3-4 minutes until the sauce is bubbling slowly and is starting to thicken.

After the 4th minute of the sauce bubbling add the freshly grated parmesan and stir until it melts.

Add the pasta to the pan with the sauce and toss to coat.