Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente.

While pasta cooks, pat steak cubes dry and season thoroughly with salt and pepper.

Heat olive oil in a large cast-iron skillet over high heat until shimmering.

Sear steak cubes in a single layer for 2 minutes per side until a crust forms. Remove steak from skillet and set aside.

Reduce skillet heat to medium. Add 2 tablespoons of butter and half of the minced garlic, sautéing for 30 seconds.

Pour in heavy cream and simmer for 3 minutes until the liquid has slightly reduced.

Whisk in Parmesan cheese until the sauce is smooth. Incorporate reserved pasta water as needed to reach desired viscosity.

Toss the cooked pasta into the cream sauce until thoroughly coated.

In a separate pan, melt the remaining 2 tablespoons of butter with the remaining garlic. Return the steak bites to the pan and toss to coat with garlic butter.

Divide pasta into bowls and top with the garlic butter steak bites. Garnish with fresh parsley.