Reduce heat to medium. Add butter to the same skillet.
Add garlic; sauté 60 seconds until fragrant (don't let it brown—bitter garlic ruins sauce).
Pour in beef broth, scraping the bottom vigorously with a wooden spoon to lift all browned bits.
Simmer 1–2 minutes until liquid reduces slightly.
Stir in heavy cream; simmer gently 3–4 minutes until slightly thickened (it should coat the back of a spoon).
Reduce heat to low; stir in Parmesan until melted and smooth.
4. Combine & Finish
Add drained pasta + steak (and any juices) to the skillet.
Gently toss until everything is coated. If sauce is too thick, add splashes of reserved pasta water until silky.
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