Heat a large skillet over medium-high heat and add 2 tablespoons of butter. Once melted and sizzling, add the steak bites in a single layer. Sear for about 3-4 minutes on each side until browned. Remove from skillet and set aside to rest.

In the same skillet, reduce the heat to medium and add 2 minced garlic cloves, sautéing until fragrant, about 1 minute. Then pour in 1 cup of heavy cream and bring to a gentle simmer, stirring continuously. Mix in ½ cup of grated Parmesan cheese until melted and combined.

While the sauce simmers, boil a pot of salted water. Add the pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Drain and reserve a cup of pasta water.

Add the drained pasta into the skillet with the creamy sauce and toss thoroughly to coat. If the sauce is too thick, stir in some reserved pasta water.

Gently fold the rested steak bites back into the skillet with the pasta and sauce. Heat through for about 2 minutes. Serve immediately.

Plate the dish in bowls, drizzled with extra sauce and garnished with fresh cracked black pepper and additional Parmesan cheese.