Pat the steaks dry with paper towels. In a small bowl, combine salt, pepper, and dried thyme. Season both sides of the steaks evenly with the mixture.

Heat olive oil in a large cast-iron skillet over high heat until shimmering. Add the steaks to the hot skillet, ensuring they aren't overcrowded. Sear for 3-4 minutes per side, until a dark crust forms.

Reduce heat to medium. Add butter and minced garlic to the skillet. Tilt the skillet and spoon the melted butter over the steaks for another 2-3 minutes per side, or until the internal temperature reaches your desired level of doneness. (Use a meat thermometer for accuracy! 130-135°F for medium-rare, 135-140°F for medium).

Remove the steaks from the skillet and place them on a cutting board. Tent with foil and let rest for at least 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.

While the steak is resting, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.

In the same skillet you cooked the steak in (don't worry about wiping it out, those steak bits add flavor!), melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes, until fragrant. Be careful not to burn the garlic!

Pour in heavy cream and bring to a simmer. Reduce heat to low and stir in Parmesan cheese until melted and smooth.

Add the drained pasta to the skillet with the sauce. Toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.

Season with salt and pepper to taste.

Slice the rested steak against the grain into thin strips.

Divide the pasta among plates. Top with sliced steak and garnish with fresh parsley and extra Parmesan cheese.

Serve immediately and enjoy!