Prepare pasta according to box directions. Reserve ¼ cup of pasta water.
Season New York Strip Steak with salt and pepper.
Preheat oven to 500°F. In an oven safe skillet over medium-high heat sear steak for 2 minutes on each side. Transfer skillet and seared steak to preheated oven and roast for 3 – 4 minutes until 130°F for medium rare or 4 – 5 minutes until 140°F for medium.
Once steak is cooked to desired doneness remove from skillet and allow to rest for 5 minutes and slice into ¼ inch thick pieces.
In the same skillet over low heat add butter. Once melted, add minced garlic and sauté for 1 – 2 minutes until fragrant.
Deglaze the skillet by pouring in beef broth, scraping any browned bits from the bottom. Simmer for 2 minutes.
Add heavy cream and grated parmesan cheese to the skillet. Stire regularly and simmer for 3 – 4 minutes until the sauce thickens. Stire in crushed red pepper flakes if desired.
Remove skillet from heat and add pasta to the sauce, tossing to coat. If needed, add pasta water to thin sauce.
Serve pasta and top with steak slices. Garnish with parsley and extra grated parmesan cheese if desired.
